Homemade Beef Jerky
Homemade Beef Jerky is a savory, chewy, protein-rich snack made from lean beef.A flavorful marinade infuses the meat with garlic, Worcestershire, soy sauce, and spices.Thinly sliced beef dries more evenly and develops the classic jerky texture.Smoked paprika adds a subtle smoky character without requiring a smoker.The finished jerky is perfect for hiking, travel, lunch boxes, and everyday snacking.Proper meat handling and drying are essential for a safe homemade result.
Ingredients
For the Beef
- 2 pounds lean beef
- Flank steak, eye of round, top round, or sirloin are good choices
- Trimmed of visible fat
For the Marinade
- ½ cup low-sodium soy sauce
- ¼ cup Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes, optional
Instructions
- Select a lean cut of beef and trim away as much visible fat as possible. Fat can become rancid during storage, so lean meat is preferable for homemade jerky.
- Using a sharp knife, slice the beef into strips approximately ⅛ to ¼ inch thick.
- For a more tender bite, slice against the grain. For chewier jerky, slice with the grain.
- In a large bowl, combine soy sauce, Worcestershire sauce, brown sugar, vinegar, smoked paprika, garlic powder, onion powder, black pepper, and optional chili powder and red pepper flakes.
- Place the sliced beef in the marinade and toss thoroughly so every piece is coated.
- Remove the beef from the refrigerator and allow excess marinade to drip off. Pat the strips lightly with paper towels.
- For food-safety purposes, the beef should reach 160°F (71°C) before or during the drying process. Follow your dehydrator manufacturer's instructions for safely preparing meat.
- Dry the strips according to your dehydrator or oven instructions until they have reached the desired jerky texture.
- If you notice any pieces that are noticeably thicker or softer than the rest, continue drying them until they reach the desired consistency.
- For best quality, store cooled jerky in an airtight container and follow food-safety storage guidance appropriate for your preparation method. Refrigeration or freezing is recommended for longer storage.
Notes
- Use lean beef because excess fat can shorten the storage life of jerky.
- Slice the meat evenly for consistent drying.
- Keep raw beef refrigerated while marinating.
- Do not reuse marinade that has contacted raw meat unless it is thoroughly cooked first.
- Avoid overcrowding the dehydrator trays.
- Drying time varies considerably depending on equipment and meat thickness.
- Always follow your dehydrator manufacturer's meat-safety instructions.
- When in doubt about storage safety, refrigerate or freeze the finished jerky rather than keeping it at room temperature.