Worcestershire Beef Jerky ~ The Recipe Bandit (2024)

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1. London Broil (Top Round) makes a very tasty jerky. Strips need to be cut between 1/8 and 1/4 inch thick. NO THICKER THAN THAT.
2. How you cut the meat determines the final result. Evenly, thinly, and against the grain are key.
3. Marinate, marinate, marinate. What you put the meat in and how long you leave it there for really determine the final result. Marinating under 12 hours is not going to get you the taste you want. You have to let the meat take in the flavor. You can’t rush it. You have to pay attention. Move the meat around while marinating and turn the bag repeatedly while it marinates. A ziploc bag is a great thing for marinating as it is pliable and the meat can be moved around without opening the bag.
4. Be careful with salt. Salt seems to be the first thing that gets soaked up into the meat. You can’t take it out once it’s in. Too salty = bad. Use garlic POWDER and onion POWDER, not the salt versions.
5. Taste and smell your marinade. If it is tasty before adding the meat, the jerky will turn out great.
6. Marinate in the refrigerator. No one wants food poisoning.
7. A food dehydrator is a good investment. The oven can be used but it is harder to get a great end product and it takes longer.
8. When a recipe says it’ll take 5 hours, start checking it at an hour and a half. Timing depends on temperature, thickness and moisture, not what a cookbook says.
9. Don’t be afraid to move the meat and the trays around. Also, don’t be afraid to remove the thinner pieces that are done before the thicker ones. No one is perfect when cutting meat into strips. Check often!
10. And finally, don’t ever put meat in the dehydrator and go to bed, thinking it will be done in the morning. If you do this, you will get over dried jerky that will most likely be inedible. After all that marinating time, it is really sad to have to throw it out!

how to make Worcestershire Beef Jerky

Beef Jerky is so simple to make. It can be made in the oven, but we prefer to use an electric food dehydrator. Owning a food dehydrator opens up a world of possibilities and beef jerky is one of our favorite things to experiment with and create!

Guidelines for using an oven are included below, just in case you don’t have a dehydrator and want to give this recipe a try.

Preparing the Beef for Jerky

Beef Jerky begins with a lean cut of meat, cut into long, thin strips against the grain.

We use London Broil, which is a fancy name for a smaller beef top round roast (eye of round). The meat should be lean and not contain bones.

We use between 1 – 2 pounds at a time, sliced into strips between 1/8 and 1/4 inch thick, with any large fatty parts removed.

In a large zip top bag, combine the marinade ingredients and shake or stir until everything has blended together.

Add the prepared meat strips to the marinade in the bag and push the strips around to coat. This will ensure that all of the meat gets flavored.

Place the zip top bag into the refrigerator and marinate for at least 12 hours, flipping the bag occasionally and massaging the marinade into the meat.

Remove the meat from the marinade and lay the strips out onto a double layer of paper towels. Use additional paper towels to blot off excess marinade from the tops of the strips.

Lay the marinated jerky strips out out on dehydrator trays, leaving space between for air flow. Use as many trays as necessary.

Choose the highest temperature setting on the dehydrator (typically 160 degrees). Begin checking the jerky strips after 60-90 minutes. Flip the jerky strips and rotate trays during the dehydration process. The jerky will become less spongy but remain pliable and it will develop a dry, leathery appearance.

Worcestershire Beef Jerky

Bold and flavorful, Worcestershire Beef Jerky is a tried and true family favorite and our most requested flavor combination!

Print Pin Rate

Servings: 1 pound

Calories: 1165kcal

Equipment

• Electric Food Dehydrator

Ingredients

Instructions

Notes

OVEN DIRECTIONS: This recipe is specific to a food dehydrator. If you want to prepare it in the oven, preheat to 170 – 175 degrees F. Position the racks to the upper-middle position. Line two large baking sheets with foil and then place a wire cooling rack onto each. Lay the marinated beef strips out onto the wire racks. Bake 2-5 hours, checking often , flipping meat and and rotating trays until jerky is dry and firm yet pliable. Cooking times vary upon the thickness of the meat and this process can take anywhere from 2-5 hours. Enjoy!

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