Garlic Beef Jerky
Savor the bold, savory flavors of homemade Garlic Beef Jerky, a protein-packed snack that's perfect for road trips, hiking adventures, or everyday munching. This recipe combines tender slices of top round or flank steak with a flavorful marinade of soy sauce, Worcestershire sauce, minced garlic, and a touch of brown sugar for sweetness. The addition of liquid smoke and a kick of red pepper flakes (if desired) brings depth and a smoky heat to every bite. Whether you prefer chewier jerky by slicing with the grain or a more tender texture by slicing against it, this oven- or dehydrator-friendly recipe ensures a perfectly dried, garlic-infused treat. Easy to make and ideal for make-ahead storage, this garlic beef jerky is a satisfying snack that’s both delicious and wholesome.
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Recipe Information
Ingredients
- 2 pounds Beef (top round or flank steak)
- 0.5 cups Soy sauce
- 0.25 cups Worcestershire sauce
- 2 tablespoons Brown sugar
- 1 teaspoons Liquid smoke
- 4 cloves Garlic (minced)
- 1 teaspoons Onion powder
- 1 teaspoons Black pepper (coarsely ground)
- 0.5 teaspoons Red pepper flakes (optional, for spice)
Instructions
1. Place the beef in the freezer for 30-45 minutes to firm it up. This will make it easier to slice thinly.
2. Using a sharp knife, trim off any excess fat from the beef, then slice it into strips about 1/8 to 1/4 inch thick. For chewier jerky, slice with the grain; for more tender jerky, slice against the grain.
3. In a large mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, liquid smoke, minced garlic, onion powder, black pepper, and red pepper flakes (if using). Stir until well mixed.
4. Add the beef slices to the bowl, ensuring each piece is coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight for maximum flavor.
5. Preheat an oven to 175°F (80°C) or set a dehydrator to the appropriate jerky setting.
6. If using an oven, line baking sheets with aluminum foil and place wire racks on top. Lay the marinated beef strips on the racks in a single layer, making sure they do not overlap.
7. Dry the beef in the oven or dehydrator for 4-5 hours, flipping the strips halfway through, until the jerky is dry but still slightly pliable. The exact time will depend on the thickness of the slices and your oven or dehydrator.
8. Allow the jerky to cool completely before storing it. Store in an airtight container or vacuum seal for longer shelf life. Enjoy your garlic-infused beef jerky as a delicious and protein-rich snack!
Nutrition Facts
Calories |
2192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5959 mg | 259% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 24.8 g | ||
| Protein | 248.7 g | 497% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 3923 mg | 83% | |
*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.
