Cut of Beef to Use for this Jerky
This recipe uses London broil (top round).
If you don’t have that, use:
- Round tip
- Eye of Round
- Brisket Flat
- Flank Steak
Slicing the Meat for Jerky Correctly
Dylan’s Tip: If the meat is unfrozen, put it into your freezer for 1 hour; This will make slicing far easier.
- For softer jerky – slice against the grain.
- For jerky with a “tug” – slice with the grain.
Slice the meat roughly 1/8″ – 1/4″ thick.
I like my jerky cut against the grain and closer to 1/8″ thick.
Garlic and Onion Beef Jerky Marinade
This marinade is for 1 lb of beef jerky:
- 1/3 Cup Kikkoman Tamari Sauce
- 1/4 Cup Water
- 2 tbsp Worcestershire sauce
- 2 tsp garlic powder
- 1 tsp onion powder
Combine the above ingredients and whisk thoroughly; Ensure the powders are well combined and there are no clumps.
Marinate in a plastic bag for at least 2 hours OR ideally overnight.
Heat Treating the Jerky So you Can Dehydrate at a Lower Temperature
I like my jerky soft – one of the better ways to achieve this is by dehydrating at a lower temperature (around 130F).
If you don’t care about this step, skip it – just dehydrate at 160F until the jerky is done.
Pre-heat your oven to 350F.
Line a baking sheet with aluminum foil and then place metal cooling racks on top:
Place marinated beef jerky on top of the cooling racks.
Once your oven is at 350F, put your baking sheet in the oven on the middle rack for 10 minutes.
While your meat is heat treating, get your dehydrator setup to 130F.
Dehydrating the Beef Jerky
Once the beef jerky is heat treated, transfer to your dehydrator and allow the beef jerky to dehydrate for at least 3 hours.
Then start checking for doneness.
After 3 Hours, Start Checking the Jerky for Doneness
Most Jerky will finish in 3-5 hours.
At 3 hours, take a smaller piece out of the dehydrator and allow to cool for 5-10 minutes.
Once cooled, bend it – the jerky should have a noticeable spider webbing at the bend.
If the jerky still feels like rubber and the bend has hues of red and pink – it’s not done.
Keep checking a new piece every 30 minutes.
Store the Jerky in a Cool, Dry, Dark Place
As the jerky starts to finish, transfer to a ziplock bag to cool.
Leave the top open and allow it to aerate.
Then zip the top and store.
Garlic and Onion Beef Jery
Ingredients
- 1 lb London Broil (top round)
Garlic and Onion Jerky Marinade
- 1/3 Cup Kikkoman Tamari Sauce or low sodium soy sauce
- 1/4 Cup water
- 2 tbsp Worcestershire sauce
- 2 tsp Garlic powder
- 1 tsp Onion Powder
Instructions
Slicing and Marinating Jerky
- Take 1 lb of lean beef and cut against the grain. Slice so that the strips are 1/8-1/4" thick.
- In a bowl combine the marinade ingredients in the specified quantities. Ensure the powders are well combined.1/3 Cup Kikkoman Tamari Sauce, 1/4 Cup water, 2 tbsp Worcestershire sauce, 2 tsp Garlic powder, 1 tsp Onion Powder
- In a non-reactive container or ziplock bag, add your marinade and sliced jerky. Massage the marinade into the beef.
- Put in your refrigerator to marinate for 2 hours.Ideally, you'd marinate overnight for 16+ hours.
Heat Treating the Jerky
- Line a baking sheet with aluminum foil. Then place oven-safe cooling racks on top. Put your marinated beef jerky on top of the cooling racks, ensure that pieces aren't touching or overlapping.
- Pre-heat your oven to 350F.
- Once pre-heated put your jerky in the oven on the middle rack for 10 minutes.
- While your jerky is heat treating, set your dehydrator to 130F.
Dehydrating the Beef Jerky
- Once your jerky is done heat treating, place your beef jerky in your dehydrator. Ensure pieces aren't touching or overlapping.
- Allow the jerky to dehydrate for 3 hours and then start checking for doneness.
Testing Beef Jerky for Doneness
- After 3 hours take a few pieces of beef jerky out of the dehydrator and allow them to cool for 5-10 minutes.
- Once cooled, bend the jerky.
- If at the bend you notice a "spider webbing" – it's done. If at the bend you notice the jerky is rubbery and has hues of red/pink, it's not done.
Storing the Jerky
- Once done, place in a ziplock bag with the top open and allow the jerky to aerate for 30 minutes. Once aerated zip the top and store in a cool, dry, dark place.
