Beef Jerky

Deedee Miller


Beef Jerky is a weakness for me. And I love trying different types and brands. However, my mom's recipe is still my all time favorite. It is seriously addictive!


☆☆☆☆☆ 0 votes

4 Hr
6 Hr
No-Cook or Other


  • 4 lb
    bottom round roast or london broil, (1/4" slices)
  • 1/2 c
    soy sauce (wan ja shan or pearl river bridge is our favorite)
  • 1/4 c
    worcestershire sauce
  • 1/2 c
    hot sauce (cholula or louisiana hot sauce is our favorite)
  • 1 Tbsp
    onion powder
  • 1 Tbsp
    garlic powder
  • 2 Tbsp
    mccormick montreal steak seasoning

How to Make Beef Jerky


  1. In a large gallon ziplock bag, place meat and the rest of the ingredients in the bag. Try to remove as much air from bag and seal. Use hands to knead the bag to help distribute seasoning over the meat equally.
  2. Place in fridge for at least 4 hours to marinate. However, over night is the best. While marinating it is good to re knead and flip the bag over a few times to make sure all the meat gets seasoned.
  3. Place strips on trays in food dehydrator. Do not overlap the strips. In my dehydrator it only takes about 6 hours for my beef jerky to be done.
    *If you don't have a dehydrator check out Alton Brown's box fan method, it's genius!
  4. Enjoy!

Printable Recipe Card

About Beef Jerky

Course/Dish: Other Snacks
Main Ingredient: Beef
Regional Style: American
Hashtag: #beefjerky

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