beef_jerky_marinade

10 Great Beef Jerky Recipes

Somewhere along the line, consumers decided it was acceptable for manufacturers of cheap, processed meat products to employ the term "jerky" when selling their dried-out goods. But real jerky isn't available next to the gas station cash registers; real jerky – popular in the New World since the height of the Incan Empire – is a gourmet treat. Fortunately, the hand-made stuff is getting easier to find as serious chefs create unique products from high-end ingredients (and sometimes soda).

Here are some of the best jerky recipes for cooks looking to get in on the action. They're hard to find – jerky chefs are protective of their prized recipes – but worth the time. So get the knives, break out your smokers, and pre-heat your oven. The only thing better than cooking a gourmet treat is being able to put it in your pocket before you head out to the bar.

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Black Pepper Jerky

This classic jerky gets a double dose of peppery flavor from both cracked peppercorns in the marinade and coarsely ground peppercorns on top. More Tasty Snacks The Basics of Jerky

Ingredients

• 3 cups amber ale or lager
• 2 cups soy sauce
• 1/2 cup Worcestershire sauce
• 2 tablespoons cracked black peppercorns, plus 2 tablespoons coarsely ground black pepper, for sprinkling before drying the meat
• 2 pounds trimmed beef top round or bottom round, about 1 1/2 inches thick

How to Make It

In a large bowl, combine the ale or lager with the soy sauce, Worcestershire sauce and the cracked black peppercorns.

Cut the beef into 1/4-inch-thick slices, either with or against the grain.

Add the beef to the marinade, a few slices at a time, stirring well to coat each slice with the marinade. Cover and refrigerate for 6 to 8 hours.

Preheat the oven to 200°. Set a large wire rack on each of 3 large rimmed baking sheets. Remove the beef from the marinade and pat dry with paper towels. Arrange the beef on the racks, leaving 1/4 inch between slices. Sprinkle with coarsely ground black pepper. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy. Let cool completely on the racks before serving.

Beef Jerky

2 videos | Alton's Beef Jerky Recipe (03:28)

Ingredients

• 1 1/2 to 2 pounds flank steak
• 2/3 cup Worcestershire sauce
• 2/3 cup soy sauce
• 1 tablespoon honey
• 2 teaspoons freshly ground black pepper
• 2 teaspoons onion powder
• 1 teaspoon liquid smoke
• 1 teaspoon red pepper flakes

Directions

Special equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords

Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.

Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.

Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.

Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.

Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

Pairs well with Merlot

Categories:

Alton's Beef Jerky Recipe (03:28)

How to Season Food Properly (02:07)

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Dad's Beef Jerky Marinade

Recipe by Erindipity

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Dad's Beef Jerky Marinade

SERVES:

Ingredients Nutrition

• 1 ⁄₂ cup soy sauce
• 1 ⁄₄ cup Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 ⁄₂ teaspoon black pepper
• 1 ⁄₂ cup brown sugar
• 1 ⁄₂ teaspoon liquid smoke
• red pepper flakes (optional)

Directions

1. For each pound of meat mix the ingredients together in a large bowl.
2. Marinade a minimum of 24-48 hours before drying.

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Nutrition Info

Serving Size: 1 (87 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 141.9 Calories from Fat 0 0% Total Fat 0.1 g 0% Saturated Fat 0 g 0% Cholesterol 0 mg 0% Sodium 2190.7 mg 91% Total Carbohydrate 33.3 g 11% Dietary Fiber 0.5 g 1% Sugars 29.2 g 116% Protein 4 g 7%

Homemade Beef Jerky

Recipe by Cindy in PA.

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Homemade Beef Jerky

SERVES:

Ingredients Nutrition

• 4 lbs london broil beef or 4 lbs flank steaks
• 2 teaspoons black pepper
• 2 teaspoons chili powder
• 2 teaspoons garlic powder
• 2 teaspoons cayenne pepper, more if you like it hot
• 2 teaspoons onion powder
• 1 teaspoon liquid smoke
• 1 ⁄₄ cup soy sauce or 1 ⁄₄ cup low sodium soy sauce
• 1 ⁄₂ cup Worcestershire sauce
• 1 ⁄₂ cup Frank's red hot sauce

Directions

1. Trim all fat off meat.
2. Cut steak in to 4 inch strips.
3. The steak should be about 1/2 inch thick.
4. It's easier to cut meat partially frozen.
5. Pound meat lightly, you don't want it too thin.
6. Add all ingredients in a large bowl.
7. Mix well.
8. Cover and refrigerate overnight (8 hrs).
9. Line cookie sheets with tin foil.
10. Place steak strips on sheets, don't overlap meat.
11. Set oven at lowest temperature. (150-175°F).
12. Bake six hours, turning after three hours.
13. Jerky is done when meat is dried out, depending on your oven.
14. Worth the wait!

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Nutrition Info

Serving Size: 1 (144 g)

Servings Per Recipe: 15

Amt. Per Serving % Daily Value Calories 203.3 Calories from Fat 79 39% Total Fat 8.8 g 13% Saturated Fat 3.6 g 18% Cholesterol 78.6 mg 26% Sodium 628.5 mg 26% Total Carbohydrate 3.2 g 1% Dietary Fiber 0.4 g 1% Sugars 1.2 g 4% Protein 26.4 g 52%

How-to Make Beef Jerky

This week I am going to show you how to make beef jerky and I am going to share the marinade that I use and a few tips and tricks to help you be successful. If you have never made beef jerky before then you might have the erroneous idea that it is difficult or that you need special equipment to make it but, on the contrary, you can make it with a smoker, your home oven or a dehydrator and with the help I am going to give you in this newsletter, it will be way better than anything you can purchase in the store.. I guarantee it!

I have made multiple (umpteen) batches of this beef jerky recipe to perfect the process and you are the lucky recipients of all of that hard work, time and dedication.

Let's just say, I don't want any more beef jerky for a while!

Disclaimer: This beef jerky recipe does not use the traditional cure and therefore must be cooked to 160°F fairly quickly before it is dried and must maintain 140°F or above while it is drying. It also requires refrigeration in order to keep it safe once it is finished drying.

Per the USDA, this is a completely acceptable method and is how I choose to do it personally. I do not store it for more than a few days and this method works for me. If your needs differ from mine or you need extended storage times, you will have to do some research and add the correct amount of cure to this recipe in order to keep it safe for you. I may choose to do a newsletter on cured beef jerky sometime in the future.

Recommended Wood: Oak, Hickory or Pecan

• 3 lbs eye of round or similarly lean beef
• Low-sodium soy sauce (you can use regular but I prefer less salty beef jerky)
• Bourbon or whiskey (alcohol evaporates but leaves great flavor behind)
• Honey
• Jeff's original rub (purchase recipes here)
• Jeff's original barbecue sauce (purchase recipes here)

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My rub is not only great on ribs and all pork, but it is absolutely amazing on poultry, beef, fish, seafood and even vegetables like corn!

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I always use eye of round but you can also use top round, bottom round and possibly others. The eye of round is lean, has a small bit of fat on the top but it is easily trimmed off leaving you with the best meat for beef jerky in my opinion.

The butcher will usually slice this for you if you ask and I usually tell them to cut it at about 1/8 inch thick. If you think about it, you can ask them what number they used on the slicer and you can then give them the the slicing number the next time which is more accurate than giving them a thickness in inches.

Be sure to tell them whether you want it cut with or against the grain. I like it super tender so I have it cut against the grain most of the time.With the grain will make it more chewy if that is the way you like it.

If you want to slice it yourself, use a very sharp knife and try to keep your slice thickness very consistent. Some will tell you to place the meat in the freezer for 30 minutes before slicing and this does help but it's not a substitute for an extremely sharp knife.

Note: you do NOT have to marinate the meat but I highly recommend it.

This is a great way to get some great flavor into the meat and if you follow my instructions, you will not have to season the meat at all after it marinates.

I have played around for several years with using my original rub and my original barbecue sauce (purchase recipes here) along with other ingredients to create a marinade that just works.. perfectly.. every time and I think I have finally come up with something that you will really like.

My family and friends (my most honest critics) are telling me to not change a thing with this latest iteration and I have to agree that it is near perfect.

And yes, you can use a different rub, a different sauce and even a different marinade altogether but don't complain to me when it's not as wonderful as you had hoped;-)

Here's the recipe:

Jeff's Beef Jerky Marinade

*you can substitute apple juice for the bourbon if you are so inclined, however, the bourbon does add a lot of flavor and the alcohol has plenty of time to evaporate before it is to the eating stage. I highly recommend you follow the recipe to the letter if at all possible.

This recipe makes a little more than 2 cups of marinade and should be plenty to handle about 3 lbs of meat.

Once the marinade is complete, stir well then add the meat and the marinade into a 1-gallon ziptop bag.

Seal the bag closed and tumble/massage the meat and the marinade gently to make sure all of the meat is in contact with the marinade.

Note: Be sure to press out as much of the air as possible so that the bag and the marinade stay pressed up close to the meat.

Place the bagged meat/marinade into a bowl to prevent leakage (this is always a great idea) and place the bowl into the fridge for 24 hours.

Every few hours or whenever you think about it, take the bag and massage it around a little bit to make sure the marinade is able to affect all of the meat equally.

Once the meat has marinated for 24 hours or so, discard the marinade and place the slices of meat onto Bradley racks or you can even order special jerky racks which are especially made for doing jerky.

You can also just place the meat directly onto the grate of your smoker.

Place the Bradley racks in the smoker and smoke the meat at 180-200°F for 2-3 hours or until the meat reaches 160°F.

Note: Since we are drying the meat, it is a great idea to keep the environment as non-humid as possible. For this reason, I recommend you leave the water pan/bowl dry so as to not create steam. Some folks even leave the door of the smoker slightly ajar so the humidity can escape.

When the meat reaches it's done temperature, it can be continued with just heat or transferred to a dehydrator as long as you can maintain the meat temperature at or above 140°F.

If this cannot be done safely, then simply leave it in the smoker and maintain 170-180°F until the meat is dried. Be sure that plenty of air is circulating through the smoker as it is the air that dries the meat.

Check the meat every hour or so until it gets close then you will want to check it every 30 minutes or so until it has the dryness, and texture that you are looking for.

It is difficult to describe beef jerky that is done perfectly other than the fact that you should be able to bend it without it breaking in half.

I like to see some white fibers when I bend “properly done” beef jerky.

My most important tip of the day: Do not overdry the jerky. It will always be more dry than it seems once it cools so take it out just shy of that point. Once it cools down, it will be more brittle, more dry and more done than you thought it was. Ask me how I know this?!

I have the 2900ECB-9 Dehydrator by Excalibur and I love it beyond words. I've had it since 2010 and it still works as good as the day I got it. With a 7-inch fan, adjustable thermostat (95-155°F) and 9 trays, it is wonderful for doing dried fruits as well as jerky. I just can't say enough good things about it.

In addition to beef jerky, I make fruit jerky out of apple sauce and other fruit puree as well.

Once the meat is cooked and smoked to 160°F, I transfer it to the dehydrator and leave it there at 155°F, until it is done. With the rather large fan, it dries quickly and safely.

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

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Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

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23 Comments on this article. Feel free to join this conversation.

When meat is sliced 1/8″ to 1/4″ thick, how do you get an accurate internal meat temperature reading?

Eric, Using a basic thermometer, this can be difficult.

I use a Thermapen made by Thermoworks. It has a tip that is very small in diameter. It is also extremely accurate and super fast.

thanks for allowing me to be part of your website page . second like to know how much will the racks cost for beef jerky and is it heard to work with if using when making jerky. your response to these asap will be appreciated

Jeff is the sauce in which you speak of for jerky the same sauce as your bbq sauce. Just wondering

Ive been useing my traeger to smoke

And a friend smokes in a bradly and his meat is more moist , can u tell me why ?

I personally prefer using ground meat for jerky, is there a way to add the marinade into the meat mixer? If so how much would be a good starting point? Any help is appreciated.

Most meat slicers use the metric system and 1/8″ would be a hair over #3. just thought I would throw that out to ya.

Is there a secret other than a thermapen to check the temperature on meat that thin? I havent bought a thermapen yet and want to make some jerky. Do you have any suggestions. Thank You your sauce gets raves everytime I make it available.

My favorite thing to do is to bbq and smoke meat. I have several sizes and types of smokers from the patio size to pull behind trailers. I enjoy the emails and ideas. I also have ordered the rub and sauce recipes and love them. Some of my family likes a little vinegar base sauce so I have added a cup of apple cider vinegar to the recipe and did nothing else and they love it. So now I make a batch of both and have some for everyone. THANKS!

First, they won’t need a wet storage silo; the barley grain can normally be

stored in a dry barn after harvesting. There is no reason to cut out snacking

all together. Per the USDA, studies have shown that harmful bacteria can

survive temperatures of 140 degrees Fahrenheit (60 degrees Celsius).

Could anyone advise as to the dimensions of the Bradley racks. They are packaged in the store and cannot measure. Would like to use in my Brinkmann electric. Ernie

I believe they are 13 x 16 if I am remembering correctly.

Hey Jeff, coming to you all the way from northern Ontario Canada here. I have had my smoker for almost one year now and have ordered your rub and sauce and have used them very often. I also own your book which I use a lot. I just recently made some smoked whole trout, chicken wings and also tried the pork tenderloin and chicken. Simply amazing. Thank you so much!

You never mentioned what type of smoke worked best. I tried a hickory\mesquite combo. Turned out pretty good but was first time smoking any type of beef.

I ordered your sauce and recipe for rub. Have been charged but have not received them yet.

Rick, The download email probably got caught by a spam filter. I have sent the recipes and your download access credentials to you manually via email. Please let me know if you need further help with this.

Same for me. I have had your recipes for quite a few years & just love the raving reviews I get every time I smoke thanks to you, your book, & your website. I would like to receive your news letter without the ads.

Thanks for all you do for us smokers

Bought your rub and sauce recipes June of 2012. LOVE THEM on everything.

My question is the ads on the newsletter were supposed to go away–they haven't. Can you fix it?

I have added you to the customers list.. be sure to click on the confirmation link in your email.

I would like to know how to make “Salmon Jerky Sticks” Can you help me?”

Several years ago I bought Jeff's Rub and Sauce Recipes and I love them both. I also have Jeff's book. How can I get moved to the ad-free news letter? Keep up the good work and keep those great recipes comming. Thanks Jim

I have added you to the customers newsletter.. be sure to click on the confirmation link in your email.

I do not have the bradley racks, but instead insert a toothpick in one end and hang meat from smoker racks. Best jerkey I have ever made.

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Teriyaki Beef Jerky Recipe

• 8 hrs 15 mins
• Prep: 15 mins,
• Cook: 8 hrs
• Yield: 1/2 pound jerky (6 servings)

This beef jerky recipe is made with a beef cut known as London broil and marinated before drying in teriyaki, soy sauce, orange juice, and honey.

Plan ahead because you will need to marinate overnight and the drying time can take 8 to 12 hours. You can make this jerky in a standard oven or in a dehydrator.

A typical jerky loses half of its starting weight in moisture, so 1 pound of London broil will yield 1/2 to /3 pound jerky. You can double this recipe if you have adequate drying space.

What You'll Need

• 1 tablespoon brown sugar
• 1 1/2 teaspoons kosher salt
• 1 teaspoon onion powder (not onion salt)
• 1/2 teaspoon garlic powder (not garlic salt)
• 1/4 teaspoon black pepper (freshly ground)
• 2/3 cup bottled teriyaki marinade
• 1/2 cup orange juice (no-pulp)
• 1/4 cup water
• 1 tablespoon honey
• 1 teaspoon soy sauce
• 1 teaspoon liquid smoke
• 1 pound London broil (sliced across the grain into 1/8- to 1/4-inch thick strips)

How to Make It

Tip: If you partially freeze the London broil just until ice crystals form, it will be much easier to cut it into thin strips.

1. In a medium, nonreactive bowl, whisk together brown sugar, salt, onion powder, garlic powder and pepper.
2. Add teriyaki marinade, orange juice, water, honey, soy sauce and liquid smoke. Whisk until salt has dissolved.
3. Place London broil beef strips in a large freezer zip-top bag. Add marinade to the bag, seal, and toss to coat the meat. Unseal, squeeze out all the air, reseal, and refrigerate 24 to 36 hours.

1. Pat strips dry with paper towels. Distribute beef strips in a single layer on dehydrator racks. Dry for 4 to 8 hours, turning racks every hour, and turning jerky strips over midway through the drying process. Drying times vary due to oven differences and meat size.
2. When done, the jerky should have no signs of redness and be pliable enough to bend in half without breaking. Perfect jerky is firm and dry and not at all spongy. However, if your jerky is so dry it breaks in two easily, it's probably over-dried.

5 Ways to Dry Beef for Jerky

You don't need a dehydrator to make beef jerky. There are four other ways. They include oven drying, sun drying, microwaving and smoking. They all require special techniques to keep your jerky safe for consumption. Read about the different methods for drying beef for jerky.

10 Great Beef Jerky Recipes

Traditional Jerky

Mark Carter, founder of Carter’s Deep Woods-Style Jerky, has been making his 10-day marinated smoked jerky in California’s Coachella Valley for 10 years. He normally relies on a beefy London broil, but he’s used venison and elk to great success on account of having a lot of hunting friends. And Carter’s not opposed to getting creative with additives: “I do want to move my operation to Colorado to legally make the best edible jerky on the planet!” he admits.

For now, Carter’s marinade ingredients run the federally-legal gamut from soy and teriyaki and molasses to lime and pineapple juice as well as A-1. Classic eating for a dry heat.

• 6 lbs of London broil, cut into 3/16 inch or a little thicker if desired
• 1 cup of A-1 steak sauce
• 1 1/2 cup of teriyaki
• 1 cup of roasted teriyaki
• 1/2 cup of soy sauce
• 1/2 cup of molasses
• 3 oz pineapple juice
• 1 cup of Worcestershire sauce

Makes enough for approx. 3 lbs. Double or triple if you want more.

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How to Make Beef Jerky

For most of human history, the only way to preserve meat was to dry it into jerky. While new methods of meat preservation have now been developed (freezing, chemicals, and so on) many people still enjoy the flavor and convenience of jerky. Moisture and fat must be removed from the meat, so it can also be a healthy source of protein. Follow these steps and make your own!

• Prep time: 5 hours, 30 minutes (active prep: 30 minutes)
• Cook time: 1-3 hours
• Total time: 6-9 hours

The Jerky FAQ

The definitive guide to beef jerky and more!

Basic jerky marinade recipes

Beef Jerky is something everyone has heard of, but what few people think about is the incredible flavor that a marinade can give to any meat to make a great jerky. From sweet to savory, the marinade will make the jerky. While many jerky makers tend to concentrate on a core set of flavors, different types of meat may pair better with specific flavors, and some marinades may particularly enhance one meat or another. Most meats will take up any flavor they marinate in, and the sky is pretty much the limit when it comes to flavorings. Asian, South American, and African style jerky may seem odd, but you would be amazed at the variety of jerky that will be available to you after poring through this recipe section. A simple change to an old recipe can bring out flavors in beef or venison that you never knew existed. In this section we will share with you a number of jerky marinade recipes, as well as indicating the types of meats to which a certain marinade may be particularly well suited.

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