- 3 pounds beef (london broil or similar) Will dehydrate to about a little more then a pound
- 2/3 cup Worcestershire sauce
- 2/3 cup soy sauce
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons crushed red peppers
- 3 teaspoons of your favorite hot sauce
- 1 teaspoon liquid smoke
Drying meats has been done for centuries as a way of preserving food for long periods of time. Many people don’t realize how easy it is to make jerky at home without a dehydrator using just your oven.
You can “Jerky” almost any meats including venison, turkey, pork, beef, elk, bear, salmon, tuna, and many more. Which makes it a favorite for hunters because they can save room in their freezers.
When you are going to dry jerky at home make sure to give yourself ample time to leave the oven on as it can take anywhere from 4 to 12 hours depending, although you don’t have to do anything to it during this time.
This is a basic but delicious beef jerky recipe that can be changed as you like. If you do or don’t like spicy food then you can leave out or add more red peppers. If you wan’t to make it sweet then you can add honey or a little brown sugar. If you like teriyaki then use that!
- Cut the three pounds of beef (or meat of choice) about an 1/8 of an inch thick with the grain.
- Mix all of the ingredients in a large zipper bag add your sliced meat seal it up and marinate overnight.
- Add foil to the bottom of the oven to make cleaning up easier.
- Preheat oven to the lowest possible temperature.
- Drain the meat and pat dry with a paper towel. We want to dry this meat!
- Place the meat directly on the rack and keep the oven door open a crack to let the moisture escape.
- Drying times vary so check your Jerky every hour to make sure it’s not over done. It should take around 5-8 hours.
Tips and Tricks
Remember liquid smoke is very powerful a little goes a long way. When slicing meats like fish it’s much easier if they are half frozen.
Remember to try different ingredients and let us know how it went!