I have been making jerky for years. This is my recipe concocted by trial and error. Everyone who has tried it says it is the 'best jerky' they have ever had! My dehydrator is designed for jerky. It takes me about 4 hours to dry the meat. This could also be done in the oven or using other dehydrators. Please check your manual for correct times as each machine is different. I hope you enjoy this jerky as much as me and my family do.

Recipe Summary

prep:
20 mins
cook:
4 hrs
additional:
8 hrs
total:
12 hrs 20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.

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  • Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.

  • Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.

Editor's note

Place meat in the freezer for 30 minutes before cutting. Slightly frozen meat will be easier to cut into thin, consistent slices.

Nutrition Facts

137 calories; protein 11.6g 23% DV; carbohydrates 4.5g 2% DV; fat 7.9g 12% DV; cholesterol 31.3mg 10% DV; sodium 934mg 37% DV. Full Nutrition
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Reviews (325)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/13/2008
Loved this recipe, very tasty and tender. I cooked it in the oven on a rack at 180 two and a half hours. Will make this one again. GOOD, GOOD, GOOD Read More
(354)

Most helpful critical review

Rating: 1 stars
11/27/2011
Incredible Jerky Recipe! It has turned me into a Jerky addict! I have tried many other recipes but keep coming back to this one (with slight variations). Cook in the oven at about 180 for several hours...I leave the oven door slightly ajar while drying/cooking. You will not be disappointed. Read More
(35)
401 Ratings
  • 5 star values: 313
  • 4 star values: 56
  • 3 star values: 17
  • 2 star values: 6
  • 1 star values: 9
Rating: 5 stars
12/12/2008
Loved this recipe, very tasty and tender. I cooked it in the oven on a rack at 180 two and a half hours. Will make this one again. GOOD, GOOD, GOOD Read More
(354)
Rating: 5 stars
02/22/2010
Very Good recipe, But Curing salt is a must to rid the meat of bacteria and helps it preserve longer. great flavor, but dyhydrators dont get hot enough to kill bacteria. The curing salt is cheap and can be found at any sporting goods store. Read More
(349)
Rating: 4 stars
10/10/2007
The jerky came out very flavorful. Although when left overnight, it was a bit too salty. I'd suggest either reducing the salt or marinating a shorter period. Read More
(232)
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Rating: 5 stars
05/15/2009
Thanks Doc! - This 5th batch will marinate til Sun. morn. (4 days in fridge) - See what difference vs. just overnight - My last 3 batches - used Ground beef - After drying - stored in glass jar in fridge Roll ground beef into (1" dia. roll) - 1/4" Slice & press to "rounds" - Load up dryer - NO CHANGE TO Doc's RECIPE (except meat) - My Ground Beef choice means "no Dental Floss Needed" if you know what I mean - Read More
(73)
Rating: 5 stars
02/01/2008
this by far is the best beef jerky also beef up the mixture a little and it also goes good as a steak marinade also good on deer meat Read More
(49)
Rating: 4 stars
12/23/2008
I had a beef jerky cook off in my kitchen today using this recipe and two from Recipezaar.com and quite frankly this came in last place. Maybe it was the choice of meat?? The only round I could find was quite thin and did not cut into strips well. I used flank for the other two and they were fabulous. The other two had much more flavor than this one did as well. Read More
(45)
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Rating: 4 stars
12/21/2011
This is a fantastic recipe. I have had great success following it exactly and by making slight alterations. The recipe doesn't specify type of salt so I use pickling salt (dissolves in cold water easier, curing salt adds nitrites which are unnecessary if your dehydrator goes above 160 or if oven is used) I have found that omitting the Liquid Smoke and adding 1tsp cayenne pepper and 1tsp curry is wonderful. We also make a "hot" version where we sub hot paprika, add 2tsp cayenne, 1tsp crushed reds and 1tsp curry Should also note I am non-classically trained professional chef and butcher Read More
(38)
Rating: 4 stars
12/01/2007
This was very good beef jerky had a nice flavor. I might use a little less soy sauce next time though, because a few people who tried it said there was a little too much for their taste. When I cut these into strips I cut against the grain on the meat(something my hubby suggested to make it easier to chew). My store carries 2 different types of "Liquid Smoke" I used the Natural Mesquite flavor with this recipe. Thanks for the great recipe! Read More
(38)
Rating: 1 stars
11/27/2011
Incredible Jerky Recipe! It has turned me into a Jerky addict! I have tried many other recipes but keep coming back to this one (with slight variations). Cook in the oven at about 180 for several hours...I leave the oven door slightly ajar while drying/cooking. You will not be disappointed. Read More
(35)
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