Buc-ee’s Bohemian Garlic Beef Jerky
Ingredients
- 2 –3 pounds lean beef top round, eye of round, or flank steak, thinly sliced against the grain
- ½ cup low-sodium soy sauce
- ¼ cup Worcestershire sauce
- 3 tablespoons brown sugar
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika optional
- ½ teaspoon red pepper flakes optional for heat
- 1 teaspoon kosher salt
- 1 –2 tablespoons liquid smoke optional, for smoky flavor
Instructions
- Freeze beef for about 30–45 minutes to firm it up, then slice thinly (about 1⁄8 to 1⁄4-inch thick) against the grain.
- In a large bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, salt, smoked paprika, red pepper flakes (if using), and liquid smoke (if using).
- Add sliced beef to the marinade and toss to coat evenly.
- Cover and refrigerate for at least 6 hours, preferably overnight (8–12 hours) to deeply infuse flavor.
- Preheat smoker, oven, or dehydrator to 160–165°F (71–74°C).
- Remove beef from marinade and pat slices dry with paper towels.
- Arrange meat slices in a single layer on racks or dehydrator trays without overlapping.
- Dry until jerky is firm yet still pliable (not brittle):
- Dehydrator: 4–8 hours
- Oven: 4–6 hours (door slightly ajar to allow moisture to escape)
- Smoker: 3–5 hours, low and slow
- Test a piece: it should bend and crack but not snap.
- Let jerky cool completely before storing.
Notes
Lean beef works best — trim all visible fat to prevent spoilage and uneven drying.
Slice against the grain for a tender bite; with the grain gives a chewier texture.
Don’t crowd trays — airflow is crucial for even drying.
Liquid smoke is optional but adds that smoky finish many love in jerky.
Store in an airtight container at room temperature up to 1 week, or in the fridge up to 3 weeks; freeze for longer storage.