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Lemon Worcestershire Beef Jerky

Lemon Worcestershire Beef Jerky

Mark   July 30, 2017  
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Lemon Worcestershire Beef Jerky

Recipe Type

Background Info

We have a kitchen pantry with a growing number of sauces so it was time to use up some of the older condiments and one of the best ways to do this is via a marinate for making a tasty beef jerky! The base of this jerky recipe is a homemade Worcestershire sauce I had made from our own plums several years ago and since we currently have a ton of lemons growing I decided to add a good hit of lemon juice to the mix for extra zing.

Recipe Info

Prep Time
25 mins
Cook Time
15 hours
Serves or Units
Many serves/pieces


1.3 kgs Topside beef (Heart smart - fat trimmed)
1/2 Cup Lemon juice
1 Cup Worcestershire sauce (I used a thick homemade type)
1/2 Cup BBQ Sauce (whatever brand you like) If you used a thin based Worcestershire sauce you might want to up the BBQ quantity to 1 full cup to create a thicker marinade
30 mils Chipotle Tabasco Sauce (30 mils is about 1-2 tablespoons) You can use regular Tabasco if you don't have Chipotle
2 Teaspoons Cracked pepper


  1. Cut the topside meat into thin strips about 1/4 inch (4 mils) thick and approximately an inch wide Tip: It's easier to cut the meat if it is partially frozen.
  2. Mix the marinade ingredients together in a bowl or container and then add the meat.
  3. Massage the meat with the marinade and ensure it's mixed well. Then, leave in fridge overnight and let the marinade do its work.
  4. Place the meat strips (covered with a little marinade) on dehydrator trays and into the dehydrator. Use the jerky setting (about 68C or 155F) on the dehydrator unit for around 12-15 hours or until the jerky is dry to touch and all the way through but still bendy and not over crisp.
  5. Let jerky cool and store in an airtight container in the pantry. I like to layer the jerky with kitchen paper towel to help prevent it from sticking or attracting moisture - similarily commercial anti-moisture food bags can be used. You can also store jerky in the fridge if your climate is hot and humid.
  6. The left over marinade can be used for cooking, for example, a stir-fry or cooked sauce for various meats.

This lemon Worcestershire beef jerky turned out to be a very tasty snack! One of the most common mistakes people make when making jerky is too under flavour the meat by not adding enough "hero" ingredients such as a chilli sauce or good BBQ sauce and also not marinating the meat long enough to ensure the flavour gets through.   

One of the most common mistakes people make when making jerky is to under flavour the meat by not adding enough "hero" ingredients such as a chilli sauce or good BBQ sauce and also not marinating the meat long enough to ensure the flavour gets through. Under seasoning and not balancing sour with sweet can also leave the jerky with a bland finish so it is important to understand the mix of spices and sauces or whatever ingredients are used to guarantee an enjoyable final product.

This combination of ingredients makes for a top and tasty jerky - enjoy! 


Editor review

Overall rating 
Easy to Make 
X Factor 

One of the best types of jerky I have made!

I do recommend making this type of jerky. The lemon, Worcestershire, and Tabasco really combine well for a tasty treat! 

Pros & Cons

Easy to make without many ingredients but packs a great flavour punch!
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