The Best Beef Jerky in the World - It will make you drool

Updated on January 7, 2012
Wet jerky newly loaded onto the dehydrator and ready for drying.
Wet jerky newly loaded onto the dehydrator and ready for drying.

The secret to the best beef jerky in the world is at your fingertips

Growing up in Southern Alberta, Canada I was in Beef Country. There were cattle everywhere and beef was a staple meat in our house. I remember also that when summer came our family would often make large batches of beef jerky on our dehydrator that we could then take with us on backcountry hiking trips or to scout camps.

At a fairly young age (10 or 12) I began to make this beef jerky myself, under my mother's guidance of course. I would use money that I had made from delivering newspapers to buy the meat and the marinating supplies and then mom would supply the spices and the dryer.

When I moved out to Toronto for post-secondary schooling I did not realize how much of a novelty my beef jerky would be. I made some for a few friends and eventually the word spread until I was selling large quantities of it to my classmates. For a minute or two I was thinking that I would start a beef jerky business and make millions. Of course that did not happen and I have moved on to other dreams (read my Hub about my other business ideas and dreams). So rather than keep the secret recipe hidden and unavailable, I am going to share it with the world. I hope you enjoy it!

Beef Jerky

1/2 Cup Liquid Smoke

3 Cups Dark Soy Sauce

2 Cups Brown Sugar

Some Red Pepper Flakes and Black Pepper

To begin you need to go and purchase the meat from a butcher or at the meat department of your local grocery store. Purchase inside round, outside round, or sirloin tip (whatever is the cheapest). Have the butcher cut the meat into 1/8 inch thick pieces. Combine all of the ingredients above in a large container. Cut the beef into strips that will fit easily onto your dehydrator. Place the strips into the container with the marinade. Let the meat marinate overnight and then place on dehydrator racks. Spice the jerky with additional red papper flakes and black pepper. The meat should take from 24-48 hours to dry.

When you are done drying your meat keep a good portion out for you to eat (because you will get addicted very quickly), but keep the remainder of the dried meat in the freezer in a sealed freezer bag to preserve the jerky's freshness. In the freezer the jerky will taste good for 6 months or more. On the counter freshness varies on the temperature and humidity of where you live.

Enjoy this beef jerky because it is simple to make and is so darn tasty. If you have any of your own beef jerky methods or recipes please let me know. I am always looking for new ideas....my wife has told me that my next batch needs to be maple syrup flavored.

Questions & Answers

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      • profile image

        Carol 

        2 months ago

        Can I use other meats like turkey or chicken or venison

      • profile image

        CHARLES P FOLEY 

        3 months ago

        I make a lot of jerky lately from ground beef and venison. Many of my older customers with teeth that are not what they used to be, prefer it this way.

        I noticed your recipe does not include a curing salt. With the low drying temp of a dehydrator, would it not be advisable to include a curing salt? I'm not putting down your methods, I know you've done this a long time too,. Just looking for your input on curing salt.

      • profile image

        Richard Ned 

        7 months ago

        Teriyaki Beef Jerky

        1 ½- 2 ½ lb’s Round, London Broil (or something lean not much fat) = ¼ strips dry 7 - 9 hours

        Marinade Strips of Beef for 24 – 36 hours.

        Pat dry strips, pier to Dehydrating.

        Place strips on something that allows for good air to flow so moisture can escape some.

        This can be done in a Dehydrator or Oven.

        I use a Excalibur 5 rake with Stainless steel rakes

        Heat Oven to 160 f and place in oven.. takes between 7 to 9 hours. Check after 6 hrs. no red should show. Strips should bend without breaking. Once done. Let stand to cool then place in zip bag and enjoy.

        Most likely it won’t last long…

        Marinade ingredients

        • 1 Tablespoon Brown Sugar

        • 1 ½ teaspoons Kosher salt

        • ½ teaspoon Garlic powder (not garlic salt)

        • 1 teaspoon Onion powder (not onion salt)

        • ¼ teaspoon freshly ground Black Pepper

        • 2/3 cup bottled Teriyaki marinade

        • ½ cup no-pulp orange juice

        • ¼ cup water

        • 1 Tablespoon Honey

        • 1 teaspoon soy sauce

        • 1 teaspoon liquid smoke

        Hope you enjoy it.

      • profile image

        John Colburn 

        8 months ago

        I use a London broil or pork loin

        I 16 oz bottle of Moore’s marinade

        1can of Roland’s chipotle peppers in Adobo sauce

        2 TBS of smoked paprika

        Purée all together.

        Marinate 12-24 hours in refrigerator. I have a round Open Country dehydrator with a top motor. I dehydrate for 3 1/2 to 4 hours. Love the pork.

      • profile image

        James w mallory 

        8 months ago

        I just use Dale's steak sauce and pepper flakes and coarse black pepper, and 1 cup moon shine.

      • profile image

        Joseph Daubert 

        8 months ago

        Instead of 3 cups of soy sauce use 2 cups soy sauce and 1 cup Jack Daniel's...mmm mmm good :)

      • profile image

        Keith 

        9 months ago

        Bought a Nesco round dehydrator on clearance at a BiLo store that was closing. Paid $19.99! I had my doubts because I had tried a round dehydrator I bought at a yard sale years before and it was a bust: no heat, only air, so it took forever to dry anything and I was afraid to try meat because of the lack of heat. And nearly impossible to clean. But the Nesco has been a dream! Heats perfectly, finishes a full batch of jerky in 4 hours (I checked the temperature with a probe and it is between 160 and 170). Dries evenly from top to bottom and is EASY to clean up. I have my butcher slice London Broil ~ 1/8 thick for me and I slice the strips. Marinate in a mix very similar to the one above and it turns out great!

      • profile image

        Nana 

        10 months ago

        I bought Cabela's $199 10-tray dehydrator on sale for $99, and my friend who has a top-of-the-line Excaliber says mine is about as good as hers. If you can spend the money, buy one that has a motor in the back (rectangular trays also), rather than a round one with motor in the bottom, so you won't have to rotate trays during drying time. However, even the cheapest dehydrator is better than no dehydrator at all. Thanks to all of your for the recipes.

      • profile image

        Richard Runnion 

        10 months ago

        A couple of suggestions. I have sold my jerky all over the U.S. I can’t give out the exact recipe but it involves eye of round sliced, Worcestershire sauce, soy sauce, granulated garlic and restaurant grind black pepper. This is NOT a sweet jerky because I believe the inventors, Native Americans and frontiersmen, wouldn’t go near that kind of sweetness. On certain orders I add cayenne pepper. There is a product on the market called the Merinator, which will do 5 lbs. of meat in 20 minutes. Serious jerky buffs will use a Parallax 9-drawer dehydrator which will do the job in 4 hours.

      • profile image

        Pam 

        11 months ago

        What kind of meat do you use?

      • profile image

        Linda 

        12 months ago

        Tried a few different recipes. This is my favorite and so simple! I used 5 lbs of beef for the amount of marinade mixture.

      • profile image

        Brian 

        12 months ago

        my recipe is a little more involced but worth it. with 2lbs of meat i use,

        1/2 cup worcestershire

        1/2 cup sou sauce

        1/4 cup sriracha hot sauce

        1 tbs liquid smoke

        1 tbs a-1 steak sauce

        1 tbs minced onion

        1 tbs minced garlic

        1 tbs coarse salt

        put in fridge over night.

        dehydrate till done.

      • profile image

        Sandi S. 

        12 months ago

        24-48 hours to dry, that seems like a very long time. Most recipes I see are 6 - 8 hours

      • profile image

        Andrew.M 

        14 months ago

        I tried this Recipe! Wow is it good, the best I've had yet!

      • profile image

        Bone 

        16 months ago

        Please somebody tell us how much meat this marinate will do????????

      • profile image

        Dave W. 

        17 months ago

        Hilary Blainey, you've lost your mind....must be your first name....this recipe is so simple and delicious. I love it!

      • profile image

        Janis 

        19 months ago

        What is the brand of dehydrated did you use

      • profile image

        bob 

        19 months ago

        I have gone through all the same things as you. 1 thing changed it all... my pellet smoker/grill! enough said!

      • profile image

        Brad 

        20 months ago

        Kinda basic

      • profile image

        Brett Barrett 

        20 months ago

        G'day, this looks pretty good I'll try this recipe next batch I make, also I was planning on trying a dry rub and wondering if they turn out any good as I have only done wet marinades before.

      • profile image

        Jay 

        22 months ago

        How many pounds of meat for this mixture?

      • profile image

        Tom 

        23 months ago

        I use soy and teriyaki, a quart of each, some hickory seasoning, fresh garlic, and 12 to 15 pounds of bottom round roast. Slice the meat myself and soak overnight. Takes about 5 hours in Excalibur 9 tray dehydrator. Before the drying process sprinkle with crushed red pepper. Good stuff.

      • profile image

        Linda 

        2 years ago

        Really enjoyed your bling! This is all I've used for the last 30 years. Recently using the same base recipe, I added 1/8tsp garlic & onion powder, a few good shakes of Worcester Sauce, with a few good shakes of Tabasco Sauce. I had aprx 1 1/2 lbs of beef, trimmed of fat, into bite size pieces, & placeded into a freezer zip bag. Placed this in a bowl into the frige that eve, massaging it morning & night for 2 nights. Placed in dehydrator the next am rotating shelves till cooked thru. Like you, I've never had anyone dislike my jerky

      • profile image

        Desertdan 

        2 years ago

        I've been making jerky for at least 45 years, This sounds like a good recipe I'll let you know, My favorite is teriyaki sauce the kikoman orange labeled one, brown sugar, garlic fine granular and half as much water as teriyaki sauce, and my Desertdan pepper blend, let marinade all night, put on racks with a sprinkle of Pepper Blend, dry 150 F for 5hrs 1/8" thick pc's thicker pc's add time not heat. I use a dehydrator after 3hrs rotate trays. Turkey works use the Breast tenders.

      • profile image

        Becky H 

        2 years ago

        Josh, you can find Liquid Smoke in the condiments section of any grocery store -- where they have ketchup and A-1 Sauce.

      • profile image

        Tim 

        2 years ago

        Look's good made me hungry

      • profile image

        Kat 

        2 years ago

        Just made a batch, without the red pepper flake, and it's delicious!! Going to need to make more, this won't last until our camping trip.

      • profile image

        Hilary blainly 

        2 years ago

        This recipe sucks I hated it

      • profile image

        kent jardine 

        2 years ago

        I always use liquid smoke and hickory liquid as well. Everybody eats my jerky up and asks me to make more. I have never had anyone complain. 5# lasts about 2 days.

      • profile image

        Brittany 

        3 years ago

        i recommend you try about a 1/4 cup of sirachia sauce in place of the red pepper flakes. It gives it a better consistent heat

      • profile image

        meredith 

        3 years ago

        About how many pounds of meat would the marinade, made as listed, be good for?

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