Pepper Beef Jerky Recipe
This recipe involves making homemade pepper beef jerky. It starts with lean beef, marinated in a mix of soy sauce, Worcestershire sauce, brown sugar, garlic and onion powders, and black pepper. The beef is then dehydrated in an oven or dehydrator. The final product is a savory and spicy snack, ideal for on-the-go energy.
Ingredients
- 2 lbs lean beef Top Round, Sirloin, Eye of Round Roast, or London Broil
- ¾ cup soy sauce
- ¾ cup Worcestershire sauce
- 1 ½ tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Instructions
- Select and Prepare Beef: Choose a lean cut like Top Round or Eye of Round. Trim off any excess fat and slice the beef into 1/4 inch thick strips. If desired, tenderize the meat by pounding gently.
- Marinade Preparation: In a bowl, mix soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, and a generous amount of ground black pepper until the sugar is dissolved.
- Marinate the Beef: Place the beef strips in a zip-top bag or a non-reactive container. Pour the marinade over the beef, ensuring all pieces are coated. Seal and refrigerate, marinating for 6 to 24 hours.
- Dehydrate the Beef: After marination, remove the beef from the marinade and place on a wire rack over a baking sheet. If using an oven, preheat it to the lowest setting (170°F to 200°F) and keep the door slightly ajar. Dehydrate for 3 to 8 hours. If using a dehydrator, follow the manufacturer's instructions, setting the temperature to 160°F to 165°F, and dehydrate for 4 to 12 hours. The jerky is done when it is dry yet pliable.
- Storage: Store the beef jerky in an airtight container in a cool, dry place, or refrigerate for longer shelf life.