Beef Jerky Recipe
This jerky recipe features beef, but you can easily modify it for other meats such as buffalo, venison, turkey or chicken.
- Serves: 20 persons
- 2pound beef round (or top round steak, 1 to 1½ inches thick)
- 1cup Worcestershire sauce
- 1cup soy sauce (or tamari)
- 1cup brown sugar
- 1tablespoon liquid smoke
- 1tablespoon onion powder
- 1tablespoon garlic powder
- 1tablespoon black pepper
- 1teaspoon chili powder
- 1teaspoon pepper flakes
Step 1Slice the meat into strips about a quarter of an inch thick. It can help to freeze the meat slightly before slicing, but this isn't really necessary. If your strips come out too thick you can pound them with a meat mallet to flatten them out some. If your strips are too thick you may have a hard time chewing the finished jerky.
Step 2In a large glass bowl or baking dish, combine the remaining ingredients, and then add the strips of meat. Cover and refrigerate overnight.
Step 3Preheat your oven to its lowest temperature, and turn on the convection fan, if your oven has one. Or use the dehydrate setting it yours has one. If you're using a food dehydrator , follow the manufacturer's instructions.
Step 4Set a wire roasting rack in a sheet pan. There will be some drippage, so if you like, you can line the pan with foil first. Then drape the strips of meat evenly across the wire rack. Make sure there is space between each piece.
Step 5Place the pan in the oven and let it cook for anywhere from 4 to 8 hours, depending on oven temperature, the thickness of the meat, and whether you are using convection. The finished meat should be dry and leathery but still somewhat flexible. You don't want the pieces to snap when you bend them. Jerky will keep for quite a while at room temperature sealed in a plastic zip-lock bag, and you can store it in the refrigerator or freezer, too. Here are some alternate ingredients you can add to your wet marinade for some different flavors: