📝 About This Recipe
Elevate the humble trail snack into a gourmet delicacy with this deeply savory, umami-rich beef jerky. By utilizing lean top round and a sophisticated marinade of black garlic, bourbon, and smoked salts, we transform tough muscle fibers into tender, flavor-packed ribbons of protein. This recipe honors the ancient tradition of curing meat while introducing a modern, chef-driven flavor profile that balances sweetness, heat, and woodsmoke.
🥗 Ingredients
The Meat
- 2.5 pounds Beef Top Round or Eye of Round (trimmed of all visible fat and silver skin)
The Umami Base
- 1/2 cup Soy Sauce (low sodium preferred to control salt levels)
- 1/4 cup Worcestershire Sauce (provides essential fermented tang)
- 2 tablespoons Apple Cider Vinegar (helps tenderize the meat fibers)
- 1 teaspoon Liquid Smoke (hickory or mesquite flavor)
Aromatics and Spice
- 1/3 cup Dark Brown Sugar (packed)
- 1 tablespoon Black Garlic Paste (or 4 cloves smashed into a paste)
- 1 tablespoon Smoked Paprika (Spanish pimentón)
- 2 tablespoons Coarsely Cracked Black Pepper (freshly ground for maximum punch)
- 1 teaspoon Onion Powder
- 1/2 teaspoon Red Pepper Flakes (adjust for desired heat)
- 2 tablespoons Bourbon (optional, for depth of flavor)
- 1/2 teaspoon Prague Powder #1 (Curing Salt) (essential for food safety and pink color)
👨🍳 Instructions
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1
Place the beef in the freezer for 45-60 minutes. This firms up the proteins, making it significantly easier to slice consistent, thin strips.
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2
While the meat chills, whisk together the soy sauce, Worcestershire, cider vinegar, liquid smoke, brown sugar, black garlic paste, paprika, onion powder, red pepper flakes, bourbon, and curing salt in a large glass bowl.
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3
Remove the beef from the freezer and trim away any remaining exterior fat. Fat does not dry out and will cause the jerky to go rancid quickly.
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4
Slice the beef into 1/8-inch to 1/4-inch thick strips. Slice *against the grain* for a tender, easy-to-chew jerky, or *with the grain* if you prefer a traditional, tough chew.
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5
Place the beef strips into a large gallon-sized heavy-duty zip-top bag and pour the marinade over the meat.
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6
Seal the bag, removing as much air as possible, and massage the meat for 2-3 minutes to ensure every surface is coated in the marinade.
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7
Refrigerate for at least 12 hours, though 24 hours is ideal for the flavors to penetrate the center of the meat.
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8
When ready to dry, preheat your dehydrator to 160°F (71°C). If using an oven, set it to its lowest possible setting (usually 170°F) and prop the door open slightly with a wooden spoon to allow moisture to escape.
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9
Remove the beef from the marinade and pat each strip thoroughly dry with paper towels. This is crucial for a good texture and prevents the meat from 'steaming'.
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10
Arrange the strips on the dehydrator trays or oven racks lined with parchment paper, ensuring they do not touch or overlap to allow for maximum airflow.
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11
Sprinkle the extra cracked black pepper over the strips once they are on the trays for a beautiful crust.
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12
Dry the meat for 4 to 6 hours. Start checking at the 4-hour mark. The jerky is done when it bends but does not snap, and white fibers (the 'spiderweb' effect) appear when the strip is folded.
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13
Remove the jerky from the heat and let it rest at room temperature for 30 minutes. This allows any remaining internal moisture to redistribute.
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14
Store the finished jerky in an airtight container or vacuum-sealed bag. For maximum shelf life, keep it in the refrigerator or freezer.
💡 Chef's Tips
Use the leanest cut of meat possible; Eye of Round is the gold standard for jerky because it has very little intramuscular fat. Always use a curing salt (Prague Powder #1) if you plan to store the jerky at room temperature to prevent bacterial growth. If your oven doesn't go low enough, use a cooling rack placed on a baking sheet to ensure air circulates under the meat. Don't skip patting the meat dry before dehydrating; excess moisture on the surface leads to a 'tacky' finish rather than a dry cure. Label your bags with the date; home-cured jerky is best consumed within 2-3 weeks at room temperature or 2 months in the fridge.
🍽️ Serving Suggestions
Pair with a robust, peaty Scotch or a dark Stout to complement the smoky, savory notes. Chop into fine bits and use as a high-protein garnish for a loaded baked potato or a Caesar salad. Serve on a charcuterie board alongside sharp aged cheddar and dried apricots. Pack it as the ultimate lightweight, high-energy snack for hiking or long road trips. Enjoy with a side of spicy pickled green beans or 'dilly beans' for a refreshing crunch.