McKagen's Beef Jerky

McKagen's Beef Jerky

3 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    3 h
  • Ready In

    1 d 3 h 20 m
vtelf03
Recipe by  vtelf03

“My husband and I wanted to start making our own jerky, but couldn't find a recipe here to suit our tastes, so I made up my own. It's not too strong, yet has a great after-taste. Enjoy!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Combine the teriyaki sauce, Worcestershire sauce, balsamic vinaigrette, garlic powder, onion powder, liquid smoke, salt, and hot sauce in a resealable plastic bag. Add the meat strips and coat evenly with the marinade. Seal and refrigerate 24 hours.
  2. Preheat an oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
  3. Remove the beef strips from the marinade and shake off excess marinade. Discard the remaining marinade. Place the meat strips onto the wire rack and sprinkle with black pepper. Bake in the preheated oven until firm and dry, at least 3 hours. Allow the jerky to cool completely before storing in a sealed container.

Share It

Reviews (3)

Rate This Recipe
tnmater
11

tnmater

This is it! The perfect jerky recipe I've been searching for! I've been making jerky for years. Tried other recipes and tried to make my own. The hot sauce I used was my own that I made from my peppers this summer. The really nice thing for me was that the ingredients are ones that I usually have on hand. I gave this out as part of my Christmas packages. Everyone loved it and I'm now going to make more for New Year's. Thanks!

SWEETJAM
5

SWEETJAM

This is the first time I have ever made beef jerky. I think I maybe could have left this in the oven for an hour or so longer. It is a little heavy on the Worcestershire sauce in my opinion so I think next time I might cut that in half. Here is a tip. I had the butcher at the market slice the meat from a roast. Made it super easy for me to throw it in a bag and marinate it over night. I did take a couple of the strips of meat and added red pepper flakes to them for a little zip- they were tasty.

baydog
4

baydog

Not bad easy and tasty

More Reviews

Similar Recipes

T Bird's Beef Jerky
(130)

T Bird's Beef Jerky

Doc's Best Beef Jerky
(94)

Doc's Best Beef Jerky

Beef Jerky
(26)

Beef Jerky

The Ultimate Beef Jerky
(18)

The Ultimate Beef Jerky

Sara's Beef Jerky
(9)

Sara's Beef Jerky

Mike's Peppered Beef Jerky
(8)

Mike's Peppered Beef Jerky

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 163 cal
  • 8%
  • Fat
  • 6.2 g
  • 10%
  • Carbs
  • 4.4 g
  • 1%
  • Protein
  • 21.1 g
  • 42%
  • Cholesterol
  • 51 mg
  • 17%
  • Sodium
  • 696 mg
  • 28%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Doc's Best Beef Jerky

>

next recipe:

Teriyaki Beef Jerky