Introduction

Buc ees Bohemian Garlic Beef Jerky is a flavorful homemade snack that combines bold spices with tender beef strips. This easy recipe yields jerky with a perfect balance of smoky, garlicky, and slightly spicy notes, ideal for satisfying cravings anytime.

A pile of dark brown beef jerky strips lies on a wooden board, each strip unevenly shaped and dry with a rough texture. Small pieces of red chili flakes are scattered on the jerky, adding tiny pops of red color against the dark surface. The jerky looks chewy with slightly wrinkled edges, arranged in a loose heap that shows different thicknesses. The wooden board has a light natural grain and light marks from use. The whole scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup apple cider vinegar (or red wine vinegar)
1/3 cup Worcestershire sauce
1/3 cup soy sauce
1 tablespoon cracked black pepper
1 tablespoon red pepper flakes
1 teaspoon granulated garlic
1/2 teaspoon kosher salt
1 teaspoon liquid smoke (mesquite recommended)
Just under 4 pounds top round beef (alternatives: eye of round, sirloin, or tri-tip)

Instructions

Step 1: In a large bowl, combine apple cider vinegar, Worcestershire sauce, soy sauce, cracked black pepper, red pepper flakes, granulated garlic, kosher salt, and liquid smoke. Whisk thoroughly until well incorporated and the salt has dissolved.
Step 2: Trim most visible fat from the top round beef, leaving small amounts if you plan to consume the jerky within a few days. Place the trimmed beef in the freezer for about 30 minutes to firm it up for easier slicing.
Step 3: Remove the beef from the freezer and slice against the grain into strips about 1/8 to 1/4 inch thick. Thinner slices dry faster and are crispier; thicker ones are chewier.
Step 4: Add the sliced beef to the marinade bowl and mix thoroughly with clean hands to coat evenly. Cover and refrigerate for at least 1 hour or up to 8 hours (or overnight) for more flavor.
Step 5: Preheat your oven to 160°F (or lowest setting between 160-170°F). Line baking sheets with foil and place wire cooling racks on top for air circulation.
Step 6: Remove marinated beef from the fridge and pat strips with paper towels to remove excess moisture, keeping some marinade for flavor. Lay strips in a single layer on racks without overlapping.
Step 7: Dry the jerky in the oven for 4-6 hours, starting to check at 3 hours. Jerky is done when leathery, bends without breaking, has a deep mahogany color, and no moist spots remain.
Step 8: Remove jerky from the oven and allow it to cool completely at room temperature before storing.

Tips & Variations

For milder heat, reduce or omit the red pepper flakes. You can also experiment with different liquid smoke flavors like hickory or applewood for varied smoky notes.
Using lean cuts like eye of round or sirloin minimizes fat, which can affect jerky shelf life.
Marinate overnight to deepen the garlic and spice flavor.
If using a dehydrator, set to 160°F and dry according to the machine’s guidelines, typically around 4-6 hours.

Storage

Store cooled jerky in an airtight container or resealable bag at room temperature for up to 1 week, or in the refrigerator for up to 3 weeks. For longer storage, keep jerky in the freezer for up to 3 months. Reheat gently if desired, but jerky is typically enjoyed at room temperature.

How to Serve

A white plate holds a pile of dark brown, almost black, pieces of beef jerky arranged in several layers, each piece showing rough, textured surfaces with visible seasoning of small spices scattered across. The jerky pieces have uneven edges and varying thickness, with some parts slightly curled and others flat. The color ranges from deep reddish-brown to dark charred spots, giving a rustic photo of the dried meat. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of beef?

Yes, lean cuts such as eye of round, sirloin, or tri-tip work well. Avoid fatty cuts as fat can spoil faster and affect jerky texture.

How do I know when the jerky is done?

The jerky should be leathery, bend without breaking, and have no moist or soft spots. It will have a deep mahogany color and be dry to the touch but still slightly pliable.