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

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 wife has told me that my next batch needs to be maple syrup flavored.

Comments 9 comments

meredith 22 months ago

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

Brittany 19 months 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

kent jardine 8 months 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.

Hilary blainly 7 months ago

This recipe sucks I hated it

Kat 2 months 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.

Tim 2 months ago

Look's good made me hungry

Josh 2 months ago

What's the liquid smoke where can I find it

Becky H 8 weeks ago

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

Desertdan 8 weeks 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.

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