Beef Jerky

Transfer meat
It is better then cleaning chicken

We made beef jerky for camp. Momma cut the meat and I did the rest. Daddy helped watch the dehydrator. This is the recipe we used.

Warning smell makes you very hungry!

  • About 5 pounds of (Beef Loin) Top Sirloin Steak-with very little fat
  • 1 1/3 cup Worcestershire Sauce
  • 1 1/3 cup soy sauce
  • 3 minced garlic cloves
  • 6 tsp freshly ground black pepper
  • 4 tsp onion powder
  • Mix well
    The liquid will disappear.
  • 2 tsp liquid smoke
  • 2 tsp cayenne pepper
  1. Trim as much fat as you can from steak. Cut into 1/4 to 3/8 inch slices across the grain. They will cut easier if partially frozen.
  2. Place meat and remaining ingredients in a gallon size ziplock back.  Squish it all together and place in refrigerator.

    Raw meat
    It will start like this...
  3. After an hour or so, squish it all again. Do one or two times more. Let marinade at least 3  hours. We let it marinate all night.
  4. When done marinading, lay meat strips in single layer on dehydrator rack. Keep space between meat to dry better.
  5. Set dehydrator to 155 degrees and bake till dry.  Ours took 13 hours. Pat jerkey with clean paper towel several times to remove oil.
  6. When fully dry, to absorb more oils and make longer shelf life, wrap in paper towels for a few hours before packing in a ziplock bag and enjoy!
  7. Shelf life, 3 weeks at room temperature or keep in fridge or freezer for longer storage.
  8. Eat!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  9. I think this batch tasted great, but I would add more spice to the next batch to make it tangier.

Warning smell is  extremely appetizing!Eat and enjoy

One thought on “Beef Jerky”

  1. Wow!!!! Looks like you had a lot of fun doing this one Mark! Great Jerking! What exactly is liquid smoke?????? Where did you get a dehydrator?

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