The most delectable beef jerky ever is produced with a handmade marinade of soy sauce, liquid smoke, brown sugar, and spices. I’ve been making jerky for years, and I came up with this recipe by experimenting. It’s the finest jerky they’ve ever had, according to everyone! My jerky-specific dehydrator takes roughly 4 hours to dry the meat. You may also use an oven or other dehydrators for this; just check your instructions for the necessary timings as each equipment has its own specifications. My family and I hope you appreciate this jerky as much as we do. Resealable bags or airtight containers are best for storage.
| Prep Time: | 20 mins |
| Cook Time: | 4 hrs |
| Additional Time: | 8 hrs |
| Total Time: | 12 hrs 20 mins |
| Servings: | 10 |
Ingredients
- ¼ cup low-sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons liquid smoke
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon meat tenderizer
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground paprika
- 2 pounds beef round steak, cut into thin strips
Instructions
- Gather all ingredients.
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- Prepare the marinade: Combine soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika in a glass bowl.
- Place beef strips in a 9×13-inch glass baking dish. Pour marinade over top; toss until evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
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- Remove beef strips from the bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
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- Arrange pounded beef strips in a single layer on the trays of a dehydrator. Dry at the dehydrator’s highest setting until jerky is done to your liking, at least 4 hours.
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- Enjoy!
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- Place steak in the freezer for 30 minutes before cutting. Slightly frozen meat will be easier to cut into thin, consistent slices.
- Use sweet or smoked paprika if desired.
- If you don’t have a dehydrator, try baking the jerky on the lowest rack of your oven at 180 degrees F (82 degrees C) for 2 to 3 hours.
Reviews
I’ve made this a number of times for our annual camping trip. It’s so good, everybody loves it but now I’m the official jerkey lady and if I don’t make it, there’s… well, let’s just say… I always make it!! Note: I’ve never added the smoke flavour or the tenderise but I do add a beef cube crumbled and some chilli flakes
I love this recipe — I doctor it up a little based on our desire (Chili Flakes a Must) but I must say this is the best use for a London Broil… 5th time hydrating and haven’t had one bad experience. Thank you, Tim Palm Bay, Florida
I’ve made this jerky recipe a # of times. Never disappointing
Excellent recipe I add an extra bit of soy sauce to ensure the meats cover when marinating over night. For the extra kick I use a teaspoon of each chilli flakes and cayenne pepper
Recipe was super easy and had amazing taste!! I have made it a few times already!
My family lives this as a Christmas treat in a recycled ball jar. Been playing around with the recipe, I like to pound b4 the marinade and I put it a gallon bag so I can rub the marinade in sporadically. I use the medium setting and dry it for 4-6 hours. I’ve tried different liquid smokes and love this recipe. Thank you!!
Fantastic recipe as is.
No changes. Excellent spice mix.
I’ve used this recipe before in the past. It seems like an all around good recipe that can be modified and everyone can agree on. I got about 4lb of London broil marinating in the fridge now with ziploc bags. I’ve done 5 different recipes in total before and this one is definitely a hit.
I followed the recipe exactly, but added 2 TBSP molassis and a 50 ml bottle of Bourbon. Perfection.
I made this recipe changing the recipe by doubling it for more sauce. I used pronghorn antelope meat. I smoked the meat for about an hour finishing it in oven low and slow. I switched out salt for Morton’s tender quick and marinated it for about 12-14 hrs. It really tasted like the old fashioned whole muscle jerky I ate as a kid . All my family loved it.
This is the best jerky recipe that I’ve ever used. I shared it with our friends, and they loved is and shared it with their friends. It is a huge hit. We used London broil. We also did it on our air fryer for about 5 hours at 160.
This was my first time making jerky…It is really salty even with reduced sodium soy sauce…It tastes great its just salty…Will definitely make it again and try to tone down the salt
I’ve made this recipe several times I doubled the recipe cause I have a little more than 4 lbs of London broil I cut up . Also this time I added one package of old elpaso hot and spicy taco seasoning to it will let you know how it is . Also last time I tried the dehydrater and some in my electric smoker . I find I like the smoked jerky superior . Less leathery and chewy from now on smoked is my go to method
I added minced garlic and also warmed the marinade for a minute or so in the microwave to melt the sugar and release the flavors to make the marinade emulsified. One final suggestion is to use a vacuum sealer to speed up the marinating process.
Best Jerky Ever! I made it in the Airfryer in 2 and 1/2 hours, cooked at 170.
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I started making beef jerky about 5 years ago using different recipes. Now this is the only recipe I use!! I do add about 1/4-1/2 tsp cayenne pepper and 1/2 tsp crushed red peppers. Super easy recipe and very delicious!!!
Best recipe EVER! We bought New York strips and placed them in the freezer to get lightly frozen, this way it would be easier to slice evenly thin strips. Afterwards we rinsed and trimmed away any gristle or fat from the edges then added all the required ingredients. However, we used our own measurements according to how many pounds we dehydrated. We dehydrated until pliable and they turned out Absolutely Delicious!!! Thank You for this perfect recipe!
I didn’t have any liquid smoke or meat tenderizer so I substituted raw honey for the sugar and put a teaspoon of Balsamic Vinaigrette in. I think the recipe is a great one and I just did this because it was 7pm and I didn’t feel like going to the store! Marinated about 10 hours overnight and 4 hours in the dehydrator and it was perfect!
I’ve chose this recipe about 6 months ago and