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.
Prep
19 min
Cook
65 min
Servings
Difficulty
Medium
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 per serving
Printed from PantryLink · https://pantrylink.app/recipes/matts-jerky-recipe