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| Matt's Jerky Recipe |
"I use this recipe for all of my elk and venison jerky, as well as beef jerky, with excellent results. Freeze or refrigerate the jerky afterwards to prolong shelf life."
Ingredients :
- 3 pounds beef top round
- 2/3 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1 tablespoon brown sugar
- 2 teaspoons liquid smoke flavoring
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons cayenne pepper
- 2 teaspoons finely ground black pepper
Instructions :
| Prep : 15M | Cook : 10M | Ready in : P1D |
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- Freeze beef to make it easier to slice, about 20 minutes. Slice beef against the grain into strips about 1/4-inch thick.
- Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne, and pepper together in a large bowl. Add beef strips. Cover and marinate in the refrigerator, mixing at least twice, 18 to 24 hours.
- Arrange beef strips on dehydrator trays. Dehydrate at 160 degrees F (70 degrees C) until dried, about 8 hours.
Notes :
- I use a Nesco® dehydrator.
- Lightly sprinkle coarsely ground black pepper or red pepper flakes over the meat when you put it on the dehydrator for an extra kick.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
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