Description
It is a delicious protein snack for all of your family to enjoy. Make your venison or beef jerky from sweet to spicy, and start snacking today.
Ingredients
Scale
- 2 lbs Venions or lean beef (top round, bottom round, sirloin, or flank steak)
- 1/3 cup soy sauce or aminos
- 1/3 cup Worcestershire sauce
- 1 tbsp brown sugar or honey (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for heat)
Instructions
- Trim all visible fat from the beef (fat can spoil during storage).
- Slice the beef into thin strips, about 1/8 to 1/4 inch thick. To make slicing easier, partially freeze the meat for 1-2 hours beforehand.
- In a large bowl, combine soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, smoked paprika, black pepper, and red pepper flakes.
- Add the beef strips to the marinade, ensuring all pieces are coated.
- Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
- Preheat your dehydrator to 160°F or oven to its lowest temperature (typically around 170°F). Arrange the beef strips in a single layer on dehydrator trays or a wire rack placed over a baking sheet. Avoid overlapping. Dehydrate for 4-8 hours, depending on thickness, until the jerky is dry but slightly pliable.
- The jerky should bend and crack slightly but not snap.
- Allow the jerky to cool completely. Store in an airtight container or vacuum-sealed bag. It can last 1-2 weeks at room temperature or up to 3 months in the fridge.
Notes
For added flavor, try using liquid smoke or a splash of apple cider vinegar in the marinade
Always use lean meat to avoid spoilage.
Rotate trays or racks halfway through drying for even dehydration.
This jerky is perfect for homestead snacking or on-the-go energy!