Midg's Mouth Watering Beef Jerky

Midg's Mouth Watering Beef Jerky

Midg

"Better than store-bought! My version is mouthwatering and full of flavor!"
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Ingredients

17 h 45 m servings 279 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 35.5 g
  • 71%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 4219 mg
  • 169%

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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Directions

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  • Prep

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  1. Cut beef into 1/4-inch thick slices. Combine soy sauce, water, Worcestershire sauce, sugar, salt, onion powder, garlic powder, and liquid smoke. Pour marinade into heavy-duty resealable bag. Add beef and mix well; seal bag and refrigerate 12 hours.
  2. Remove beef from marinade, pat dry with paper towels, and allow to stand for 30 minutes. Discard used marinade. Meanwhile, soak wood chips.
  3. Preheat smoker for 10 minutes.
  4. Arrange beef on drying racks. Smoke for 5 to 7 hours, depending on how you like it, replenishing wood chips as necessary.

Footnotes

  • Cook's Note:
  • Adjust the drying time to the amount of meat used, and according to how you like your jerky. Use 2 to 3 pans of wood chips for maximum flavor!
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

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Reviews

Read all reviews 5
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I emptied my freezer of venison over Memorial Weekend and made 3 different jerky recipes. With the exception of substituting venison for beef I made as written. This came out perfect. All three ...

Everyone loves thos recipe! I prefer thin sliced (1/4inch) eye of round. Makes for some great jerky! 180f for 2 hours and then 2 hours at 160..... i have a digital electric.

Juicy and full of flavor in every bite

Real easy to make, I just used a dehydrator and it came out great

I did not care for this recipe.

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