Ultimate Homemade Beef Jerky

Ingredients:

• 2 pounds lean beef (Top round, London broil, or similar cuts)

• 1/2 cup soy sauce

• 2 tablespoons Worcestershire sauce

• 2 tablespoons liquid smoke

• 2 tablespoons brown sugar

• 2 teaspoons salt

• 1 teaspoon ground black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon red pepper flakes (adjust to taste)

• 1/4 teaspoon curing salt (optional)

Directions:

1. Prepare the Beef: Partially freeze the beef for about 1-2 hours to make it easier to slice thinly. Aim for slices about 1/8 to 1/4 inch thick. For more tender jerky, slice against the grain; for chewier jerky, slice with the grain.

2. Make the Marinade: In a mixing bowl, combine soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, ground black pepper, garlic powder, onion powder, red pepper flakes, and curing salt if using. Mix well until all the sugar and salts are dissolved.

3. Marinate the Beef: Place the beef slices in a large resealable plastic bag. Pour the marinade over the beef, ensuring all slices are well-coated. Remove as much air as possible from the bag, seal, and marinate in the refrigerator for at least 4 hours, preferably overnight for deeper flavor.

4. Dry the Beef: Preheat your oven to the lowest setting, usually around 175°F (80°C), or use a dehydrator set to 160°F (71°C). Remove the beef from the marinade and pat dry with paper towels to remove excess moisture.

5. Arrange the Beef: Place the beef slices in a single layer on a baking rack over a baking sheet (to catch drips) or on the dehydrator trays. Make sure the slices aren’t touching or overlapping to allow for even drying.

6. Dehydrate:

• In the Oven: Bake for 3-4 hours, or until the jerky is dry but still pliable. Flip the slices halfway through the drying time.

• In a Dehydrator: Follow the manufacturer’s instructions, usually drying for about 4-6 hours.

7. Cool and Store: Let the jerky cool completely before storing. Keep it in an airtight container. It can be stored at room temperature for about 2 weeks, in the refrigerator for a few months, or frozen for longer storage.

Prep Time: 20 minutes | Marinating Time: 4-12 hours | Drying Time: 3-6 hours | Total Time: Up to 18 hours | Kcal: 150 kcal | Servings: 6 servings