Description
This homemade beef jerky recipe delivers a deliciously savory and slightly smoky snack that’s perfect for on-the-go protein boosts. Using lean beef marinated in a flavorful blend of soy sauce, Worcestershire sauce, and spices, then slowly baked to the perfect chewy texture, this jerky is both satisfying and easy to make at home.
Ingredients
Scale
Beef
- 2 lbs lean beef (top round or flank steak, trimmed)
Marinade
- 1/2 cup low-sodium soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon liquid smoke
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Slice the beef: Place the beef in the freezer for 30–45 minutes to firm it up, making it easier to slice. Slice the beef against the grain into thin strips about 1/8 to 1/4 inch thick for optimal texture.
- Prepare the marinade: In a large bowl or zip-top bag, mix together the soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, garlic powder, black pepper, smoked paprika, and red pepper flakes, ensuring all ingredients are well combined.
- Marinate the beef: Add the beef strips into the marinade, making sure each piece is fully coated. Refrigerate and allow to marinate for at least 6 hours or preferably overnight to absorb the flavors deeply.
- Preheat the oven: Set the oven to 170°F or its lowest temperature setting. Line baking sheets with aluminum foil and place wire racks on top to allow air circulation around the meat.
- Arrange beef on racks: Lay the marinated beef strips in a single layer on the wire racks, ensuring they don’t overlap to allow for even drying during baking.
- Bake the jerky: Place the baking sheets in the oven and bake for 3 to 4 hours. Flip the beef strips halfway through the drying process. The jerky is ready when it is dry but still slightly pliable to the touch.
- Cool and store: Remove the jerky from the oven and let it cool completely at room temperature before transferring to an airtight container. Store at room temperature for up to 1 week or refrigerate for longer shelf life.
Notes
- Store jerky in an airtight container at room temperature for up to 1 week, or refrigerate for longer shelf life.
- A dehydrator can be used instead of an oven—just follow manufacturer’s instructions for drying times and temperatures.
- For gluten-free options, ensure to use gluten-free soy sauce.
- Slicing beef against the grain helps achieve a more tender chew.
