| Level: | Advanced |
| Total: | 20 hr 20 min |
| Prep: | 20 min |
| Inactive: | 8 hr |
| Cook: | 12 hr |
| Yield: | 10 to 12 ounces |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 205 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 0 g |
| Sugar | 5 g |
| Protein | 23 g |
| Cholesterol | 67 mg |
| Sodium | 1446 mg |
Reviews
This is the best recipe. I make it all the time! 🙂
I make mine in my food dehydrator but the seasoning is fantastic!
I use this recipe, but I use 1/2 cup of home made sandplum jelly instead of honey, and garlic powder.
Yes. We loved it! Can I reuse the marinade a second time?
Super tasty. Those will low stars simply have a different pallet. Which is perfectly fine. Taste is a sense we all have differently. Thank you for this recipe. Its in my recipe box now. Loved it.
I loved it. Used low sodium soy sauce in replacement.
Great base recipie. I tweek it for all different flavors. I don’t have a dehydrator, so I make mine in the oven by setting the temp to 175 (my oven’s lowest) placing the meat on cookie drying racks over old cookie sheets. Turn the oven on for a half hour, then turn it off and flip the strips over. Put it back in the cooling oven for a half hour then turn it back on for a half hour. Keep doing this for the next 6-8 hours turn on an off every half hour, flipping each time. Works great !
This a great base recipe. I like to add garlic powder to my recipe. And I use more pepper and pepper flakes. I also sub out sugar for the honey, and add about 1/4 cup of sugar. I’ve used sugar and honey, and I can’t taste any difference, so using expensive honey seems a waste. Additionally, I use a meat slice and cut the meat against the grain, which makes for a more tender and easier-to-chew jerky. Don’t get me wrong; it’s still chewy, but it’s not like chewing on leather. Finally, as a mistake, I’ve found that you can marinate the meat for way longer than a few hours. I accidentally forgot about it one time, and it marinated for 4 days. It was actually better this way. Finally, I do use a dehydrator; it’s way easier and much quicker. My jerky is done in 4 hours tops.
Anybody try adding a tablespoon or two of A-1 steak sauce to their jerky recipe. Been doing that for years. A whole large jar of my homemade jerky disappears in a few hours at family gatherings.
My jerky turned out excellent! I used a Food Dehydrator. I combined Alton’s recipe and added a couple ingredients from other chefs. I added garlic powder, 3 cloves crushed garlic, a tablespoon each of Molasses, Maple Syrup, and brown sugar. Also about a tablespoon of smoked paprika and a teaspoon of hot paprika and a tablespoon of Montreal Steak Seasoning. I marinated for about 36 hours. My strips were thicker than in the video because that is the way I like it. Prepare to torture your neighbors with the smells.