Beef jerky marinade
This all-purpose beef jerky marinade recipe has a wonderfully balanced sweetness that is perfect for dehydrating or smoking.
Servings: 24
Calories: 67kcal
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
Calories: 67kcal | Carbohydrates: 3g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 520mg | Potassium: 212mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg