Beef Jerky (Short recipe)


Good quality, fat and tendon free meat 1 to 1,5 kg  (2 to 3 lbs)


Soy sauce 150 ml                                          (5 fl oz)

Worchestershire sauce 150 ml           (5 fl oz)

Red wine 200 ml                                           (7 fl oz)

Onion powder 2 tbsp

Garlic powder 2 tsp

Black pepper 2 tsp

Habanero tabasco 1 tbsp



Place the meat into the freezer for 3-4 hours (makes cutting a lot easier)

Cut into thin slices (5mm (1/4 inch) or so) against the fiber direction

Place the meat into a ziplock bag(s), add marinade and mix carefully so that the surface of each slice of meat is in contact with the marinade.

Marinate meat in the fridge for 8-24 hours. (8 hours is a bit too short time, better make it over night, but if you are in a desperate hurry…)

dehydrate for 9+ hours 45-50 C (about 110-120 F) (9 to 16 hours, depending on the dehydrator and surrounding conditions). If you have not made or bought your dehydrator yet, the dehydrating can be done in a regular electric oven (I’m not sure about gas ovens, probably better not to try).

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