How to Make Mike's Peppered Beef Jerky - A Step-by-Step Guide

There's nothing quite like the taste and texture of homemade beef jerky. This savory, smoky snack is perfect for taking on hikes, road trips, or just enjoying as a protein-packed treat. And when it comes to making beef jerky at home, there's no better recipe to turn to than Mike's Peppered Beef Jerky.

This recipe is a favorite among jerky enthusiasts for its bold, peppery flavor and mouthwatering texture. The thinly sliced strips of beef are marinated in a blend of spices, soy sauce, ...

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Ingredients

  • 4 pounds very lean beef, visible fat trimmed and cut against the grain into 1/4 inch-thick strips
  • ¾ cup Worcestershire sauce
  • ¾ cup soy sauce
  • 1 ½ tablespoons brown sugar
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon ground black pepper
  • 1 teaspoon liquid smoke, or more to taste
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon coriander seeds (Optional)
  • ¾ cup water, or as needed
  • ¼ teaspoon coriander seeds (Optional)
  • ¼ teaspoon ground black pepper to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 10 hrs
  • Additional Time: 1 day
  • Total Time: 1 day 10 hrs 25 mins
  • Servings: 24
  • Yield: 24 servings

  • Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.
  • Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.
  • Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
  • Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C).
  • Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
  • If desired, sprinkle strips with more coriander seeds and black pepper.
  • Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded.
  • Nutrition

    169 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Cholesterol: 68mg
    • Sodium: 569mg
    • Total Carbohydrate: 4g
    • Dietary Fiber: 0g
    • Total Sugars: 2g
    • Protein: 28g
    • Vitamin C: 1mg
    • Calcium: 17mg
    • Iron: 3mg
    • Potassium: 350mg