I tried to replicate the coconut macaroons from a nearby bakery after falling in love with them. What I came up with is this.
| Prep Time: | 30 mins |
| Cook Time: | 4 hrs |
| Additional Time: | 1 day |
| Total Time: | 1 day 4 hrs 30 mins |
| Servings: | 64 |
| Yield: | 4 lbs. |
Ingredients
- 4 pounds round steak
- 4 tablespoons onion powder
- 1 ⅓ teaspoons black pepper
- 1 ⅓ teaspoons garlic powder
- 2 pinches salt
- 1 teaspoon dry Italian-style salad dressing mix
- 1 cup Worcestershire sauce
- 1 cup soy sauce
- 1 teaspoon hot pepper sauce
Instructions
- Cut meat into strips no thicker than 1/4 inch. In a large bowl, mix together onion powder, pepper, garlic powder, salt and Italian seasoning. Stir in Worcestershire sauce, soy sauce and pepper sauce. Place meat into a container, and combine with marinade. Cover, and refrigerate 24 hours.
- Place oven rack on the highest level. Place aluminum foil on bottom of oven to catch drips. Preheat oven to 150 degrees F (65 degrees C).
- Insert round toothpicks through the tops of the strips of meat, and hang them from the oven rack. Bake in preheated oven for 4 hours, or until dried to desired consistency.
Nutrition Facts
| Calories | 65 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 285 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome jerky.
I only made two lbs. and cooked in my air fryer for 3 hours at 165 degrees. It is delicious. My husband and son said that it was better than what they buy. I also marinated it for two days. Thanks Dewy for a great recipe.
I just love this recipe. Didn’t change a thing. Turned out amazing. May have to make infused jerky with this recipe 🙂
Fantastic! I followed the recipe exactly. It took about 5.5 hours in my oven. Took the jerky to poker night to see what everyone thought. We all agreed it was the best we’ve ever had…commercial or otherwise. (And that’s saying a lot) For years I’ve tried to nail down a recipe and process. This is it!!!
This is a great recipe. The jerky had great flavor and wasn’t too salty.
This jerky is bomb. Tip: after you cut your meat up, use a tenderizer before marination. Then after marinating, pound it out again and it turns out really flavourful and tender. I feel like the amount of Worcestershire is a little too much also so I cut that down a bit. Fantastic recipe
I use a dehydrator for drying the deer and elk meat with a bit more pepper then add a small amount of liquid smoke. I typically exclude the salad dressing seasoning. I like to pair this with Teriyaki Beef Jerky or Jerky Lover’s Jerky- Sweet, Hot and Spicy for variety.
Excellent recipe!!!! Thanks for sharing????
No changes and it was terrific. As good if not better than any I’ve gotten at the store…
I made this exactly as the recipe called for…the only difference was that the meat marinated for 2 days as we prepped for Hurricane Irma. My oven would only go down to 170 degrees so by 3 hours, it was done and delicious!!! Will be making this again.
I made this according to directions leaving out only the hot pepper sauce as I cannot tolerate heat. I threaded the jerky strips onto long metal BBQ skewers and hung them in the oven over the top rack. The last bit of space I hung from toothpicks (I have a wide oven). Removed all lower shelves. Placed aluminum foil in base to collect drips. Put the oven temp on 65 C and timer on for 4.5 hours, with a wooden spoon in the oven door to keep slightly open and went to bed. The oven turns off automatically. In the morning I had perfect jerky! I made this for a church pioneer activity. Some people who don’t normally like beef jerky at all, tried it and loved it. They are looking forward to me making it again for another church activity coming up. I have made it 3 times so far. Went searching for the recipe again because I didn’t save it. Took me a few months to find it again. Now saved. Making it again today. PERFECT!!!!
This recipe is a winner! Great flavor and spiciness. 4 lbs of meat made enough to fill 5-6 bell jars for gifts.
I was looking for a recipe without sugar or honey and found it. Love love love this recipe. One thing I did differently was to cook it for the time specified then turned it and void for 2 more hours. I cooked it on a baking sheet with rack instead of hanging it. Yummy.
I felt I should write a review since we’ve been enjoying this recipe for a couple of years. Every time I want to try a new jerky recipe, my husband says no, it has to be this one. We buy London broil when it’s on sale, freeze it for a couple of hours to make slicing easier (1/4 inch thick, remove all fat.) We then follow the recipe just as written. If I don’t have Italian dressing mix on hand, I use some herbs I dried from my garden, such as oregano, basil, parsley, and thyme. We cook it in a dehydrator.
I changed it up a bit because my wife doesn’t do well with pepper. So I did 1/2 tsp pepper, 1/2 tsp herb pepper and 1/2 tsp paprika. The flavor was intense. Most of the 4 lbs is already gone. Note to self. Volleyball teams (and their parents) eat a lot of jerky. Make more.
The seasoning worked out really well with the meat I used – beef eye round – sliced super thin from the asian market. I see myself making more very soon.
its delicious the best beef jerky
Probably the best jerky I’ve ever eaten. I used a thinly sliced venison roast instead of beef. I followed the recipe for the marinade exactly and could tell it was a great taste as-is, but because of my own personal preference, I decided to add some brown sugar (about 1/3 cup) to the marinade. After it marinated for 24 hours, I put it in my digital dehydrator at 158 degrees for about 3 hours. It came out PERFECT. Not too dry, not too chewy, just tender and flavorful! This is definitely a keeper recipe for use after every deer season!
Really delicious! Will make this again!
One of the best beef jerky recipies I’ve come across!
Very easy! Great flavor! No dehydrator needed. Instead of toothpicks, I used skewers and chopsticks. A lot less labor-intensive and easy to arrange on the rack.