Molasses makes this cayenne-seasoned batch dark and richly flavored. Cookin’ Amigo’s marinade also uses paprika, Worcestershire and liquid smoke. BULK preserves that flavor direction in an uncured refrigerated adaptation.

Watch the original video

Video by Cookin' Amigo · Watch on YouTube

Ingredients

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

• 2 lb lean beef bottom round, trimmed and thinly sliced
• 2 tbsp sugar
• 2 tsp salt
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp cayenne pepper
• ¼ cup soy sauce
• 3 tbsp liquid smoke
• 2 tbsp Worcestershire sauce
• 2 tbsp molasses
• Water as needed to cover the beef 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: Soy, commonly wheat and often fish in Worcestershire. Check labels.

How to make this jerky

Step 1: Prepare thin lean beef

Trim the bottom round of visible fat and silver skin, and cut into even ⅛–¼-inch strips. Keep it cold while preparing the marinade.

Step 2: Measure dry seasonings

Measure sugar, salt, black pepper, garlic, onion, paprika and cayenne into a bowl. BULK omits the source’s curing salt and tenderizer, so do not add those from the video.

Step 3: Mix the marinade

Combine the measured marinade ingredients in a nonreactive bowl. Stir until sugar or honey disperses and the seasonings are distributed. Reserve any finishing seeds or crust seasoning for the racks.

Step 4: Coat and refrigerate

Separate any folded strips, toss thoroughly in the marinade, then cover and refrigerate 24 hours 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

Molasses brings a deeper sweetness than plain sugar, with cayenne and paprika providing a warm finish. Worcestershire adds tang and savory depth.

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

• Beef Jerky | COSORI Premium Food Dehydrator — Cookin' Amigo
• 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 Cookin' Amigo. Photographs are timestamped source-video stills. Use the full written method for details.

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