I’ve always been a fan of beef jerky. It’s the perfect snack—savory, packed with protein, and easy to grab when I need something quick. But store-bought jerky is often filled with preservatives, added sugars, and ingredients I can’t even pronounce. That’s why I started making my own at home.
The first time I tried making beef jerky, I was a little intimidated. I thought it would be complicated or require special equipment. But once I did it, I realized how simple and satisfying it is to make! Not only is it healthier, but I also get to control the flavors, adjust the seasoning, and make a batch that tastes even better than anything from the store.
Now, I always keep a batch of homemade beef jerky on hand. Whether I’m heading out for a road trip, packing snacks for the kids, or just looking for a low-carb, high-protein option to keep me full, this is my go-to.
| Servings | Total |
| 8 | 6hrs 15mins |
Where Did You Learn This Recipe?
I first got the idea to make beef jerky when I was trying to cut back on processed snacks. I love having protein-packed snacks on hand, but I didn’t want all the extra sugars and preservatives that come with store-bought versions.
So, I started researching how to make it at home. I read through different recipes, experimented with marinades, and tested different cuts of beef. After a few tries (and a couple of mistakes!), I found a simple, foolproof method that works every time.
Now, I make it at least once a month, and my family loves it! It’s easy, delicious, and way cheaper than buying jerky at the store.
Why Beef Jerky?
There are so many reasons to love homemade beef jerky! Here’s why I keep making it:
- Healthy and High-Protein: A great snack that keeps you full and energized.
- No Added Sugar or Preservatives: Unlike most store-bought options.
- Customizable: You can adjust the seasoning and spice level to your taste.
- Long Shelf Life: Perfect for meal prep, road trips, and busy days.
- Budget-Friendly: Making jerky at home is much cheaper than buying it.
What Is Beef Jerky Made Of?
Homemade beef jerky is simple and made with just a few key ingredients:
- Beef: The best cuts are lean, such as top round, eye of round, or flank steak.
- Marinade: A mix of soy sauce, Worcestershire sauce, garlic, onion powder, and black pepper.
- Optional Seasonings: You can add red pepper flakes, liquid smoke, or honey for extra flavor.
The key to perfect beef jerky is slicing the meat thinly and evenly and marinating it long enough to soak up all the flavors before drying it out.
What to Have with Beef Jerky
Beef jerky is great on its own, but you can pair it with:
- Nuts and Cheese: A perfect mix for a protein-packed snack.
- Dried Fruit: If you want a little natural sweetness.
- Hard-Boiled Eggs: For an extra boost of protein.
- Keto Crackers: A great option if you’re following a low-carb diet.
Is Beef Jerky Healthy?
Yes! Homemade beef jerky is packed with protein and has no added preservatives or fillers. To make it even healthier:
- Use low-sodium soy sauce if watching salt intake.
- Skip the sugar for a keto-friendly version.
- Choose grass-fed beef for better-quality protein.
Kitchen Equipment
You don’t need fancy equipment to make beef jerky, but here’s what helps:
- Sharp knife (for slicing the beef thinly)
- Cutting board
- Mixing bowl (for the marinade)
- Baking sheet with a wire rack (for oven drying) OR a food dehydrator
- Airtight container or resealable bags (for storage)
Ingredients
For the Jerky:
- 2 lbs lean beef (top round, eye of round, or flank steak)
- ½ cup soy sauce (or coconut aminos for a lower-sodium option)
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp red pepper flakes (optional, for spice)
- ½ tsp liquid smoke (optional, for smoky flavor)
Directions:
Step 1: Prepare the Meat
- Freeze the beef for 30-45 minutes to make it easier to slice.
- Using a sharp knife, slice the beef against the grain into ⅛ to ¼-inch thick strips.
Step 2: Make the Marinade
- In a mixing bowl, whisk together soy sauce, Worcestershire sauce, vinegar, black pepper, onion powder, garlic powder, red pepper flakes, and liquid smoke.
- Add the sliced beef, making sure each piece is well coated.
- Cover and refrigerate for at least 6 hours (or overnight for maximum flavor).
Step 3: Dry the Jerky (Oven Method)
- Preheat the oven to 170°F (75°C).
- Line a baking sheet with foil and place a wire rack on top.
- Arrange the marinated beef strips in a single layer on the rack.
- Bake for 4-6 hours, flipping halfway through, until the jerky is dry but still slightly flexible.
Step 4: Dry the Jerky (Dehydrator Method)
- Place the marinated beef strips on the dehydrator trays, leaving space between each piece.
- Set the dehydrator to 160°F (70°C) and dry for 4-6 hours until the jerky is firm but still slightly chewy.
Step 5: Cool and Store
- Let the jerky cool completely before storing it.
- Store in an airtight container at room temperature for 1-2 weeks, or in the fridge for up to 1 month.
Tips
- Slice Against the Grain: This keeps the jerky tender instead of tough.
- Marinate Overnight: The longer it sits, the better the flavor.
- Don’t Over-Dry It: The jerky should be dry but still slightly flexible.
- Make It Sweeter: Add 1 tbsp honey or brown sugar if you like a touch of sweetness.
- Make It Spicier: Add extra red pepper flakes or cayenne.
FAQs
How long does homemade beef jerky last?
It lasts 1-2 weeks at room temperature, up to 1 month in the fridge, and 3 months in the freezer.
Can I use ground beef?
Yes! Use lean ground beef and mix it with the marinade, then press it into thin strips before drying.
What’s the best beef for making jerky?
Top round, eye of round, or flank steaks work best because they’re lean and easy to slice.
Can I make beef jerky without a dehydrator?
Yes! The oven method works just as well—just use a low temperature and a wire rack.
How do I know when the jerky is done?
It should be dry but slightly bendable—not too brittle.
Conclusion
Making your homemade beef jerky is easier than you think! With just a few ingredients and some patience, you can have a high-protein, low-carb snack that’s perfect for meal prep, road trips, or just snacking at home.
Try it once, and you’ll never want to buy store-bought jerky again!
MORE RECIPES
Homemade Beef Jerky Recipe
Equipment
- Sharp knife (for slicing the beef thinly)
- Cutting board
- Mixing bowl (for the marinade)
- Baking sheet with a wire rack (for oven drying) OR a food dehydrator
- Airtight container or resealable bags (for storage)
Ingredients
- 2 lbs lean beef (top round, eye of round, or flank steak)
- ½ cup soy sauce (or coconut aminos for a lower-sodium option)
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp red pepper flakes (optional, for spice)
- ½ tsp liquid smoke (optional, for smoky flavor)
Instructions
- Freeze the beef for 30-45 minutes to make it easier to slice.
- Using a sharp knife, slice the beef against the grain into ⅛ to ¼-inch thick strips.
- In a mixing bowl, whisk together soy sauce, Worcestershire sauce, vinegar, black pepper, onion powder, garlic powder, red pepper flakes, and liquid smoke.
- Add the sliced beef, making sure each piece is well coated.
- Cover and refrigerate for at least 6 hours (or overnight for maximum flavor).
- Preheat the oven to 170°F (75°C).
- Line a baking sheet with foil and place a wire rack on top.
- Arrange the marinated beef strips in a single layer on the rack.
- Bake for 4-6 hours, flipping halfway through, until the jerky is dry but still slightly flexible.
- Place the marinated beef strips on the dehydrator trays, leaving space between each piece.
- Set the dehydrator to 160°F (70°C) and dry for 4-6 hours until the jerky is firm but still slightly chewy.
- Let the jerky cool completely before storing.
- Store in an airtight container at room temperature for 1-2 weeks, or in the fridge for up to 1 month.