Doc's Best Beef Jerky Recipe -
Doc's Best Beef Jerky Recipe
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Doc's Best Beef Jerky
See how to make beef jerky from scratch in the oven or a dehydrator. See more
  • READY IN 12+ hrs

Doc's Best Beef Jerky

Recipe by  

"I have been making jerky for years. This is my recipe concocted by trial and error. Everyone who has tried it says it is the 'best jerky' they have ever had! My dehydrator is designed for jerky. It takes me about 4 hours to dry the meat. This could also be done in the oven or using other dehydrators. Please check your manual for correct times as each machine is different. I hope you enjoy this jerky as much as me and my family do."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    4 hrs

    12 hrs 20 mins


  1. Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
  2. Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
  3. Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.
Kitchen-Friendly View


  • Editor's note
  • Place meat in the freezer for 30 minutes before cutting. Slightly frozen meat will be easier to cut into thin, consistent slices.

Reviews More Reviews

Most Helpful Positive Review
Dec 12, 2008

Loved this recipe, very tasty and tender. I cooked it in the oven on a rack at 180 two and a half hours. Will make this one again. GOOD, GOOD, GOOD

Most Helpful Critical Review
Nov 27, 2011

Incredible Jerky Recipe! It has turned me into a Jerky addict! I have tried many other recipes but keep coming back to this one (with slight variations). Cook in the oven at about 180 for several hours...I leave the oven door slightly ajar while drying/cooking. You will not be disappointed.

Feb 22, 2010

Very Good recipe, But Curing salt is a must to rid the meat of bacteria and helps it preserve longer. great flavor, but dyhydrators dont get hot enough to kill bacteria. The curing salt is cheap and can be found at any sporting goods store.

Oct 10, 2007

The jerky came out very flavorful. Although when left overnight, it was a bit too salty. I'd suggest either reducing the salt or marinating a shorter period.

May 15, 2009

Thanks Doc! - This 5th batch will marinate til Sun. morn. (4 days in fridge) - See what difference vs. just overnight - My last 3 batches - used Ground beef - After drying - stored in glass jar in fridge Roll ground beef into (1" dia. roll) - 1/4" Slice & press to "rounds" - Load up dryer - NO CHANGE TO Doc's RECIPE (except meat) - My Ground Beef choice means "no Dental Floss Needed" if you know what I mean -

Feb 01, 2008

this by far is the best beef jerky also beef up the mixture a little and it also goes good as a steak marinade also good on deer meat

Dec 23, 2008

I had a beef jerky cook off in my kitchen today using this recipe and two from and quite frankly this came in last place. Maybe it was the choice of meat?? The only round I could find was quite thin and did not cut into strips well. I used flank for the other two and they were fabulous. The other two had much more flavor than this one did as well.

Dec 01, 2007

This was very good beef jerky had a nice flavor. I might use a little less soy sauce next time though, because a few people who tried it said there was a little too much for their taste. When I cut these into strips I cut against the grain on the meat(something my hubby suggested to make it easier to chew). My store carries 2 different types of "Liquid Smoke" I used the Natural Mesquite flavor with this recipe. Thanks for the great recipe!


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  • Calories
  • 137 kcal
  • 7%
  • Carbohydrates
  • 4.5 g
  • 1%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 11.6 g
  • 23%
  • Sodium
  • 934 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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