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Duke’s Original Jerky

Duke's-Original-FinishedDuke’s Original Jerky, a solid recipe from a respected jerky maker.

I was walking through the supermarket  yesterday; for all who live in Texas can guess which one that is. (HEB – The best supermarket in the United States!) I always go down the “chip” isle to get some pretzels that I like to munch on. This isle is also home to the beef jerky, which I normally walk by without even taking notice. This time I stopped to check out the commercial jerky scene. I noticed a brand I had seen before but never tried, Duke’s Beef Jerky.

Good looking packaging and a good ol’ boy story sucked me in, so I purchased a bag. I know what you are thinking, why would I buy jerky since I make it all the time? I like trying jerky to get ideas and different recipe ideas. Most of the jerky I try is not from big manufacturers, it’s normally from county fairs, rodeos, farmers markets, road stands, etc…

So what did I think? It was good, good enough I checked out the website to see if they had any information worth while. Well they did, they had a recipe printed for their original beef jerky. I thought that pretty interesting since you don’t normally see companies posting the recipe to their product for everyone to take, make, and never buy from them again! I guess they are counting on most people not wanting to put forth the effort of making jerky. Well they are wrong when it comes to me! I love to make jerky and so I grabbed some meat and dove into this recipe. The amounts will differ from the recipe posted on their website as it was for 7lbs of meat. I only made 1 pound and cut the recipe accordingly. You will find the link to their recipe at the bottom of this post.


I made this batch in my dehydrator because I didn’t have time before I went to work to use my smoker and pack it away after I was done. Currently living in an apartment with no garage makes it a pain in the ass to break out with no notice. So a dash of hickory liquid smoke would have to do. I did notice that he mentions to watch for the jerky to turn red after 3-4 hours in the smoker. This might happen if you are using a cure, but with the ingredients listed I would not wait to see this color because it more than likely will not happen.


The results? Pretty damn good. It never seizes to amaze me how many different tastes and flavors you can pack into simple dried meat. That is one of the reasons I love beef jerky and decided to make this blog.

So go get your smoker, dehydrator, or oven going and make yourself a batch of Duke’s Original Beef Jerky!

For anyone who wants to check out Duke’s website, I have included a link to it here: Duke’s Original Beef Jerky Recipe.

5.0 from 1 reviews
Duke's Original
Prep time
Cook time
Total time
Recipe type: Beef Jerky
Lean Beef:
  • 1 lb sirloin tip
  • ¼ cup soy sauce
  • 1 tsp salt
  • 2 tbsp brown sugar
  • 1 tsp black pepper
  • ¼ tsp onion powder
  • 1 tbsp liquid smoke hickory
  • 1 clove garlic minced
  1. Pick a lean cut of beef and trim all visible fat. After trimming the fat, place the meat in the freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, add the soy sauce, salt, brown sugar, black pepper, onion powder, liquid smoke, and minced garlic to a medium size bowl or container. Stir the mixture until the sugar has dissolved fully.
  3. Remove meat from the freezer and slice against the grain between ⅛" - ¼" in thickness.
  4. Add sliced beef to the mixture and marinate in the refrigerator for 6-24 hours.
  5. After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.
  6. Dry with your favorite jerky making method. A dehydrator was used when making this recipe.
  7. Jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in air tight containers.

If using a smoker, leave out the hickory liquid smoke and substitute with 1 cup of hickory wood chips. Soak the wood chips for 30 minutes before adding to the smoker.


    • Will
      Will says:

      I normally run mine for 3 hours at 160F at the beginning of drying and then turn down to 145F for the remaining time. You want the temp high at the beginning so the jerky will reach an internal temp of 160F.

  1. Rafael says:

    Thanks for sharing this recipe! I use ground turkey for my jerky and this is the perfect base that I can add heat or make as is.

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