Doc's Best Beef Jerky

Doc's Best Beef Jerky

Doc the WV Gourmet 1

"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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12 h 20 m servings 137 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 934 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.


  1. 150 Ratings

Most helpful positive review

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

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 sever...

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

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...

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.

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 ja...

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

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 coul...

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...

Followed recipe exactly...used nesco dehydrator and at 5 hours was done. Excellent recipe...not too salty.

My husband is known for his jerky but wanted something different. He LOVED this recipe.