Beef Jerky

Ingredients

  • Up to 3lbs. of beef brisket, top round steak, or sirloin tip roast, cut against the grain into 1/8 to 1/4 inch thick strips
  • 3 tsp. of liquid smoke
  • 1 tsp. garlic powder
  • 1 tsp. pepper
  • 3 tsp of Accent
  • 3 tsp. onion powder
  • 3/4 cup soy sauce
  • 3/4 cup Worcestershire sauce
  • 1 tbls. of fresh ginger ( I like to cut up into small pieces and press with a garlic press

Instructions

Mix all ingredients (except beef) together. Add beef to marinade and work around to ensure all pieces are unfolded and in the marinade. Refrigerate 12 to 24 hours turning your marinade container occasionally to ensure good coverage. Remove beef pieces and lay out in a single layer on paper towels and pat dry. Place beef pieces in a single layer on your dehydrator racks. Occasionally check on the dehydrating process as some pieces will become done before others. Remove the done pieces and let cool. Store jerky in a plastic bag or other container in the refrigerator.

Step by step instructions

Start by mixing all ingredients (except beef). I like to use a large measuring cup and a whisk.

With a very sharp knife, hand slice the beef into 1/8 to 1/4 inch thick pieces. Putting the beef in the freezer for about 15 minutes to firm it up before slicing will make the process a little easier. Another option is to have a butcher slice the meat for you.

This is a sirloin tip roast I got a good deal on at the grocery store. Notice how lean it is and doesn’t have much marbling. I prefer to use top round (London Broil cut) as it has a little more marbling to it which adds a little more to the taste and texture of the jerky.

Once your beef is sliced, add the marinade to it. You can use a plastic bag or as pictured here, a marinating container. Work the meat into the marinade to ensure complete coverage. While marinating it is a good idea to occasionally flip your container.

After 12 to 24 hours of marinating, place the meat on paper towels to dry. I like to lay mine out as pictured and then pat them dry on the top.

After the meat has been patted dry, I load up the racks of my dehydrator.

Every couple of hours I check on the dehydrating progress. I rearrange the order of the trays and flip the pieces of meat.

Average dehydrating time for me is about 7 to 8 hours. Some pieces will get done sooner than others. Go ahead and take them off. You will know they are done when they are brittle and when torn in half they appear to be dry. Personally I like to use the taste test method.