Beef Jerky

READY IN: 10hrs 20mins
Recipe by PugMomma Brenda

Great for camping or just for snacking.

Top Review by WI Cheesehead

Very good flavor. I had about 4 lbs, but I doubled the soy sauce, smoke, garlic and onion powders and left out the chili powder (and used 1/4 C Worc. sauce). My Nesco said to dry at 160° and I think I left it in too long (9 hours). They were really dry and harder to chew, but my kids still love it. I used tenderized round steak and chicken breast. Some people liked the chicken better even.

Ingredients Nutrition


  1. Trim all visible fat from meat. Partially freeze. Slice with the grain 1/8 to 1/4 inches wide and 4 to 12 inches long.
  2. Combine all remaining ingredients. Mix with beef strips. Place in a glass dish; cover and refrigerate 8 hours or overnight.
  3. Lay beef strips in single layers on oven racks with cookie sheets below.
  4. Bake at 140° to 150° for 10-15 hours or until they are leathery.Or use a
  5. commercial dehydrator, following manufacturer's directions.
  6. With a paper towel, blot any drops of oil from the jerky.
  7. Place in an airtight container and store in the refrigerator or freezer. Yield: 30 servings.

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