I decided to try something new and make my Wild Bills beef jerky recipe. I use Wild Bills beef jerky marinade in this recipe, which is available at most grocery stores. The key is using a lean cut of meat and marinating it in a flavorful sauce.
The results were amazing! It’s a little bit sweet, a little bit salty, and really flavorful. If you’re looking for a delicious and easy way to make beef jerky, you have to try this recipe. Enjoy!
Step 1: Beef
Perhaps, choosing a beef cut is the biggest challenge. I’ve made beef jerky using a variety of beef cuts, but the eye of round is my favorite cut in recent years. Although it is one of the leanest cuts, I adore how it yields lovely thin strips of beef jerky.
London broil, top or bottom round, and top round are also excellent choices.
I picked eye of round for this recipe.
We need about 1 pound of beef for the recipe.
To help you pick the best cut, you can read the article about the best cuts of beef for your jerky. In general, cut the beef as slim as you can and trim off any huge areas of fat you notice.
I suggest slicing the meat into slices that are between 1/8 and 1/4 inch thick. To save time, you can buy pre-sliced beef. For more tender jerky, slice the meat in the other direction from the grain.
Just put the beef in the freezer for 50 – 60 minutes before slicing to help firm it up a bit.
Step 2: Marinade
My marinade consists of Worcestershire, soy sauce, onion powder, minced garlic, and a mix of fresh pepper. If you like hot flavors, you can crack extra black or red pepper on top of the strips when you lay them out to cook.
Try to experiment. For the next time, try sweeter beef jerky; add 2 – 3 tablespoons of brown sugar instead of extra pepper.
Ingredients for Wild Bills Beef Jerky
For the Wild Bills Beef Jerky recipe, mix the ingredients listed below:
- 1 lb of beef
- 1/4 cup of soy sauce
- 1/4 cup of Worcestershire
- 1.5 tsp freshly ground paper
- 1 teaspoon of onion powder
- 1 teaspoon crushed red pepper
- 6 cloves minced garlic
Combine the sliced beef and marinade in a big ziplock bag or a container and toss until the meat is thoroughly covered. Place the bag in the refrigerator to allow the flavors to meld for at least 4 hours or up to a day.
Step 3: Drying
Put the beef strips on a paper towel to soak any marinade left after the beef has finished marinating.
Although beef jerky can be made in an oven, the dehydrator produces consistently better and more consistent results. My dehydrator has been around for about three years.
You can get an excellent dehydrator for about $45 – $85 that will quickly and evenly cook the jerky. Of course, you can produce a variety of vegetables, fruit, and chips, as well as several other delicious dishes using the dehydrator.
If you share my love of beef jerky, I would thus highly recommend the NESCO dehydrator I own.
- EVEN HEAT DISTRIBUTION: 600 watts of drying power provides even heat distribution; consistent drying that is four times faster than other food dehydrators
- ADJUSTABLE TEMPERATURE CONTROL: The adjustable temperature control (95°F -160°F) gives you the flexibility to achieve the best results when drying different foods that need varying temperature settings
- EXPANDABLE TO 12 TRAYS: Comes with five (13 1/2″ diameter) trays and expands up to 12 trays so you can dry large quantities at once with no tray rotation needed; additional trays sold separately
- EXPANDABLE TO 12 TRAYS: Comes with five (13 1/2″ diameter) trays and expands up to 12 trays so you can dry large quantities at once with no tray rotation needed; additional trays sold separately
- ACCESSORIES INCLUDED: (2) Fruit Roll Sheet, (2) Clean-A-Screens, a sample of Jerky Seasoning & Cure, and (1) Care & Use Guide
Arrange the strips in one layer on your dehydrator trays.
Then dry them at 160 degrees F for 4 – 7 hours.
Check your beef jerky every 30 minutes after the 4-hour mark. The best result will be when the jerky has dried to your preferred level. I prefer my beef jerky to be a bit dry. As long as it is heated, black, and barely bendable, it should be safe to consume.
I weighed my beef jerky after dehydration.
Recipe of Wild Bills Beef Jerky Recipe
Makes 5 servings
Preparation Time: 30 minutes
Marinade Time: average 8 hours
Drying Time: 4 – 7 hours
| Ingredients | Costs |
| 1 lb beef — eye of round — or your favorite cut (any could work) | $6.84 per 1 lb in Wallmart |
| 1.5 teaspoon of freshly ground paper | $3.98 for a 3.12 ounces container at Walmart (which comes out to 0.33 cents for 1.5 teaspoon of ground black pepper) |
| 1 teaspoon of onion powder | Between $4 and $5 for a 1.73 oz. container (6 tsp. per oz. means that 1 teaspoon equates to 0.38 cents) |
| 1 teaspoon crushed red pepper | $0.98 per 1.75 oz. container at Walmart (6 tsp. per oz. means that 1 teaspoon equates to 0.09 cents) |
| 1/4 cup of Worcestershire | $1.00 for a 10 oz. container at Wallmart (1/4 cup or 2 oz. = 0.2 cents ) |
| 6 cloves of minced garlic | Between $0.4 and $0.5 per whole garlic at Walmart. I used a half of it. |
| 1/4 cup of soy sauce | $1.52 for a 15 oz. container at Walmart ( 1/4 cup or 2 oz. = 0.20 cents ) |
| Total Cost: | $8.24/6.6 oz. (full cost: meat + ingredients) |
Step-By-Step Instructions
Equipment
Ingredients
- 1 lb eye of round or your favorite cut (any could work)
- 1/4 cup of soy sauce
- 1/4 cup of Worcestershire
- 1.5 teaspoon of freshly ground paper
- 1 teaspoon of onion powder
- 1 teaspoon of crushed red pepper
- 6 cloves of minced garlic
Instructions
- Slice the meat into 1/8-inch thick strips either with the grain for chewier beef jerky or against the grain (which will be more tender)
- I suggest chilling the beef for 50 to 60 minutes before slicing it to make it easier to cut
- All the ingredients should be whisked together to combine. Add the mixture in a zipper bag with the meat inside, seal it, and toss until the beef is completely coated.
- Keep chilled for at least four hours and up to a day
- Spread the strips in a single layer on the dehydrator trays if you're making the jerky that way
- Dry your beef at 160 degrees F for 4 – 7 hours. Check your beef jerky every 30 minutes after the 4-hour mark.
Nutrition
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