Beef Jerky
November 10, 2026 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 10
Ingredients
- (2 pounds) Grass-fed Top Round Roast
- (1/4 cup) Low-sodium soy sauce
- (2 tablespoons) Worcestershire sauce
- (2 tablespoons) Liquid smoke
- (2 tablespoons) Brown sugar
- (2 teaspoon) Salt
- (1 teaspoon) Black pepper
- (1 teaspoon) Meat tenderizer
- (1 teaspoon) Garlic powder
- (1 teaspoon) Onion powder
- (1 teaspoon) Paprika
Directions
Prepare the Marinade
In a large glass or non-reactive bowl, whisk together soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, black pepper, meat tenderizer, garlic powder, onion powder, and paprika until fully combined.
Marinate the Beef
Place the sliced beef into a 9x13-inch glass baking dish. Pour the marinade over the top and toss until all strips are evenly coated. Cover the dish and refrigerate for 8 hours or overnight to allow the flavors to fully absorb.
Pound and Prepare the Strips
Remove the marinated beef from the fridge. Place each strip between two sheets of plastic wrap and pound lightly until the slices are about ⅛ inch thick.
Dry the Jerky
Arrange the beef strips in a single layer on the trays of a dehydrator. Set to the highest temperature and dry for at least 4 hours, or until the jerky reaches your preferred texture and dryness.
Store and Enjoy
Once completely dried, allow the jerky to cool, then store it in airtight containers or resealable bags. Keep refrigerated for longer shelf life.
