Print Recipe

Beef Jerky


  • 1 1/2 pounds boneless chuck roast
  • 1/2 cup soy sauce
  • 1/2 cup Worcestershire sauce
  • 1/2 cup packed brown sugar
  • 1 tablespoon liquid smoke (optional)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon extra-spicy seasoning (Mrs. Dash)
  • 1 tablespoon onion powder


  1. Partially freeze roast for 2 hours.
  2. Slice roast across the grain, removing excess fat. Cut into 3/16- to 1/4-inch strips.
  3. Combine remaining ingredients in a shallow glass container or heavy-duty resealable bag; add beef. Cover tightly and refrigerate for 6 to 8 hours or overnight.
  4. Place meat in a single layer on a foil-lined baking sheet (slices can be placed close together).
  5. Bake at 140 degrees F to 160 degrees F (or the lowest temperature on your oven) for 8 to 10 hours, occasionally blotting beef with paper towels. Test jerky for dryness (or doneness) by cooling a piece. When cool, it should crack when bent but not break and there should be no moist spots.
  6. Cool; cut the jerky into 2- to 4-inch pieces with scissors.
  7. Store in an airtight container at room temperature for up to 2 weeks, refrigerate for up to 3 weeks or freeze for up to 2 months.

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.