Jerky Recipes

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.

The BEST Sweet & Spicy Beef Jerky

Ingredients:

• 10 lbs eye of round or top round beef (trim off fat)
• 2 tbsp crushed red pepper
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 4 tsp black pepper
• 5 habanero peppers (or jalapenos for milder version)
• 2 cups low sodium soy sauce
• 2 cups brown sugar
• 1/2 cup Worcestershire sauce
• 2/3 cup balsamic vinegar
• 1/2 cup fresh orange juice
• 1/2 cup fresh grapefruit juice
• 1 tbsp liquid smoke
• 2 tbsp crushed red pepper

Instruction:

1. If your beef isn’t pre sliced, partially freeze it for about 1 hour. Slice it against the grain about 1/4 inch thick, or you can ask your butcher to slice it for you when you purchase it. Trim off as much fat as you can.*If you live near a Northgate, they have top round beef slices ready to purchase at the meat department.
2. Combine the garlic powder, onion powder, and black pepper. If you have an empty seasoning jar with holes to shake out the seasoning, I highly recommend using this as it will be much easier to evenly season the beef slices.
3. Season both sides of the beef slices with the seasoning mix. Refrigerate for at least 4 hours and up to 8 hours.
4. Mix all the marinade ingredients except the habaneros and crushed red pepper.
5. Blend the habaneros and 2 tbsp crushed red pepper with 1/4 cup of the marinade until smooth
6. Add it back into the marinade
7. Pour over the seasoned beef and thoroughly massage the marinade into it.
8. Marinate in the fridge for 24 hours.
9. Line up your beef on the dehydrator and sprinkle the rest of the crushed red pepper on top (2 tbsp).
10. Set the temp to 160 degrees Fahrenheit. The time will depend on your dehydrator. I have several, and they all take a different amount of time despite being set to the same temperature. It will typically take anywhere between 4-8 hours. You will have to keep an eye on it during this time. With my presto dehydrator, it takes anywhere between 4-5 hours.
11. The jerky is done once you can hold it horizontally and it stays perfectly straight. Another way to tell it is done is by ripping it with the grain- you will see some white stringy stuff in the center.
12. Let it cool down completely before storing in an airtight container for one day before eating. You do not have to wait if you don’t want to, but after a day the jerky will develop a nice glaze and incredible flavor. Cut into small strips against the grain for easy & mess free snacking.

Beef Jerky

This beef jerky recipe is full of awesome savory flavors, it includes no added sweeteners, and it’s irresistibly delicious!

Prep: 10min

Total: 8h10min

Yield: 20

Ingredients:

• 2 pounds flank steak (or eye or round or top round steak)
• 1/2 cup low-sodium soy sauce
• 2 tablespoons worcestershire sauce
• 2 teaspoons coarsely-ground black pepper
• 1 teaspoon liquid smoke
• 1 teaspoon onion powder
• 1 teaspoon seasoned salt
• 1/2 teaspoon garlic powder

Instruction:

1. Thinly-slice the steak into 1/8-inch thick strips, either with the grain (which will result in a chewier beef jerky) or against the grain (which will be more tender). I recommend popping the steak in the freezer for 15-30 minutes before slicing so that it is easier to cut. (Or the butchers working behind the meat counters at most grocery stores will also do this for you if you ask.)
2. Transfer the strips of steak to a large ziplock bag*.
3. In a separate small mixing bowl, whisk together the remaining ingredients until combined. Pour the mixture into the ziplock bag with the steak, seal the bag, and toss until the steak is evenly coated.
4. Refrigerate for at least 30 minutes, or up to 1 day.
5. If you’re making the jerky in a dehydrator, lay the strips out in a single layer on the trays of your dehydrator. Then follow the dehydrator’s instructions to cook the beef jerky until it is dry and firm, yet still a little bit pliable. (With my dehydrator, that meant cooking the jerky on medium heat for about 8 hours. But cooking times will vary based on the thickness of your meat, and the heat/brand of your dehydrator.) Remove jerky and transfer to a sealed container. Refrigerate for up to 1 month.
6. heat oven to 175°F. Adjust the racks to the upper-middle and lower-middle positions. Line two large baking sheets with aluminum foil, and place wire cooling racks on top of each sheet. Lay the strips out in a single layer on the wire racks. Bake until the beef jerky until it is dry and firm, yet still a little bit pliable, about 4 hours, flipping the beef jerky once about halfway through. (Cooking times will vary based on the thickness of your meat.) Remove jerky and transfer to a sealed container. Refrigerate for up to 1 month.

Smoked Jerky | PLUS No Dehydrator Jerky Recipes

FAQ

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