Homemade Beef Jerky
Spicy and savory homemade beef jerky, perfect for snacks and outdoor adventures.
30 mins
Prep Time
4 hours
Cook Time
6
Servings
Ingredients
- 1.5 lbs lean beef (top round or flank steak)
- 1/4 cup soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp liquid smoke
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp red pepper flakes (optional for heat)
- 1/2 tsp smoked paprika
Nutrition Facts
Share this Recipe
Instructions
Slice the beef: Freeze the beef for 30 minutes to make slicing easier. Slice against the grain into thin strips, about 1/4 inch thick.
Prepare the marinade: In a bowl, mix soy sauce, Worcestershire sauce, liquid smoke, brown sugar, garlic powder, onion powder, black pepper, red pepper flakes, and smoked paprika.
Marinate the beef: Place the beef strips in a resealable bag or shallow dish. Pour the marinade over the beef, ensuring all pieces are coated. Refrigerate for at least 4 hours, preferably overnight.
Preheat the oven: Set the oven to 175°F (80°C). Line baking sheets with aluminum foil and place a wire rack on top.
Dry the beef: Remove the beef from the marinade and pat dry with paper towels. Arrange the strips on the wire rack, ensuring they don’t overlap.
Bake the jerky: Place in the oven and bake for 4 hours, flipping halfway through. The jerky is done when it’s dry but still slightly flexible.
Cool and store: Let the jerky cool completely before storing in an airtight container. It will keep for up to 2 weeks.
Chef's Tips
- Lean cuts work best: Use cuts like top round or flank steak with minimal fat for the best texture.
- Uniform slices: Try to slice the beef as evenly as possible for consistent drying.
- Marinating time: Longer marinating time (overnight) enhances flavor.
- Alternative drying methods: Use a dehydrator at 160°F for 6-8 hours if preferred.
- Storage tip: Keep jerky in a cool, dry place or refrigerate for longer shelf life.
- Spice adjustment: Adjust red pepper flakes to control the heat level.
