First attempt at Jerky in 10 years.

[u/nemos_nightmare]

First try at Jerky in 10 years. Simple marinade for 24 hours, and dehydrated @ 155 for several hours. Came out great, not too tough and not too chewy. Could use more heat but that's just me.

Marinade for 5lbs of sliced top round (split into two gallon zip locks for ease of storage).

1 cup soy sauce 1/2 cup Worcestershire sauce 2 tbsp liquid smoke 3 tbsp garlic powder 3 tbsp onion powder 2 tbsp ground black pepper 4 packets of crushed red pepper

[u/Educational_Farm8898]

If you want it spicier, I’ve found that tossing the meat in the dry ingredients and letting it sit for awhile then add the liquids.

[u/nemos_nightmare → u/Educational_Farm8898]

Oo ok. I made this batch with the family in mind, so I tried to minimize the heat for the wife and kids. Next time I'll make 2 flavors and one will be just for me, extra spicy!

But I will try your suggestion and see how it works out.

[u/S1D3WALKSLAM]

Try using Maggie sauce instead of soy sauce. Get some Umami flavour and chilly flakes if you like it spicy. Only reason I’m saying this because I find soy over powers everything and makes it too salty for my taste. We have other than that nearly the same recipe.

[u/jimmy_MNSTR → u/S1D3WALKSLAM]

He's got chili flakes. That's what the pizza packets are.

[u/meyerjaw → u/S1D3WALKSLAM]

Yeah I really don't like soy in my jerky marinade for the exact reason you state. Way too strong. I'll use it when I make teriyaki for my boys.

[u/S1D3WALKSLAM → u/meyerjaw]

Maggie sauce is powerful. I put like 5 dashes of in I’m my marinade. I usually do the same with the W sauce. I batch up 2 1/2 lbs of meat so hope this helps you dial in portions.

[u/OmegaPirate_AteMyAss → u/S1D3WALKSLAM]

Worcestershire sauce is fermented anchovies and gives a lot of umami flavor too, Maggi sauce is fermented wheat protein and is good but has a fairly different flavor and smell.

[u/Meinertzhagens_Sack → u/S1D3WALKSLAM]

Try the low sodium version of soy... Or water it down I suppose. I've tried skipping soy but it just feels like something missing.

[u/S1D3WALKSLAM → u/Meinertzhagens_Sack]

Fair. Everyone has their own tastes and preferences. I like adding water as it acts as a brine and helps the salt penetrate the meat better.

[u/level1hero]

This sub randomly popped up on my feed and at a glance I thought it said “First attempt at jerking it in 10 years”

[u/KactusVAXT]

You saved all the ingredients you used from 10 years ago?

[u/AHooker86 → u/KactusVAXT]

Good beef never dies.

[u/That-Interaction-45]

Whoa, nice!

[u/equityconnectwitme]

Wow that looks great. Reminds me a lot of this jerky we have here in KY called Mingua. Their hot version, specifically.

[u/nemos_nightmare → u/equityconnectwitme]

Thank you! It turned out great and I'm really enjoying it. Definitely will be doing it again.

[u/elf_2024]

Yum!!!

[u/Inner_Rent_517]

If you want a little extra heat, buy "samyang" hot sauce and add to your marinade. It's strong so be careful.

[u/Deep-Training-2606]

That looks awesome!

[u/nemos_nightmare → u/Deep-Training-2606]

Thank you! It's delicious. It came out great. The entire family is enjoying it.

[u/wihockeyguy]

No salt, just relying on the soy sauce?

[u/nemos_nightmare → u/wihockeyguy]

Basically yes. It actually has a decent salt level considering no additional salt was added!