Beef Bouillon Jerky Recipe


  • 5 lbs. beef (or any meat type)
  • 5 beef bouillon cubes
  • 1/4 c. Worcestershire sauce
  • 1 Tb. black pepper
  • 1 1/2 c. spring water
  • salt
  • curing salt


  1. Slice meat into strips of about 1/4″ or 1/8″ thick.
  2. Rub in salt and curing salt and let cure for anywhere from an hour to an entire day, it’s your preference.
  3. After your meat has cured mix in the rest of the ingredients. Try to get as close to spring water as you can to make this jerky as close to it’s authenticity as possible. Let meat marinate in the fridge for as long as you’d like, the longer the better.
  4. If you’re dehydrating your meat in the oven, foil cover a baking sheet or cake pan, lay out your strips without touching and pop them in the oven. Set your oven on the lowest temp. and let meat dehydrate anywhere from 4-12 hours, it’s your preference, just check it periodically and keep the door open for ventilation. If you are using a dehydrator, set it to the lowest temp. and lay out your meat on the racks without touching and dehydrate anywhere from 8-16 hours, once again, to your preference. Enjoy!

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1 Response »

  1. by justin buys

    veygood flavor tissa gat simpe jerky recipe i recommend u try this one

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