Gothamist
A non-profit newsroom, powered by WNYC.
Gothamist
Listen Live
Food
NYC Wine & Food Fest: Alton Brown Gets Goofy with Jerky
By
Laren Spirer
Published Oct 12, 2008
Modified Sep 29, 2009
Share
FacebookTwitterRedditEmail
Never miss a story
Email address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .
Gothamist
View all 7
By
Laren Spirer
Published Oct 12, 2008
Modified Sep 29, 2009
Share
FacebookTwitterRedditEmail
We rely on your support to make local news available to all
Make your contribution now and help Gothamist thrive in 2026. Donate today
Gothamist is funded by sponsors and member donations
Alton Brown has been on the Food Network since waaay back in the early days of its existence, teaching viewers about the science behind food and cooking with his hit show, Good Eats. His cooking demo at the Wine and Food Fest on Saturday had the air of a stand-up routine, and not just because of the venue (Comix comedy club).
As he made salmon jerky, Brown worked the crowd, hamming up his "swap-outs" (where a whole fish is exchanged for a bowl of diced fish, so the audience doesn't have to wait and watch the whole process) and at one point tossing an enormous hunk of salmon in the freezer, where it landed with a thump. Brown, in his uniquely geeky style, used a box fan, cellulose furnace filters and some bungee cords as a makeshift dehydrator. His salmon jerky recipe is after the jump.
1 1/4 pound side of salmon, skin on, pin bones removed
1/2 cup soy sauce
1 tablespoon molasses
1 tablespoon freshly squeezed lemon juice
2 teaspoons freshly ground black pepper
1 teaspoon liquid smoke
Place the salmon in the freezer for 45 minutes to 1 hour.
Place the soy sauce, molasses, lemon juice, black pepper and liquid smoke into a large ziptop bag, seal and shake to combine. Remove the salmon from the freezer and cut into thin strips. Add the salmon strips to the bag with the marinade, reseal and allow to marinate for 1 1/2 to 3 hours.
Drain the strips in a colander and pat dry on paper towels. Evenly distribute the strips of salmon onto 2 of the air filters and then stacking the filters on top of one another. Top these with one 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 two bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 12-18 hours. If using a commercial dehydrator, follow the manufacturers directions.
Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.
Tagged
alton brown
food network
nyc wine & food festival
recipes
salmon jerky
Laren Spirer
Read more
Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
MORE food
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Published Sep 12, 2026
Frozen yogurt is back in New York City. So are the super long lines.
Is it worth the high price and ridiculous wait? Gothamist needed to find out.
By
Sonia Rao
Food
Frozen yogurt is back in New York City. So are the super long lines.
Is it worth the high price and ridiculous wait? Gothamist needed to find out.
By
Sonia Rao
5 NYC banana puddings as good as Magnolia's
By
Hannah Frishberg
Where to eat in Greenpoint, Brooklyn right now, from Polish to Sichuan to Iberian
By
Robert Sietsema
Can a congressional candidate's dumpling diplomacy win over Queens’ immigrant communities?
By
Caroline Shin
Never miss a story
Catch up on the most important headlines with a roundup of essential NYC stories, delivered to your inbox daily.
Sign upEmail address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .