This homemade beef jerky is savory, slightly spicy and well-flavored thanks to the smoked paprika. The marinade gives a beautiful depth of salted, sweet and pungent flavor without masking the taste of the beef. It’s a perfect protein snack to prepare in advance for lunches, hikes or gourmet evenings.
Ingredients
- lean beef, ideally round or sirloin
- soy sauce
- Worcestershire sauce
- maple syrup or brown sugar
- smoked paprika
- garlic powder
- onion powder
- ground black pepper
- hot red pepper flakes
- chili powder
- Cayenne pepper, optional
- apple cider vinegar or lemon juice
- salt, optional depending on soy sauce used
Instructions
- Place the beef in the freezer for 30 to 45 minutes to firm it up, then cut it into thin strips about 3 to 5 mm thick, with the grain for a firmer jerky or against the grain for a more tender texture.
- In a bowl, mix together soy sauce, Worcestershire sauce, maple syrup, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, chili powder, and apple cider vinegar.
- Add the beef strips to the marinade and mix well to coat. Cover and refrigerate for 8 to 12 hours.
- Drain the beef strips and pat them dry with paper towels to remove excess marinade.
- Arrange the strips in a single layer on the racks of a dehydrator or on a wire rack placed over a baking sheet.
- Dehydrate at 160°F (71°C) for 3 to 5 hours, until the beef is dry, dark, and flexible but not completely brittle when folded.
- Let cool for 10 minutes before storing in an airtight container in the refrigerator.
- Note: For a spicier version, slightly increase the cayenne pepper or red pepper flakes. For a smokier version, add 1 to 2 ml of liquid smoke to the marinade. Always use very lean meat, as fat reduces the shelf life of jerky.
