This peppers-and-onions jerky puts softened dried vegetables directly into the coating. Red wine vinegar, oregano and basil add a savory Italian direction, while a small amount of brown sugar and honey balances the soy sauce.

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Video by Jerky · Watch on YouTube

Ingredients

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

• 2 lb lean top round, trimmed and sliced ⅛ inch thick
• ⅓ cup soy sauce
• 1 tbsp Worcestershire sauce
• 2 tsp olive oil
• 2 tsp red wine vinegar
• 1½ tbsp packed brown sugar
• 1½ tsp honey
• 2 tbsp dried granulated red bell pepper
• 1½ tbsp dried granulated green bell pepper
• 2 tbsp dried minced onion
• 1½ tsp onion powder
• 1½ tsp garlic powder
• 1 tsp dried oregano
• ¾ tsp dried basil
• 1 tsp ground black pepper
• Optional: ¼ tsp crushed red pepper flakes
• ½ tsp liquid smoke

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: Soy sauce commonly contains soy and wheat; Worcestershire may contain fish. Check every packaged ingredient label.

How to make this jerky

Step 1: Check the lean beef

Trim fat and connective tissue from cold top round. Separate the pre-sliced strips, checking that they are about ⅛ inch thick. The source uses a pre-sliced two-pound batch; have a butcher slice it evenly or slice the chilled roast yourself.

Step 2: Build the wet base

Whisk soy sauce, Worcestershire, olive oil, red wine vinegar, brown sugar and honey until the sweeteners disperse. Use just 2 teaspoons oil; the vegetables and herbs carry the flavor.

Step 3: Bloom the peppers and onions

Stir the dried red and green peppers, onion, onion powder, garlic powder, oregano, basil, black pepper, optional red pepper and liquid smoke into the liquid. Let the mixture stand for 10 minutes so the vegetable pieces soften. The written source description lists 1½ tablespoons green pepper while the automatic captions read teaspoons; this adaptation follows the written list.

Step 4: Coat and refrigerate

Add the beef and separate any folded slices. Turn and massage gently until every surface is coated with the vegetable-flecked marinade. Cover and refrigerate at 40°F or below for 24 hours, turning once during that time.

Step 5: Heat before drying and space the strips

Transfer the meat and marinade to a saucepan, adding enough water for the strips to move freely. Bring to a boil, reduce to a simmer, and check several strips with a thin-tip thermometer until each reaches 160°F. Discard used marinade after heating. Drain with clean tongs and place on clean racks without touching. Dry at 145–155°F, checking periodically rather than relying on a fixed clock. The source photo shows spacing, not the added heating step.

Step 6: Check texture, cool and refrigerate

Cool a sample strip before checking it. It should be leathery and bend without a wet center; continue drying any moist pieces. Cool the entire batch fully before packaging. Refrigerate promptly in a clean covered container and freeze portions you will not eat promptly. This home process does not establish shelf stability.

Why this flavor works

Dried bell peppers and onion bring sweet vegetable flavor. Red wine vinegar, oregano and basil give the marinade an Italian direction. The lean beef gives these seasonings room to stand out. Keep the slices even so coating and drying remain consistent.

Serving and storage

Enjoy chilled portions as a snack or cut the jerky into small pieces for a savory trail mix. Keep the batch refrigerated between servings.

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

• Italian Peppers & Onions Beef Jerky (Easy Homemade Jerky Recipe) — Jerky
• 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’s automatic captions and ingredient discussion. Source footage and creator credit belong to Jerky. Photographs are timestamped source-video stills. Use the full written method for details.

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