Homemade beef jerky with big garlic and spicy flavors

Course: Snack

Cuisine: American

Servings: 20 Pieces

Author: Tony Bailey

  • 2 Pounds Thinly Sliced Beef
  • 1 Can Your Favorite Beer (Lager)
  • 3/4 Cup Soy Sauce
  • 2 Tablespoons Worcestershire Sauce
  • 1 Tablespoon Honey
  • 2 Tablespoons Liquid Smoke
  • 1 Tablespoon Cholula hot sauce
  • 3 Tablespoons Crushed Garlic
  1. Combine the marinade ingredients in a bowl
  2. Marinate the meat for at least 2 hours, but no more than 8
  3. Place the meat slices in a dehydrator and set to 155 degrees for 6 hours and check the moisture level
  4. Dehydrators vary in effectiveness so you may need anywhere from 1 to 3 more hours to fully dry out the jerky.