Capers are the surprise in this sweet, peppery jerky. Their briny flavor and a spoonful of caper liquid give the Worcestershire marinade a tart edge, while maple syrup rounds it out. This recipe adapts the “Old Timer” variation in Brad Leone’s Bon Appétit tutorial, with six photos that follow the preparation from beef trimming to the finished bend test.

Watch the original video

Video by Bon Appétit / Brad Leone · Watch on YouTube

Ingredients

Starting batch: 1¼ lb raw lean beef; finished yield varies.

• 1¼ lb lean eye of round beef, trimmed
• 3 tbsp pure maple syrup
• ¼ cup Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1 tbsp drained capers, finely chopped
• 1 tbsp caper brine
• 1 tsp chili powder
• ¼ tsp cayenne pepper
• ½ tsp dried oregano
• 1½ tsp coarsely ground black pepper

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 sauce commonly contains fish and may contain other allergens. Check your bottle and the caper brine label.

How to make this jerky

Step 1: Trim the lean beef

Choose lean eye of round and work with it cold. Remove visible fat and the tough silver skin before slicing. Trimmed lean meat gives the marinade a more even surface and avoids tough seams in the finished jerky.

Step 2: Slice into even strips

Slice across the grain into even strips about ⅛ inch thick. Consistent thickness matters more than identical lengths. If the roast is difficult to cut neatly, briefly firm it in the freezer without freezing it solid.

Step 3: Mix the marinade

Finely chop the drained capers. Whisk together the maple syrup, Worcestershire sauce, garlic powder, onion powder, salt, capers, caper brine, chili powder, cayenne, oregano, and black pepper. Scrape the capers from the cutting board into the bowl so they are distributed through the marinade.

Step 4: Coat and refrigerate

Turn the sliced beef through the marinade until every surface is coated. Transfer it to a covered food-safe container and refrigerate at 40°F or below for 24 hours. Turn the strips occasionally so the coating stays even. Keep the raw meat refrigerated throughout this step.

Step 5: Heat to 160°F, then dry

Before drying, heat the marinated strips to 160°F internally, verified with a thin-tip food thermometer. A wet-heat approach is to put the strips and marinade in a saucepan, add water to cover, bring to a boil, and simmer until the thickest strips reach 160°F. Work in batches if necessary. Drain with clean utensils and discard the used liquid. Arrange the heated strips in one layer on clean dehydrator racks with room for air to move between them. Dry at 145–155°F, checking periodically until the center is dry. Thickness and equipment determine the time; do not use the dryer’s air setting as proof of the meat’s internal temperature.

Step 6: Check, cool, and refrigerate

Cool a test strip before bending it. It should be dry through and bend with small cracks rather than reveal a wet center. Keep drying any pieces that need more time. Cool the entire batch fully on clean racks before sealing it, refrigerate the finished jerky, and freeze extra portions. The bend test helps judge texture; it does not establish a verified shelf life.

Why this flavor works

Finely chopping the capers spreads their briny flavor across more strips instead of leaving a few pieces with large caper chunks. Oregano and black pepper keep the mixture savory, while the small amount of cayenne adds a warm finish. Use pure maple syrup for the flavor in this adaptation.

Serving and storage

Serve a small refrigerated portion with your lunch or alongside fresh fruit and nuts, keeping the rest cold. Check the thinnest pieces first during drying; thicker strips may need more time before the center is dry.

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

• Brad Makes Beef Jerky | It's Alive | Bon Appétit — Bon Appétit / Brad Leone
• 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 Bon Appétit / Brad Leone. Photographs are timestamped source-video stills. Use the full written method for details.

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