Tumeric-Pepper Beef Jerky

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Tumeric-Pepper Beef Jerky

30 min prep, 3-8 hours cooking
  • A grass-fed portion of top round, bottom round, or London Broil beef
  • 50/50 soy sauce and teriyaki sauce, depending on size of your beef portion (about 1/2 cup for every 8 oz of meat)
  • Splash of Worcestershire sauce
  • Dash of hot sauce
  • Turmeric to taste
  • Cayenne to taste
  • Black pepper to taste

Before cutting, throw the beef in the freezer for 20 minutes, as this will firm it up and make it easier to cut. Make sure you trim off any excess fat. Slice thinly against the grain (if you need to save time, ask your butcher to slice it for you– most will happy help).


Mix 50/50 soy sauce and teriyaki sauce with a splash of Worcestershire sauce and hot sauce depending on the desired level of spice and umami. Add in Turmeric, Cayenne, and Black Pepper to taste. Marinade for at least 4 hours, up to overnight.


Set your oven, dehydrator, or smoker to 160 degrees and lay the slices on a lined baking sheet. Wait 6-8 hours. When the jerky is done depends on how crispy/chewy you like it. 3-4 hours of cooking will yield Jerky that is “medium rare”, with a little bit of visible moisture. Up to 8 hours will yield “crispy” jerky that can last up to 6 months once bagged.