UA Cooperative Extension

Beef Jerky

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April 14, 2020

  • Yields: 16

Ingredients

2 ½pounds brisket, tri tip, sirloin or flank steak

1 cup low-sodium soy sauce

1 cup teriyaki sauce

½ cup Worcestershire

½ cup liquid smoke

2 tablespoons molasses

2 tablespoons honey (If desired)

2 tablespoons brown sugar

2 tablespoons garlic powder

2 tablespoons onion powder

½ teaspoon cayenne, crushed red pepper or chili powder (optional)

Directions

Wash hands with soap and warm water.

Preheat oven to 160°F.

Trim all fat from meat and discard. Place trimmed meat in the freezer for one hour. Slice very thin (¼ inch slices) with the grain. Alternatively, ask the butcher at your local grocery store to do this for you.

Stir together remainder of ingredients in a large sealable container until well blended. Put meat into marinade. Cover and refrigerate for 12-24 hours.

Drain meat well and pat dry with paper towels. Line the bottom of your oven with foil. Spray oven racks lightly with cooking spray.

Stretch meat over racks. Place in a 160°F oven, near the top of the oven. Use an oven thermometer to ensure even heating. Vent oven about 2-3 inches with a spoon or other tool to allow moisture to escape, then cook for 3 hours.

Turn jerky and place back in oven for another 1-3 hours, until dry yet still slightly flexible. Remove from oven and let cool at room temperature for a couple of hours. Place jerky in airtight containers.

Leave at room temperature and enjoy within 3 months; refrigerate and enjoy within 9 months; or freeze and enjoy within a year.

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Nutrition Facts

Serving Size1oz. --¼ cup per serving
Calories171
Sodium1408mg
Iron3mg
Protein18g
Cholesterol44mg
Sugar9g
Total Fat5g
Saturated Fat2g
Folate15mcg
Calcium33mg
Total Carbohydrates13g