Beef Jerky - Lean Brisket

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Date March 4, 2014
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Robert Beef Jerky - Lean Brisket
Posted In Beef Jerky Recipes


Put the meat in the freezer for an hour to make slicing easier. Slice meat with the grain as thin as possible (less than 0.6 cm or 1⁄4″). If you’re lazy or not great with the knife, call the butcher ahead of time and ask him to slice 2 kg (5 lb) of lean brisket at this thickness. The leaner the meat, the better and longer-lasting the jerky.

In a large container, mix the 470 ml (2 c) soy sauce, 470 ml (2 c) Worcestershire sauce, 470 ml (2 c) teriyaki sauce, 240 ml (1 c) liquid smoke, and 120 ml (1/2 c) dark corn syrup.

Add the 3 T garlic powder, 3 T onion powder, 3 T sesame seeds, and 3 T brown sugar. Throw in 1 t of cayenne pepper. Add more if you like it spicy, but a little goes a long way.

Stir well, then drop your meat into the marinade. Your meat should be fully submerged

Close or cover the container(s), then leave in the refrigerator for at least 24 hours.

Once the meat is well marinated, it’s time to dry it:

Place in dehydrator and follow manufacturer’s instructions

Store it in sealed Ziploc bags. Without refrigeration, it will be good for 4–6 months.


  • 2 kg (5 lb) lean brisket
  • 470 ml (2 c) Kikkoman soy sauce
  • 470 ml (2 c) Worcestershire sauce (Neil likes Lea & Perrins)
  • 470 ml (2 c) thick, flavorful teriyaki sauce (Kikkoman Takumi Garlic & Green Onion or, Soy Vay Veri Veri Teriyaki)
  • 240 ml (1 c) liquid smoke (it’s not always easy to find, so any brand will do)
  • 120 ml (1/2 c) Karo dark corn syrup (you can also try blackstrap molasses)
  • 3T garlic powder
  • 3T onion powder
  • 3T sesame seeds
  • 3T brown sugar
  • 1t cayenne pepper
  • PREP 20 min
  • COOK n/a
  • READY IN 13 h 20 min
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