Prep 24 hrs
Cook 6 hrs
You can use an oven or dehydrater. Use the measurements as a guide, but adjust to your taste.
- 1 lb beef eye round
- 1⁄4 cup soy sauce
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon brown sugar
- 1 teaspoon hot pepper sauce
- In a medium bowl, combine the soy sauce, ground black pepper and brown sugar to taste.
- Adjust the amounts to your taste.
- Mix well and add the steak slices.
- Place entire mixture with meat into a sealed plastic container and refrigerate for 12 to 24 hours.
- If doing in the oven, place one oven rack on the highest rack setting and one rack on the lowest setting.
- Place a piece of aluminum foil OR a baking sheet on the lowest rack, to catch any drippings.
- (If doing in your dehydrater, follow your manufactures instructions).
- Preheat oven to 160F degrees.
- Insert a wooden toothpick through the end of each slice of meat, and suspend each slice from the top rack in the oven, using the toothpick as a support for the slice.
- Bake at 160 degrees F (with the oven door propped open to allow moisture to escape).
- Bake for 6 to 8 hours depending on thickness of slices.
- Jerky should bend, and not snap.
Thumbs up from the jerky junkie (that would be the boyfriend...)! The seasonings don't overpower the flavor of the meat; we used Tabasco's Chipotle flavored sauce for some smoke flavor and threw in a little Liquid Smoke for good measure - very nice seasoning blend! Thanks, Tish, for suggesting your recipe to me!
Tish -- This was a total hit with the whole family. Made it about 6 months ago and have listened to requests to get another roast and make some more ever since. In fact the 3 pounds of meat were gone in just 3 days last time. Just had to come back and search for THIS recipe again. Was going to use my dehydrator last time, but your instructions were so clear and the results were so incredibly good, that I'll use the oven again (and again.) The roast is sliced and marinating now... Tomorrow there will be 5 happy (jerky) people in our house. This is a winner and saved to my RecipeZaar cookbook, so I don't waste time trying to find it again. I may make changes to the basic recipe for variety... but won't deviate too much. Thanks for this GREAT recipe! 2/1/09 -- can't tell you how many times we've made this recipe now. My 16 year old son does variations of his own, but it is GREAT! Thanks again!!!
Hi... I am new to this site and just stumbled onto it looking for new jerky recipes. This recipe sounds great and best of all simple!