I’ve been experimenting with making beef jerky at home. It’s really pretty simple. I started with beef but want to try other meats and fish. For now, here’s how I did the beef jerky.

Here’s what you’ll need.

  • 3 lb round roast
  • 1/4 cup liquid aminos or soy sauce
  • 2 tablespoons Worcestershire Sauce
  • 2 tablespoons liquid smoke
  • 2 tablespoons dark brown sugar
  • 2 teaspoons fresh ground sea salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon garlic pepper
  • 1 teaspoon dried onion flakes
  • 1 tablespoon smokey paprika
  • 1 teaspoon crushed red pepper flakes

Trim away all fat and cut the roast into very thin strips. Set aside in a ziplock bag.

Mix remaining ingredients together. Pour mixture into bag with meat. Seal and turn to coat meat. Refrigerate for 6-8 hours or overnight.

I used a dehydrator set at 155 degrees. Remove meat from marinade and arrange on dehydration trays. Set dehydrator for 7 hours.


I stared marinating the meat early in the day and the put it in the dehydrator before I went to bed. Perfect!

  • To slice the meat easily put It in the freezer for a few minutes prior to slicing.
  • Use a good, sharp chefs knife to slice.
  • I use aminos instead of soy sauce because it has less sodium.
  • If you don’t have a dehydrator, you can use the oven. Preheat to 275. Reduce temperature to 166 degrees. Place the marinated meat on wire racks over tin foil. Leave in the oven for 6-8 hours.

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