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Matt's Jerky Recipe

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Recipe Summary 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.

Ingredients | Maldivian Recipes Nadiya

3 pounds beef top round

⅔ cup soy sauce

¼ cup Worcestershire sauce

1 tablespoon brown sugar

2 teaspoons liquid smoke flavoring

2 teaspoons onion powder

2 teaspoons chili powder

2 teaspoons garlic powder

2 teaspoons cayenne pepper

2 teaspoons finely ground black pepper

Directions

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

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.

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

I use a Nesco(R) 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.

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Info | Maldivian Recipes Nadiya

prep: 15 mins additional: 1 day total: 1 day Servings: 10 Yield: 10 servings

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Appetizers and Snacks, Meat and Poultry, Jerky Recipes,