JERKY

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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.

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