The family behind Kitchen Warehouse—the Macaulays and Murphys—are full of enthusiastic cooks, avid entertainers, and devoted foodies so it was only natural that they ended up in the business of kitchenware over 20 years ago. Matteo Murphy, eldest grandson of patriarch and founder John Macaulay, is certainly following in his family’s footsteps.

The family farm at Pinjarra. Kitchen Warehouse family
Cattle roaming freely at the family farm in Pinjarra.

Matteo has shown a keen interest in cooking and the business, in which he has been involved, albeit unofficially, for years, as any curious kid would be interested in his parents’ job. Beef jerky is one of the things Matteo loves to eat so he quite enjoys experimenting with different beef jerky recipes. Of those he’s tried, this one is his favourite.

Matteo loves the outdoors—mountain biking, hiking, camping—so he spends his holidays and weekends at the family farm in Pinjarra when he is not working at the Osborne Park store. The family raises cattle and with such free-range and grass-fed livestock around, fresh beef is always on hand for tasty kitchen experiments.

Macaulays and Murphys of Kitchen Warehouse
It’s all in the family.
Matteo with his dad Chris Murphy (Kitchen Warehouse director), uncle Peter Macaulay (Kitchen Warehouse chief executive), and grandad John Macaulay (Kitchen Warehouse founder), also known as papa John.

This beef jerky recipe makes use of a dehydrator, but it can also be done in an oven. Just set your oven to the same temperature and leave the door slightly open. Don’t be afraid to experiment with different seasonings and flavours; there are countless options with beef jerky.

Try this beef jerky recipe and, if you happen to pop in Kitchen Warehouse Osborne Park and find Matteo there, let him know how you like it!



  • 1kg topside beef

Beef jerky marinade

  • 1 cup Worcestershire sauce
  • 1 cup soy sauce
  • ¼ cup balsamic vinegar
  • 2 tbsp lemon juice
  • 2 tbsp brown sugar
  • 2 tbsp hickory smoke BBQ seasoning, or similar
  • 1 clove garlic


  1. Trim the excess fat from the topside beef and then cut into thin strips. Place the beef in a large plastic container. Cover with a lid and place in the fridge.
  2. Add all the ingredients for the marinade in a saucepan and set it over a low heat. Stir the mixture until the sugar is dissolved. Set aside to cool down to room temperature.
  3. When the marinade has cooled down, mix it and then add to the meat. Refrigerate covered and marinate for 24 hours, stirring twice within this period.
  4. Take the meat out and place on a dehydrator trays, making sure they are laid flat and not overlapping or touching each other.
  5. Set the dehydrator to 54C for about 8 hours, checking occasionally.
  6. To check the meat for dryness, take a piece out and let it cool as it’s difficult to tell when the meat is still warm. It should be pliable but should split when bent.
  7. Once cooled down, store in an airtight container and place in the fridge or cupboard.

In This Recipe (0 items)

Sef Gaspar

Sef is a writer, mum, and Kitchen Warehouse's content manager. She loves storytelling and cooking, which makes this blog the perfect playground.

5 Replies to “Beef Jerky Recipe”

  1. awesome guide and I feel I can make this kind of recipe now on! this recipe guide is easy to follow and we can maintain the health as well. nice guide. Thanks

  2. If you cannot get your butcher to cut it or if it cost more…do it yourself. Easy tip is to buy the chunk of meat and wrap in plastic wrap and freeze for about 2 hrs…depending on size. Not enough to freeze solid just enough that its firm to touch and will make it much easier to think slice by hand.

  3. Thank You so much for your wonderful recipe. It’s very awesome to see this wonderful Beef Jerky Recipe that you have shared. I would like to know one more things from your end, Do you prefer little spicy with this recipe?

  4. Have made some jerky using this recipe , tweeked it a bit our taste.
    It works a treat and family loves it.
    Definitely have a go, you can use your oven if you don’t have a dehydrator yet.
    I suggest 65-70 degrees Celcius 6 – 8 hrs if you new to dehydrating food and worried about food poisoning or bacteria.
    Bacteria stops multiplying at 60*C.

    Thank you for the recipe!

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