Alton Brown's Beef Jerky Recipe

Pin on STEAK/BEEF

Great first time dehydrating project, no cooking required!0:00 Intro0:11 Ingredients needed2:42 Prepping the flank steak3:33 Making the marinade7:09 Slicing.

Beef Jerky Mutherfudger

Procedure. Cut the jerky into small bite-size pieces using kitchen shears, set in the boiling water to rehydrate, and set aside. Combine the vegetable oil, onions, bell pepper, and salt in a 12-inch sauté pan over medium heat. Sweat until the onions are translucent, 4 to 5 minutes. Add the garlic and continue to cook for 2 to 3 minutes.

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Place in a bowl or ziplock bag. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. Add sliced beef to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.

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Place beef in the freezer for 1-2 hours. Slice beef against the grain in strips no thicker than ¼ inch. Mix all marinade ingredients together, then add beef and refrigerate for 7-24 hours. Remove excess marinade with a paper towel. Place beef in a food dehydrator at 160 degrees F for 4-8 hours.

Alton Brown cooking his steak with mayo is actually a genius hack The

Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug it in, and set it to medium. Allow the meat to dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions. Once dry, store in an airtight container in a cool, dry place for up to 3 months. Breakfast.

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With your hands, give the meat a little squeeze and move the liquid around so that it's covering all of the meat. Place the bag into the refrigerator for 3 to 6 hours. Add strips to food dehydrator trays and dehydrate for 18 - 24 hours. Check after 12 hrs (Wen it is done will depend how long you let the meat marinate).

Alton Brown's Beef Jerky Recipe Beef jerky, Jerky recipes

Directions. Gather all ingredients. Prepare the marinade: Combine soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika in a glass bowl. Place beef strips in a 9x13-inch glass baking dish. Pour marinade over top; toss until evenly coated.

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Place a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions. Arrange the marinated meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours.

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1 box fan, 4 paper air-conditioning filters, and 2 bungee cords. Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up. Remove the steak from the freezer and thinly slice the meat with the grain, into long strips. Place the strips of meat along with all of the remaining.

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Place the beef slices one by one into the marinade, ensuring the slices are completely covered with the marinade. Cover with a plastic wrap and let marinate in the fridge overnight, or at least 6 hours. The next day, take the marinated beef slices from the fridge. Preheat the oven to 140 °F (60 °C).

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Stir the ingredients well to allow the honey to evenly disperse. Add the remaining ingredients, stir, and set aside. Remove beef from the freezer and slice against the grain between ⅛"-¼" thick. Add the sliced beef to the marinade and stir well to evenly coat. Set in the refrigerator and allow to marinade for 6-24 hours.

Original Beef Jerky Drake Meats

1 tsp ground cumin. Trim and slice flank steak. Combine remaining ingredients in a small bowl to make the jerky marinade. Add prepared flank steak to the marinade. Refrigerate marinating flank steak for 24 hours. Drain flank steak, lay out on trays of food dehydrator and dry thoroughly, 4-6 hours.

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Toss 1 pound thinly sliced meat with marinade in a bowl until well coated. Place meat and marinade into a resealable plastic bag, squeeze out the air, and seal well. Marinate in the refrigerator for 48 hours, mixing twice. Remove meat from marinade; discard excess marinade.

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Mix soy sauce, molasses, ginger, bbq sauce, salt, and hot sauce in a container with a tight fitting lid. Remove beef from the freezer and slice against the grain between ⅛"-¼" thick. Add the sliced beef to the marinade and stir well to evenly coat. Set in the refrigerator and allow to marinade for 6-24 hours.

Alton Brown's Beef Jerky Recipe

Whisk all ingredients together. Use as a marinade for almost all cuts of beef. The longer the meat sits in the marinade (in the frig, of course) the better. I try to let it marinate a minimum of 24 hours. For large tri-tip roasts I try for 72 hours. Cook as desired -- the grill is best, though.

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Remove meat from the brine and drain on cooling racks. Discard the brine. When the meat is dry place it inside Blo-hard 3000 and set fan to medium. Leave overnight or for at least 12 hours. If you.