Beef Jerky

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Beef Jerky

Beef Jerky

Beef Jerky


1/4 cup soy sauce

2 tablespoons Worcestershire sauce

2 tablespoons dark brown sugar

1 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

2 teaspoons kosher salt

1 1/2 pounds (24 ounces) uncooked beef eye of round, cut in 1/4-inch slices


Whisk together all ingredients, except beef. Place mixture into a large resealable plastic bag.

Place sliced beef in bag with seasonings and rub to coat. Marinate in refrigerator for at least 8 hours or overnight.

Strain meat; discard excess liquid.

Lay meat slices flat on the Ninja dehydrating rack* or Ninja Cook & Crisp™ Layered Insert**. Arrange them in a single layer, without any slices touching each another.

Place dehydrating rack or Cook & Crisp Layered Insert in Cook & Crisp Basket. Place basket in pot and close crisping lid.

Press DEHYDRATE, set temperature to 155°F, and set time to 7 hours. Select START/STOP to begin.

Jerky will be pliable and soft after 5 hours, continue cooking for up to 7 hours if crispier jerky is desired.

When cooking is complete, remove dehydrating rack or Cook & Crisp Layered Insert from pot. Transfer jerky to an airtight container.

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