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Garlic and Onion Beef Jery

Classic Jerky Flavor with Onion and Garlic Forward Flavors
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Prep Time15 minutes
Active Time4 hours
Marination Time16 hours
Total Time20 hours 15 minutes

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.

Notes

I pre-heat my jerky because I like to dehydrate at a lower air temperature. 
If you don't want to do this, just dehydrate at 160F the entire time.