Matt's Jerky Recipe recipe

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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

Nutrition Info

179.8 calories
carbohydrate: 5.5 g
cholesterol: 67.7 mg
fat: 5 g
fiber: 0.6 g
protein: 26.9 g
saturatedFat: 1.5 g
servingSize: -
sodium: 1084.2 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Freeze beef to make it easier to slice, about 20 minutes. Slice beef against the grain into strips about 1/4-inch thick.

  2. 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.

  3. Arrange beef strips on dehydrator trays. Dehydrate at 160 degrees F (70 degrees C) until dried, about 8 hours.

Recipe Yield

10 servings

Recipe Note

I use this recipe for all of my elk and venison jerky, as well as beef jerky, with excellent results. Freeze or refrigerate the jerky afterwards to prolong shelf life.

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