This recipe is originally from Alton Brown’s Good Eats episode titled, “Urban Preservation II.” We’ve made some alterations, but it is still as spicy and smoky as ever!
Software
2 lbs flank steak
⅔ C Worcestershire sauce
⅔ C soy sauce
1 Tbsp honey
1-2 tsp ground black pepper
2 tsp onion powder
1 tsp liquid smoke
¼ tsp cayenne pepper
Hardware
Dehydrator
OR
Box fan
3-4 air filters or mesh racks
sturdy plastic egg crate
Trim flank steak of excess fat, lay out flat on a pan or cutting board, cover with plastic wrap, then freeze for 1-2 hours to firm up (makes cutting easier). Remove steak from freezer and thinly slice with the grain into long strips. Place all other ingredients into a gallon-size zip-top bag and shake to mix thoroughly. Add strips of meat and gently move around to distribute meat and marinade. Place bag inside another container (in case of leaks) and leave in refrigerator for 4-5 hours.
Remove meat from bag and pat dry. Distribute strips onto dehydrator racks and follow manufacturer’s instructions…
OR, lay out strips in filter grooves or on mesh racks, then stack one on top of the other with one empty on top. In a dry, well-ventilated, unobtrusive place, lay box-fan face-up on crate and stack racks on top. Turn fan to high and leave running for 8-12 hours.
Yields: 6-8 servings
Time to make: 12+ hours
Source: Angela Hoffman