Make savory, chewy beef jerky at home using a dehydrator. This recipe provides cost-effective, high-protein road trip food superior to store brands.
Author:leogrant
Prep Time:20 min
Cook Time:6 hours
Total Time:6 hours 20 min
Yield:About 1 pound 1x
Category:Snack
Method:Dehydrating
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 lbs lean beef (top round or flank steak)
1/2 cup low-sodium soy sauce
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon liquid smoke
1 tablespoon smoked paprika
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
Instructions
Slice the beef against the grain into uniform 1/4-inch thick strips.
In a bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, liquid smoke, smoked paprika, black pepper, garlic powder, and onion powder to create the marinade.
Place the beef strips into a large resealable bag or container. Pour the marinade over the beef, ensuring all pieces are coated.
Refrigerate the beef for at least 6 hours, or preferably overnight, turning the bag occasionally.
Remove the beef from the marinade and pat the strips dry with paper towels. Discard the remaining marinade.
Arrange the strips in a single layer on your dehydrator trays, ensuring they do not overlap.
Set your dehydrator to 160°F (71°C). Dry the jerky for 4 to 8 hours, checking for doneness periodically.
The jerky is ready when it is dry and firm but still slightly pliable when bent. It should snap, not break cleanly.
Let the beef jerky cool completely on a wire rack before storing.
Notes
For a spicier snack, add 1 teaspoon of red pepper flakes to the marinade.
If you do not own a dehydrator, you can bake the jerky in an oven set to its lowest temperature (usually 170°F or lower) with the door propped open slightly for air circulation.
Store your homemade snacks in an airtight container at room temperature for up to two weeks, or refrigerate for longer freshness.