Jack Link's Original Beef Jerky Copycat

Ingredients

• 1 lb beef eye of round (trimmed of all fat and sliced into 1/8-inch thick strips)
• 0.25 cup soy sauce
• 2 tbsp Worcestershire sauce
• 1 tsp liquid smoke (hickory or mesquite flavor)
• 1 tbsp brown sugar (packed)
• 1 tsp salt
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.25 tsp black pepper (ground)

Steps

1. 1

   Slice the beef into thin strips, approximately 1/8-inch thick. For easier slicing, place the beef in the freezer for 30-60 minutes until firm but not frozen solid.

2. 2

   In a large bowl or zip-top bag, combine the soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, garlic powder, onion powder, and black pepper. Whisk or shake to dissolve the sugar and salt.

3. 3

   Add the beef strips to the marinade, ensuring every piece is well-coated. Seal and refrigerate for at least 3 hours, or ideally overnight (up to 24 hours) for deeper flavor.

4. 4

   Preheat your oven to its lowest setting, typically 170°F (75°C). Line a large baking sheet with aluminum foil and place a wire cooling rack on top of the sheet.

5. 5

   Arrange the marinated beef strips on the wire rack in a single layer, ensuring they do not overlap. This allows air to circulate around the meat.

6. 6

   Place the baking sheet in the oven. Bake for 3 to 5 hours, or until the jerky is dry to the touch and firm, but still pliable enough to bend without snapping.

7. 7

   Remove from the oven and let the jerky cool completely at room temperature before storing in an airtight container or bag.

Notes

For the best results, use the leanest cut of beef possible, as fat does not dry out and can cause the jerky to spoil faster. If your oven doesn't go as low as 170°F, prop the door open slightly with a wooden spoon to lower the temperature and allow moisture to escape.

Nutrition per serving

• snack
• high-protein
• beef
• dehydrated
• copycat
• oven-baked
• low-carb