Beef Jerky

🛒 Ingredients

• Lean Beef (e.g., Top Round, Flank Steak) 100 g · 130 kcal
• Soy Sauce 12 g · 8 kcal
• Worcestershire Sauce 6 g · 6 kcal
• Brown Sugar 3 g · 12 kcal
• Garlic Powder 1 g · 3 kcal
• Onion Powder 1 g · 4 kcal
• Black Pepper 0 g · 1 kcal
• Liquid Smoke (optional) 1 g · 0 kcal

👨‍🍳 Instructions

1. Partially freeze the beef for 30-60 minutes to make it easier to slice thinly; then slice against the grain into 1/8 to 1/4 inch thick strips.
2. In a bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, and liquid smoke (if using).
3. Place the beef strips in a large resealable bag or shallow dish and pour the marinade over them; ensure all strips are coated, then refrigerate for at least 6 hours, or preferably overnight.
4. Preheat your dehydrator to 60°C (140°F) or your oven to its lowest setting (usually around 65-75°C/150-170°F) with the door slightly ajar to allow moisture to escape.
5. Remove beef from marinade, pat dry thoroughly with paper towels to remove excess moisture; this helps the jerky dry faster and prevents spoilage.
6. Arrange the strips in a single layer on dehydrator trays or oven racks, ensuring no pieces overlap.
7. Dehydrate for 4-6 hours (or longer, up to 10 hours for thicker cuts) until the jerky is dry, firm, and bends without breaking; check periodically, rotating trays if necessary for even drying.
8. Once cooled, store beef jerky in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer storage.