Matt's Jerky Recipe
Skip the expensive prepared beef jerky that is full of unnecessary additives and preservative and follow this recipe for making healthier, nutritionally rich bbq beef jerky at home.
Recipe Summary Matt's Jerky Recipe
I use this recipe for all of my elk and venison jerky, as well as beef jerky, with excellent results. Freeze or refrigerate the jerky afterwards to prolong shelf life.
Ingredients | Dehydrator Beef Jerky Recipes3 pounds beef top round⅔ cup soy sauce¼ cup Worcestershire sauce1 tablespoon brown sugar2 teaspoons liquid smoke flavoring2 teaspoons onion powder2 teaspoons chili powder2 teaspoons garlic powder2 teaspoons cayenne pepper2 teaspoons finely ground black pepperDirectionsFreeze beef to make it easier to slice, about 20 minutes. 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 pepper together in a large bowl. Add beef strips. Cover and marinate in the refrigerator, mixing at least twice, 18 to 24 hours.Arrange beef strips on dehydrator trays. Dehydrate at 160 degrees F (70 degrees C) until dried, about 8 hours.I use a Nesco(R) dehydrator.Lightly sprinkle coarsely ground black pepper or red pepper flakes over the meat when you put it on the dehydrator for an extra kick.Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.Info | Dehydrator Beef Jerky Recipesprep:
15 mins
additional:
1 day
total:
1 day
Servings:
10
Yield:
10 servings
TAG : Matt's Jerky RecipeAppetizers and Snacks, Meat and Poultry, Jerky Recipes,
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