Jerky Lovers Jerky
Elevate your snack game with this irresistible Jerky Lovers Jerky recipe, a dream come true for fans of tender, flavorful beef jerky. Featuring thinly sliced top round or flank steak, this homemade jerky is marinated in a savory blend of soy sauce, Worcestershire sauce, brown sugar, and a dash of liquid smoke for an authentic smoky kick. A mix of garlic powder, onion powder, paprika, and optional red pepper flakes adds layers of bold seasoning to each bite. Perfectly dried in the oven or a dehydrator, this DIY jerky delivers unbeatable flavor and texture that beats store-bought alternatives. Ideal for road trips, hiking, or satisfying snack cravings, this easy-to-follow recipe proves that patience and quality ingredients are key to the ultimate homemade jerky experience.
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Recipe Information
Ingredients
- 2 pounds beef (top round or flank steak)
- 0.5 cup soy sauce
- 0.33 cup Worcestershire sauce
- 2 tablespoons brown sugar
- 1 teaspoon liquid smoke
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes (optional for heat)
- 1 teaspoon paprika
Instructions
Place the beef in the freezer for 30-45 minutes to make it easier to slice. Do not allow it to freeze solid — it should be firm but sliceable.
Remove the beef from the freezer and use a sharp knife to slice it against the grain into thin strips, approximately 1/8-inch to 1/4-inch thick.
In a medium mixing bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, liquid smoke, garlic powder, onion powder, black pepper, red pepper flakes (if using), and paprika.
Place the beef strips in a large zip-top bag or shallow dish and pour the marinade over the meat, making sure all the pieces are fully coated. Seal the bag or cover the dish tightly with plastic wrap.
Refrigerate and allow the beef to marinate for at least 6 hours or, ideally, overnight for maximum flavor absorption. Make sure to occasionally turn the bag or stir the strips to ensure even coverage.
Preheat your oven to 175°F (80°C) or set your dehydrator to the beef jerky setting as recommended by the manufacturer.
If using an oven, line baking sheets with aluminum foil and place wire racks on top. Remove the marinated strips from the bag, letting excess marinade drip off, and lay them in a single layer on the racks without overlapping.
Place the beef strips in the oven or dehydrator and dry them for approximately 4-5 hours, turning the pieces once halfway through. Jerky is done when it is firm, dry, but still slightly pliable when bent.
Allow the jerky to cool completely. Store in an airtight container or zip-top bag in the refrigerator for up to 2 weeks, or vacuum seal for longer shelf life.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 779 mg | 34% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 4.7 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 538 mg | 11% | |
*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.
