My F&W
quick save (...)



The original fast food, this tasty cured and air-dried meat isn't just for cowboys anymore. It's big on protein and light on carbs and you'll probably burn up more calories than it contains just chewing.

Plus: More Beef Recipes and Tips

  1. 3 pounds red meat (such as beef top round steak, flank steak brisket) partially frozen


  1. 2/3 cups Worcestershire sauce
  2. 2/3 cups soy sauce
  3. 2 teaspoons black pepper, ground
  4. 2 teaspoons onion powder
  5. 1 teaspoon liquid smoke
  6. 1 teaspoon red pepper flakes
  7. 1 tablespoon honey
  1. Slice the meat with the grain as thin as humanly possible. Mix the brine ingredients in a large, sturdy, resealable freezer bag. Placing the bag inside a large piece of Tupperware will make this easier. Add meat strips to the brine. Seal the bag, working out as much air as possible. Lay bag flat in a roasting pan or sheet pan and refrigerate for 3 to 6 hours.
  2. Remove the meat from the brine and drain. Discard the brine. When the meat is dry, place inside Blo-hard 3000 and set fan to medium. Alternatively, heat oven to lowest setting and place the strips directly on oven racks. Use a blob of foil as a wedge to hold the oven door ajar. Oven-dry the jerky overnight or until the meat reaches the desirable texture.
  3. Store the jerky in a resealable plastic bag on in a cool dark place for 30 or 40 years, or until fuzzy stuff starts to grow on it.
Notes (For the lawyers among you—that last part's a joke—though Alton Brown has kept the stuff for a year).
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.