MATT'S JERKY RECIPE

Matt's Jerky Recipe image

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.

Provided by Mattey

Categories Appetizers and Snacks Meat and Poultry Jerky Recipes

Time P1DT2h35m

Yield 10

Number Of Ingredients 10

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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

Steps:

Freeze beef to make it easier to slice, about 20 minutes. Slice beef against the grain into strips about 1/4-inch thick.
Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne, and pepper together in a large bowl. Add beef strips. Cover and marinate in the refrigerator, mixing at least twice, 18 to 24 hours.
Arrange beef strips on dehydrator trays. Dehydrate at 160 degrees F (70 degrees C) until dried, about 8 hours.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 5.5 g, Cholesterol 67.7 mg, Fat 5 g, Fiber 0.6 g, Protein 26.9 g, SaturatedFat 1.5 g, Sodium 1084.2 mg, Sugar 2.7 g