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Best Cut for Beef Jerky

Top round beef slices marinated for perfect jerky texture
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This recipe uses top round, the best cut for beef jerky, to create a chewy, flavorful snack. The lean meat absorbs a savory marinade and dehydrates to perfection. Perfect for hiking, lunchboxes, or anytime snacking.

Ingredients

Scale
  • 2 pounds top round, trimmed of any silver skin
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes (optional for heat)
  • 1/2 teaspoon curing salt (optional for longer storage)

Instructions

  1. Place the top round in the freezer for about an hour to firm it up for easier slicing.
  2. Slice the meat against the grain into 1/4 inch thick strips.
  3. In a bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, red pepper flakes, and curing salt until the sugar dissolves.
  4. Place the sliced meat in a large zip-top bag or glass dish. Pour the marinade over the meat, ensuring all pieces are coated. Seal and refrigerate for 8 to 12 hours, flipping halfway through.
  5. Remove the meat from the marinade and pat each slice dry with paper towels.
  6. Arrange the slices on dehydrator trays without overlapping, leaving small gaps for air circulation.
  7. Dehydrate at 165°F for 4 to 6 hours, or until the jerky bends and cracks slightly but does not snap. Rotate trays halfway through if needed.
  8. Let the jerky cool completely before storing in an airtight container.

Notes

For oven method, set to lowest temperature (around 170°F) and prop door open slightly with a wooden spoon. Drying time may vary. Store in a cool, dark pantry for up to 2 months, refrigerate for 4 months, or freeze for up to a year.

Nutrition

Find it online: https://harmonymeal.com/best-cut-for-beef-jerky/