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Midg's Mouth Watering Beef Jerky

Rated as 4.38 out of 5 Stars
17

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

17 h 45 m servings 279
Original recipe yields 12 servings

Directions

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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.

Footnotes

  • 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 6.5 35.5 82 4219 Full nutrition

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Reviews

Read all reviews 6
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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.

Most helpful critical review

I did not care for this recipe.

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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

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...

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

I did not care for this recipe.