Beef Jerky
Thinly sliced beef marinated in a savory, smoky blend of soy sauce and spices, then slowly dehydrated to chewy perfection. An iconic American snack that's packed with protein and flavor, perfect for road trips or anytime cravings.
For 4 servings
5 steps. 240 minutes total.
- 1
Step 1
- a.Prepare the Beef
- b.Wrap the beef tightly in plastic wrap and place it in the freezer for 30-60 minutes. This firms up the meat, making it much easier to slice thinly and evenly.
- c.Once firm, unwrap the beef. Using a very sharp knife, slice the beef against the grain into thin strips, about 1/8 to 1/4 inch thick.
- d.Carefully trim away any remaining large pieces of fat, as fat does not dehydrate well and can cause the jerky to spoil faster.
- 2
Step 2
- a.Marinate the Beef
- b.In a large bowl or a gallon-sized zip-top bag, combine the soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, garlic powder, black pepper, and red pepper flakes. Whisk until the sugar is fully dissolved.
- c.Add the sliced beef to the marinade, ensuring every strip is thoroughly coated. Squeeze out any excess air from the bag and seal it.
- d.Refrigerate and let the beef marinate for at least 4 hours, or preferably overnight (up to 24 hours) for maximum flavor penetration.
- 3
Step 3
- a.Prepare for Dehydration
- b.Preheat your oven to its lowest possible temperature, typically between 170-180°F (75-85°C).
- c.Line a large, rimmed baking sheet with aluminum foil for easy cleanup. Place a wire cooling rack on top of the foil-lined sheet.
- d.Remove the beef strips from the marinade, allowing excess liquid to drip off. Do not rinse. Pat each strip dry with paper towels. This step is crucial for achieving the classic jerky texture.
- 4
Step 4
- a.Dehydrate in the Oven
- b.Arrange the beef strips in a single layer on the wire rack, making sure they do not touch or overlap to allow for proper air circulation.
- c.Place the baking sheet in the preheated oven. Prop the oven door open slightly with the handle of a wooden spoon to allow moisture to escape, which is key for dehydration.
- d.Bake for 3 to 5 hours. The jerky is done when it's dry and leathery but still flexible enough to bend without snapping. Start checking for doneness at the 3-hour mark.
- 5
Step 5
- a.Cool and Store
- b.Once dehydrated to your liking, remove the baking sheet from the oven and let the jerky cool completely on the wire rack.
- c.Store the finished beef jerky in an airtight container or zip-top bag. It will keep at room temperature for up to two weeks or in the refrigerator for up to a month.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Slicing against the grain results in a more tender jerky. For a chewier, more traditional texture, slice with the grain.
- 2Patting the strips dry before baking is a crucial step for achieving the right texture and helping the jerky dehydrate efficiently.
- 3Don't overcrowd the wire rack. Good air circulation is key to even drying.
- 4Every oven is different. Start checking your jerky for doneness at the 3-hour mark to prevent over-drying.
- 5If you have a food dehydrator, you can use it instead of an oven. Arrange the strips on the trays and dehydrate at 160°F (71°C) for 4-6 hours, or according to your machine's instructions.
Adapt it for your goals.
Teriyaki Jerky
Replace the Worcestershire sauce with an equal amount of teriyaki sauce. Add 1 teaspoon of grated fresh ginger and 2 tablespoons of pineapple juice to the marinade for a sweet and tangy flavor.
Spicy ChipotleSpicy Chipotle
Add 1-2 teaspoons of chipotle powder and 1 teaspoon of adobo sauce from a can of chipotles in adobo to the marinade for a deep, smoky heat.
Honey Pepper JerkyHoney Pepper Jerky
Substitute the brown sugar with 1.5 tablespoons of honey and increase the freshly ground black pepper to 1.5 teaspoons for a classic sweet and peppery taste.
Why this is on our healthy list.
Excellent Source of Protein
Beef jerky is packed with high-quality protein, which is essential for muscle repair, building new tissue, and maintaining overall body function. The high protein content also helps you feel full and satisfied, making it a great snack to curb hunger.
Rich in Iron
This jerky is a good source of heme iron, the type of iron that is most easily absorbed by the body. Iron is crucial for producing red blood cells, transporting oxygen, and preventing anemia, which can cause fatigue and weakness.
Packed with Zinc
Beef is a natural source of zinc, a vital mineral that supports a healthy immune system, aids in wound healing, and plays a key role in metabolism and cell growth.
Frequently asked questions
Each serving of this homemade beef jerky contains approximately 195 calories. The exact number can vary slightly based on the leanness of the beef cut used.