This basic jerky was one of the first Jerky recipes I ever tried. It is a very simple recipe that does not have to many crazy flavors and ingredients. If you are looking for a great tasting jerky that will just about please everyone, this is a great place to start.
I used my oven to make basic jerky because I feel like using such a basic recipe, you need to dry it the most basic way possible. Don’t forget to share with your friends!
- 1 lb eye of round
- 1 tablespoon soy sauce
- 3 tablespoon worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoon liquid smoke (only use if NOT using a smoker)
- ¼ teaspoon Curing Salt (Prague Powder #1)
- Trim the fat cap and all other visible fat from your meat. After trimming, place the meat in your freezer for an hour or so to partially freeze.
- While the meat is in the freezer, mix the soy sauce, worcestershire sauce, salt, pepper, and liquid smoke in a container that has a tight fitting lid.
- After an hour, remove the beef from the freezer. It should be hard to the touch but not fully frozen. Slice the meat against the grain ⅛" - ¼" thick. Try to make all slices the same thickness for evenly dried jerky.
- Add sliced beef to your ingredient mixture and shake container to evenly coat the slices. Marinate in the fridge for anywhere from 6-24 hours. Shake container several times during the marinating process.
- Remove marinated beef from the fridge and pat dry with paper towels. Pierce one side of the strip with a toothpick to hang in the oven.
- Place strips in the oven and dry for 4 hours at 170 degrees fahrenheit or the lowest temperature on your oven. Check jerky after 4 hours and keep drying as needed. Jerky will be done when it bends and cracks, but does not break in half.
- Allow jerky to cool for several hours before placing in ziplock bags. Jerky will stay good for 7-10 days or up to 1-2 months when vacuum packaged.