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Matt's Jerky Recipe

4

0 min

Matt's Jerky Recipe

Matt's Jerky Recipe Photo 1

Time

0 min

Serving

10 persons

Calories

180

Rating

4.00★ (11)

Cuisine

Author: Victoria Buriak
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

  • beef top round: 3 pound
  • soy sauce: 0.66667 cup
  • Worcestershire sauce: 0.25 cup
  • brown sugar: 1 Tbsp
  • liquid smoke flavoring: 2 tsp
  • onion powder: 2 tsp
  • chili powder: 2 tsp
  • garlic powder: 2 tsp
  • cayenne pepper: 2 tsp
  • finely ground black pepper: 2 tsp

Metric Conversion

Stages of cooking

Matt's Jerky Recipe Photo 21
Matt's Jerky Recipe Photo 32
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  1. Freeze beef to make it easier to slice, about 20 minutes. Slice beef against the grain into strips about 1/4-inch thick.
    Matt's Jerky Recipe Photo 2
  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.
    Matt's Jerky Recipe Photo 3
  3. Arrange beef strips on dehydrator trays. Dehydrate at 160 degrees F (70 degrees C) until dried, about 8 hours.
    Matt's Jerky Recipe Photo 4

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