Better than store-bought! My version is mouthwatering and full of flavor!

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Recipe Summary

prep:
15 mins
cook:
5 hrs
additional:
12 hrs 30 mins
total:
17 hrs 45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut beef into 1/4-inch thick slices. Combine soy sauce, water, Worcestershire sauce, sugar, salt, onion powder, garlic powder, and liquid smoke. Pour marinade into heavy-duty resealable bag. Add beef and mix well; seal bag and refrigerate 12 hours.

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  • Remove beef from marinade, pat dry with paper towels, and allow to stand for 30 minutes. Discard used marinade. Meanwhile, soak wood chips.

  • Preheat smoker for 10 minutes.

  • Arrange beef on drying racks. Smoke for 5 to 7 hours, depending on how you like it, replenishing wood chips as necessary.

Cook's Note:

Adjust the drying time to the amount of meat used, and according to how you like your jerky. Use 2 to 3 pans of wood chips for maximum flavor!

Editor's Note:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

279 calories; protein 35.5g 71% DV; carbohydrates 6.5g 2% DV; fat 11.6g 18% DV; cholesterol 81.8mg 27% DV; sodium 4219.1mg 169% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/21/2015
Everyone loves thos recipe! I prefer thin sliced (1/4inch) eye of round. Makes for some great jerky! 180f for 2 hours and then 2 hours at 160..... i have a digital electric. Read More
(7)

Most helpful critical review

Rating: 1 stars
10/02/2019
Full dislike of recipe. WAY too much Soy. Cook it like we like too?!? Why follow a recipe that doesn't offer NO suggested cooking temperature. #idiots Read More
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
02/20/2015
Everyone loves thos recipe! I prefer thin sliced (1/4inch) eye of round. Makes for some great jerky! 180f for 2 hours and then 2 hours at 160..... i have a digital electric. Read More
(7)
Rating: 5 stars
05/30/2015
I emptied my freezer of venison over Memorial Weekend and made 3 different jerky recipes. With the exception of substituting venison for beef I made as written. This came out perfect. All three came out great but I did prefer the red pepper flakes the others called for. Regardless I will make this again and just add some too it. Great recipe! Read More
(5)
Rating: 5 stars
02/20/2014
Juicy and full of flavor in every bite Read More
(2)
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Rating: 4 stars
03/25/2018
We don't have a large smoker so cut the recipe in 1/2. our butcher recommended London broil as that is what he uses for jerky so that is what he cut for us. Since there was no temp in the recipe we followed the guidance of another reviewer and did the 180 for 2 hours then 160 for 2 hours. We wanted it smokier and not so much soy flavor we it smoked for another 90 minutes at 160-170. We used hickory chips. My husband loves it. We will make it again but will decrease the soy sauce a little. Thanks for the recipe. Well worth making. Read More
(1)
Rating: 5 stars
03/31/2016
Real easy to make I just used a dehydrator and it came out great Read More
Rating: 1 stars
10/02/2019
Full dislike of recipe. WAY too much Soy. Cook it like we like too?!? Why follow a recipe that doesn't offer NO suggested cooking temperature. #idiots Read More
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Rating: 1 stars
10/26/2015
I did not care for this recipe. Read More