Recipe Library
Doc's Best Beef Jerky
Thin strips of beef round soak up a savory marinade of soy sauce, Worcestershire, liquid smoke, brown sugar, garlic, onion, and paprika. Slow dehydration turns the meat chewy and concentrates every smoky, sweet, and salty note into each tender bite.
- Total
- 4 hr 20 min
- Prep
- 20 min
- Cook
- 4 hr
- Serves
- 10
Nutrition per Serving
- Calories
- 228
- Protein
- 19g
- Carbs
- 5g
- Fat
- 14g
- Fiber
- 0g
- Sodium
- 733mg
Ingredients
- 1/4 cup low-sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons liquid smoke
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon meat tenderizer
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground paprika
- 2 pounds beef round steak, cut into thin strips
Instructions
- Gather all ingredients.
- Prepare the marinade: Combine soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika in a glass bowl.
- Place beef strips in a 9x13-inch glass baking dish. Pour marinade over top; toss until evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
- Remove beef strips from the bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
- Arrange pounded beef strips in a single layer on the trays of a dehydrator. Dry at the dehydrator's highest setting until jerky is done to your liking, at least 4 hours.
- Enjoy!