Are you a fan of meat snacks? If you are, then this recipe is for you. Today, I am thrilled to share with you my Uncle Bill’s Marinade for Beef Jerky Recipe – a recipe that has been passed down in our family for generations.
This marinade is not your usual run-of-the-mill sauce, but a unique and delicious blend of soy sauce, Worcestershire sauce, brown sugar, garlic, onion powder, black pepper, and liquid smoke. It provides a perfect balance of sweet, savory, and smoky flavors that make it irresistible.
But what really sets this recipe apart is the subtle hickory smoked flavor. Slow-marinating the beef in Uncle Bill’s Marinade and then slow smoking it to perfection gives the jerky a smoky finish that makes your mouth water.
Not only is this the best beef jerky you will ever taste, but it is also incredibly easy to prepare. With just a simple list of ingredients and some time spent marinating and smoking the beef strips, you too can enjoy delicious beef jerky that will keep you coming back for more.
So what are you waiting for? Get your hands on some top round or boneless inner round roast and let’s whip up some Uncle Bill’s Marinade for Beef Jerky together!
Why You’ll Love This Recipe
Are you someone who enjoys snacking and loves the taste of smoked beef? Then this Uncle Bill’s Marinade for Beef Jerky Recipe is perfect for you! This marinade is amazing because it consists of easily available ingredients like soy sauce, garlic cloves, Worcestershire sauce, and liquid smoke. It is easy to make and adds an incredible smoky flavor to your beef jerky.
One of the main reasons you’ll love this recipe is its versatility. You can use this marinade for beef jerky, but it goes well with other meat snacks such as venison jerky, beef sticks or bacon jerky. The marinade even complements buffalo bills’ sauces and truffle seasonings.
Another reason to try this recipe is that it guarantees juicy meat every time. The recipe combines different ingredients that work together to create a mouth-watering flavor profile. The soy sauce enhances the umami taste of the meat while the fresh ground black pepper and brown sugar give it a kick. The garlic powder and onion powder add depth while the Worcestershire sauce and liquid smoke create a smoky flavor reminiscent of a campfire.
Finally, the recipe is very simple to make, even if you’re not a fantastic cook. All you need is boneless inner round roast (3 pounds), which you can find in any supermarket, along with readily available ingredients such as soy sauce, brown sugar, garlic powder, onion powder, Worcestershire sauce and liquid smoke. Combine them in a bowl according to the instructions below for best results, and then marinate your beef strips for 4 hours or longer.
In conclusion, why would anyone want bland beef jerky when they could have juicy flavorful smoked beef? Uncle Bill’s wild hickory smoked beef jerky using this recipe will be as good as anything from Buffalo Bills Meat Snacks or Doc Best Beef Jerky Company! So give our recipe a try next time you’re in need of some delicious meat snacks or hosting a party.
Before starting this recipe, it is important to gather all the ingredients necessary. These ingredients can be found in most grocery stores and are not too difficult to obtain. Some ingredients can also be substituted for different flavors according to your preference.
| Ingredient | Quantity |
| — | — |
| Boneless Inner Round Roast | 3 pounds |
| Soy sauce | 2 cups |
| Worcestershire sauce | 1 cup |
| Brown sugar | 1/4 cup |
| Garlic cloves, minced | 4 |
| Garlic powder | 1 tablespoon |
| Onion powder | 1 tablespoon |
| Black pepper, freshly ground | 2 tablespoons |
| Liquid smoke | 1 teaspoon |
A perfectly marinated beef jerky needs quality ingredients. The top round roast is perfect for this recipe because of its low-fat content that results in a lean piece of meat that’s easy to slice into thin strips. Other beef cuts like sirloin or flank steak can be used as well.
The soy sauce-worcestershire sauce blend creates a umami flavor that leaves your taste buds craving for more. The ratio of 2:1 soy sauce to worcestershire sauce is perfect for achieving a mouth-watering marinade that infuses with the meat perfectly.
To add some sweetness to the mix, the brown sugar plays an excellent role in balancing all the flavors together by bringing out subtle nuances. For a kick of flavor and aroma, garlic cloves and garlic powder are combined with onion powder and freshly ground black pepper. A dash of liquid smoke is the secret ingredient which gives Uncle Bill’s Marinade for Beef Jerky Recipe its signature hickory smoked flavor.
Once you gather all these ingredients, you are well on your way to getting started with the recipe steps below.
The Recipe How-To
Preparing the Meat
Before we make Uncle Bill’s marinade for beef jerky, let’s first prepare the meat. I recommend using boneless inner round roast for this recipe. It’s a lean cut of beef and with just the right amount of marbling to keep the jerky tender and flavorful.
Trim off any excess fat from the meat and slice it into thin strips by cutting against the grain. Make sure that all of your strips are about the same thickness so they’ll cook evenly in the dehydrator.
Making Uncle Bill’s Marinade
Now we can get to work on Uncle Bill’s marinade for beef jerky! In a large bowl, combine 1 and ½ cups of soy sauce, 1 cup of Worcestershire sauce, ½ cup of brown sugar, 3 tablespoons of freshly ground black pepper, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, and 1 teaspoon of liquid smoke. Stir everything together until the sugar has completely dissolved.
If you’re not going to use this marinade right away, it’s best to add potassium sorbate as a preservative. This will keep your marinade fresh for longer.
Once your marinade is ready, add in your sliced beef strips and toss them around until they’re completely coated. Seal everything up in a large Ziploc bag and refrigerate for at least four hours. For best results, I recommend marinating the beef overnight.
Dehydrating Your Jerky
After marinating your beef strips in Uncle Bill’s marinade for beef jerky*, take them out of the fridge and start laying them out onto your dehydrator trays. Make sure not to lay them on top of each other or they won’t dehydrate evenly.
Set your dehydrator to 160°F (71°C) which is what just about every food safety expert recommends as safe to destroy bacteria and other potentially dangerous microorganisms that could flourish on raw meats while they’re being dried.
Depending on how thick your strips are sliced as well as personal preference, dehydrate your marinated beef jerky slices between 4-6 hours, occasionally rotating some trays throughout this time period.
Once finished drying out your jerky will still yield some flexibility/“bend” when not over-done but still plenty tough enough so that it doesn’t tear easily – aim for somewhat like dried fruit consistency.
And don’t forget to regularly check up on how every piece is coming along if making a bigger batch or else some might subsequently over-dehydrate!
Substitutions and Variations
Uncle Bill’s Marinade for Beef Jerky Recipe is an excellent base to create different varieties of jerky that you can serve on various occasions. Here are some substitutions and variations that you can try:
– Add Beer: For a unique twist, try adding your favorite beer to the marinade recipe. The flavor imparted by beer will be subtle yet delightful.
– Use Worcestershire Sauce: You can substitute soy sauce with Worcestershire sauce or use a combination of both. Worcestershire sauce adds a tart-sweet flavor profile to the marinade, and it complements the smokiness of the liquid smoke.
– Spice It Up: If you want to add some heat to the recipe, sprinkle in some cayenne pepper or red pepper flakes. Adjust the amount according to your preference and tolerance for spicy flavors.
– Swap Round Roast for Other Cuts: While round roast is a popular cut used for beef jerky, you can experiment with other cuts such as flank steak or beef brisket. Each cut has a unique texture and flavor profile that will influence the end result of your jerky.
– Vegetarian Jerky Marinade: For vegetarians or anyone who enjoys meatless snacks, this marinade recipe works just as well with vegetables such as mushrooms, eggplants, or tofu. Just slice thinly and marinate in the same way you would with meat.
– Tempura Dipping Sauce: To add some contrast to your beef jerky, try serving it with tempura dipping sauce instead of BBQ sauce. The batter-y texture of the sauce works surprisingly well with the chewy texture of beef jerky.
These substitutions and variations are only limited by your imagination. You can create delicious beef jerky for any occasion with Uncle Bill’s Marinade Recipe as a starting point!
Serving and Pairing
When it comes to serving and pairing Uncle Bill’s Marinade for Beef Jerky Recipe, there are countless options to explore. The chewy and flavorful beef jerky strips are a perfect appetizer or snack for any party, regardless of the occasion.
If you’re having a backyard BBQ, you can serve the smoky and hickory-flavored beef jerky alongside a refreshing beer. The bitterness of the beer will help balance out the salty taste of the beef jerky while highlighting the subtle flavors of black pepper and brown sugar.
For a more elevated serving option, you can use jerky strips as a topping on salads or pizzas. The savory taste and texture of beef jerky adds an excellent contrast to any dish. You can even experiment with creating unique marinades by combining Uncle Bill’s marinade with ginger, truffle or bacon.
If you prefer more adventurous meat snacks, then try venison jerky seasoned with uncle Bill’s mixture to expose your palates with bold and intense flavors. The pairing of this jerky with tempura dipping sauce is also incredible – providing a nice sweet balance that blends ideally with the rich umami profile of the smoky beef.
Overall, there is no single dish you cannot pair Uncle Bill’s marinade with; from dips to entrees or casseroles, its flavors allow it to add great flavor from starters to finishers — even just by themselves.
Make-Ahead, Storing and Reheating
Once you’ve made Wild Bill’s marinade for your beef jerky, you might be wondering how to prepare it in advance, store it correctly and reheat any leftovers. Luckily, with a few simple steps, you can ensure your beef jerky remains safe to eat and full of flavor.
To make the most of your Wild Bill’s marinade, it’s worth marinating the meat a day or two prior to serving. To prep the jerky for storage, dehydrate it first using either an oven or a dehydrator until it’s dry throughout. Dehydrated beef jerky can last up to six months if stored correctly in an airtight container or vacuum-sealed bag in a cool, dry spot.
Alternatively, if you’re looking to extend your beef jerky’s lifespan further by using a preservative, Potassium Sorbate is an excellent choice. When added to your marinade or bottled marinade as per instructions, Potassium Sorbate will help hinder bacteria and fungi growth.
When reheating Wild Bill’s beef jerky recipe, there are no hard and fast rules. The best method to follow is to ensure the temperature inside the meat has reached above 165°F (74°C) at some stage during preparation. Reheat the beef jerky using an oven, microwave, or over low heat on a stovetop until warm enough for your liking.
If you’ve got leftover Wild Bill’s beef jerky strips that you’d like to use in other dishes such as salads or appetizers like tempura dipping sauce or bacon jerky, simply cut them into thin pieces before reheating over low heat.
By following these handy tips and techniques for make-ahead prep, storing and reheating Uncle Bill’s Marinade for Beef Jerky Recipe ensures long-lasting freshness and maximum flavor in every bite.
Tips for Perfect Results
Making the perfect beef jerky is all about attention to detail. While the process may seem straightforward, there are a few tips that can help you take your batch of Uncle Bill’s Marinade for Beef Jerky Recipe to the next level. Here are some tips that can guide you in making an unforgettable batch of beef jerky.
First, don’t be tempted to go overboard on the marinade. Remember, this isn’t a soup, and you don’t want your meat swimming in it. The marinade should add flavor, but not overpower it. You could use bottled marinade to have control on the amount of liquid needed for the marinade. However, if you use Uncle Bill’s recipe marinade, it consists of soy sauce, Worcestershire sauce, liquid smoke, brown sugar, onion powder and garlic powder; hence, it has already been perfectly balanced for you.
Secondly, make sure you’re using high-quality meat. Select boneless inner round roast or any good cut from Doc Best Beef shop that’s free of fat or sinew for the best results. Ensure to slice against the grain; this will create tender jerky strips that are easy to chew.
Thirdly, consistency is essential when slicing your meat. Similar thickness ensures uniform drying during dehydration. If your slices are too thick or too thin in some areas, it may mess with drying time and result in uneven jerky texture.
Fourthly, use hickory smoked wood chips for smoking or an approved beef smoker to smoke the jerky low and slow at about 160°F (71°C) for about 4 hours. This slow smoking helps intensify its flavor and gives it a beautiful color.
Lastly, let your jerky cool down before storing it. Put them in a ziplock bag with some Potassium Sorbate rubbed onto each piece to delay mold formation and store refrigerated until serving. With these tips under your belt and Uncles Bill’s Marinade beef jerky recipe in mind just choose your variation between black-peppered jerky, garlic-soy sauce jerked or even mix! No matter how you tweak it, incorporating these tips into making the best beef jerky ensure optimal enjoyment and satisfaction with every bite!
Now that we’ve gone through the different aspects of Uncle Bill’s Marinade for Beef Jerky Recipe, it’s important to address some frequently asked questions to ensure that your preparation and cooking experience is seamless. So, let’s delve into item (9) of the Recipe article section, FAQ.
What are the ingredients in Wild Bill’s beef jerky?
For this recipe, we will need some quality beef as well as some savory ingredients to give it an extra kick. I recommend using soy sauce which is composed of water, salt, hydrolyzed soy protein, corn syrup, caramel color, and potassium sorbate. We will also need some seasoning to enhance the flavor of the beef, which includes garlic, pepper, and red pepper. To ensure the quality of the ingredients, make sure to choose beef that has been sprayed with potassium sorbate solution.
Can you use bottled marinade for jerky?
For a flavorful jerky, consider using a bottled marinade or creating your own. Let the slices marinate overnight and then remove them from the marinade, patting them dry. Smoke the slices at 180F for 3-4 hours until they have reached the desired stiffness. This process will infuse the meat with a smoky flavor that complements the marinade.
How long should you marinate beef for jerky?
For a well-flavored and tender meat, it is recommended to marinate it in the fridge. The marinade bag should be left untouched for at least 4 hours, with a maximum of 24 hours for optimal results. The longer the marination, the richer the flavor and tenderizing impact will be. A hassle-free approach is to refrigerate the whole bag overnight and continue with the drying process the next day.
Can you marinate jerky too long?
It’s worth mentioning that there is no harm in marinating beef for more than 18 hours. In fact, there is no need to worry about over-marinating your meat. The real concern is ensuring that your jerky doesn’t dry out if it’s not marinated for long enough.
In conclusion, Uncle Bill’s marinade recipe for beef jerky simply cannot be beaten. The combination of soy sauce, Worcestershire sauce, and liquid smoke create an irresistible flavor that is sure to impress any guest at your party or BBQ. The addition of brown sugar, fresh ground black pepper, garlic powder, and onion powder perfectly balances out the savory flavors with just the right amount of sweetness and heat. Whether you are using a dehydrator or slow smoking your beef strips, this marinade will result in flavorful and tender meat snacks that you won’t be able to resist.
Not only is this recipe easy to make and customize to your liking, but it is also budget-friendly and can be made ahead of time for your convenience. Whether you are a fan of traditional beef jerky or like to experiment with different types of meat such as venison or bacon jerky, this marinade recipe can be used for all types of meat cuts.
So the next time you are looking to impress your party guests with the best beef jerky you have ever tasted, look no further than Uncle Bill’s marinade recipe. You won’t regret it!
Uncle Bill’s Marinade for Beef Jerky Recipe
- 3 lbs boneless inside round roast
- 1/4 cup liquid smoke
- 1 teaspoon sesame oil
- 1 teaspoon tempura dipping sauce
- 1 1/2 cups soy sauce
- 6 garlic cloves, minced
- 1 teaspoon granulated garlic powder
- 3/4 cup brown sugar (light or dark)
- 1/4 cup pancake syrup, of your choice
- 1 teaspoon fresh ground black pepper
- 3/4 cup beer, of your choice
- If using fresh fresh purchased meat, freeze partially for easy slicing.
- Slice meat approximately 1/8 inch thickness.
- In a large mixing bowl, mix together liquid smoke, soy sauce, sesame oil, tempura dipping sauce, minced garlic, garlic powder, brown sugar, pancake syrup and black pepper, mix well to blend using a whisk.
- Add beer to mixture and mix gently using a spoon.
- Place sliced meat into marinade and marinate for at least 2 hours and even up to 4 hours.
- Place marinated slices on trays in dehydrator.
- If desired, sprinkle with additional black pepper to suit your own taste.
- The length of time to dehydrate depends on the type of a unit you are using.
- There are units available that have a built-in fan and this reduces the time by almost 50%.
- Generally, the time for dehydration will be from 6 hours to 16 hours.
- Turn the strips of jerky over and change the trays to a different level.
- Continue to dehydrate until slices are crispy, chewy and to your liking.
- Cool and store in glass containers with lid.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!