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Peppered Beef Jerky

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PREP TIME
25 min
COOKING TIME
600 min
TOTAL TIME
2065 min
SERVINGS
24 servings
Snack
Peppered Beef Jerky
Ingredients
  • 4 pounds very lean beef, visible fat trimmed and cut against the grain into 1/4 inch-thick strips
  • 3/4 cup Worcestershire sauce
  • 3/4 cup soy sauce
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon ground black pepper
  • 1 teaspoon liquid smoke, or more to taste
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon coriander seeds
  • 3/4 cup water, or as needed
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon ground black pepper to taste
Instructions
1
Position the beef strips on a stable, flat surface and apply firm pressure with the flattening side of a meat tenderizer until the meat's fibers are partially broken but still retain their shape.
2
Combine Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large container and whisk until the brown sugar is fully dissolved.
3
Place the beef strips into the container; add sufficient water to allow the marinade to cover the meat, then stir to fully incorporate the water and submerge the beef in the marinade. Cover the container, refrigerate for 24 hours, and allow the meat to absorb the flavors.
4
Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).
5
Remove the beef strips from the marinade, gently shake off any excess moisture, and arrange them on oven-safe racks in a non-overlapping pattern.
6
Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reaches a minimum internal temperature of 150 degrees Fahrenheit (65 degrees Celsius).
7
Remove the strips from the oven and transfer them to racks of a food dehydrator, ensuring they don't overlap.
8
If desired, sprinkle additional coriander seeds and black pepper over the strips for added flavor.
9
Activate your dehydrator, set its temperature to 155 degrees Fahrenheit (70 degrees Celsius), and dry the jerky until it reaches a leathery texture, approximately 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying, and check that a piece of jerky cracks but doesn't break in half when folded.