Thursday, January 19, 2017

Beef Jerky

This is the recipe for Beef Jerky I use. Mind you this is with a few tweaks and changes to make it a bit more cost effective.

Beef Jerky

1/3 cup (75 ml) soy sauce
3 tbsp. (50 ml) brown sugar
2 tsp. (10 ml) Worcestershire sauce
1/4 tsp. (1 ml) onion powder
1/4 tsp. (1 ml) ground ginger
1/4 tsp. (1ml) garlic powder
1/4 tsp (1 ml) liquid smoke
1/2 tsp. (2 ml) table salt

 1 to 1 1/2 lbs Lean beef steak, visible fat removed about 1" thick

I always partially freeze the steak after removing the visible fat this makes it much easier to slice in 1/4 inch slices. You cut across the grain of the meat not with the grain.

Mix the other ingredients in a small bowl. I pour this into a zipper top bag and then add the meat. Let marinate in the fridge overnight and pour into a bowl. As you remove the strips of beef draw them across the edge of the bowl to remove excess marinade. Place on dehydrator trays. Turn on dehydrator and if you are lucky enough to have a temperature dial turn to 150 F or 65 C. Cook for 7 to 8 hours. Turn over strips at about the halfway point.

Keep in fridge or freeze for long term storage. However it never lasts that long around here.

Everybody have a wonderful evening.

God bless.


  1. Thanks Jackie, a great recipe and I already have most of the ingredients. What is liquid smoke though? I've never heard of it.

  2. Liquid smoke is something that gives a smoky BBQ flavour. You could use a bit more Worcestershire Sauce or some smoky paprika to get the same result. I have left it out and added Worcestershire when I have run out.