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Wild Bill’s Beef Jerky Recipe

If you love beef jerky, you know how it’s the perfect snack for almost any occasion. Whether you're on a road trip, relaxing at home, or just need something quick to munch on, Wild Bill’s Beef Jerky Recipe is a delicious and satisfying choice.
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Prep Time 15 minutes
Cook Time 0 minutes
Marinating Time 1 day
Course: Snack
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • Lean Beef = 02 pounds flank steak or round steak work well
  • Soy Sauce = 1/2 cup
  • Worcestershire Sauce = 1/4 cup
  • Brown Sugar = 01 tablespoon
  • Garlic Powder = 01 teaspoon
  • Onion Powder = 01 teaspoon
  • Black Pepper = 1/2 teaspoon
  • Red Pepper Flakes = 1/2 teaspoon optional for spice
  • Ginger = 1/4 teaspoon ground
  • Liquid Smoke = 1/4 teaspoon for extra smokiness

Equipment

  • Dehydrator (preferred) or Oven (set to low temperature)
  • Sharp Knife (for slicing the beef)
  • Cutting Board
  • Large Bowl (for marinating the beef)
  • Measuring Spoons and Measuring Cups
  • Zip-top Bag or Airtight Container (for storing the jerky)

Method
 

  1. Step by Step Instructions:
Step 01: Prepare the Beef
  1. Trim all visible fat from the beef.
  2. Slice the beef against the grain into thin strips.
  3. Aim for slices about 1/8 inch thick.
Step 02: Make the Marinade
  1. In a large bowl, combine soy sauce and Worcestershire sauce.
  2. Add brown sugar, garlic powder, and onion powder.
  3. Stir in black pepper, red pepper flakes, ginger, and liquid smoke.
  4. Mix until the sugar is fully dissolved.
Step 03: Marinate the Beef
  1. Add the sliced beef to the marinade.
  2. Stir the beef to coat it evenly.
  3. Cover the bowl and refrigerate for 12-24 hours.
Step 04: Dry the Beef
  1. Dehydrator Method: Arrange beef strips on trays, without overlapping.
  2. Dry at 160°F for 6-8 hours.
  3. Check the jerky regularly until it’s firm but slightly pliable.
  4. Oven Method: Preheat the oven to 160°F.
  5. Place beef on a rack set over a baking sheet.
  6. Leave the oven door slightly ajar to allow airflow.
  7. Bake for 6-8 hours, checking occasionally.
Step 05: Cool and Store
  1. Let the jerky cool completely before storing.
  2. Place in an airtight container or vacuum-sealed bag.
  3. Store in a cool, dry place for several weeks.
Servings and Preparation Time
  1. Preparation Time: About 15 minutes to slice the beef and prepare the marinade.
  2. Cooking Time: 0 minutes
  3. Marinating Time: 12-24 hours (the longer, the better!)
  4. Drying Time: 6-8 hours (depending on your dehydrator or oven)
  5. Total TIme: 30 hours and 15 minutes
  6. Servings: This recipe makes about 4-6 servings, depending on how thick you slice the beef and how much you eat in one sitting.

Notes

  • Use Lean Meat: When making beef jerky, it’s important to choose lean cuts of meat. Flank steak, top round, or sirloin are all great options. Fat can turn rancid during the drying process, so lean meat will give you the best jerky texture and shelf life.
  • Slice Thin: Slice the beef as thin as possible to ensure it dries evenly. Aim for about 1/8 inch thick slices. If you want a chewier jerky, you can slice it a little thicker, but thinner slices will give you a more tender result.
  • Marinate Overnight: For the best flavor, marinate the beef for at least 12 hours, or even up to 24 hours. The longer the beef soaks in the marinade, the more flavorful the jerky will be.
  • Dehydrator or Oven: While a dehydrator is the best way to make beef jerky, you can also use your oven. Just make sure the temperature is low (around 160°F) and leave the door slightly open for air circulation.
  • Store Properly: Once your jerky is done, store it in an airtight container or vacuum-sealed bag. It can last for weeks, making it a great snack to keep on hand.