I had great success using this recipe for all of my elk, deer, and beef jerky. The jerky should then be frozen or chilled to increase shelf life.
| Prep Time: | 15 mins |
| Additional Time: | 1 day 2 hrs 20 mins |
| Total Time: | 1 day 2 hrs 35 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 3 pounds beef top round
- ⅔ cup soy sauce
- ¼ cup Worcestershire sauce
- 1 tablespoon brown sugar
- 2 teaspoons liquid smoke flavoring
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons cayenne pepper
- 2 teaspoons finely ground black pepper
Instructions
- Freeze beef to make it easier to slice, about 20 minutes. Slice beef against the grain into strips about 1/4-inch thick.
- Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne, and pepper together in a large bowl. Add beef strips. Cover and marinate in the refrigerator, mixing at least twice, 18 to 24 hours.
- Arrange beef strips on dehydrator trays. Dehydrate at 160 degrees F (70 degrees C) until dried, about 8 hours.
- I use a Nesco(R) dehydrator.
- Lightly sprinkle coarsely ground black pepper or red pepper flakes over the meat when you put it on the dehydrator for an extra kick.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 180 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 2 g |
| Sodium | 1084 mg |
| Sugars | 3 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing made as written. Thank you.
I used to make Jerky with my mom over 40 years ago. I lost her recipe, and this is the closest that I have found to hers. I love this jerky. I use brisket. Tip: use your electric carving knife to slice the beef. I’m able to get more consistent and thinner slices with far less effort.
I am in love! This was my first attempt at making beef jerky. I used to love jerky when I was a kid but I ate so much jerky that I got sick on it years ago and quit eating beef jerky all together. My granddaughter is the jerky fan in the house so we made the beef jerky together. Instead of garlic powder we used minced garlic and then when we got the beef on the trays of the dehydrator we sprinkled a few finely chopped green onion tops and some red pepper flakes. Also the recipe didn’t say to but I read from USDA that to make sure the jerky was safe to eat without being refrigerated to put it in a 300F oven for 10 minutes to kill any bacteria before putting the meat in the dehydrator. This shortened the time in the dehydrator to 3 hours. I am not a fan of beef jerky but it smelled so good I had to try it and it has a really good flavor. My granddaughter loves it so we will be making this again.
Great recipe! I love the flavor. Perfect and not too salty. I started with 1 tsp cayenne because I didn’t want it to be too hot, and that was just right for me.
Excellent recipe. One of the best I’ve tried.
It was ok. I need a little more flavor though
Pretty good. Just remember, a little cayenne goes a long way & adjust it to your liking. I used the oven at 200 and used cookie cooling racks on a cookie pan. Done in 5 hours. opened the oven a couple of times to let some of the steam out & flipped it about halfway through.
Excellent recipe. It took me years to hone it to get the right amounts of heat, saltiness, and sweetness. I couldn’t have done it without my 10 year old daughters help. She’s a jerky fanatic.
I’ve made this twice now and it’s amazing.
This turned out excellent! I love heat but am super sensitive to cayenne for some reason so I only used 1 teaspoon and then just sprinkled a bit of crushed red pepper flakes. I can’t wait to try this recipe with venison!