A plate of homemade beef jerky slices stacked on a wooden plate

Homemade Beef Jerky Recipe

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Introduction

Making your own beef jerky at home is easier than you might think, and it allows you to control the flavors, ingredients, and texture. This recipe produces a savory and slightly spicy jerky with just the right amount of chewiness. Perfect for snacking, camping trips, or just as a protein-packed treat, homemade beef jerky is a tasty and healthy alternative to store-bought options.

Ingredients

  • 1 ½ – 2 pounds lean beef (top round, sirloin tip, or flank steak)
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 1 tablespoon brown sugar or honey
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • ½ teaspoon red pepper flakes (optional, for a bit of heat)
  • ½ teaspoon salt

Instructions

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1. Prepare the Beef

Place the beef in the freezer for about 1-2 hours. This makes it easier to slice thinly.

Remove the beef from the freezer and, using a sharp knife, slice it against the grain into ¼-inch thick strips. Thinner slices will result in chewier jerky, while thicker slices will be more tender.

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2. Marinate the Beef

In a large bowl, combine soy sauce, Worcestershire sauce, brown sugar (or honey), onion powder, garlic powder, smoked paprika, black pepper, red pepper flakes (if using), and salt beef jerky

Add the beef strips to the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for at least 6-12 hours, or overnight for maximum flavor.

3. Preheat the Oven or Dehydrator

Preheat your oven to 175°F (80°C) or set your dehydrator to the jerky setting beef jerky

4. Dry the Beef

If using the oven, place a wire rack over a baking sheet lined with foil. Arrange the beef strips in a single layer on the wire rack, making sure they are not overlapping.

If using a dehydrator, arrange the strips on the trays without overlapping.

Dry the beef in the oven or dehydrator for 3-5 hours, checking periodically. The jerky is done when it bends and cracks without snapping completely.

5. Store the Jerky

Allow the jerky to cool completely. Store it in an airtight container or a resealable plastic bag in a cool, dry place. It will last for up to 2 weeks at room temperature or longer if refrigerated.

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Tips for Perfect Beef Jerky

  1. Choose Lean Meat: Fat can spoil quickly, so leaner cuts like top round, sirloin tip, or flank steak work best.
  2. Slice Against the Grain: This ensures a more tender texture in the finished jerky.
  3. Marinate for Maximum Flavor: Let the beef marinate overnight if possible for deeper flavor.
  4. Watch the Drying Time: Check the jerky after 3 hours to prevent over-drying, especially if your slices are thinner.

Serving Suggestions

  • On-the-Go Snack: Pack some beef jerky for a quick and easy snack during road trips, hikes, or camping.
  • Protein Boost: Beef jerky is a great addition to a protein-packed lunch or as a mid-afternoon snack.
  • Custom Flavor: Try adding flavors like teriyaki sauce, hot sauce, or different spices to create a custom taste.

Nutritional Information (Per 1-ounce serving)

Note: Values may vary based on specific ingredients.

  • Calories: ~100
  • Protein: 10g
  • Carbohydrates: 3g
  • Fat: 3g
  • Sodium: 450mg

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