Garlic Beef Jerky

There is noth­ing brief about jerky!

  • Ingre­di­ents:
  • 2 lbs. top round beef
  • 1 bot­tle of your favorite beer (here’s mine!)
  • 34 cup soy sauce
  • 2 tbsp. Worces­ter­shire sauce
  • 1 tbsp. hon­ey
  • 2 tbsp. Liq­uid Smoke
  • 1 tbsp. Tabas­co Chipo­tle sauce
  • 3 tbsp. crushed minced gar­lic

As always, Beef Jerky Basics is your shin­ing light on a hill, your bea­con of hope, your path to a bet­ter world—one with only home­made beef jerky. Read it; know it; live it.

Trim as much fat as pos­si­ble from your beef and toss it in the freez­er for an hour or so.

Mix all ingre­di­ents, whisk­ing until everything’s com­plete­ly dis­solved.

Slice beef against the grain, between 1/8″-1/4″ thick.

Add sliced beef to a bag or oth­er air­tight con­tain­er of mari­nade; shake well to even­ly coat the meat.

Mar­i­nate in the fridge for 12 to 48 hours, turn­ing occa­sion­al­ly so all the beef gets a good soak.

Remove and blot the strips with paper tow­els, then dry using your pre­ferred method.

Jerky will be fin­ished when it bends and cracks, but does not break in half.

Cool com­plete­ly before stor­ing in an air­tight con­tain­er.