While I have dozens of jerky recipes, none of them satisfy a craving like my Plain Ol’ Yum beef jerky. Plain Ol’ Yum is my constant go-to jerky recipe. It’s a straightforward recipe, made with ingredients found in most kitchen pantries.
For this jerky recipe, and with most of my other recipes, I prefer an eye of round beef roast. When sliced against the grain to a 1/8-inch thickness, you have an easy chewing jerky that doesn’t break your jaw.
Learn more about the best cuts and how to slice the meat for beef jerky in my Venison: Making Oven Jerky article.
One of the advantages of this beef jerky recipe is you can easily add optional ingredients for a custom-made taste.
Try adding a teaspoon of each optional seasoning that catches your fancy:
- Steak Seasoning
- Powdered Dry Mustard
- Italian Seasoning Finely Ground
- Powdered Tomato
- Dry Ranch Dressing Mix
- Powdered Ginger
- Five Spice Powder
- Dried and Powdered Rosemary
Plain Ol’ Beef Jerky Yum
- 5 pounds jerky sliced venison
- 1 tablespoons seasoned salt
- 1 tablespoons onion powder
- 2 1/2 teaspoons paprika
- 1 1/2 teaspoons ground black pepper
- 1 1/2 teaspoons garlic powder
- 1 teaspoon liquid smoke
- 1 teaspoon ground red pepper Optional
- 1 teaspoon cure
- 1/2 teaspoon curry powder
- 1 cup soy sauce
- 1 cup Worcestershire sauce
- 3 cups cold water
In large glass or plastic bowl, mix all ingredients until well blended.
Add meat slices, cover and refrigerate 12-24 hours.
Remove meat slices and place on racks or dehydrator trays.
Bake in preheated, 200° Fahrenheit oven for 2 ½ hours. Turn meat and bake an additional 2 ½ hours or until jerky strips are dry.
You can use this recipe with beef, chicken or turkey. When replacing the venison with other meats, skip the salt soak phase. You only need this soak phase with wild game for removing the wild taste.