I made jerky again yesterday, and to me, it's absolutely perfect!

I used some of the suggestions in this thread, and here's the formula I came up with:


3 lbs. bottom round, trimmed, and cut 1/8" thick
1 tsp seasoned salt
3 T. liquid smoke
2 tsp garlic powder
2 tsp onion powder
2 tsp cayenne pepper
1 tsp black pepper
3 T. Worcester sauce
1/2 cup low-sodium soy sauce
¼ cup dry red wine
2 large jalapeños, seeds removed


Allow beef to come to room temperature.
Blend remaining ingredients.
Marinate for at 12-24 hours.
Dry in dehydrator for about 10-12 hours for chewy jerky; or in the oven for a more crunchy texture. If using oven, attach foil underneath each rack by wrapping it around the sides of the rack. Lay strips in single layer, and heat to 150 degrees for 6-8 hours.

After beef is dryed, pat excess oils before storing (I prefer to store jerky in the freezer).