Matt’s Jerky Recipe

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Description

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

  • 3 pounds beef top round
  • ⅔ cup soy sauce
  • ¼ cup 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 to make it easier to slice
  2. about 20 minutes. Slice beef against the grain into strips about 1/4-inch thick.
  3. Whisk soy sauce
  4. Worcestershire sauce
  5. brown sugar
  6. liquid smoke
  7. onion powder
  8. chili powder
  9. garlic powder
  10. cayenne
  11. and pepper together in a large bowl. Add beef strips. Cover and marinate in the refrigerator
  12. mixing at least twice
  13. 18 to 24 hours.
  14. Arrange beef strips on dehydrator trays. Dehydrate at 160 degrees F (70 degrees C) until dried
  15. about 8 hours.

Prep Time: 15 mins

Total Time: 1 day

Servings: 10

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