Barbecue Beef Jerky

Name: Barbecue Jerky
Total time: 6 h
Ingredients: 60 ml Sojasauce; 30 ml Worcestershire-Sauce; 10 g Geräuchertes Paprikapulver; 5 g Knoblauchpulver; 15 g Brauner Zucker; 4 g Schwarzer Pfeffer, gemahlen; 4 g Zwiebelpulver

MarinadeBeefDehydratingEasy6-8 hrs70 °C70 °CHickory

Classic American dried beef with a smoky barbecue note. The combination of paprika, garlic, and Worcestershire creates a deep, savory flavor. Ideal for outdoor adventures and long trips.

Ingredients(for 1 kg)

Soy Sauce60 ml

Worcestershire Sauce30 ml

Smoked Paprika10 g

Garlic Powder5 g

Brown Sugar15 g

Black Pepper, ground4 g

Onion Powder4 g

Instructions

Preparation

20 min.

Trim the beef (round or top round), remove fat, and cut across the grain into 3-4 mm thin strips. Mix all marinade ingredients together.

Marinating

8-12 hours

Place the meat strips in the marinade, mix well, and marinate in a sealed container or zip bag in the refrigerator for at least 8 hours.

Safety Heating

10 min.

Place the meat strips on a baking rack and heat in a preheated oven at 160 °C for 10 minutes to kill pathogens. Then pat dry.

Dehydrating

6-8 hours

Dehydrate the meat strips at 70 °C. Check regularly after 5 hours: the jerky is done when it no longer feels moist when bent but does not yet break.

Pro Tip

Briefly heat the meat in the oven at 160 °C before drying to ensure food safety. Vacuum-sealed, the jerky keeps for up to 2 months.

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