Dehydrated Beef Jerky Recipe

Dehydrated beef jerky recipe is easy to make and you will really be astonished with the outcome. Use different flavors and make sure you purchase enough beef to prepare decent sized jerky pieces since meat shrinks after it dehydrates.

For this beef jerky recipe, you will need:

Food dehydrator

Three lbs of flank steak or beef brisket

2/3 cup of Worcestershire sauce

2/3 cup of teriyaki sauce

One teaspoon of fresh black pepper (grounded)

One teaspoon of liquid smoke

One teaspoon of garlic powder

One teaspoon of onion powder

Two to three teaspoon of Tabasco sauce

Two to three teaspoon of red pepper (crushed)
Sharp knife

Glass plate or plastic bag


To prepare dehydrated beef jerky, you need to buy fresh beef and not one that is stored in the refrigerator for a long time. Next, take a glass plate or plastic bag. Mix all ingredients in the plate. You can also add any other flavor such as vinegar and spice according to your liking.

Slice the beef and make it into 1/8” thick pieces. Place these pieces in a dish and apply the mixture over these pieces. Cover the dish, refrigerate and allow the ingredients to marinate all night.

The following day, take out the plate, remove the beef pieces  from the mixture and dry it well using a paper towel. Place these pieces on the dehydrator racks and dehydrate them at low intensity for about six hours.

Remove the beef jerky pieces, let them cool and store in an airtight container. You can have this anytime as snacks. Beef Jerky that is dehydrated is a healthy alternative to other forms of snacks such as fries and fast food. It contains lots of proteins, is low in calories and remains fresh for longer time.


A dehydrated jerky recipe that you make needs to be dry and not brittle. In addition, beef jerky need not be damp, otherwise mildew starts growing over it. Follow the instructions and make dehydrated beef jerky recipe at home with ease.

3 Responses to Dehydrated Beef Jerky Recipe

  1. for how long do you dehydrated beef jerky I have tryed several times but it don’t come out right

  2. Cheap cuts work best (flank ect) marbleing is good.

    Dehydrate about six-eight hours.

    Check every couple hours, should be firm but not overcooked (brittle).

    Go crazy with marinade (teriak-soy vay-hot sauce) anything goes.
    Use a meat slicer for best results (semi frozen meat)

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