📝 About This Recipe
Elevate the humble snack to a gourmet experience with this deeply savory, hand-sliced artisanal beef jerky. Marinated in a complex blend of aged soy, toasted sesame, and a hint of liquid smoke, this recipe transforms lean top round into a tender yet chewy delicacy. The addition of cracked black pepper and honey creates a perfect balance of heat and sweetness that far surpasses any store-bought alternative.
🥗 Ingredients
The Meat
- 2 pounds Beef Top Round or Eye of Round (trimmed of all visible fat; partially frozen for easier slicing)
The Umami Marinade
- 1/2 cup Soy Sauce (low sodium preferred to control saltiness)
- 1/4 cup Worcestershire Sauce (adds deep fermented complexity)
- 2 tablespoons Apple Cider Vinegar (helps tenderize the muscle fibers)
- 3 tablespoons Honey (or dark brown sugar for a molasses note)
- 1 teaspoon Liquid Smoke (hickory or mesquite flavor)
- 1 teaspoon Toasted Sesame Oil (for a nutty aromatic finish)
Spices and Aromatics
- 1 tablespoon Black Peppercorns (freshly cracked, coarse grind)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika (for color and extra depth)
- 1/2 teaspoon Red Pepper Flakes (optional for extra heat)
- 1/2 teaspoon Ginger Powder
👨🍳 Instructions
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1
Place the beef in the freezer for 60-90 minutes. You want it firm to the touch but not frozen solid; this allows for much thinner, more consistent slices.
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2
While the meat chills, whisk together the soy sauce, Worcestershire sauce, apple cider vinegar, honey, liquid smoke, and sesame oil in a medium bowl until the honey is fully dissolved.
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3
Stir in the garlic powder, onion powder, smoked paprika, ginger, and half of the cracked black pepper. Set the marinade aside.
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4
Remove the beef from the freezer. Using a very sharp chef's knife, trim away any remaining white silver skin or fat caps, as fat will cause the jerky to spoil quickly.
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5
Slice the beef against the grain into strips roughly 1/8 to 1/4 inch thick. Slicing against the grain ensures the jerky is easy to bite through rather than being overly stringy.
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6
Place the beef strips into a large gallon-sized resealable bag and pour the marinade over them. Massage the bag to ensure every piece of meat is thoroughly coated.
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7
Refrigerate the meat for at least 6 hours, though 12-24 hours is ideal for maximum flavor penetration and tenderization.
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8
Preheat your oven to its lowest possible setting (usually 160°F to 170°F / 70°C). If using a dehydrator, set it to 160°F.
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9
Line two large baking sheets with aluminum foil and place wire cooling racks on top of them. This allows air to circulate around the meat, drying it evenly.
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10
Remove the beef from the marinade and pat each strip lightly with paper towels to remove excess moisture. Arrange the strips on the wire racks in a single layer, ensuring they do not overlap.
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11
Sprinkle the remaining coarse black pepper over the top of the strips for a fresh, spicy bite.
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12
Place the trays in the oven. If your oven doesn't go below 170°F, prop the door open slightly with a wooden spoon to allow moisture to escape and keep the temperature low.
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13
Dry the jerky for 4 to 6 hours. Start checking at the 4-hour mark. The jerky is done when it bends and cracks slightly but does not snap in half.
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14
Remove from the oven and let the jerky cool completely at room temperature on the racks. It will firm up slightly as it cools.
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15
Store in an airtight container or vacuum-sealed bag. It will stay fresh for 1 week at room temperature or up to 1 month in the refrigerator.
💡 Chef's Tips
Always choose the leanest cut of meat possible; fat is the enemy of shelf-life in jerky. If you prefer a 'tougher' chew, slice the meat with the grain instead of against it. Ensure your oven temperature is accurate using an oven thermometer; too high and you'll cook the meat rather than drying it. Don't skip the pat-drying step before putting it in the oven, or the meat will steam rather than dehydrate. For a spicy kick, add a tablespoon of Sriracha or Gochujang to the marinade.
🍽️ Serving Suggestions
Serve as part of a rustic charcuterie board alongside sharp cheddar cheese and dried apricots. Pair with a cold, hoppy IPA or a smoky Bourbon neat to complement the umami flavors. Roughly chop and use as a high-protein garnish for a loaded baked potato or a wedge salad. Pack into small brown paper bags for a sophisticated, homemade hiking snack. Serve alongside a bowl of mixed roasted nuts for a classic pub-style appetizer.