This homemade jerky recipe delivers a perfect balance of smoky, savory, and sweet flavors in every bite. Using lean meat like beef, deer, or elk, the strips are marinated in a robust blend of low-sodium soy sauce, Worcestershire sauce, liquid mesquite smoke, and aromatic spices. The result is a tender yet chewy texture that is both addictive and satisfying. Ideal for camping trips, movie nights, or as a healthy protein-packed snack, this dish is versatile and easy to customize. Whether you use a smoker for an authentic outdoor flavor or your oven for convenience, this jerky is a crowd-pleaser that brings home-style comfort to your table. It’s a simple project with ingredients you likely already have on hand.
Jerky A La Willie Rev. 4.1
Description
This homemade jerky recipe delivers a perfect balance of smoky, savory, and sweet flavors in every bite. Using lean meat like beef, deer, or elk, the strips are marinated in a robust blend of low-sodium soy sauce, Worcestershire sauce, liquid mesquite smoke, and aromatic spices. The result is a tender yet chewy texture that is both addictive and satisfying. Ideal for camping trips, movie nights, or as a healthy protein-packed snack, this dish is versatile and easy to customize. Whether you use a smoker for an authentic outdoor flavor or your oven for convenience, this jerky is a crowd-pleaser that brings home-style comfort to your table. It&# 226;ÂÂs a simple project with ingredients you likely already have on hand.Ingredients
Directions
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Combine the soy sauce, Worcestershire sauce, liquid mesquite smoke, onion powder, garlic powder, black pepper, and brown sugar in a large bowl to create the marinade.
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Slice the lean meat into thin strips, approximately 1/2 inch wide.
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Place the meat strips into the marinade, ensuring they are fully coated. Cover and refrigerate for 12 to 24 hours, turning occasionally for even flavoring.
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If using a smoker, arrange the marinated meat strips on the smoker racks and smoke with mesquite chips for about 3 hours.
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If using an oven, preheat to the lowest possible setting (usually around 175ðF or 80ðC). Place a rack over a baking sheet lined with foil to catch drippings.
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Arrange the meat strips in a single layer on the rack, ensuring they do not touch.
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Bake or dry the jerky for 6 to 8 hours, or until the meat is thoroughly dried but still pliable.
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Remove from heat and let cool completely before storing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 193.9kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 15539.8mg648%
- Total Carbohydrate 25.9g9%
- Dietary Fiber 3.6g15%
- Sugars 10.6g
- Protein 21.8g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store the finished jerky in an airtight container or resealable bag at room temperature for up to 1 week, or in the refrigerator for up to 1 month. For longer storage, freeze for up to 6 months.
Meat Selection: Use very lean cuts of meat such as top round, flank steak, or eye of round to ensure proper drying and prevent spoilage. Trim all visible fat before slicing.
Safety: To ensure food safety, you can pre-coat the meat with a small amount of vinegar or use a food-safe curing agent if desired. Always ensure the jerky is dried thoroughly to prevent bacterial growth.
Variations: Adjust the amount of liquid smoke to control the intensity of the smoky flavor. Add chili flakes for extra heat or use honey instead of brown sugar for a different sweetness profile.
Oven Tip: Prop the oven door open slightly with a wooden spoon to allow moisture to escape and help the jerky dry more evenly.
