Savory Beef Jerky with Worcestershire & Soy Sauce: A Flavorful Homemade Snack

Ingredients:

• 2 pounds of lean beef (flank steak, top round, or sirloin work well)
• 1/4 cup Worcestershire sauce (can add more)
• 1/4 cup soy sauce (don’t add to much, will make too salty)
• 1/2  tablespoon brown sugar
• 1 tablespoon garlic powder (I have added so much of this it is hard to overdo)
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional for a smoky flavor)
• 1 teaspoon ground black pepper
• 1 teaspoon red pepper flakes (optional for heat)
• 1/4 teaspoon ground mustard (optional for extra flavor)
• 1 tablespoon liquid smoke (optional for a deeper smoky flavor)
• Try adjusting these ingredients to your liking. For instance I think the key is to use just a little sugar

Mixing Instructions:

Start by trimming any excess fat from the beef. Slice it against the grain into thin strips about 1/8-inch thick. The thinner the strips, the quicker the jerky will dry.

In a large bowl, mix together Worcestershire sauce, soy sauce, brown sugar, garlic powder, onion powder, smoked paprika, black pepper, red pepper flakes, mustard, and liquid smoke. Stir until the sugar dissolves and the marinade is well combined.

Add the beef strips to the marinade, making sure each piece is fully coated. Cover the bowl and refrigerate. Marinate for 4-8 hours, but not overnight, as marinating for too long can make the jerky too strong.

Dehydrating instructions:

For the Crack Door Oven Method, preheat your oven to 175°F (80°C). Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated beef strips in a single layer on the wire rack, ensuring the strips aren’t overlapping. Leave the oven door slightly cracked open to allow moisture to escape. (I stick a fork in the way of the door closing to allow for the smallest of gaps. Dry for 8 to 12 hours, depending on the thickness of the meats. The jerky is done when it’s dry but still slightly flexible.

For the Dehydrator Method, set your dehydrator to 155°F (68°C). Arrange the marinated beef strips on the dehydrator trays in a single layer. Dehydrate for 8-12 hours, or until the jerky reaches your desired texture.

For the Smoker Method, set your smoker to 160-180°F (71-82°C). Place the marinated beef strips on the smoker racks without overlapping. Smoke for 8-12 hours, or until the jerky is dry and slightly flexible, checking the meat’s texture as it dries.

For the Solar Oven Method (optional), solar ovens work great for making jerky, as long as they are not directly in the focal path of the sun. The indirect heat will dry the jerky over time, usually taking all day      (maybe longer), depending on the outside temperature, sun exposure and your solar oven

Curing:

After drying, let the jerky cool completely before storing. Store it in an airtight container or resealable bags. Allow it to cure for two days, but be sure to open the sealed bag for a few minutes each day to allow some airflow. Don’t eat it all before it’s cured—it gets better with time! For the best flavor, consume within 1-2 weeks, or refrigerate for a longer shelf life.