➤ Introduction for The Beef Jerky Recipe

A few years ago I began making my own beef jerky because I was so sick of spending crazy money on those ridiculous bags at the store that tastes like cardboard. Now I’ve totally gotten hooked on the homemade stuff.

My favorite part is the fact that I’m in charge of everything – no strange preservatives, wayyy less sodium than the store bought junk, and I can make it just how I’d like too. Spicy, sweet, smoky – whatever I’m feeling.

To be honest it is pretty simple. I take some nice cuts of beef, slice them up, soak them in a marinade of soy sauce and spices, and then I let the dehydrator do all the work. It takes quite a while, but my whole house smells amazing while it is going.

➤ Why I Love This Beef Jerky Recipe

• It saves me a sizeable amount of money too. I used to pay around fifteen dollars for a small bag of the good stuff; now it’s worth it for me to make pounds for the same price.
• I really love to make jerky, because of how I can make it exactly how I want. Want it more spicy? Sure. Want more sweet than salty? Done! I have complete control on every flavor that goes into it.
• When I store it right, it will stay fresh and taste great for weeks.

➤ Beef Jerky Recipe Ingredients

For the beef:

•2 pounds lean beef – I usually go for eye of round, bottom round, or sirloin tip, since they give the best jerky
•Trim the visible fat, then slice across the grain into strips that are about ¼-inch thick, otherwise it’ll be as tough as leather

For the marinade:

•½ cup low sodium soy sauce
•2 tablespoons of Worcestershire sauce – adds a LOT of complexity
•2 tablespoons of brown sugar to balance the sweetness
•2 teaspoons of liquid smoke – gives it the smoky flavor without having to smoke it
•2 teaspoons of garlic powder
•2 teaspoons of onion powder
•1 teaspoon of black pepper
•1 teaspoon of paprika for color and taste
•½ teaspoon of cayenne pepper – I usually add more because I like it hot, but you do you
•½ teaspoon of ground ginger
•1 teaspoon of salt

➤ How to Make Beef Jerky Recipe

1 • Prepare the beef:

•I always choose leaner cuts of beef, and trim off all visible fat – if there is any fat left on the beef, it will make your jerky rancid way faster. Put that beef in the freezer for an hour or two for better handling of the meat while slicing. I have found that the meat slices better when it is firm, and you will get cleaner cuts.

2 • Slice the meat:

•Take your best knife, and slice that beef against the grain in ¼ inch thick strips, 1 inch wide, and 4-6 inches long. Slice all the pieces the same thickness or some of the jerky will be leather and others are still wet – don’t ask me how I figured that out.

3 • Prepare the Marinade:

•In a large bowl, mix all of that soy sauce, Worcestershire sauce, brown sugar, liquid smoke, garlic powder, onion powder, black pepper, paprika, cayenne pepper, ground ginger, and salt by whisking it together until combined.

4 • Marinate the Beef:

•Add the beef strips to the marinade and make sure all pieces are coated with the liquid. Cover and refrigerate for up to 4 hours, but overnight is ideal. You will get all that flavorful marinade soaking through the meat overnight.

5 • Take the beef strips from the marinade and dry with paper towels to remove excess moisture. Dispose of the marinade.

6 • Dehydrator method:

•Place the beef strips separately on your dehydrator trays so that there is space for air flow between the strips. Each dehydrator is different but set the temperature to 160°F for 4-6 hours, checking the beef every couple hours.

7 • Oven method:

•On 175°F oven, line a few baking sheets with parchment paper and lay down your beef strips. Prop the oven door slightly open with a wooden spoon so the moisture has a place to escape while it’s drying. About 4-6 hours. 

8 • Test for doneness:

•Good jerky should crack when bent but not break completely in half. It should be firm, leathery, and have no moisture at all when pressed. 

9 • Cool and store:

•Let the jerky cool completely before putting it into airtight containers or vacuum sealed bags. Nothing kills a project, like condensation, so don’t be in a hurry here!

➤ Beef Jerky Recipe Tips & Variations

• When you test if its done, good jerky will bend without breaking in half, and if you squeeze it, no moisture comes out.
• Stick the meat in the freezer for an hour or two before slicing, it firms the meat just enough that cutting is much easier and you will have much more uniform strips.
• Once you get the handle on the basic recipe, try mixing up the marinade. I’ve even done teriyaki, BBQ, super spicy versions, just play around with different ingredients until you find one you like.
• Disregard marbled cuts no matter how great they look. This kind of fat in your jerky will make it rancid way before you deal with it.

➤ Serving Suggestions for Beef Jerky Recipe

• I eat this Beef Jerky straight up as my go-to snack when I need something that’ll actually keep me full. Way better than chips or candy bars.
• I like mixing Beef Jerky with some nuts and dried fruit to make my own trail mix. Way cheaper than buying those fancy store-bought versions and tastes so much better.
• Sometimes I’ll chop it up and throw it on salads when I want extra protein without cooking anything. Adds this great smoky flavor.
• It’s awesome as a topping for baked potatoes or rice bowls too. Gives them some serious flavor and makes them way more filling.

If you loved this beef jerky, you’ll go crazy for my Italian beef recipe. Both take good beef and turn it into something with incredible bold flavors – one’s dried and portable, the other’s tender and juicy. Same satisfying beef taste, totally different experience. Try the Italian beef next!

➤ Storage and Leftovers

• The main thing is to get as much air as you can out of whatever container you’re using. Air is what keeps it “going bad” so I always squeeze all I can out before sealing it.
• If you find mold, any weird smells are present, or it feels slimey at all, just toss it out. It’s not worth getting sick over, and properly made jerky shouldn’t have any of those issues to begin with.
• If I’m preparing the jerky for long-term storage, I vacuum seal the pieces and freeze them. That extends the life even longer, probably up to 6 months. Although, I don’t think mine lasts that long because I eat too much jerky.

➤ Beef Jerky Recipe FAQs

Q: What is the best cut of beef for jerky?

⤷ A: Eye of round, bottom round, and sirloin tip are my favorite cuts. They’re so lean with very little fat veining. The last thing you want in jerky is fat. Fat will spoil the jerky much quicker.

Q: How do I know when the jerky is done?

⤷ A: A good piece of jerky should crack with a bend but not break or snap. When you touch it, it should feel leathery and there should be not moisture when you press it.

Q: Can I make jerky without a dehydrator?

⤷ A: Yes! I use my oven all the time; simply set the oven to the lowest temperature you’ll get, which is usually not above 175°F or lower, and prop the door open so the moisture can escape.

Q: How long does homemade jerky last?

⤷ A: When I store it properly in airtight containers, I find it lasts about 1-2 weeks at room temperature, a month in the fridge, and 6 months in the freezer (if vacuum-sealed).

Q: Is it possible to double this beef jerky recipe to meal prep beef jerky?

⤷ A: Yes! This beef jerky recipe scales up perfectly! I tend to make a double batch for this reason. Once you start eating your homemade beef jerky, you are going to go through it fast. Just be sure your dehydrator/oven is able to hold the extra trays.