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