Crafting mouthwatering self-made beef jerky is plenty less difficult than you believe you studied. With minimal attempt, you may revel in better than keep-sold beef jerky at a fraction of the price.
- 2 pounds beef round roast (thinly sliced)
- 2/3 cup Worcestershire sauce
- 2/3 cup Soy sauce
- 1 teaspoon Liquid smoke
- 1 tablespoon smoked paprika
- 1 tablespoon Brown sugar
- 2 teaspoons freshly ground black pepper
- 1 teaspoon Cayenne pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
(Optional) Place beef in the freezer for two hours. This will make it easier to slice thinly.
Slice beef thinly against the grain. (approximately 1/8″)
Add all ingredients for the marinade into a bowl and mix to combine.
Place sliced beef in ziplock plastic bag (gallon-sized) and pour in the marinade. Ensure it is evenly coating the meat and place in the refrigerator overnight.
Remove beef from bag and pat dry with a paper towel (this will speed cooking time).
Lay in a single layer on dehydrator sheets and set the dehydrator at 160 degrees. (this can be done on wire racks in the oven as well)
Dehydrate, rotating racks each hour, for 4 hours, or until the beef jerky is dry and cracks when you bend it.