{"id":361,"date":"2001-09-09T00:00:00","date_gmt":"2001-09-09T00:00:00","guid":{"rendered":""},"modified":"2024-11-18T14:22:50","modified_gmt":"2024-11-18T20:22:50","slug":"361","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/361","title":{"rendered":"Beef Jerky &#8211; Alton Brown"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>1\u00bd to 2 LB flank steak<\/li>\n\n\n\n<li>\u2154 C Worcestershire sauce<\/li>\n\n\n\n<li>\u2154 C soy sauce<\/li>\n\n\n\n<li>1 TBS honey<\/li>\n\n\n\n<li>2 TSP freshly ground black pepper<\/li>\n\n\n\n<li>2 TSP onion powder<\/li>\n\n\n\n<li>1 TSP liquid smoke<\/li>\n\n\n\n<li>1 TSP red pepper flakes<\/li>\n<\/ul>\n\n\n\n<p><b><span style=\"text-decoration: underline;\">Special Equipment:<\/span><\/b><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 box fan<\/li>\n\n\n\n<li>4 paper air-conditioning filters<\/li>\n\n\n\n<li>2 bungee cords<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>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.<\/li>\n\n\n\n<li>Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>Place the bag into the refrigerator for 3 to 6 hours.<\/li>\n\n\n\n<li>Remove the meat from the brine and pat dry.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>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&#8217;s directions.<\/li>\n\n\n\n<li>Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Special Equipment:<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-361","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/361","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=361"}],"version-history":[{"count":2,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/361\/revisions"}],"predecessor-version":[{"id":2562,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/361\/revisions\/2562"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=361"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=361"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=361"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}