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Matt's Jerky Recipe

Rated as 4.67 out of 5 Stars

"I use this recipe for all of my elk and venison jerky, as well as beef jerky, with excellent results. Freeze or refrigerate the jerky afterwards to prolong shelf life."
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Ingredients

1 d 2 h 35 m servings 180 cals
Original recipe yields 10 servings

Directions

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  • Prep

  • Ready In

  1. Freeze beef to make it easier to slice, about 20 minutes. Slice beef against the grain into strips about 1/4-inch thick.
  2. Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne, and pepper together in a large bowl. Add beef strips. Cover and marinate in the refrigerator, mixing at least twice, 18 to 24 hours.
  3. Arrange beef strips on dehydrator trays. Dehydrate at 160 degrees F (70 degrees C) until dried, about 8 hours.

Footnotes

  • Cook's Notes:
  • I use a Nesco® dehydrator.
  • Lightly sprinkle coarsely ground black pepper or red pepper flakes over the meat when you put it on the dehydrator for an extra kick.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts


Per Serving: 180 calories; 5 g fat; 5.5 g carbohydrates; 26.9 g protein; 68 mg cholesterol; 1084 mg sodium. Full nutrition

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This turned out excellent! I love heat but am super sensitive to cayenne for some reason so I only used 1 teaspoon and then just sprinkled a bit of crushed red pepper flakes. I can't wait to try...

I’ve made this twice now and it’s amazing.