Thursday, March 17, 2011

Recipe #102: BEEF JERKY!

A coworker from a previous job used to bring in his homemade beef jerky, and it was SO addicting... so addicting in fact that I asked for a dehydrator for my birthday to make my own!  This is better than any jerky you can buy in the store, and did I say it's ADDICTING??  Here's the recipe he gave me (from with some notes at the end...  (be sure to read them!)


  • 2 pounds beef round steak, cut into thin strips
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons liquid smoke
  • 2 tablespoons brown sugar
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon meat tenderizer
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika


  1. Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
  2. Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
  3. Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags. 
 Cutting the steak into strips

 We made a double batch

 In the marinade for an overnight soak

 One of five layers!

 My little minion!

1.  You can make spicy jerky by adding your powdered pepper of choice to the marinade.
2.  Meat on the bottom of the hydrator will dry faster, you must keep an eye on it and rotate out the "done" jerky as it finishes.  We couldn't fit all the beef in the hydrator at one, so I take from the bottom, then add new to the top until everything is finished.
3.  The jerky is done when it's not easy to bend the strips.
4.  No, you don't cook it first.
5.  Try not to eat it all at once.  You'll get heartburn.  Don't say I didn't warn you.

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