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No Mans Land Beef Jerky

Rustic No Mans Land beef jerky strips on wood.
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Authentic old west beef jerky recipe with simple ingredients and traditional methods. This homemade jerky delivers deep smoky flavor and perfect chew without artificial additives.

Ingredients

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  • 2 pounds lean beef (top round, bottom round, or flank steak)
  • 1/2 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon liquid smoke
  • 2 teaspoons black pepper, freshly cracked
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon sea salt

Instructions

  1. Prepare the Beef: Start with partially frozen meat for easier slicing. Trim all visible fat and slice against the grain into 1/4-inch thick strips.
  2. Create the Marinade: Whisk together soy sauce, Worcestershire, liquid smoke, and spices in a medium bowl.
  3. Marinate the Beef: Place beef strips in a large resealable bag or shallow dish, pour marinade over them, and massage gently. Refrigerate for at least 4 hours, preferably overnight.
  4. Drain and Pat Dry: Remove beef from marinade and pat strips dry with paper towels to ensure proper drying.
  5. Arrange for Drying: Place strips in a single layer on dehydrator trays or oven racks, ensuring they don't touch or overlap.
  6. Dry the Jerky: In dehydrator at 160°F for 4-6 hours, or in oven at lowest temperature (170°F) with door slightly ajar for 4-6 hours. Jerky is done when it bends without breaking and has firm, leathery texture.
  7. Cool Completely: Transfer jerky to cooling rack and let come to room temperature before storing.

Notes

Store in airtight containers in cool, dark place for up to 2 weeks. For longer storage, refrigerate for 1-2 months or freeze for up to 6 months. Add food-safe silica gel packet to absorb moisture.

Nutrition

Find it online: https://www.stacksipsnack.com/no-mans-land-beef-jerky/