Homemade Smoky Beef Jerky


I am a big fan of beef jerky, I think it makes a great snacks for my family. The only problem is the fact that most beef jerky is full of a ton of preservatives and made with meat that is most likely not from the best source. There are some great companies that make quality packaged jerky like EPIC BARS, but they are a bit pricey, so trying to makes some jerky on your own will save you some dough. Since you are not adding any (yucky) preservative, the jerky will only last about 2-3 weeks in an airtight container. Most likely if your family is anything like mine, the jerky will only last about 1 week.

Smoky Beef Jerky


  • 1 pound lean steak (preferably grass-fed)
  • 1/4 cup Tamari sauce
  • 1 1/2 teaspoon all natural Worcestershire Sauce
  • 3-4 garlic cloves, minced
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh cracked pepper
  • 3/4 teaspoon smoked paprika
  • dash of cayenne pepper


  1. Place the steak in the freezer for 2 hours to firm it up and make it easier to slice thinly.
  2. Remove it from the freezer and trim any visible white fat. Any fat left on the meat will spoil after drying.
  3. Slice the steak into ⅛ inch pieces.
  4. Whisk together the ingredients for the marinade and combine the marinade with the beef slices in a shallow dish or a ziploc bag. Cover and marinate in the refrigerator overnight or up to 24 hours turning occasionally to evenly coat.
  5. Remove the meat from the marinade and pat it dry with paper towels.
  6. Evenly place the strips on dehydrator sheets lined with parchment paper, careful not to let them overlap.
  7. Dehydrate the beef for 3-4 hours at 145 degrees F, flipping once half way through.
  8. ENJOY!


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