Excellent Beef Jerky
Indulge in the smoky, savory perfection of "Excellent Beef Jerky," the ultimate homemade snack for outdoor adventures, road trips, or simply satisfying your cravings. This easy-to-follow recipe begins with lean cuts of beef like top round or flank steak, carefully sliced against or with the grain for your preferred texture—tender or chewy. Marinated overnight in a bold blend of soy sauce, Worcestershire, brown sugar, and a touch of liquid smoke, each strip absorbs a mouthwatering fusion of sweet, salty, and smoky flavors. A hint of garlic, onion, paprika, and optional red pepper flakes adds layers of irresistible seasoning. Slow-dried in the oven or dehydrator, this protein-packed treat achieves the perfect balance of chewiness and flavor. With just a few pantry staples and some patience, you’ll create a batch of beef jerky that's not only natural but also packed with rich, authentic taste. Perfect for meal prepping, gifting, or healthy snacking, this beef jerky recipe is a must-try for any jerky enthusiast!
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Recipe Information
Ingredients
- 2 pounds Beef (top round or flank steak)
- 0.5 cup Soy sauce
- 0.25 cup Worcestershire sauce
- 2 tablespoons Brown sugar
- 1 teaspoon Liquid smoke
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Black pepper (freshly ground)
- 1 teaspoon Red pepper flakes (optional, for heat)
- 1 teaspoon Paprika
Instructions
Begin by selecting a lean cut of beef, such as top round or flank steak. Trim any visible fat to prevent spoilage during drying.
Place the beef in the freezer for 30-45 minutes to slightly firm it up, which will make slicing easier.
Once partially frozen, use a sharp knife to slice the beef into thin strips, approximately 1/8-inch thick. Slice against the grain for tender jerky or with the grain for chewier jerky.
In a large mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, liquid smoke, garlic powder, onion powder, black pepper, red pepper flakes (if using), and paprika. Whisk thoroughly to create the marinade.
Place the beef strips into a resealable plastic bag or shallow dish. Pour the marinade over the beef, ensuring all pieces are evenly coated. Seal the bag or cover the dish and refrigerate for 12-24 hours, turning occasionally to ensure even marination.
When ready to dehydrate, preheat your oven to the lowest setting (typically 150°F to 175°F) or prepare a food dehydrator according to the manufacturer's instructions.
Line a baking sheet with aluminum foil to catch drips if using an oven. Place a wire rack over the baking sheet.
Remove the beef from the marinade and pat dry with paper towels to remove excess liquid. Arrange the strips in a single layer on the wire rack or dehydrator trays, making sure they do not overlap.
Dry the beef in the oven or dehydrator for 4-6 hours, or until it reaches your desired texture. The jerky should be dry to the touch but still slightly pliable when bent.
Once dried, remove the jerky and allow it to cool completely. Store in an airtight container or resealable bag at room temperature for up to a week, or in the refrigerator for longer shelf life.
Nutrition Facts
Calories |
2193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5960 mg | 259% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 24.9 g | ||
| Protein | 248.9 g | 498% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 3983 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
