Coconut aminos and a substantial spoonful of smoked paprika give this batch a sweet-savory smoky profile. The recipe comes from Robert Kuhar’s oven method, adapted here with a leaner cut and a thermometer-verified heating step.

Watch the original video

Video by Robert Kuhar · Watch on YouTube

Ingredients

Starting batch: 2 lb raw lean beef; finished yield varies.

• 2 lb lean beef round, trimmed (BULK cut choice)
• ½ cup coconut aminos
• ½ cup Worcestershire sauce
• 2 tbsp smoked paprika
• 2 tbsp coarsely cracked black pepper
• 1 tbsp garlic powder
• 1 tbsp red pepper flakes
• Water as needed to cover the beef for the heating step

Equipment: sharp knife, cutting board, kitchen scale, covered nonreactive container, saucepan, thin-tip food thermometer, clean tongs, wire racks, and an adjustable-temperature dehydrator.

Allergens: Worcestershire commonly contains fish and may contain wheat or soy. Coconut aminos contains coconut. Check all labels.

How to make this jerky

Step 1: Measure the liquid base

Combine coconut aminos and Worcestershire in a nonreactive bowl. The ingredient amounts follow the creator’s written formula; check the condiment labels for allergens.

Step 2: Mix in the paprika and spices

Add smoked paprika, cracked pepper, garlic powder and chili flakes. Stir the seasoning mixture until the dry spices are distributed.

Step 3: Prepare the lean beef

Trim visible fat and silver skin from cold lean round. Cut across the grain into even ⅛–¼-inch strips. Separate the slices before coating.

Step 4: Coat and refrigerate

Separate any folded strips, toss thoroughly in the marinade, then cover and refrigerate overnight at 40°F or below. Turn the beef occasionally to redistribute the marinade. Do not leave raw marinated beef on the counter.

Step 5: Heat to 160°F, then dry

Before drying, put the marinated strips and marinade in a saucepan and add enough water to cover. Bring to a boil and simmer until the thickest strips reach 160°F internally, verified with a thin-tip food thermometer. Work in batches if needed. Remove with clean tongs and discard all used liquid. Arrange the heated strips in one layer on clean dehydrator racks, leaving space for air circulation. Dry at 145–155°F until centers are dry; thickness and equipment determine the time. A dryer air setting does not verify internal meat temperature.

Step 6: Check, cool and store

Cool a test strip before assessing texture. It should bend with visible cracking and have no wet pockets in its center; return thicker or damp pieces to the dryer. Cool the whole batch completely, then refrigerate in clean closed containers. Freeze portions you will not eat promptly. A bend test checks texture, not pathogen destruction.

Why this flavor works

Smoked paprika brings color and smoke aroma. Coconut aminos has a different sweetness and salt balance from soy sauce, while Worcestershire supplies a tangy savory base.

Serving and storage

Serve a small portion straight from the refrigerator, or cut into bite-size pieces for a snack plate. Keep the remaining batch cold.

Keep the finished jerky refrigerated. Pack only fully cooled strips, keep hands and containers clean, and freeze portions you will not eat promptly. Moisture, thickness, and handling affect keeping quality; this home method does not establish commercial shelf stability.

A ready-to-eat option between batches

For a convenient jerky snack when you are not making a batch, explore BULK Texas Style Original Beef Jerky. Its seasoning and production process differ from this homemade adaptation.

Browse every published BULK jerky recipe.

Sources and further reading

• Make Amazing Beef Jerky | No Dehydrator No Sugar — Robert Kuhar
• USDA: how to make meat or poultry jerky at home
• National Center for Home Food Preservation: jerky

Original BULK adaptation after reviewing the source video evidence and ingredient discussion. Source footage and creator credit belong to Robert Kuhar. Photographs are timestamped source-video stills. Use the full written method for all ingredient and preparation details.

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