➤ What Is The Beef Jerky Recipe?

Beef Jerky is a lean, dried meat snack that has been preserved through dehydration, creating a protein-packed treat with intense flavor and long shelf life.

This homemade version allows you to control the ingredients, sodium content, and flavoring, resulting in a healthier and more cost-effective alternative to store-bought jerky.

The process involves marinating thin strips of beef in a flavorful mixture of soy sauce, spices, and seasonings, then slowly dehydrating the meat until it reaches the perfect chewy texture.

Making your own beef jerky ensures no artificial preservatives or excessive sodium while delivering bold, customizable flavors.

➤ Why You’ll Love This Beef Jerky Recipe

•Healthy Snack Option: High in protein, low in fat, and no artificial preservatives
•Cost-Effective: Much cheaper than store-bought premium jerky
•Customizable Flavors: Control the spice level and flavor profile to your taste
•Long Shelf Life: When properly stored, jerky can stay fresh and flavorful for several weeks
•Perfect for On-the-Go: Ideal for hiking, travel, or busy lifestyles
•No Artificial Ingredients: Know exactly what goes into your snack
•Satisfying and Filling: High protein content keeps you satisfied longer

➤ Beef Jerky Recipe Ingredients

For the beef:

•2 pounds lean beef (eye of round, bottom round, or sirloin tip)
•Trim off all visible fat, then slice the meat against the grain into ¼-inch thick strips

For the marinade:

•½ cup low-sodium soy sauce
•2 tablespoons Worcestershire sauce
•2 tablespoons brown sugar
•2 teaspoons liquid smoke
•2 teaspoons garlic powder
•2 teaspoons onion powder
•1 teaspoon black pepper
•1 teaspoon paprika
•½ teaspoon cayenne pepper (adjust to taste)
•½ teaspoon ground ginger
•1 teaspoon salt

➤ How to Make Beef Jerky Recipe

1 • Prepare the beef:

•Choose lean cuts of beef and trim all visible fat, as fat can cause the jerky to spoil faster.
•Place the beef in the freezer for 1-2 hours to firm it up for easier slicing.

2 • Slice the meat:

•Using a sharp knife, cut the beef against the grain into strips that are ¼-inch thick, 1-inch wide, and 4-6 inches long.
•Consistent thickness ensures even drying.

3 • Make the Marinade:

•In a large bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, liquid smoke, garlic powder, onion powder, black pepper, paprika, cayenne pepper, ground ginger, and salt until fully blended.

4 • Marinate the Beef:

•Place the beef strips in the marinade, making sure each piece is thoroughly coated.
•Cover the bowl and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to fully infuse.

5 • Take the beef out of the marinade and pat it dry with paper towels to remove any excess moisture. Discard used marinade.

6 • Dehydrator method:

•Arrange beef strips on dehydrator trays, leaving space between pieces for air circulation. •Dehydrate at 160°F (71°C) for 4-6 hours, checking every 2 hours.

7 • Oven method:

•Preheat oven to 175°F (79°C). Line baking sheets with parchment paper and arrange beef strips.
•Prop the oven door open slightly with a wooden spoon to allow moisture to escape during the drying process. Dry for 4-6 hours.

8 • Test for doneness:

•Properly dried jerky should crack when bent but not break completely.
•should be firm and leathery with no moisture visible when pressed.

9 • Cool and store:

•Let jerky cool completely before storing in airtight containers or vacuum-sealed bags.

➤ Beef Jerky Recipe Tips & Variations

• Cutting technique: Always slice against the grain for tender jerky that’s easy to chew.
• Freezer trick: Partially freeze meat for 1-2 hours to make slicing easier and more uniform.
• Flavor variations: Try teriyaki, BBQ, or spicy varieties by adjusting the marinade ingredients.
• Lean cuts only: Avoid marbled cuts as fat can cause rancidity and spoilage.
• Testing doneness: Good jerky should bend without breaking and have no moisture when squeezed.
• Equipment alternatives: You can also use a fan oven on its lowest setting with the door cracked.
• Safety first: Ensure internal temperature reaches 160°F during the drying process.

➤ Beef Jerky Recipe Serving Suggestions

• Enjoy as a high-protein snack on its own.
• Perfect for hiking, camping, or outdoor adventures.
• Mix with nuts and dried fruits to create a protein-packed trail mix.
• Chop and add to salads for extra protein.
• Use as a topping for baked potatoes or rice bowls.
• Pack for work lunches or school snacks.
• Great for road trips and travel.

If you enjoy the rich, savory flavors and tender textures of this Beef Jerky recipe, you will also love our Italian Beef recipe. Both dishes highlight flavorful slow slow-cooked beef prepared in ways that bring out deep, bold tastes, perfect for anyone who loves hearty, protein-packed meals. Check out the Italian Beef recipe next for a deliciously tender and juicy alternative!

➤ Beef Jerky Recipe Storage Instructions

• Room temperature: Store in airtight containers for up to 2 weeks.
• Refrigerator: Keep in sealed containers for up to 1 month.
• Freezing: Vacuum-sealed jerky can be frozen for up to 6 months.
• Signs of spoilage: Discard if you notice any mold, off odors, or slimy texture.
• Packaging tips: Remove as much air as possible from storage containers to extend shelf life.

➤ Beef Jerky Recipe FAQs

Q: What’s the best cut of beef for jerky?

⤷ A: Eye of round, bottom round, and sirloin tip are ideal because they’re lean with minimal fat marbling.

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

⤷ A: Properly dried jerky should crack when bent but not break completely. It should feel leathery and have no visible moisture.

Q: Can I make jerky without a dehydrator?

⤷ A: Yes! You can use an oven set to its lowest temperature (175°F or lower) with the door slightly open to allow moisture to escape.

Q: How long does homemade jerky last?

⤷ A: When properly stored in airtight containers, homemade jerky lasts 1-2 weeks at room temperature, 1 month refrigerated, or 6 months frozen.

Q: Why is my jerky too salty?

⤷ A: Reduce the soy sauce in the marinade or use low-sodium soy sauce. You can also rinse the meat briefly before drying

Q: Can I use ground beef to make jerky?

⤷ A: Yes, but you’ll need a jerky gun or dehydrator sheets designed for ground meat. The texture will differ from traditional strip jerky, offering a unique bite and mouthfeel.