Jerky – Smoky Maple (Beef)

“Another classic jerky recipe. I prefer hickory liquid smoke.” – April Ferre

Jerky – Smoky Maple

Course: Dehydrated Foods


  • 2 Pounds Beef Eye of Round Roast
  • 1/2 Cup Maple Syrup
  • 1/4 Cup Soy Sauce
  • 1 Teaspoon Liquid Smoke
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 1/2 Teaspoon Curing Salt Optional


  • Trim all visible fat from beef and place in a freezer for 1 hour to partially freeze.
  • Combine remaining ingredients and mix well.
  • Slice beef into 1/4-inch thick strips with the grain for a chewier jerky or against the grain for a more tender jerky.
  • Combine beef strips and marinade in a Ziploc bag and marinate in the refrigerator for 6 to 24 hours.
  • After marinating, remove beef from marinade and pat dry with paper towels. Dry beef in a food dehydrator at 165 degrees for 4 to 6 hours. Jerky is done when beef bends and cracks, but does not break in half.

2020 Recipe – April Ferre – From Cosori