Basic, but Spicy, Beef Jerky
There’s nothing more nostalgic to me than waking up to the smell of basic, but spicy, beef jerky dehydrating in the kitchen. Growing up, my dad made the best jerky — spicy, smoky, and perfectly chewy — a New Mexico–style jerky that puts store-bought versions to shame. A couple of times a year, I’d wake up to that unmistakable aroma, knowing it meant a fresh batch of jerky was coming. Friends would stop by just to sneak a few pieces, and honestly, this recipe is for them — and for anyone craving a truly homemade jerky experience. Although my dad's jerky was slightly different every time he made it, the base of the marinade and a little spiciness always was included.
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The Ingredients
Let’s walk through the ingredients and why they matter — so you can tweak this recipe to your taste.
Beef Base
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5 pounds beef rump roast — Lean and flavorful, with just enough marbling. You can also use top round or sirloin tip.
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1 ½ teaspoons meat tenderizer — Ensures your jerky stays tender, even with long dehydration.
Liquid Marinade
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1 bottle (4 ounces) hickory liquid smoke — Adds deep smoky flavor without needing a smoker. Hickory is classic, but mesquite works too.
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1 cup (8 ounces) Worcestershire sauce — Savory umami backbone.
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¾ cup soy sauce — Adds saltiness and depth.
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3 tablespoons hot sauce (Tabasco preferred) — For heat and tang.
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Optional additions: A splash of honey or your favorite fruit preserves for sweetness, or an extra shot of hot sauce for extra fire.
Dry Seasonings
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3 tablespoons brown sugar — Balances spice and enhances caramelization.
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1 tablespoon seasoned salt — Layers of flavor beyond simple salt.
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1 ½ teaspoon ground black pepper — Reserve a bit for sprinkling on top.
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⅛ cup crushed red pepper — Adjust for spice level; use half if you want it milder.
The Method
This jerky can be cooked in the oven but if you can invest in a dehydrator, that is preferred. We recently purchased this dehydrator (linked here) and it's awesome!
To make the perfect jerky, patience is key. The longer the marinade, the richer the flavor.
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Prep the Beef
Partially freeze beef (about 30 minutes) for easier slicing. Trim off large pieces of fat. Slice thin — mostly with the grain for tender pieces, and a few against the grain for a chewier bite. -
Marinate the Meat
In a large bowl, combine beef with all remaining ingredients (reserving a little black and red pepper for topping).
Marinate overnight or up to 24 hours in the fridge. -
Dehydrate
Lay slices on dehydrator trays in a single layer. Sprinkle reserved black and red pepper over top.
Dehydrate at 150°F for 7 hours, or until jerky reaches desired texture. Rotate trays occasionally for even drying.
(If using an oven, set to 170°F, crack the door slightly, and bake 4–6 hours.) -
Cool and Store
Let jerky cool completely before sealing in bags or jars. This prevents condensation and mold.
Storage and Use
This jerky can be stored room temp, refrigerator or frozen in a sealed bag as follows:
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Room Temp: 5–7 days.
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Refrigerated: Up to 3 weeks.
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Frozen: Up to 3 months.
Perfect for road trips, camping, or your next ski day — or for morning snacking while it’s still warm from the dehydrator
Basic, but Spicy, Beef Jerky
Equipment
- Dehydrator
Ingredients
- 5 pounds beef rump roast
- 1 bottle (4 ounces) hickory liquid smoke
- 1 cup (8 ounces) Worcestershire
- ¾ cup soy sauce
- 3 tablespoons hot sauce Tabasco is preferred
- 3 tablespoons brown sugar
- 1 tablespoon seasoned salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 ½ teaspoon meat tenderizer
- 1 ½ teaspoon ground black pepper
- ⅛ cup crushed red pepper flakes
Instructions
- Partially freeze beef (about 30 minutes) for easier slicing. Trim off large pieces of fat. Slice thin — mostly with the grain for tender pieces, and a few against the grain for a chewier bite.
- In a large bowl, combine beef with all remaining ingredients (reserving a little black and red pepper for topping).Marinate overnight or up to 24 hours in the fridge.
- Lay slices on dehydrator trays in a single layer. Sprinkle reserved black and red pepper over top.Dehydrate at 150°F for 7 hours, or until jerky reaches desired texture. Rotate trays occasionally for even drying.(If using an oven, set to 170°F, crack the door slightly, and bake 4–6 hours.)
- Let jerky cool completely before sealing in bags or jars. This prevents condensation and mold.
Notes
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
