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Beef Jerky


8 servings

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  • 1 1/2 pounds flank steak
  • 1 ⁄3 cup Worcestershire sauce
  • 2 teaspoons Liquid Smoke
  • 1/4 cup light soy sauce
  • 2 tablespoons light brown sugar
  • 2 cloves fresh garlic
  • 1/4 teaspoon fresh ground black pepper


Adapted from


Step 1

Place meat on a plate and freeze for 1 hour. This will make it easier to slice the meat into thin strips. Slice meat into ¼-inch wide strips, cutting against the grain. Combine remaining ingredients. Marinate beef strips for a minimum of 30 minutes in the refrigerator. Place strips on the racks. Do not overcrowd; leave enough space so that pieces are not touching. Cover and dehydrate on medium for 8 hours, or until desired doneness, flipping strips once about halfway through. Depending on the uniformity of the strips, the racks may require rotating throughout the dehydrating process, as
bottom racks will dehydrate faster than top racks. Store beef jerky in an airtight container in the refrigerator or freezer.

Nutritional information per serving:
Calories 165 • carb. 6g • pro. 18g • fat 7g • sat. fat 3g
• chol. 34mg • sod. 423mg • calc. 39.9mg • fiber 0g

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