Jack Links Beef Jerky Recipe
This Jack Link’s Beef Jerky recipe captures that signature smoky, savory flavor with a tender, chewy texture that’s easy to recreate at home. The marinade blends sweet, salty, and slightly peppery notes that soak deep into the meat before drying. It’s a great make-ahead snack for road trips or protein boosts. The recipe includes simple prep steps, drying tips, and flavor tweaks for dialing in your perfect batch.
Servings: 8
Ingredients
- 2 lb Beef Eye Of Round
- 2/3 cup Soy Sauce
- 1/2 cup Water
- 1/3 cup Brown Sugar
- 3 tbsp Worcestershire Sauce
- 2 tbsp Pineapple Juice
- 1 tbsp Liquid Smoke
- 2 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Black Pepper
- 1 tsp Prague Powder #1
Instructions
- Put the beef in the freezer for about 1 to 2 hours until it feels firm (not rock solid).
- Thin slicing is way easier this way.
- Slice the beef against the grain into strips around 1/8 to 1/4 inch thick.
- Try to keep the pieces as even as you can so they dry at the same rate.
- Mix up the soy sauce, water, brown sugar, Worcestershire, pineapple juice, liquid smoke, onion powder, garlic powder, black pepper, and Prague powder #1.
- Stir until the sugar dissolves.
- Toss the beef strips in the marinade, coat them well, and stash them in the fridge for at least 8 hours; 24 if you want deeper flavor.
- Take the beef out, pat each strip dry with paper towels, and lay them out in a single layer on dehydrator trays or wire racks.
- Dry at 160°F in a dehydrator for 4 to 6 hours, or in an oven at 170°F with the door slightly open for 3 to 5 hours.
- The jerky should bend and crack just a bit without snapping.