I use Matt's jerky recipe for all of my elk, venison, and beef jerky, with excellent results. After making the jerky, I freeze or refrigerate it to prolong its shelf life.
Ingredients
- 3 pounds beef top round
- 0.67 cups soy sauce
- 0.25 cups Worcestershire sauce
- 1 tablespoon brown sugar
- 2 teaspoons liquid smoke flavoring
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons cayenne pepper
- 2 teaspoons finely ground black pepper
Instructions
-
1
Freeze beef about 20 minutes to make it easier to slice. Slice beef, against the grain, into strips about ¼-inch thick.
-
2
Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne pepper, and black pepper together in a large bowl. Add beef strips; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator, stirring at least twice, for 18 to 24 hours.
-
3
Preheat a dehydrator to 160 degrees F (70 degrees C) according to manufacturer's instructions.
-
4
Remove beef strips from marinade and shake off excess; arrange on dehydrator trays. Discard remaining marinade. Dehydrate beef strips until dried, about 8 hours.
Nutrition Facts
Per serving
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