Homemade Beef Jerky Recipe
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 actually 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.
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.