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Various flavors of beef jerky on a rustic wooden table

Beef Jerky

A savory snack made with thin-sliced beef marinated in a flavorful blend of soy sauce, Worcestershire, smoked paprika, and brown sugar, then dehydrated for the perfect chewy texture.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

For the Jerky
  • 2 pounds lean beef (such as flank steak or sirloin) Cut into strips about 1/8 inch thick
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper Optional for heat
  • 1 tablespoon brown sugar

Method
 

Preparation
  1. Slice the beef thin into strips about 1/8 inch thick.
  2. In a bowl, stir together the soy sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, cayenne (if using), and brown sugar until the sugar is dissolved and well mixed.
  3. Add the beef strips to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours or overnight.
  4. Remove beef from the marinade and blot with paper towels to remove excess liquid.
Drying
  1. Preheat your dehydrator to 160°F (70°C).
  2. Arrange the beef strips in a single layer in the dehydrator, ensuring they do not overlap.
  3. Dehydrate for 4 to 6 hours, checking for desired texture. The jerky should feel dry to the touch but still slightly pliable when bent.
  4. Let the jerky cool completely before storing it in an airtight container.

Notes

Ensure beef is sliced against the grain for a more tender chew. Do not skip the pat-dry step for best dehydration results.