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Midg's Mouth Watering Beef Jerky


"Better than store-bought! My version is mouthwatering and full of flavor!"
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17 h 45 m servings 279 cals
Original recipe yields 12 servings

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  • Prep

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  1. 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.
  2. Remove beef from marinade, pat dry with paper towels, and allow to stand for 30 minutes. Discard used marinade. Meanwhile, soak wood chips.
  3. Preheat smoker for 10 minutes.
  4. 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

Per Serving: 279 calories; 11.6 g fat; 6.5 g carbohydrates; 35.5 g protein; 82 mg cholesterol; 4219 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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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.

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 ...

Juicy and full of flavor in every bite

Real easy to make, I just used a dehydrator and it came out great

I did not care for this recipe.