Beef Jerky Marinade

🥩 Beef Jerky Marinade

Ingredients

Marinade

  • 2 Tbsp Worcestershire sauce
  • 4 Tbsp soy sauce
  • 2 Tbsp Red Hot (or other hot sauce)
  • 3 Tbsp molasses
  • 2 Tbsp lime juice
  • 2 Tbsp lemon juice
  • 2 Tbsp seasoned salt
  • 2 Tbsp Tajín
  • 4 Tbsp brown sugar

Meat

  • 2–3 lbs beef (eye of round, flank, or London broil), sliced thin

Instructions

  1. Whisk together all marinade ingredients until brown sugar is dissolved.

  2. Slice beef against the grain into ⅛–¼ inch strips. Partially freezing the meat (about 1 hour) makes slicing easier.

  3. Place beef strips in a zip-lock bag or shallow dish. Pour marinade over meat.

  4. Refrigerate and marinate for 12–24 hours, turning occasionally.

  5. Remove beef from marinade and pat dry with paper towels.

  6. Dehydrate at 160°F for 4–8 hours until dried but still pliable, or follow your dehydrator/oven instructions.

Tips

  • Trim all visible fat before slicing—fat doesn’t dry well and shortens shelf life.
  • For spicier jerky, add more Red Hot or Tajín.
  • Store finished jerky in an airtight container for up to 2 weeks, or freeze for longer storage.

🛒 Shopping List

Pantry

  • 2 Tbsp Worcestershire sauce
  • 4 Tbsp soy sauce
  • 2 Tbsp Red Hot (or hot sauce)
  • 3 Tbsp molasses
  • 2 Tbsp seasoned salt
  • 2 Tbsp Tajín
  • 4 Tbsp brown sugar

Produce

  • 1 lime
  • 1 lemon

Meat

  • 2–3 lbs beef (eye of round, flank, or London broil)