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wild bills beef jerky recipe

Wild Bill’s Beef Jerky Recipe

Beef jerky is a much sought-after high-protein meat snack and one of the most beloved brands is Wild Bill’s. Smokey, savory, and slightly sweet, Wild Bill’s is the gold standard for jerky enthusiasts but it isn’t carried everywhere. Luckily, it’s incredibly easy to make at home!
4.50 from 16 votes
Prep Time 10 mins
Cook Time 4 hrs
Resting Time 3 hrs
Total Time 7 hrs 10 mins
Course Snack
Cuisine American
Servings 15 people
Calories 50 kcal
Equipment
  • wire baking rack
  • kitchen shears
  • meat tenderizer
Ingredients
  
  • 2.5 lbs flank steak pounded thin and cut into 3 inch wide strips
  • 1 cup soy sauce
  • 1 cup Worcestershire sauce 
  • 2.5 tsp freshly ground black pepper 
  • 2-3 tsp liquid smoke (use more or less depending on preference and potency of the brand you’re using)
  • 1.5 tsp garlic powder 
  • 1.5 tsp onion powder
  • 1.5 tbsp brown sugar
  • 1 tsp crushed red pepper (optional)
  • ½ tsp cayenne pepper (optional) 
Instructions
 
  • In a medium bowl, combine soy sauce, Worcestershire, smoke, sugar, and spices. Whisk together until the sugar has dissolved and the spices are integrated. 
  • Set a large bowl next to the marinade bowl. 
    Dunk the beef strips one at a time into the marinade, flipping over a few times to make sure the entire strip is coated. Transfer to the large bowl. 
    Repeat this process until all of the steak strips have been dunked and coated.
    Transfer any remaining marinade to the large bowl and give the steak a mix with your hand. Press a piece of plastic wrap onto the surface of the meat until there is no air between the plastic and the beef and it's tightly covered. 
    Cover the bowl with another piece of plastic (or foil) and allow the beef to rest in the fridge for at least 3 hours and up to 24 hours.
  • Once the beef is done marinating, preheat the oven to 175°F. 
    Place a wire baking rack on top of a large baking sheet. Gently lay the beef strips across the wire rack. They can be close together or touching, but they shouldn’t overlap. 
    If all the strips don’t fit on one tray, two trays in the oven at once is fine. However, if you don’t have two wire racks leave the steaks in the marinade and dry them out in two batches. 
  • While the beef is in the oven, every 30 minutes or so, open the oven and do a fanning motion with the door. 
    This will allow excess moisture and steam to escape and help keep the air in the oven dry. The goal is to rid the beef of as much moisture as possible. 
  • Start to check for doneness at the 3-hour mark. Once the beef has completely dried and resembles old, worn-down leather, it’s finished.
    Once finished, allow to cool for 5-10 minutes until handleable, and cut the beef stick into 2 to 3-inch strips using a pair of kitchen shears. 
    Serve and enjoy! 
Nutrition
Calories: 50kcalCarbohydrates: 1gProtein: 9gFat: 1gCholesterol: 15mgSodium: 580mgSugar: 1gCalcium: 20mgIron: 0.7mg