Jerky A La Willie

This recipe creates a robust, international-style marinade perfect for transforming lean beef into delicious jerky. The blend of low-salt soy sauce, Worcestershire sauce, and liquid mesquite smoke delivers a deep, savory flavor profile with a distinct smoky kick. Balanced by brown sugar, onion powder, garlic powder, and black pepper, this mixture tenderizes the meat while infusing it with aromatic spices. Ideal for camping snacks, road trips, or healthy protein snacks, this jerky is easy to make at home. Whether you use a smoker or your oven, the result is a chewy, flavorful treat that rivals store-bought versions. Customize the thickness for your preferred texture.

Cooking Method: Baking, Smoking

Cuisine: Global

Courses: Snacks

Difficulty: Intermediate

Servings: 1

Calories: 193.9

Description

This recipe creates a robust, international-style marinade perfect for transforming lean beef into delicious jerky. The blend of low-salt soy sauce, Worcestershire sauce, and liquid mesquite smoke delivers a deep, savory flavor profile with a distinct smoky kick. Balanced by brown sugar, onion powder, garlic powder, and black pepper, this mixture tenderizes the meat while infusing it with aromatic spices. Ideal for camping snacks, road trips, or healthy protein snacks, this jerky is easy to make at home. Whether you use a smoker or your oven, the result is a chewy, flavorful treat that rivals store-bought versions. Customize the thickness for your preferred texture.

Ingredients

3 pound lean beef (beef, deer, or elk), thinly sliced into 1/2 inch strips
10 ounce low salt soy sauce
1/3 cup Worcestershire sauce
2 tablespoon liquid mesquite smoke
1 1/4 teaspoon onion powder
1 1/4 teaspoon garlic powder
2 1/2 teaspoon black pepper
2 tablespoon brown sugar

Directions

1
In a large bowl, combine soy sauce, Worcestershire sauce, liquid mesquite smoke, onion powder, garlic powder, black pepper, and brown sugar. Whisk until the sugar is dissolved and the mixture is uniform.
2
Place the thinly sliced meat strips into a large zip-top bag or a glass container. Pour the marinade over the meat, ensuring all strips are fully coated.
3
Seal the bag or cover the container and refrigerate for 12 to 24 hours, turning occasionally to ensure even marination.
4
Remove meat from the marinade and drain off excess liquid. Arrange the strips on a wire rack set over a baking sheet, or hang them if using a smoker.
5
If smoking, use mesquite chips and smoke at 225&# 194;Â°F (107ÃÂ°C) for about 3 hours.
6
Transfer the meat to an oven preheated to its lowest setting (typically 160-170ÃÂ°F or 70-75ÃÂ°C). Place a shallow pan underneath to catch drippings.
7
Bake for 6 to 8 hours, turning the meat halfway through, until the jerky is dry and leathery but still flexible.
8
Allow the jerky to cool completely at room temperature before storing in an airtight container.

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

Use very lean meat (such as top round or flank steak) to prevent spoilage and ensure proper drying. Trim all visible fat before slicing.

Liquid smoke can be used in place of smoking if you do not have a smoker. Increase to 1 tablespoon for a stronger flavor if desired.

The jerky is done when it bends without breaking and shows no moisture when pressed. If it snaps, it is over-dried; if it feels soft or wet, it needs more time.

Store in an airtight container in a cool, dry place for up to 1 month, or in the refrigerator for longer shelf life.

Keywords: jerky, beef, marinade, smoked, snack, protein, homemade, soy sauce, mesquite, dried meat, camping, oven dried

Read it online: https://www.chefs-mate.com/recipe/jerky-a-la-willie/