Alton Brown's Method of Jerky

Alton Brown ( is high on my list of my favorite celebrity chefs. I’ve used tons of his recipes before, and I think this one is a slam dunk on the best jerky I’ve ever eaten. You can put whatever type of meat you want in this recipe, but my absolute favorites are venison and snow goose.


  • 1 1/2 to 2 pounds venison, goose, duck, feral hog, or any domestic meat

  • 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


  1. Trim the meat of any excess fat or silverskin, put it 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 it much easier to slice.

  2. Remove the meat from the freezer and slice it thinly, with the grain, into long strips. If you have a meat slicer, bust it out -this step takes a bit.

  3. Put the strips of meat, along with all of the remaining ingredients, in the zip-top bag and move them around to evenly distribute all of the ingredients. Put the bag into the refrigerator for at least 3 hours, but preferably overnight.

  4. Remove the meat from the marinade and pat it dry. Evenly distribute the strips of meat on your dehydrator (follow the manufacturer's directions) and dry.

  5. Once dry, store in an airtight container in a cool, dry place for up to 3 months.

Glendon Allwood