This is a reliable recipe for a simple but delicious beef jerky. The deeply savory quality—which comes from a combination of Worcestershire and soy sauce—is balanced with a little brown sugar and a mix of peppery and earthy spices. The topping of cracked spices is optional, but we love this addition of crunchy texture and bold flavor.
| Level: | Intermediate |
| Total: | 14 hr 25 min |
| Active: | 25 min |
| Yield: | 10 to 12 servings |
Ingredients
- 2 pounds beef top round or eye round roast
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1/4 cup packed light brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon chipotle powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon coriander seeds, coarsely ground
- 1 teaspoon cumin seeds, coarsely ground
- 1 teaspoon crushed red pepper flakes
Instructions
- For the jerky: Always wash hands thoroughly with soap and water before and after working with meat products. Use clean equipment and utensils. Trim any visible fat from the beef, as the fat can become rancid quickly and cause the jerky to go bad sooner. Place the beef in the freezer until partially frozen and easier to slice, 1 to 2 hours.
- Cut the beef across the grain into 1/4-inch-thick slices, then cut the slices into smaller slabs, roughly 1 1/2 inches wide and 3 inches long.
- Whisk the Worcestershire sauce, soy sauce, brown sugar, salt, chipotle powder, garlic powder, onion powder and black pepper in a large bowl until combined. Add the beef slices and massage the marinade into the beef, making sure all of the slices are well coated. Cover the bowl (or transfer to a resealable bag) and marinate overnight in the refrigerator. Toss the meat once or twice during this time.
- For the spicy topping (if using): Meanwhile, mix the coriander, cumin and crushed red pepper flakes in a small bowl; reserve.
- Remove the beef slices from the marinade and pat dry with paper towels. Discard the marinade.
- Dehydrator method: Lay out the beef slices in a single layer and spaced apart on the dehydrator racks. If using the spicy topping, sprinkle some on top of each slice and press gently into the meat. Dehydrate at 165 degrees F until dry but still somewhat flexible, about 5 hours. To test if the jerky is done, remove a piece and let it cool at room temperature for a few minutes. When you bend the jerky in half, it should crack open in places, revealing dried-out meat with white fibers inside; it shouldn’t break completely in half.
- Oven method: Position racks in the upper and lower thirds of the oven and preheat to 170 degrees F. Line 2 baking sheets with wire cooling racks.
- Lay out the beef slices in a single layer and spaced apart on the racks. If using the spice mixture, sprinkle some on top of each slice and press gently into the meat. Bake, flipping the slices and rotating the baking sheets from front to back and top to bottom about halfway through, until the beef is dry but still somewhat flexible, 7 to 8 hours. To test if the jerky is done, remove a piece and let it cool at room temperature for a few minutes. When you bend the jerky in half, it should crack open in places, revealing dried-out meat with white fibers inside; it shouldn’t break completely in half.
- Let the jerky cool completely at room temperature before storing. Store the jerky in an airtight container in the refrigerator for up to 2 weeks. You can also store the jerky at room temperature in a cool, dark and dry place for up to 1 week; to do so, first store it in a paper bag for 2 days to make sure the jerky is completely dried out, then transfer it to an airtight container.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 155 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 0 g |
| Sugar | 5 g |
| Protein | 17 g |
| Cholesterol | 52 mg |
| Sodium | 418 mg |