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Dehydrated Recipes

Lemon Pepper Beef Jerky | Commercial Dehydrators

A lemon pepper beef jerky recipe with flavor combo unlike any other. It's got the perfect combo of lemon juice, Worcestershire, soy sauce, brown sugar, a dash of garlic, and and just the right amount of of lemon pepper. It’s moist and chewy and has a pop of lemon pepper flavor in every bite.

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Serves
4
Prep time icon
Prep time
24 hours
Dehydration time icon
Dehydrating time
6 - 8 hours
Ingredients
  • 3 pounds (1.4 kg) beef top round steak
  • 3/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon liquid smoke
  • 2 tablespoons lemon juice, fresh or bottled
  • 1 tablespoon garlic powder
  • 2 tablespoons lemon pepper seasoning
Ingredients
macros
  • 3 pounds (1.4 kg) beef top round steak
  • 3/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon liquid smoke
  • 2 tablespoons lemon juice, fresh or bottled
  • 1 tablespoon garlic powder
  • 2 tablespoons lemon pepper seasoning
Instructions
  1. Cut meat into 1/8 inch (3 mm) strips against the grain. Remove any visible fat.
  2. Pour Worcestershire, liquid smoke and soy sauce into a pot; heat until t e mixture starts to simmer then turn off heat. Add brown sugar and stir until it completely dissolves. Set aside.
  3. After the mixture has cooled; pour lemon juice, lemon pepper seasoning and garlic powder into the cooled mixture and stir properly.
  4. Put meat strips into large-size container or bag; pour in the marinade. Marinate meat for 24 hours.
  5. Place in a dehydrator and dry jerky at 160°F (71°C) for 6 - 8 hours or until it reaches doneness.
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Machine recommendation
Main image
Prep time icon
Serves
4
Prep time icon
Prep time
24 hours
Dehydration time icon
Dehydrating time
6 - 8 hours
Ingredients
  • 3 pounds (1.4 kg) beef top round steak
  • 3/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon liquid smoke
  • 2 tablespoons lemon juice, fresh or bottled
  • 1 tablespoon garlic powder
  • 2 tablespoons lemon pepper seasoning
Ingredients
macros
  • 3 pounds (1.4 kg) beef top round steak
  • 3/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon liquid smoke
  • 2 tablespoons lemon juice, fresh or bottled
  • 1 tablespoon garlic powder
  • 2 tablespoons lemon pepper seasoning
Instructions
  1. Cut meat into 1/8 inch (3 mm) strips against the grain. Remove any visible fat.
  2. Pour Worcestershire, liquid smoke and soy sauce into a pot; heat until t e mixture starts to simmer then turn off heat. Add brown sugar and stir until it completely dissolves. Set aside.
  3. After the mixture has cooled; pour lemon juice, lemon pepper seasoning and garlic powder into the cooled mixture and stir properly.
  4. Put meat strips into large-size container or bag; pour in the marinade. Marinate meat for 24 hours.
  5. Place in a dehydrator and dry jerky at 160°F (71°C) for 6 - 8 hours or until it reaches doneness.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/