Texas Jerky
Satisfy your snack cravings with this bold and smoky Texas Jerky recipe that’s bursting with authentic Southern flavor. Made from tender slices of top round, flank, or sirloin beef, this homemade jerky is marinated in a mouthwatering blend of soy sauce, Worcestershire sauce, liquid smoke, and a medley of spices like smoked paprika, garlic powder, and cayenne pepper for the perfect balance of heat and savory goodness. This recipe offers an irresistible combination of chewy texture and robust taste, achieved through a slow-drying process in your oven. Perfect for road trips, tailgates, or anytime snacking, Texas Jerky is easy to make and completely customizable to your spice preference. Store it in an airtight container for a portable, protein-packed treat that stays fresh for days!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 pounds beef (top round, flank, or sirloin)
- 0.5 cup soy sauce
- 0.25 cup Worcestershire sauce
- 1 teaspoon liquid smoke
- 2 tablespoons brown sugar
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon crushed red pepper flakes
- 0.5 teaspoon cayenne pepper
Instructions
Trim excess fat from the beef and place it in the freezer for 1-2 hours until firm. This makes it easier to slice.
Using a sharp knife, slice the beef into thin strips, approximately 1/4-inch thick, against the grain for tender texture.
In a large mixing bowl, combine soy sauce, Worcestershire sauce, liquid smoke, brown sugar, black pepper, garlic powder, onion powder, smoked paprika, crushed red pepper flakes, and cayenne pepper. Mix thoroughly to create the marinade.
Place the beef strips into the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap or transfer the beef and marinade into a resealable plastic bag.
Refrigerate the beef for at least 12-24 hours to allow the flavors to penetrate the meat.
Preheat your oven to 170°F (or the lowest setting). Line baking sheets with aluminum foil and place a wire rack on top.
Remove the beef from the marinade and pat it dry with paper towels. Arrange the beef strips on the wire rack in a single layer, leaving space between each piece for proper airflow.
Place the baking sheets in the oven and prop the oven door open slightly with a wooden spoon to allow moisture to escape.
Dry the beef in the oven for 4-6 hours, flipping the strips halfway through, until the jerky is firm and slightly pliable but not brittle.
Let the jerky cool completely before storing it. Transfer to an airtight container or resealable bag and store at room temperature for up to 1 week, or in the refrigerator for longer freshness.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 5.5 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 792 mg | 17% | |
*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.
