Beef Jerky

Ingredients

3	lb top round London Broil trimmed of fat
3	tsp salt (15 grams)
2	tsp coarsely-ground black pepper (5 grams)
1	tsp garlic powder (4.3 grams)

Alton Brown's Ingredients

1.5-2	lbs flank steak
2/3	cup Worcestershire sauce
2/3	cup soy sauce
20	grams honey
2	teaspoons freshly ground black pepper
2	teaspoons onion powder
1	teaspoon liquid smoke
1	teaspoon red pepper flakes

Alton Brown's Directions

1. Trim the steak of any excess fat, place in a 1-gallon plastic zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up. This makes the meat much easier to slice.
2. Remove steak from the freezer and thinly slice, with the grain, into long strips.
3. Place the strips of meat, along with all of the remaining ingredients, in the zip-top bag and move around to evenly distribute all of the ingredients. Put the bag into the refrigerator for 3 to 6 hours.
4. Remove the meat from the marinade and pat dry. Evenly distribute the strips of meat on the dryer screens.
5. Allow the meat to dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
6. Once dry, store in an airtight container in a cool, dry place for up to 3 months.

Directions

1. The beef should be quite lean, because fat can become rancid with storage. Cut meat across the grain into strips a little less than 1/4-inch thick. Place strips in a shallow bowl. Combine salt, pepper, and garlic powder in a small bowl. Rub spice mix into strips. Cover loosely with plastic wrap, and marinate for 48 hrs in the refrigerator.
2. Remove a rack from the oven. Preheat the oven to 115 degrees. Lay beef strips directly on the oven rack so air can circulate around them. Line the bottom of the oven with aluminum foil to catch the drippings. Place the rack in the oven, leaving it partially open to maintain a constant temperature of 110 to 115 degrees. Leave jerky in the oven till well dry, 6 to 8 hrs.