Beef or Venison Jerky

The marinade for this jerky recipe is a winner! Just remember, the cooking time will vary depending on a few factors including humidity, the thickness of meat slices and temperature setting.

Photo by Jennifer G.

PREP TIME

20

minutes

TOTAL TIME

260

minutes

SERVINGS

0.75

pound

PREP TIME

20

minutes

TOTAL TIME

260

minutes

SERVINGS

0.75

servings

Ingredients

  • 1 1/2

    pounds beef or venison. sliced

  • 1/2

    cup soy sauce

  • 1/2

    cup Worcestershire sauce

  • 1/2

    cup brown sugar

  • 1

    tablespoon onion powder

  • 1

    tablespoon liquid smoke

  • 1/2

    teaspoon garlic powder

  • 1/2

    teaspoon black pepper

Directions

Marinate meat overnight. Cook in food dehydrator or oven on lowest setting. Test jerky for dryness by cooling a piece. When cool it should crack when bent but not break and there should be no moist spots. Store in an air tight container at room temperature for up to two weeks, refrigerate up to three weeks or freeze. Note: The cooking time will vary depending on a few factors including humidity, the thickness of meat slices and temperature setting.

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