Classic Beef Jerky recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Classic Beef Jerky

Yield 16 to 20 pieces
Ask your butcher to do the raw cutting for you. Or, if you have advanced knife skills, cut it yourself. Freeze the whole piece one hour before slicing. Have a dehydrator? Skip step 3.
Ingredients:
  • 1 1/2 pounds Certified Angus Beef ® top round, sliced with the grain 1/8-inch thick, 2 to 4-inches wide
  • 1/3 cup soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper
Instructions:
  1. In a small bowl, mix together soy sauce, brown sugar, Worcestershire, red pepper flakes, garlic salt and black pepper; pour into a zipper-locking plastic bag.
  2. Add sliced beef to bag, removing most air as you close the bag, making sure marinade evenly coats each slice; refrigerate overnight.
  3. Preheat oven to 175°F. Remove beef from marinade, pat dry and discard marinade. Place pieces on a wire rack on a sheet pan. Dehydrate in oven, 2 hours. Remove tray from oven, flip each piece over and dehydrate 2 to 2 1/2 more hours until there is no moisture on surface of beef.
  4. Food dehydrator: place in a food dehydrator at 160°F for 2 hours, reduce heat to 155°F and dehydrate 2 1/2-3 more hours, flipping halfway through.

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