Beef Jerky Marinade – 3 Free recipes

Flank Steak Hamburger Jerky Formula


1/2 to 2 pounds flank steak

2/3 glass Worcestershire sauce

2/3 glass soy sauce

1 tablespoon nectar

2 teaspoons naturally ground dark pepper

2 teaspoons onion powder

1 teaspoon fluid smoke

1 teaspoon red pepper chips

Unique Hardware: 1 crate fan, 4 paper aerating and cooling channels, and 2 bungee lines


Watch how to make this formula

Trim the flank steak of any overabundance fat, place in a zip-top pack, and spot it in the cooler for 1 to 2 hours keeping in mind the end goal to solidify.

Expel the steak from the cooler and daintily cut the meat with the grain, into long strips.

Place the portions of meat alongside the greater part of the remaining fixings into an expansive, 1-gallon plastic zip-top pack and move around to uniformly convey the greater part of the fixings. Place the pack into the icebox for 3 to 6 hours.

Expel the meat from the brackish water and pat dry. Uniformly circulate the pieces of meat onto 3 of the air channels, laying them in the furrows and after that stacking the channels on top of each other. Top these with 1 vacant channel. Next, lay the case fan on its side and lay the channels on top of it. Strap the channels to the fan with 2 bungee ropes. Stand the fan upright, plug in and set to medium. Permit the meat dry for 8 to 12 hours. In the event that utilizing a business dehydrator, take after the producer’s headings.

When dry, store in a cool dry spot, in a hermetically sealed compartment for 2 to 3 months.

Super Fixings


4 lbs london cook meat or 4 lbs flank steaks

2 teaspoons dark pepper

2 teaspoons bean stew powder

2 teaspoons garlic powder

2 teaspoons cayenne pepper, more on the off chance that you like it hot

2 teaspoons onion powder

1 teaspoon fluid smoke

1⁄4 glass soy sauce or 1⁄4 container low sodium soy sauce

1⁄2 glass Worcestershire sauce

1⁄2 glass Candid’s scorching sauce


Trim all fat off meat.

Sliced steak into 4 inch strips.

The steak ought to be around 1/2 inch thick.

It’s less demanding to cut meat in part solidified.

Pound meat softly, you don’t need it too thin.

Include all fixings in an expansive dish.

Blend well.

Cover and refrigerate overnight (8 hrs).

Line treat sheets with tin foil.

Place steak strips on sheets, don’t cover meat.

Set stove at least temperature. (150-175°F).

Prepare six hours, turning following three hours.

Jerky is done when meat is dried out, contingent upon your stove.

Worth the hold up!

“I have been making jerky for a considerable length of time. This is my formula prepared by experimentation. Everybody who has attempted it says it is the ‘best jerky’ they have ever had! My dehydrator is intended for jerky. It takes me around 4 hours to dry the meat. This should likewise be possible in the stove or utilizing different dehydrators. Kindly check your manual for right times as every machine is distinctive. I trust you appreciate this jerky as much as me and my family do.”

2 pounds hamburger round steak, cut into slender strips 1/4 glass soy sauce 2 tablespoons Worcestershire sauce 2 tablespoons fluid smoke 2 tablespoons chestnut sugar

Awesome Esteem Light Chestnut Sugar

In Stores Just

See Ordinary Low Cost


2 teaspoons salt 1 teaspoon ground dark pepper 1 teaspoon meat tenderizer 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika Add all fixings to list




20 m


4 h

Prepared In

12 h 20 m

Spot meat strips in the base of a huge dish. Pour soy sauce, Worcestershire sauce, fluid smoke, cocoa sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over hamburger. Blend to guarantee all the meat is equally covered. Cover and marinate in the icebox for 8 hours or overnight.

Expel meat from dish and spot between two bits of plastic wrap; pound to 1/8-inch thickness.

Organize the meat strips on the plate of a dehydrator and dry at your dehydrator’s most astounding setting until done to you’re enjoying, no less than 4 hours. Store in a hermetically sealed compartment or resealable sacks.

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Place meat in the cooler for 30 minutes prior to cutting. Marginally solidified meat will be less demanding to cut into meager, predicta