Ingredients for Backpacker's Beef Jerky
- 2 pounds beef, cut into strips
- 1 teaspoon black pepper
- steak spice
- chili powder
- 1/4 cup brown sugar
- 1 tablespoon garlic powder
- 1/2 cup Worcestershire sauce
- 1/2 cup soy sauce
- hot sauce
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional)
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How to Make Backpacker's Beef Jerky
- In a large zip-top bag, combine all marinade ingredients: Whisk together the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, and cayenne pepper (if using).
- Add the 2 lbs beef strips to the bag, ensuring they are fully coated in the marinade.
- Seal the bag tightly and refrigerate for at least 2 hours, or preferably 12 hours for maximum flavor infusion.
- Remove beef strips from the bag and thoroughly pat them dry with paper towels. This step is crucial for even drying.
- Arrange the beef strips in a single layer on your dehydrator trays, ensuring they are not overlapping.
- Dehydrate at 160°F (71°C) for 8-12 hours, or until the jerky is completely dry and leathery to the touch. Check frequently, as dehydration times vary depending on your dehydrator and thickness of beef strips.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
8g
Fat
55g
Carbs
1g
