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Doc's Best Beef Jerky

A homemade beef jerky marinade made with soy sauce, liquid smoke, brown sugar, and spices makes the most flavorful beef jerky ever! I have been making jerky for years and I concocted this recipe by trial and error. Everyone says it is the best jerky they've ever had! My dehydrator is designed for jerky and takes about 4 hours to dry the meat. This could also be done in the oven or using other dehydrators, just check your manual for correct times as each machine is different. I hope you enjoy this jerky as much as my family and I do. Store in an airtight container or resealable bags.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 12 hours 20 minutes
Course lunch/dinner
Cuisine American
Servings 10 people
Calories 1690 kcal

Equipment

  • 1 Glass Bowl For mixing the marinade
  • 1 Glass Baking Dish 9x13-inch, for marinating beef
  • 1 Plastic Wrap For covering dish and pounding meat
  • 1 Meat Mallet or Rolling Pin For pounding beef to uniform thickness
  • 1 Food Dehydrator Alternatively, an oven with a convection setting and door slightly ajar

Ingredients
  

Main

  • ¼ cup low-sodium soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons liquid smoke
  • 2 tablespoons brown sugar
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon meat tenderizer
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground paprika
  • 2 pounds beef round steak cut into thin strips

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Prepare the marinade: Combine soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika in a glass bowl.
  • Place beef strips in a 9x13-inch glass baking dish. Pour marinade over top; toss until evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight. Dotdash Meredith Food Studios
  • Remove beef strips from the bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
  • Arrange pounded beef strips in a single layer on the trays of a dehydrator. Dry at the dehydrator's highest setting until jerky is done to your liking, at least 4 hours. Dotdash Meredith Food Studios
  • Enjoy! DOTDASH MEREDITH FOOD STUDIOS 

Notes

For optimal tenderness and even drying, partially freeze the beef for about 30-60 minutes before slicing it thinly against the grain. Ensure the beef strips are consistently 1/8-inch thick after pounding to guarantee uniform drying and prevent tougher, thicker pieces. While a dehydrator offers superior results, an oven can be used at its lowest setting with the door slightly ajar to allow moisture to escape; monitor closely. For an extra layer of flavor, consider adding a dash of smoked paprika for deeper smokiness. Always store jerky in an airtight container once completely cooled to maintain freshness and prevent spoilage.