Prep Time: 20 minutes
Freezing Time: 1–2 hours (essential for easy slicing)
Marinating Time: 6–12 hours (overnight is best)
Dehydrating Time: 3–6 hours (depending on your appliance and thickness)
Total Time: Approximately 10 hours to overnight
Intensity: Medium. This is not a difficult recipe, but it requires patience, a sharp knife, and attention to your dehydrator or oven.
Yield: Approximately 1 pound (450g) of finished jerky from 2 pounds (900g) of raw meat.
Ingredients
2 lbs (900g) Top Round, Bottom Round, or Eye of Round Roast – These are lean cuts with minimal fat. Fat does not dry; it goes rancid, ruining your jerky.
1/2 cup (120ml) Low-Sodium Soy Sauce (or tamari for gluten-free)
2 tbsp (30ml) Worcestershire Sauce
1 tbsp (15ml) Liquid Smoke – This is key for that authentic “smokehouse” flavor if not using a smoker.
1 tbsp (15g) Brown Sugar – Balances the saltiness and aids in the curing process.
1 tsp (5g) Black Pepper, freshly ground
1 tsp (5g) Garlic Powder – Not fresh garlic, as it can introduce moisture and spoil faster.
1 tsp (5g) Onion Powder
1 tsp (5g) Smoked Paprika – Adds depth and a rich color.
1/2 tsp (2.5g) Curing Salt (Prague Powder #1) – Optional, but recommended. This preserves the red color, prevents bacterial growth, and extends shelf life. Do not use table salt as a substitute.
Instructions
Part 1: Slice the Meat
Partially Freeze the Meat: Place the beef roast in the freezer for 1–2 hours. You want it firm to the touch but not frozen solid. This step is crucial for achieving thin, uniform slices.
Trim: Using a sharp chef’s knife, trim away any visible silver skin or large chunks of hard fat.
Slice: Slice the meat against the grain. Slicing against the grain results in jerky that is easier to chew. Slicing with the grain results in a more traditional, stringy jerky that requires more jaw work.
For a standard dehydrator or oven, aim for slices 1/4 inch (6mm) thick. For a chewier texture, go slightly thicker; for a crispier, quicker-drying jerky, aim for 1/8 inch (3mm).
Part 2: Marinate
Combine: In a large, non-reactive bowl (glass or stainless steel), whisk together the soy sauce, Worcestershire sauce, liquid smoke, brown sugar, black pepper, garlic powder, onion powder, smoked paprika, and curing salt (if using).
Coat: Add the beef slices to the bowl. Use your hands to massage the marinade into every piece, ensuring they are fully coated.
Refrigerate: Cover the bowl and place it in the refrigerator. Marinate for at least 6 hours, but 12–24 hours is ideal. The longer it sits, the deeper the flavor penetration. Stir the mixture once or twice during this time to redistribute the marinade.
Part 3: Dehydrate
You have three options for this step. Choose the one that works for you.
Option A: Using a Food Dehydrator (Easiest & Best)
Remove the meat from the marinade. Pat each slice dry with paper towels. Excess moisture will extend drying time.
Arrange the slices in a single layer on the dehydrator trays, leaving a small gap between each piece for air circulation.
Set the dehydrator to 160°F (70°C) .
Dry for 3 to 6 hours. The time varies based on thickness and humidity.
The Bend Test: This is how you know it’s done. Remove a piece and let it cool for 2 minutes. Bend it. It should crack but not break in half. You should see white, stringy fibers in the crack. If it snaps like a twig, it’s over-dried. If it bends without cracking, it needs more time.
Option B: Using an Oven
Preheat your oven to its lowest setting, ideally 170°F (75°C) or lower if possible.
Line a large baking sheet with aluminum foil and place a wire cooling rack on top.
Lay the marinated and patted-dry beef slices on the wire rack in a single layer.
Prop the oven door open with a wooden spoon handle. This allows moisture to escape; otherwise, the jerky will steam rather than dehydrate.
Dry for 4 to 6 hours, flipping the slices once halfway through. Perform the bend test to confirm doneness.
Option C: Using a Smoker
Preheat your smoker to 160°F–180°F (70°C–80°C) .
Lay the meat slices directly on the smoker grates.
Smoke using a mild wood like hickory, apple, or cherry for 2 to 4 hours, or until the jerky passes the bend test. This method adds an incredible depth of smoky flavor that liquid smoke can’t replicate.
The Final Step: Conditioning
This is a secret step that professional jerky makers use to ensure even moisture distribution.
Cool: Remove the finished jerky from the appliance and let it cool completely on a rack at room temperature for about 1–2 hours.
Store Temporarily: Place the cooled jerky in a large, airtight glass jar or a Ziploc bag. Do not seal the bag completely; leave it slightly open.
Wait: Let the jerky sit at room temperature for 24 hours. Shake the jar or bag occasionally. If you see condensation forming inside the container, the jerky is not dry enough and must go back into the dehydrator for another hour. This step redistributes any residual moisture from thicker pieces to thinner ones, preventing mold growth.
Storage & Nutrition
Storage
Countertop: Properly dried and conditioned jerky stored in an airtight container with an oxygen absorber will last for 1 to 2 months.
Refrigerator: Storing jerky in the refrigerator in a sealed bag will extend its life to 6 months.
Freezer: For long-term storage (up to a year), vacuum-seal the jerky and freeze it.
Nutrition Information
Note: Nutrition is an estimate based on 2 lbs of lean top round, this marinade recipe, and a yield of 16 servings (approximately 1 oz of finished jerky per serving).
Nutrient Amount Per Serving (1 oz / 28g)
Calories 70–80 kcal
Protein 15 g
Total Fat 1.5 g
Saturated Fat 0.5 g
Cholesterol 35 mg
Sodium 380 mg
Carbohydrates 2 g
Dietary Fiber 0 g
Sugars 1 g
Potassium 220 mg