Beef jerky marinade

5 from 1 vote

This all-purpose beef jerky marinade recipe has a wonderfully balanced sweetness that is perfect for dehydrating or smoking.

Prep Time12

Cook Time3

Total Time15

Course: Snack

Cuisine: American

Servings:

Calories: 67kcal

Author: Fox Valley Foodie

Equipment

Dehydrator or smoker

Ingredients

2 pounds beef round roast (cut into thin strips)
⅔ cup Worcestershire sauce
⅔ cup soy sauce
3 tablespoons balsamic vinegar
1 tablespoon brown sugar
2 teaspoons fresh ground black pepper
1 teaspoon liquid smoke (omit if smoking)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
⅖ teaspoon pink salt (optional)

Instructions

Add the Worcestershire sauce, soy sauce, balsamic vinegar, brown sugar, black pepper, liquid smoke, garlic powder, onion powder, cayenne pepper, and pink salt in a large bowl. Whisk to combine.
Place the thinly sliced strips of beef in a gallon storage bag and pour in the jerky marinade. Set in the refrigerator overnight or for up to 24 hours.
Set your dehydrator or smoker to 140 degrees and drain the beef strips from the marinade.
Set the jerky slices evenly across the racks, leaving space between them for airflow.
Beef jerky in the dehydrator will finish in approximately 3 hours. Jerky in the smoker may take 9 hours. Check the jerky hourly, it is done when it is dry to the touch and cracks slightly when bent.

Notes

Tip: Partially freezing the beef makes it easiest to cut into thin strips.

Pink salt is best used when you have larger cuts of jerky and when smoking. However, I find it isn't needed when dehydrating because the airflow dries out the jerky more quickly. However, cooking time can vary.

Nutrition