The Best Homemade Beef Jerky Recipe

Introduction

Homemade beef jerky is a flavorful and satisfying snack that’s easy to prepare with just a few ingredients. This recipe uses a simple marinade and slow oven drying to create tender, chewy jerky packed with smoky and savory notes. Perfect for on-the-go snacking or fueling your adventures.

Ingredients

• One 3-pound eye of round roast, trimmed of fat and silver skin
• 1 cup packed dark brown sugar
• 1 cup soy sauce
• 3 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 teaspoon unseasoned meat tenderizer
• 1 teaspoon freshly ground black pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon onion powder
• ½ teaspoon garlic powder

Instructions

1. Step 1: Slice the meat between ⅛ and ¼ inch thick with the grain. If the roast is too thick to slice easily, cut it in half horizontally before slicing.
2. Step 2: In a medium bowl, whisk together brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder until the sugar is dissolved and the marinade is well combined.
3. Step 3: Add the sliced meat to the marinade and toss until all pieces are evenly coated. Cover with plastic wrap or place in a large ziplock bag. Refrigerate and marinate for at least 12 hours or overnight, turning the meat once or twice to ensure even marinating.
4. Step 4: Line two baking sheets with aluminum foil for easy cleanup and place a wire rack over each pan. Preheat the oven to 175°F and set two racks in the center positions.
5. Step 5: Arrange the marinated meat slices in a single layer on the wire racks. Bake for 3 to 4 hours, rotating the pans front to back and top to bottom halfway through the drying process. Jerky is done when it is dry to the touch, leather-like in appearance, and chewy yet still somewhat tender after cooling.
6. Step 6: Store the finished jerky in an airtight container, ziplock bag, or glass jar. It will keep at room temperature for about one week, or longer if refrigerated or frozen.

Tips & Variations

• Freeze the meat for 1 to 2 hours before slicing to make cutting thinner, more manageable slices easier.
• Meat tenderizer contains bromelain, an enzyme that softens meat; you can find it in the spice section of most supermarkets.
• Adjust red pepper flakes to taste for more or less heat.
• For a smokier flavor, add a teaspoon of liquid smoke to the marinade.

Storage

Store homemade beef jerky in an airtight container or resealable bag. It keeps well at room temperature for up to one week. For longer storage, refrigerate or freeze the jerky to maintain freshness and texture. When reheating, warm it gently if desired, but it’s typically enjoyed as a dry snack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for jerky?

Yes, lean cuts like sirloin or flank steak can be used, but eye of round is preferred for its balance of tenderness and leanness.

How thin should I slice the meat for jerky?

Slice the meat between ⅛ and ¼ inch thick. Thinner slices dry faster and are more tender, while thicker slices will be chewier and take longer to dry.

The Best Homemade Beef Jerky Recipe

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This recipe for The Best Homemade Beef Jerky shows you how to create delicious, tender, and flavorful jerky using a simple marinade and low-temperature oven drying technique. Using a 3-pound eye of round roast sliced thinly and marinated overnight in a blend of brown sugar, soy sauce, Worcestershire sauce, and spices, this recipe delivers perfectly chewy, savory jerky that’s easy to make at home without any special equipment beyond an oven and wire racks.

• Author: Lily
• Prep Time: 20 minutes plus at least 12 hours marinating
• Cook Time: 3 to 4 hours
• Total Time: About 15 hours (including marinating and cooking)
• Yield: Approximately 12 to 15 servings 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

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Main Ingredients

• One 3-pound eye of round roast, trimmed of fat and silver skin

Marinade

• 1 cup packed dark brown sugar
• 1 cup soy sauce
• 3 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 teaspoon unseasoned meat tenderizer
• 1 teaspoon freshly ground black pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon onion powder
• ½ teaspoon garlic powder

Instructions

1. Slice the Meat: Slice the eye of round roast between 1/8 and 1/4 inch thick along the grain. If the roast is too thick to slice easily, cut it horizontally in half before slicing to ensure thinner, more even pieces for drying.
2. Prepare the Marinade: In a medium bowl, combine dark brown sugar, soy sauce, Worcestershire sauce, smoked paprika, unseasoned meat tenderizer, freshly ground black pepper, red pepper flakes, onion powder, and garlic powder. Whisk thoroughly until the sugar is dissolved and the marinade is well mixed.
3. Marinate the Meat: Add the sliced meat to the marinade and toss well to coat every piece evenly. Cover the bowl with plastic wrap or transfer the mixture to a large ziplock bag. Refrigerate for at least 12 hours or overnight, flipping or tossing the meat once or twice to ensure even marinating.
4. Preheat Oven and Prepare Baking Sheets: Line two baking sheets with aluminum foil for easy cleanup, then place a wire rack on top of each sheet. Preheat your oven to 175°F, and place the two racks in the center positions of the oven.
5. Arrange Meat and Bake: Lay the marinated meat strips in a single layer on the wire racks. Bake in the oven for 3 to 4 hours, rotating the pans from front to back and switching rack positions midway to promote even drying. Check doneness by allowing a piece to cool; it should be dry to the touch, look leather-like, and be chewy yet tender.
6. Store the Jerky: Once dried to perfection, store the jerky in an airtight plastic container, Ziploc bag, or glass jar. At room temperature, jerky will keep for about one week. For longer storage, refrigerate or freeze it.
7. Note on Slicing: For easier slicing, place the meat in the freezer for 1 to 2 hours before cutting. This firms up the meat, allowing for thinner, more even slices.
8. Note on Meat Tenderizer: The meat tenderizer contains bromelain, an enzyme that breaks down meat fibers to tenderize it. It can be found in the spice section of most supermarkets (McCormick brand recommended).

Notes

• Freezing the meat slightly before slicing helps achieve thinner, more uniform cuts, leading to better drying and texture.
• Use unseasoned meat tenderizer containing bromelain to tenderize the beef effectively.
• Rotate baking sheets and switch oven rack positions midway through baking for even dehydration.
• Properly dried jerky should be chewy but not brittle or wet.
• Store jerky in an airtight container to maintain freshness and prevent moisture absorption.

Keywords: beef jerky, homemade beef jerky, dried beef snack, oven beef jerky, marinated beef jerky, protein snack