Smoked paprika brings a gentle smoke note without liquid smoke. Cayenne and red pepper flakes add two forms of chili heat, balanced by a little honey. This existing BULK recipe has been refreshed with a credited source tutorial and a measured home adaptation.

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Video by Food Wishes · Watch on YouTube

Ingredients

Starting batch: 2 lb lean beef top round, trimmed and thinly sliced; finished yield varies.

• 2 lb lean beef top round, trimmed and thinly sliced
• ¾ cup Worcestershire sauce
• ¾ cup soy sauce
• 2 tsp freshly ground black pepper
• 1 tbsp smoked paprika
• ¼ tsp cayenne pepper
• 1 tsp red pepper flakes
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp honey
• Fresh water as needed to cover the meat for the heating step

Equipment: {esc(r.get("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: Check soy sauce, Worcestershire, prepared chili sauce and seasoning labels for soy, wheat, fish and other allergens; the sesame recipe contains sesame.

How to make this jerky

Step 1: Mix sauces and smoked paprika

Whisk Worcestershire and soy sauce with smoked paprika in a nonreactive bowl. The measured tablespoon of paprika here is BULK’s level-measure interpretation of the creator’s rounded spoonful.

Step 2: Whisk in the honey and spices

Add black pepper, cayenne, red pepper flakes, garlic powder, onion powder and honey. Whisk until the honey disperses evenly.

Step 3: Coat beef and refrigerate

Add the thin beef slices one at a time so each is coated completely. Cover and refrigerate for 3–24 hours.

Step 4: Drain and prepare for heating

Drain the beef and blot excess surface marinade with clean paper towels. Prepare a saucepan, thermometer and clean oven-safe racks; the source’s blotting step does not replace heating.

Step 5: Heat before oven drying

After refrigerated marinating, move the beef into a saucepan and add enough fresh water to cover it. Bring the liquid to a boil and simmer until a thin-tip food thermometer inserted sideways into the thickest pieces reads at least 160°F. Verify the meat temperature before drying; elapsed time, color and marinade acidity do not establish this checkpoint. Discard the used liquid. Transfer with clean tongs to clean racks, leaving gaps, then dry in an oven at 145–155°F if supported, or at a verified 170°F lowest setting following the oven manufacturer’s ventilation instructions. Keep the door closed unless that manufacturer directs otherwise. Continue following the oven manufacturer’s ventilation instructions. Keep the door closed unless that manufacturer directs otherwise. Continue until a cooled sample bends and cracks without a damp center.

Step 6: Cut, cool and refrigerate

Cool a sample and bend it: it should crack while retaining some flexibility, with no damp or soft interior. Continue drying pieces that need it. Cool the finished jerky on clean racks, then pack it in clean sealed containers and refrigerate. Freeze portions you will not eat promptly.

Why this flavor works

Smoked paprika brings a gentle smoke note without liquid smoke. Cayenne and red pepper flakes add two forms of chili heat, balanced by a little honey.

Serving and storage

Serve a refrigerated portion as a snack. Keep the rest chilled and use clean utensils when portioning.

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 Your Own Beef Jerky | Food Wishes — Food Wishes
• 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 Food Wishes. Photographs are timestamped source-video stills. Use the full written method for details.

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