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–+ servings

Basic, but Spicy, Beef Jerky

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Prep Time 30 minutes
Cook Time 8 hours
Marinate 8 hours
Total Time 16 hours 30 minutes
Servings 25
Calories 120 kcal
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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

 We recommend halving recipe depending on dehydrator size. Also, feel free to add in honey, your fave hot sauce, fruit preserves, etc. This recipe is a great base that can be adjusted to any flavor jerky you desire.
Keyword Dehydrator
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