Garlic Black Pepper Beef Jerky


Lean Meat

  • 1 lb Unger Meats Beef Jerky


  • ¼ cup Soy Sauce
  • ¼ cup Cold Water
  • 2 tbsp Brown Sugar
  • 2 tsp Ground Black Pepper
  • ½ tsp Sea Salt
  • ½ tsp Garlic Powder
  • ¼ tsp Onion Powder
  • 1 tsp Liquid Smoke
  • ¼ tsp Curing Salt (available at Unger Meats)


  1. Wrap pre-sliced beef in plastic wrap, and place in the freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine the soy sauce, water, brown sugar, ground black pepper, sea salt, garlic powder, & onion powder in a bowl or ziplock bag and mix well.
  3. Add sliced beef to the mixture and marinate for 24 hours in the refrigerator.
  4. After the meat has finished marinating, remove from refrigerator and strain excess marinade.
  5. Pat dry the strips with paper towels.
  6. Dry with your favourite jerky making method. We used our dehydrator – about 2 hours. When we use the smoker it’s about 3ish hours at 160 degrees. Follow the directions for your smoker as all are different. 
  7. The jerky is finished when it bends and cracks, but does not break in half.

Cooks Tips:

  • • Marinate for 24 hours for the most flavourful tasting jerky.
  • • When using a smoker, make sure the smoke is a nice clear/blue colour, NOT white. If you have white smoke, increase your temperature. The white smoke can alter the taste of the jerky… not in a good way!
  • • When testing the jerky to see if it is finished, let it cool for 5 minutes before testing it. Once cool, bend a piece, it should bend and crack but not break in half.
  • • Best wood chips to use are apple wood and hickory.
  • • Ensure you pour extra LOVE into the marinading and smoking process – He says it makes a difference 😉