Beef in Smoky Garlic Brown Sugar Marinade

Introduction

Drying thin beef strips at 145 °F for 6–8 hours gives you chewy jerky with a concentrated mix of brown sugar, garlic, Worcestershire sauce, and liquid smoke. This is a make-ahead snack recipe that fits meal prep, road trips, or keeping a protein-heavy option in the fridge.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 7 hours
• Total Time: 7 hours 15 minutes
• Servings: 4

Ingredients

• ¾ tsp salt
• ¼ tsp pepper
• 1 tbsp brown sugar
• ¼ tsp garlic, minced or pressed
• 2 tbsp Worcestershire sauce or teriyaki sauce
• ¼ tsp liquid smoke
• 1 lb (450 g) beef (flank or skirt steak is ideal)

Instructions

1. Mix all ingredients except beef to make brine.
2. Slice beef into ¼-inch thick strips. Small chunks (about ¾-inch) of stewing beef may also be used. If possible, cut along the grain of the meat rather than across it. It may be easier to freeze the meat before attempting to cut it, as this will stop the meat pulling and deforming so easily.
3. Marinate meat in overnight, or at least for an hour or two.
4. Place meat on racks and dry in a food dehydrator at 145 °F (63 °C) for 6-8 hours. They may also be dried in a 150 °F (65 °C) oven with foil-covered racks. If using the oven, turn meat over 3-4 hours into drying time and reduce temperature to 130 °F (55 °C).

Variations

• Change the cut of beef from flank to skirt steak for a slightly looser, more tender chew and a stronger beef flavor.
• Use the small chunks of stewing beef mentioned in step 2 instead of strips if you want thicker, bite-size pieces with a chewier center.
• Cut the beef across the grain instead of along it for jerky that is easier to bite through and less fibrous.
• Reduce the liquid smoke to ⅛ teaspoon if you want a lighter smoke note and more emphasis on the beef and garlic.
• Dry closer to 6 hours for a softer chew or closer to 8 hours for a firmer, drier finish that stores better.

Tips for Success

• Partially freeze the beef before slicing so you can keep the strips close to the ¼-inch thickness in step 2.
• Keep the slices as even as possible; mixed thickness leads to some pieces drying out before others are done.
• Marinate overnight if you can. With only 1–2 hours, the salt and smoke come through, but the brown sugar and garlic stay lighter.
• Leave space between pieces on the racks so air can move around each strip and dry them evenly.
• Start checking at the 6-hour mark. The jerky should look dry on the surface and bend with slight resistance rather than feel wet or soft.

Storage and Reheating

Cool the jerky completely, then store it in an airtight container or zip-top bag in the fridge for up to 2 weeks. For longer storage, freeze it in a freezer bag or sealed container for up to 3 months.

FAQ

Can you make this in the oven instead of a dehydrator?

Yes. Use foil-covered racks in a 150 °F oven, turn the meat after 3–4 hours, then reduce the temperature to 130 °F as written.

How do you know when the jerky is done?

The surface should be dry, and the strips should bend without feeling moist in the center. If a piece snaps cleanly, it has gone a bit too far.

Do you have to marinate it overnight?

No. An hour or two works, but overnight gives you more even seasoning and a deeper smoky-salty flavor.

Can you use another sauce instead of Worcestershire sauce?

Yes. Soy sauce works well and gives you a cleaner salty-savory flavor with less tang and less complexity.