Rating: 4.76 stars
29 Ratings
  • 5 star values: 24
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

If you like the peppered beef jerky in the bag, you will absolutely love this.

Recipe Summary test

prep:
25 mins
cook:
10 hrs
additional:
1 day
total:
1 day
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.

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  • Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.

  • Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.

  • Preheat oven to 300 degrees F (150 degrees C).

  • Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.

  • Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C).

  • Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.

  • If desired, sprinkle strips with more coriander seeds and black pepper.

  • Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded. Store in refrigerator.

Cook's Note:

Store in zipper bag. Keeps well in refrigerator for up to one month.

Nutrition Facts

169 calories; protein 27.9g; carbohydrates 3.8g; fat 4g; cholesterol 68mg; sodium 569.1mg. Full Nutrition
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Reviews (30)

Most helpful positive review

Rating: 5 stars
11/16/2012
When I submitted this recipe step 6 was not included. I use only my dehydrater for drying and not the oven this is why the time may be shorter. Read More
(37)

Most helpful critical review

Rating: 3 stars
03/13/2017
no changes will not do this one again just because it was too peppery for my liking. Could try it with less pepper. Read More
(1)
29 Ratings
  • 5 star values: 24
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/16/2012
When I submitted this recipe step 6 was not included. I use only my dehydrater for drying and not the oven this is why the time may be shorter. Read More
(37)
Rating: 5 stars
04/04/2012
made this yesterday...dh said it was great!!! only thing i did was 1/2 the recipe...used trimmed sirloin...will forsure make it again...thanks mike!!! ;o) ps i used my smoker (hickory & whiskey wood chips for about 4 hours on really low 200 degree heat) yummo Read More
(32)
Rating: 5 stars
10/16/2012
I made this two weeks ago and it was ridiculously awesome! I added more pepper/spice because I like it hot and the results did not dissappoint. MY dehydrator, at 155 degrees only took 5 hours to dry them fully which seemed odd, but I haven't died yet. I am currently working on a second batch :) Read More
(28)
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Rating: 5 stars
01/12/2014
We made this for Christmas as gifts for our diabetic relatives...and the rest of us jerky lover's too. It was fabulous. The leaner the beef the shorter the dehydrator time and the safer the finished product. We used round steak but found it still too fatty. We will use top round or some other type of leaner beef next time. However the flavor was perfect..and no nitrites like store-bought jerky. Much cheaper too! We did not change anything in this recipe. Thanks Mike. Read More
(7)
Rating: 4 stars
11/14/2012
Very good but a bit too sweet for my taste. Will make again but alter the sugar quantity and really lay on the pepper next time. Read More
(5)
Rating: 5 stars
07/07/2015
This was my first time making jerky in my new dehydrator. I chose this recipe over doc's with the video because so far you rated all 5 stars so good place to start. I used a4.5 lb London broil cut at 1/8 inch. Only changed out of necessity used smoked paprika instead of liquid smoke b/c I was out and no coriander. It only took 4 hours in my dehydrator. Spice was perfect. Hubby and boys were amazed. I need to experiment some more but I will come back to this recipe for sure! Thanks Mike. Read More
(2)
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Rating: 5 stars
04/23/2015
Definitely a keeper recipe! I didn't use the coriander as I didn't have any. I'm not sure if that would have changed anything about the taste much. We will be making this recipe often! Thanks for sharing! Read More
(2)
Rating: 3 stars
03/13/2017
no changes will not do this one again just because it was too peppery for my liking. Could try it with less pepper. Read More
(1)
Rating: 5 stars
12/23/2014
This stuff tastes just like the kind I buy in the store but BETTER! I doubled the pepper and it tastes awesome! Thanks for the recipe. Read More
(1)