Matt's Jerky Recipe
A flavorful beef jerky recipe that requires marinating and dehydrating the beef.
Ingredients
- beef top round (1361 grams)
- soy sauce (158 milliliters)
- Worcestershire sauce (59 milliliters)
- brown sugar (15 grams)
- liquid smoke flavoring (10 milliliters)
- onion powder (4 grams)
- chili powder (4 grams)
- garlic powder (4 grams)
- cayenne pepper (4 grams)
- finely ground black pepper (4 grams)
Instructions
- Freeze beef about 20 minutes to make it easier to slice. 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 black pepper together in a large bowl. Add beef strips; toss to coat. Cover and marinate in the refrigerator, stirring at least twice, for 18 to 24 hours.
- Preheat a dehydrator to 160 degrees F (70 degrees C) according to manufacturer's instructions.
- Remove beef strips from marinade and shake off excess; arrange on dehydrator trays. Discard remaining marinade. Dehydrate beef strips until dried, about 8 hours.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 180
- fat: 5 g
- sats: 2 g
- carbs: 6 g
- fibre: 1 g
- protein: 27 g
- salt: 1.084 g