Garlic Soy Beef Jerky
Beef jerky with garlic and soy sauce and brown sugar for sweetness for a protein-packed snack to satisfy hunger cravings.
This Garlic Soy Beef Jerky is a savory, slightly sweet snack with bold garlic flavor balanced by the saltiness of soy sauce. The tender, chewy meat has a satisfying texture, while Worcestershire sauce adds depth, and light brown sugar brings a hint of sweetness to complement the salty marinade. The result is a delicious, protein-packed snack, perfect for curbing hunger on the go.
Servings
12-16
Prep Time
15 minutes
Cook Time
6 hours
Total Time
- Marinating time: 12 hours (overnight)
- Dehydration time: 6 hours
- Total time: Approximately 18 hours and 30 minutes
Ingredients
2 pounds beef eye of round
2/3 cup soy sauce
1 tablespoon Worcestershire sauce
4 teaspoons garlic powder
1/4 cup light brown sugar
1/2 teaspoon salt
Instructions
Preparation: Slice the beef across the grain into thin, even pieces.
Marinade Preparation: In a mixing bowl, combine soy sauce, Worcestershire sauce, garlic powder, light brown sugar, and salt. Mix well until all ingredients are thoroughly combined.
Marinating the Beef: Place the beef slices in a sealable plastic bag or container. Pour the marinade over the beef, ensuring all pieces are evenly coated. Seal the container or bag, pressing out as much air as possible.
Refrigerate: Let the beef marinate in the refrigerator for at least 12 hours, or preferably overnight, to allow the flavors to penetrate the meat.
Dehydrate: After marinating, drain and discard the excess marinade. Arrange the marinated beef slices in a single layer on dehydrator trays, ensuring they don’t overlap.
Cooking: Set the dehydrator to 165°F (74°C) and dehydrate the beef for about 6 hours, or until the jerky is dry yet still flexible.
Storing: Once cooled, store the jerky in airtight containers.
Note: Cooking times may vary depending on the dehydrator model and the thickness of the beef slices.
Marinate the beef for 12 hours.
Place on the dehydrator racks after 12 hours to cook for 6 hours at 165 degrees.
Store in a container. Refrigeration is not required.
