Total Time
6hrs 30mins
Prep 30 mins
Cook 6 hrs

THE BEST beef jerky recipe. I have made a ton of recipes out of all kinds of things. Roasts, steaks, etc. But the only stuff I get asked for is this stuff. It is so cheap and so versatile.

Ingredients Nutrition


  1. Mix all spices with ground beef EXCEPT Worcestershire, liquid smoke and ketchup.
  2. You need to really get your hands in to mix it well.
  3. Press into strips with a jerky gun.
  4. Mix Worcestershire, liquid smoke and ketchup in a shallow dish.
  5. Coat strips with sauce.
  6. Place on trays to dry.
  7. Dry according to your dehydrator manufacturers instructions.
  8. Other flavors as follows:.
  9. Hot and spicy - mix Louisiana hot sauce with water to thin a bit. Coat strips and dry.
  10. BBQ - thin your favorite bottled bbq sauce with water. Coat strips and dry.
  11. Teriyaki - thin bottled teriyaki sauce with soya sauce. Coat strips and dry.


Most Helpful

Wonderful and cheap to make! Like other reviewers, I have had the best results by mixing all ingredients into the meat rather than coating the strips.

Jen in OKC March 15, 2008

I have made this recipe 4 times now and we LOVE it. I cut the recipe in half to fill 4 trays. I've tried the teryaki topping but we like the ketchup,liquid smoke and worcesteshire sauce the best. I made the mistake of mixing the sauce into the meat and it turned out better, in my opinion, than when I brushed it on. I've made it twice that way and prefer it over brushing on the sauce. I gave some to my neighbor last night and she shared with company. They wanted the recipe and were stopping on their way out of town to buy a jerky gun to make it when they get home. Thanks for sharing.

Jan Marie August 22, 2007

Used all ingredients as stated, just halved recipe. The taste is FANTASTIC!!! I used hickory flaved smoke - our favorite. I did take two suggestions from other reviews though: 1) mixed the wet ingredients in with the meat as well. Significantly increased my drying time, but it made more sense to do it this way so that the taste was evenly distributed. 2) Rolled out the meat between two sheets of waxed paper. Worked great!!! Just need to roll it out in batches AND make sure the meat is all one thickness for even drying. The best texture was the 1/4" thickness. Thank you for this great tasting and convenient recipe!!

Lyssie71 January 01, 2008

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