How to Make the Best Beef Jerky in the World
This beef jerky recipe is absolutely delicious.
A Secret No More
The secret to the best beef jerky in the world is at your fingertips. It will make you drool.
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 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 years old) 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. So, rather than keep the secret recipe hidden and unavailable, I am going to share it with the world. I hope you enjoy it!
Here you can see the wet jerky newly loaded onto the dehydrator and ready for drying.
Beef Jerky Recipe
- 1/2 cup liquid smoke
- 3 cups dark soy sauce
- 2 cups brown sugar
- Some red pepper flakes and black pepper
Instructions
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 it on dehydrator racks. Spice the jerky with additional red pepper flakes and black pepper. The meat should take from 24 to 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 six 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.