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I use this recipe for all of my elk and venison jerky, as well as beef jerky, with excellent results. Freeze or refrigerate the jerky afterwards to prolong shelf life.
Ingredients
- 3 pounds beef top round
- 2/3 cup soy sauce
- ¼ cup Worcestershire sauce
- 1 tablespoon brown sugar
- 2 teaspoons liquid smoke flavoring
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons cayenne pepper
- 2 teaspoons finely ground black pepper
Directions
Step 1
Freeze beef to make it easier to slice, about 20 minutes. Slice beef against the grain into strips about 1/4-inch thick.
Step 2
Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne, and pepper together in a large bowl. Add beef strips. Cover and marinate in the refrigerator, mixing at least twice, 18 to 24 hours.
Step 3
Arrange beef strips on dehydrator trays. Dehydrate at 160 degrees F (70 degrees C) until dried, about 8 hours.
Cook’s Notes:
I use a Nesco(R) dehydrator.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 180 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat2g | 8% |
| Cholesterol68mg | 23% |
| Sodium1084mg | 47% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber1g | 2% |
| Total Sugars3g | |
| Protein27g | |
| Vitamin C2mg | 9% |
| Calcium22mg | 2% |
| Iron3mg | 18% |
| Potassium482mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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