Drying Alton Brown’s Beef Jerky : Off-Label Use of Lego Duplo Blocks

Alton Brown’s beef jerky recipe is my all time favorite. I’ve been making it for a few years now. It takes a steady hand and lots of patience to slice up the meat evenly (I usually make 6lb batches), but it’s so worth the time it takes to prepare.

The most delicious batch I made was with venison. The meat was so deep-red and lean. It sliced beautifully. Veins of fat in the meat can cause jerky to go rancid at a quicker rate — so the leaner the meat, the better.

Instead of using air filters, I modify Alton’s drying contraption by using metal grid cookie cooling racks. I found that the four-knob square Duplo blocks fit perfectly in the holes of the racks, allowing me to stack the racks with a perfect amount of space in between. The knobs fit into the holes in the grid, stabilizing the racks.

I like putting an empty rack on the top to keep little fingers from touching the meat before it dries… because the spiced meat aroma is inebriating and, without the deterrent, the jerky gets sampled unwittingly.

Using plastic wrap, I enclose the sides of the racks and weigh the flyaway edges with butter knives. The cookie racks are slightly smaller than the box fan, so I cover the gap with kitchen towels. I tuck the ends of the towels slightly underneath the bottom rack. These barriers force the air to go up and out through the drying racks, making the most efficient use of the airflow.

Warning: The following recipe makes the most delicious, addictive beef jerky you will ever taste. Make it at your own risk.

Alton Brown’s Beef Jerky

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
* Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords

Directions

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.

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