A homemade beef jerky recipe built on soy sauce, Worcestershire sauce, liquid smoke, brown sugar and a blend of dry spices calls for an 8-hour refrigerated marinade and at least 4 hours in a dehydrator, according to the recipe's author, who said the method was developed through years of trial and error. The author said people who have tried it call it the best jerky they have had.
The recipe yields about 10 servings. Each serving contains 228 calories, 14 grams of fat, 5 grams of carbohydrates and 19 grams of protein, according to the provided nutrition facts.
Marinade and cut
The marinade combines 1/4 cup low-sodium soy sauce, 2 tablespoons each of Worcestershire sauce, liquid smoke and brown sugar, 2 teaspoons salt, and 1 teaspoon each of ground black pepper, meat tenderizer, garlic powder, onion powder and ground paprika. The ingredients are mixed in a glass bowl.
Two pounds of beef round steak, cut into thin strips, go into a 9x13-inch glass baking dish. The marinade is poured over the meat and tossed until evenly coated, then covered and refrigerated for 8 hours or overnight.
Drying and storage
After marinating, the beef strips are removed and pounded to 1/8-inch thickness between two pieces of plastic wrap. They are arranged in a single layer on dehydrator trays and dried at the machine's highest setting until done to the cook's liking, for at least 4 hours.
The author notes that the 4-hour timing reflects their dehydrator, which is designed for jerky. Oven or other dehydrator methods are possible, but the author advises checking each machine's manual because times vary. Finished jerky should be stored in an airtight container or resealable bags.
Total time from start to finish is listed at 12 hours 20 minutes, including 20 minutes of preparation, 4 hours of drying and 8 hours of additional marinating time.
Editorial Notes