Best Alton Brown Beef Jerky Recipes

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BEEF JERKY



Beef Jerky image

Make Alton Brown's Beef Jerky at home with this popular recipe from Good Eats on Food Network. The brine is packed with salty, sweet and spicy flavor.

Provided by Alton Brown

Time 20h20m

Yield 10 to 12 ounces

Number Of Ingredients 8

1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes

Steps:

  • 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 ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
  • Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
  • Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

JERKY



Jerky image

From the Great Big Food Show

Provided by Alton Brown

Time 16h15m

Yield 4 ounces

Number Of Ingredients 8

2 pounds red meat (although you can use elk, bear, venison, wild boar or just about any other critter you can hunt. I stick with beef such as top round steak, flank steak or brisket)
2/3 cup Worcestershire sauce
2/3 cup soy sauce
2 teaspoons ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
1 tablespoon honey

Steps:

  • Place the meat in the freezer for 1 hour, so that it will be easier to cut.
  • Slice the meat with the grain as thin as humanly possible.
  • Mix brine ingredients right in a resealable plastic bag (placing the bag inside a large plastic container will make this easier.)
  • Place meat strips in brine. Move the meat around so the marinade is evenly distributed around it. Seal bag, working out as much air as humanly possible.
  • Lay bag flat in the plastic container and refrigerate for 3 to 6 hours.
  • 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 don't find yourself in possession of a Blo-hard 3000, place strips directly on oven racks.
  • Heat oven to lowest setting and use a blob of foil as a wedge to hold door ajar.
  • Oven-dry overnight or until meat reaches a consistency of your liking.
  • Store in zip-top bag or jar in a cool dark place for 30 or 40 years or until fuzzy stuff starts to grow on it.

JERKY LOVER'S JERKY - SWEET, HOT AND SPICY!



Jerky Lover's Jerky - Sweet, Hot and Spicy! image

If you love hot and sweet we're confident this will be your favorite. An ultimate treat for family outings, sporting events, camping or hiking trips. Pineapple juice is the key that ties the flavors together. Go easy on the black and red pepper as the flavor goes a long ways!

Provided by DIXYCHIK

Categories     Appetizers and Snacks     Meat and Poultry     Jerky Recipes

Time 5h10m

Yield 4

Number Of Ingredients 12

1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons cracked black pepper, or to taste
1 pound lean beef sirloin tip, sliced into 1/8 inch strips
½ cup brown sugar
⅔ cup soy sauce
¼ cup teriyaki sauce
¼ cup Worcestershire sauce
⅓ cup balsamic vinegar
5 tablespoons liquid smoke flavoring
½ cup pineapple juice
1 teaspoon red pepper flakes, or to taste

Steps:

  • In a small bowl or cup, mix together the onion powder, garlic powder, and some cracked black pepper. Season the meat lightly, using only part of the mixture. Reserve the remaining spices. Place into an airtight plastic container or bowl, and refrigerate.
  • In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat until the brown sugar has completely dissolved. Refrigerate marinade until cool.
  • Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours.
  • Arrange the beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes if using. Dry for 5 hours, or to your desired dryness.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 47.4 g, Cholesterol 60.3 mg, Fat 27.5 g, Fiber 1.2 g, Protein 23.3 g, SaturatedFat 6.5 g, Sodium 3319.4 mg, Sugar 38.9 g

COURTESY OF ALTON BROWN BEEF JERKY



Courtesy of Alton Brown Beef Jerky image

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 ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours. Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions. Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

Provided by beefjerkytexas

Categories     Beef Liver

Time 12h20m

Yield 5 serving(s)

Number Of Ingredients 11

1 1/2-2 lbs flank steaks
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
1 1/2-2 lbs flank steaks
4 paper, air-conditioning filters
black pepper, onion powder
1 tablespoon honey

Steps:

  • 1 teaspoon liquid smoke.
  • 1 tablespoon honey.

Nutrition Facts : Calories 530.7, Fat 22.7, SaturatedFat 9.4, Cholesterol 185.1, Sodium 2653.7, Carbohydrate 17.2, Fiber 0.6, Sugar 11.3, Protein 62

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Beef jerky is one of the most popular and beloved snacks in the world, and there are countless different ways to make it. Alton Brown, a well-respected chef and food personality, has created a number of beef jerky recipes that have become popular among fans of this tasty treat.

Alton Brown's Recipe Philosophy

Alton Brown is known for his focus on science and precision in the kitchen. When it comes to beef jerky, his recipes reflect this approach. He believes that the key to a great beef jerky recipe is in the marinade, which should be a balanced blend of flavors that provides both taste and tenderization.

Ingredients

While each of Alton Brown's beef jerky recipes is unique, there are a few key ingredients that are common to most of them. These include: - Beef: The most important ingredient in any beef jerky recipe is, of course, beef. Alton Brown typically recommends using lean cuts like flank steak or sirloin. - Soy Sauce: Soy sauce is a staple of many Asian cuisines, and it's also a key component in many of Alton Brown's beef jerky marinades. It provides a salty, umami depth of flavor. - Worcestershire Sauce: Worcestershire sauce is a fermented condiment made from vinegar, molasses, and a blend of spices. It's often used as a flavoring agent in marinades and provides a rich, savory taste. - Honey: Honey is a natural sweetener that can help balance out the saltiness of the soy and Worcestershire sauces. It can also help the jerky caramelize and become crispy when it's cooked. - Spices: Alton Brown's beef jerky recipes often include a blend of spices like garlic powder, onion powder, and black pepper. These spices help to enhance the flavor of the beef and create a complex, layered taste.

Cooking Methods

Alton Brown's beef jerky recipes often call for a dehydrator, but they can also be made in an oven or on a grill. The process involves marinating the beef in the chosen mixture of spices and sauces for several hours or overnight before cooking. Once the beef is marinated, it is typically laid out in thin, even strips on a rack or in a pan and cooked at a low temperature until it is dry and chewy. This process can take several hours, but the end result is a delicious, protein-packed snack that can be enjoyed on the go or at home.

Conclusion

Alton Brown's beef jerky recipes are a testament to the versatility of this beloved snack. With a focus on bold flavors and a scientific approach to cooking, these recipes provide a delicious and satisfying treat that's perfect for any occasion. Whether you're using a dehydrator or an oven, it's easy to create a batch of this tasty treat that will keep you fueled and satisfied for hours.
Beef jerky is a popular snack that is easy to make at home. Alton Brown, a famous chef and television personality, has shared his recipe for beef jerky. However, making beef jerky requires specific steps and techniques to achieve the desired texture and flavor. In this article, we will discuss valuable tips for making Alton Brown beef jerky recipes.

1. Choose the Right Cut of Beef

The first step in making beef jerky is selecting the right cut of beef. Lean cuts such as flank steak, sirloin, or round steak are the most suitable for making jerky. It is essential to remove any visible fat before slicing the beef to ensure that the jerky dries evenly and does not spoil easily.

2. Slicing the Meat Correctly

Slicing the meat correctly is crucial in making beef jerky. Cutting the meat too thick will make it hard to dry, while cutting it too thin will make it brittle and crumbly. A good rule of thumb is to slice the meat into ¼ inch strips or thinner. Using a sharp knife or a meat slicer can make the process easier and reduce the chances of uneven slices.

3. Marinade the Meat

A flavorful marinade is essential for making tasty beef jerky. Alton Brown's recipe includes a marinade made from soy sauce, Worcestershire sauce, liquid smoke, garlic powder, onion powder, and black pepper. It is recommended to marinate the meat in the refrigerator for at least 6 hours, although leaving it overnight can increase the flavor intensity.

4. Dry the Meat Properly

Drying the meat correctly is the most crucial step in making beef jerky. The meat should be dried at a low temperature of 160-180 degrees Fahrenheit to remove the moisture without cooking the meat. A dehydrator or an oven can be used to dry the beef jerky.
Using a Dehydrator
A dehydrator is the best option for drying beef jerky as it provides a consistent temperature, which is necessary for uniform drying. To use a dehydrator, arrange the meat strips on the tray, leaving space between them to ensure proper airflow. Set the temperature to 160-180 degrees Fahrenheit and let the jerky dry for 4-6 hours, or until it is dry but still pliable.
Using an Oven
If using an oven, place the meat strips on a baking sheet lined with parchment paper. Set the temperature to the lowest setting, preferably 160-180 degrees Fahrenheit, and let the jerky dry for 4-6 hours, or until it is dry but still pliable. Rotate the trays periodically to ensure even drying.

5. Store the Jerky Properly

Proper storage is essential to maintain the quality and freshness of beef jerky. Once the jerky is completely dry, let it cool down to room temperature. Then, store it in an airtight container or a vacuum-sealed bag to prevent moisture and bugs from getting in. Beef jerky can be stored at room temperature for up to two weeks, although refrigeration can increase its shelf life.

Conclusion

Making Alton Brown beef jerky recipes at home is a fun and rewarding activity. However, following the right steps and techniques is crucial to achieve the desired texture and flavor. By choosing the right cut of beef, slicing it correctly, marinating it properly, drying it at the right temperature, and storing it correctly, you can make delicious and healthy beef jerky at home.

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