Beef Jerky picture

My husband is a “meatatarian”. If an entrée contains meat he will order it (and the more the merrier!).  Myself I can take it or leave it; I am that person who orders fish or veggies at a steak house. With one exception, I really LOVE beef jerky; but I hate all the weird chemicals and additives that are in most brands.

Last year we purchased an Excalibur dehydrator and from that moment on Tim really wanted to make homemade beef jerky. I was dead against it!  No one wants to eat apple chips with a hint of “beefy ” flavour after he uses the dehydrator.  Also, will it make my house smell like the inside of a smoker?

I finally caved and we came to a mutual understanding.  The dehydrator stays on the deck while the jerky is in it and the trays have to be soaked so that my dried fruit/veggies do not taste like smoky BBQ!


  • 1 tsp Liquid Smoke
  • 1/4 cup Light soy Sauce or Tamari
  • 1/4 cup Worcestershire sauce (regular or gluten free)
  • 2 tbs Coconut sugar
  • 1 tsp Garlic powder
  • 1 tsp Black pepper
  • 1 tsp Dried chipotle pepper
  • 2 tsp red pepper flakes
  • 1.5- 2 pounds Eye of round or flank steak (almost frozen for easier slicing!)


Remove steak from freezer and with a sharp knife remove all the visible fat than cut into large thin strips. Place strips in a large ziplock bag along with other ingredients; seal bag (removing all excess air) and shake to mix.

Place bag on a plate and refrigerate overnight.  Remove meat from bag and pat dry very well with paper towels.  Discard marinade.  Place strips in a single layer, no overlap on the dehydrator trays.  Set dehydrator to 155 degrees for 8-10 hours**.

Store jerky in a plastic bag wrapped in a paper towel (to absorb any moisture) in the refrigerator. Will keep for up to 3 months.

**Check the jerky after 6 hours as it depends on what type of dehydrator you have**

I have also seen recipes for eggplant jerky that I really want to try!

Julia xox



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