Meat to Use
This recipe uses 1 lb of london broil.
If you can’t find London broil, use:
- Round tip
- Brisket Flat
- Bottom Round
- etc.
Slicing the Meat
Dylan’s Tip: If the meat is thawed, put it into the freezer for 30 minutes to 1 hour; This makes slicing easier.
- For soft jerky – slice against the grain.
- For jerky with a “tug” – slice with the grain.
Slice the meat roughly 1/8″ – 1/4″ thick.
“Original” Beef Jerky Marinade
In a mixing bowl combine:
- 1/3 Cup Low Sodium Soy Sauce
- 1/4 Cup Water
- 2 tbsp Worcestershire Sauce
- 1/4 cup Brown Sugar
- 1/4 Tsp Citric Acid
- 1 tbsp vinegar
- 2 tsp granulated garlic
- 1/2 tsp granulated onion
- 1 tsp ground black pepper
Marinate for at least 6 hours, ideally overnight.
Heat Treating the Beef Jerky to Make it Even MORE Soft
If you don’t care about this step, skip it – just dehydrate at 160F until the jerky is done.
I like my jerky soft – one of the better ways to achieve this is by dehydrating at a lower temperature (around 120-130F).
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 ensuring none overlaps.
Once at 350F, put your baking sheet in the oven on the middle rack for 10 minutes.
While your meat is heat treating, set your dehydrator to 120-130F.
Dehydrating the Beef Jerky
After 10 minutes, transfer meat to your dehydrator.
Allow the jerky to dehydrate for at least 3 hours.
After 3 Hours, Start Checking for Doneness
Most beef jerky will be done in 3-5 hours.
After 3 hours, take a small piece out 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 piece still feels like rubber bands 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.
Simple, “Original” Beef Jerky
Ingredients
- 1 lb London broil
"Original" Jerky Marinade
- 1/3 Cup Low Sodium Soy Sauce
- 1/4 Cup Water
- 2 tbsp Worcestershire Sauce
- 1/4 Cup Brown Sugar
- 1/4 Tsp Citric Acid or 1 tbsp lemon juice
- 1 tbsp vinegar
- 2 tsp granulated garlic
- 1/2 tsp granulated onion
- 1 tsp ground black pepper
Instructions
Slicing and Marinating
- Take 1 lb of lean beef and cut against the grain. Slice the strips to 1/8-1/4" thick.
- In a bowl combine the marinade ingredients in the specified quantities. Ensure the powders and sugars are well combined.1/3 Cup Low Sodium Soy Sauce, 1/4 Cup Water, 2 tbsp Worcestershire Sauce, 1/4 Cup Brown Sugar, 1/4 Tsp Citric Acid, 1 tbsp vinegar, 2 tsp granulated garlic, 1/2 tsp granulated onion, 1 tsp ground black pepper
- Add your marinade and sliced jerky to a ziplock bag. Massage the marinade into the beef.
- Put in your refrigerator to marinate for 2 hours; Ideally, you'd marinate overnight for 16+ hours
Optional: Heat Treating the Jerky so You Can Dehydrate at a Lower Temperature
- 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 120-130F.
Dehydrating the Beef Jerky
- After 10 minutes 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, put 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.
