Jerky Recipe

Smokey, salty, and just the right amount of sweet, beef jerky is a perfect snack for hiking, camping, and road-tripping. Learn how to make your own flavorful and tender beef jerky using either a dehydrator or an oven!

Making your own beef jerky at home is not only incredibly simple, but it is also much much cheaper than buying store-bought jerky. Plus, you’ll be able to control all the ingredients that go into making it; no weird stabilizers or unpronounceable additives.

So if you’re ready to start making your own beef jerky, you’ve come to the right place. In this article, we share everything we know about making tender homemade beef jerky.

The Best Homemade Beef Jerky Recipe

This is the best homemade beef jerky recipe, and it’s easy to make without any special equipment.

Prep: 30min

Total: 3h30min

Yield: 12 to 14 servings

Nutrition Facts: servingSize , calories , Fat , Carbohydrate , Protein , Saturated Fat , unSaturated Fat , Sugar , Fiber , Sodium , Cholesterol

Ingredients:

• One 3-pound eye of round roast (see note), trimmed of fat and silver skin
• 1 cup (packed) dark brown sugar
• 1 cup soy sauce
• 3 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 teaspoon unseasoned meat tenderizer (see note)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon onion powder
• ½ teaspoon garlic powder

Instruction:

1. Slice the meat between ⅛ and ¼ inch thick with the grain. (If the roast is too thick to slice easily, cut it in half horizontally before slicing.)
2. Make the marinade: In a medium bowl, combine the brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder. Whisk until evenly combined and the sugar is dissolved.
3. Add the meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap or transfer to a large ziplock bag and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly.
4. Line two baking sheets with aluminum foil for easy clean-up. Place a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions.
5. Arrange the marinated meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours. To determine if the jerky is thoroughly dried out, take a piece out of the oven and let it cool to room temperature. It should be dry to the touch, leather-like in appearance, and chewy but still somewhat tender.
6. Store the jerky inside an airtight plastic container, Ziploc bag, or airtight glass jars. Properly dried jerky will keep at room temperature for about one week. Refrigerate or freeze for longer storage.
7. Note: Pop the meat in the freezer for 1 to 2 hours before slicing; it will be easier to cut.
8. Note: Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. You can find it in the spice section of your supermarket. (I use McCormick.)

Simple DIY Beef Jerky

This homemade beef jerky is savory, slightly spicy, and is easy to make with simple ingredients.

Prep: 750min

Total: 1110min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 163 kcal, Carbohydrate 4 g, Protein 28 g, Fat 4 g, servingSize 1 serving

Ingredients:

• 2 pounds beef ((lean cuts are best & will keep longer))
• 1/4 cup soy sauce
• 2 tablespoons worcestershire sauce
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon meat tenderizer (*optional)

Instruction:

1. Thinly slice the meat* and cut off all visible fat.
2. Pound slices with a meat tenderizer mallet until pieces are uniform thickness (aprox nickel width).
3. Place the beef strips in a zip-top bag. Mix remaining ingredients and pour over beef.
4. Cover & marinate for 12-36 hours. Shake the bag a few times as it’s marinating to make sure the beef is evenly coated.
5. Spread the meat in a single layer, shaking off any excess marinade, on the dehydrator trays.
6. Dry at 165F/74C for 4-6 hours, occasionally blotting off any fat droplets that appear on the surface. Test using a cooled piece. Properly dried jerky, when bent, should crack but not break.
7. Package jerky in and air-tight container or vacuum seal (*see storage notes below). Store in a cool, dark & dry place.

Make Your Own Beef Jerky! How to Make Beef Jerky in the Oven

FAQ

What cut of meat is best for jerky?

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