Savor the Savory Delights of Homemade Beef Jerky
Embark on a flavorful adventure with this Beef Jerky recipe, combining tender strips of beef with bold, smoky seasonings that make each bite unforgettable.
Whether it’s for a road trip, a hiking journey, or simply a protein-packed snack at home, this Beef Jerky recipe captures the authentic taste of handcrafted jerky without any unnecessary sweeteners or additives.
Ideal for those who love savory flavors and a chewy texture, this recipe brings the satisfaction of a classic jerky experience. Ready to fill your kitchen with irresistible aromas and enjoy a snack that keeps you fueled? Let’s dive into this step-by-step guide to making Beef Jerky at home.
Flavorful and Smoky: Your New Favorite Beef Jerky Recipe
This Beef Jerky recipe not only delivers a smoky punch but also highlights a balance of spices that elevates the natural flavor of the beef. It’s not just a snack—it’s a journey into the art of curing and drying meat, simplified for any home cook to master.
Here’s how you can recreate this high-protein favorite with professional tips to ensure every batch turns out perfectly chewy, savory, and delicious.
Serving Suggestions:
Pro Tips for the Perfect Beef Jerky:
- Slice with Precision: Chill your beef in the freezer for 20 minutes before slicing. This helps you cut thin, even strips.
- Marinate Overnight: While 30 minutes works, letting the beef rest overnight in the marinade guarantees deeper flavor penetration.
- Arrange Strips Evenly: Place the beef strips in a single layer on racks to allow air circulation and even drying.
- Low and Slow Cooking: Always dry your jerky at a low temperature (oven or dehydrator). This ensures it stays chewy without burning.
- Test for Doneness: Bend a strip—if it cracks but doesn’t break completely, your jerky is perfectly done.
Beef Jerky Recipe: Smoky, Savory, and Irresistible
- Preparation time: 20 minutes (plus marinating time)
- Cooking time: 4–8 hours (depending on method)
- Servings: 8–10 snack portions
- Equipment: Dehydrator or oven, sharp knife, mixing bowl, resealable bag, baking sheets or dehydrator racks
With this homemade Beef Jerky recipe, your kitchen transforms into a mini smokehouse, filling the air with rich, meaty aromas that promise a protein-packed snack.
Ingredients:
- 2 pounds flank steak (or eye of round, top round, or sirloin)
- ½ 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
- ½ teaspoon garlic powder
Directions:
- Prepare the Meat: Place the beef in the freezer for 20–30 minutes to firm it up. Slice thinly, about ⅛-inch thick, either against the grain for tenderness or with the grain for a chewier jerky.
- Make the Marinade: In a medium mixing bowl, whisk together soy sauce, Worcestershire sauce, black pepper, liquid smoke, onion powder, seasoned salt, and garlic powder.
- Marinate the Beef: Transfer the beef strips into a large resealable bag. Pour the marinade over the meat, seal the bag, and massage to coat evenly. Refrigerate for at least 30 minutes, but ideally overnight, for maximum flavor.
- Dry the Jerky in a Dehydrator: Arrange the beef strips in a single layer on dehydrator trays. Dry at medium heat for about 8 hours, or until the jerky is firm yet pliable.
- Dry the Jerky in an Oven: Preheat the oven to 175°F. Line two baking sheets with foil, place wire racks on top, and lay out the strips. Bake for 4 hours, flipping halfway through, until the jerky is fully dried.
- Cool and Store: Let the jerky cool before transferring to airtight containers. Refrigerate for up to 1 month, or freeze for longer storage.
Ready to Relish!
This Beef Jerky recipe offers an irresistible combination of smoky flavor, chewy texture, and natural beef richness. Whether you’re enjoying it as a road trip companion, a hiking fuel, or an afternoon snack, it delivers both taste and nutrition in every bite.
Storage Solutions for Beef Jerky
Storing your Beef Jerky correctly helps maintain its texture and flavor. Place cooled jerky in airtight containers or resealable bags. For short-term storage, keep it at room temperature for up to one week. For longer freshness, refrigerate for one month or freeze for up to three months. Always check for moisture inside the bag; if condensation appears, transfer the jerky to a drier environment.
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Beef Jerky
With this homemade Beef Jerky recipe, your kitchen transforms into a mini smokehouse, filling the air with rich, meaty aromas that promise a protein-packed snack.
- Total Time: 2 minute
- Yield: 8–10 snack portions 1x
Ingredients
- 2 pounds flank steak (or eye of round, top round, or sirloin)
- ½ 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
- ½ teaspoon garlic powder
Instructions
- Prepare the Meat: Place the beef in the freezer for 20–30 minutes to firm it up. Slice thinly, about ⅛-inch thick, either against the grain for tenderness or with the grain for a chewier jerky.
- Make the Marinade: In a medium mixing bowl, whisk together soy sauce, Worcestershire sauce, black pepper, liquid smoke, onion powder, seasoned salt, and garlic powder.
- Marinate the Beef: Transfer the beef strips into a large resealable bag. Pour the marinade over the meat, seal the bag, and massage to coat evenly. Refrigerate for at least 30 minutes, but ideally overnight, for maximum flavor.
- Dry the Jerky in a Dehydrator: Arrange the beef strips in a single layer on dehydrator trays. Dry at medium heat for about 8 hours, or until the jerky is firm yet pliable.
- Dry the Jerky in an Oven: Preheat the oven to 175°F. Line two baking sheets with foil, place wire racks on top, and lay out the strips. Bake for 4 hours, flipping halfway through, until the jerky is fully dried.
- Cool and Store: Let the jerky cool before transferring to airtight containers. Refrigerate for up to 1 month, or freeze for longer storage.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 4–8 hours (depending on method)
