Matt's Jerky Recipe

Matt's Jerky Recipe
  • PREP TIME
    15 mins
  • COOK TIME
    8 hrs
  • TOTAL TIME
    26 hrs 35 mins
  • SERVING
    10 People
  • VIEWS
    36

Transform humble cuts of beef into a deeply savory and subtly spiced jerky with this foolproof recipe. Perfect for outdoor adventures or a satisfying snack, this jerky boasts a rich, smoky flavor with a delightful kick.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    6 g
  • Cholesterol
    68 mg
  • Fiber
    1 g
  • Protein
    27 g
  • Saturated Fat
    2 g
  • Sodium
    1084 mg
  • Sugar
    3 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Chill the beef in the freezer for approximately 20 minutes. This will firm it up, making it significantly easier to slice thinly and evenly. (Prep time: 20 minutes)

02

Step

Using a sharp knife, slice the beef against the grain into strips approximately ¼-inch thick. Consistent thickness is key for even drying. (Prep time: 20 minutes)

03

Step

In a large bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne pepper, and black pepper until the brown sugar is dissolved and the mixture is homogenous. (Prep time: 5 minutes)

04

Step

Add the beef strips to the marinade and toss thoroughly to ensure each piece is well coated. Cover the bowl tightly with plastic wrap and refrigerate for 18 to 24 hours, stirring at least twice during the marination process to ensure even flavor penetration. (Marinating time: 18-24 hours)

05

Step

Preheat your dehydrator to 160 degrees F (70 degrees C), following the manufacturer's instructions. (Prep time: 10 minutes)

06

Step

Remove the beef strips from the marinade, shaking off any excess liquid. Arrange the strips in a single layer on the dehydrator trays, ensuring they are not overlapping. Discard the remaining marinade. (Prep time: 15 minutes)

07

Step

Dehydrate the beef strips until they are dried but still pliable, about 8 hours. The exact time will depend on your dehydrator and the thickness of the strips. Check for doneness by bending a strip; it should crack but not break completely. (Dehydrating time: ~8 hours)

For a sweeter jerky, increase the amount of brown sugar to 2 tablespoons.
If you prefer a spicier jerky, add an additional ½ teaspoon of cayenne pepper.
To prolong the shelf life of your jerky, store it in an airtight container in the refrigerator or freezer.
For a deeper smoke flavor, consider using a smoker instead of a dehydrator. Follow the smoker's instructions for jerky preparation.

Adrian Nader

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 12 Ratings)
Total Reviews: (8)
  • Tessie Blick

    The freezing tip made slicing so much easier. Thank you!

  • Jeanne Dach

    I love the level of spice in this recipe. It's just right!

  • Dianna Roob

    I added a bit of honey for sweetness and it was amazing!

  • Mac Legros

    The marinating time really makes a difference. So flavorful!

  • Golda Beahan

    This is now my go-to jerky recipe. Highly recommend!

  • Christa Skiles

    This recipe is fantastic! The flavor is spot-on, and the jerky turned out perfect.

  • Letha Graham

    I use this recipe for both beef and venison with great success.

  • Junior Howe

    Followed the recipe exactly and it was delicious!

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