Matt's Jerky Recipe

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.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 180 Calories

Ingredients

• 1 tablespoon brown sugar
• 2 teaspoons cayenne pepper
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• ¼ cup Worcestershire sauce
• 2 teaspoons liquid smoke flavoring
• ⅔ cup soy sauce
• 3 pounds beef top round
• 2 teaspoons finely ground black pepper

Recipe Instructions

Step 1

Freeze beef to make it easier to slice, about 20 minutes. Slice beef against the grain into strips about 1/4-inch thick.

Step 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.

Step 3

Arrange beef strips on dehydrator trays. Dehydrate at 160 degrees F (70 degrees C) until dried, about 8 hours.