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Beef Jerky Recipe
This Beef Jerky Recipe is a quick, healthy homemade snack that’s perfect for road trips, lunchboxes, or anytime you crave savory, protein-packed dried meat strips.
Full Recipe Introduction
Beef jerky is simply thinly sliced beef marinated, seasoned, and dried until it’s chewy and satisfying. What makes this homemade recipe stand out is its customizable marinade—tangy, sweet, or smoky—and the fact that you can make it without fancy equipment (though a dehydrator speeds things up). As a 50-year-old home cook, I love whipping up this jerky on weekends when the grandkids are here after baseball practice; it keeps them fueled and off the couch. With minimal sugar, no preservatives, and lean meat, you’re getting a snack that’s both preserved and protein-rich.
Why You’ll Love This Recipe (H2)
- No oven needed—just a dehydrator or low-heat oven.
- Ready in under 6 hours (mostly hands-off drying).
- High in protein—about 12g per ounce of jerky.
- Customizable marinade: play with sweetness, heat, or herbs.
- Perfect for lunchboxes, road trips, or a quick movie-night nibble.
- Preserved naturally—no artificial additives.
- Budget-friendly: use flank steak or top round for lean savings.
- Gluten-free options with tamari or coconut aminos.
Ingredients (H2)
• 2 pounds lean beef (top round, flank steak, or eye of round), trimmed and cut into 1/4″ strips
• 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon liquid smoke (hickory or mesquite)
• 1–2 tablespoons brown sugar (or coconut sugar for paleo)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)
(Tip: Choose grass-fed beef for deeper flavor and better fat profile; freeze slightly for easier slicing.)
Directions (H2)
- Slice the beef: Place meat on a cutting board; slice against the grain into 1/4-inch strips. (Tip: Partially freeze for 30 minutes so it doesn’t tear.)
- Mix the marinade: In a large bowl, whisk soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, paprika, garlic powder, onion powder, and red pepper flakes until sugar dissolves.
- Marinate the meat: Add beef strips to the bowl; toss until every piece is coated. Cover and refrigerate for at least 4 hours or overnight. (Data insight: 6–12 hours yields deeper flavor notes.)
- Drain and pat dry: Remove strips from marinade; pat with paper towels to remove excess liquid. This helps jerky dry evenly.
- Arrange on dehydrator trays: Lay strips in a single layer without overlapping. If using an oven, place them on wire racks over baking sheets.
- Dry the jerky: Dehydrate at 160°F for 4–6 hours until firm but slightly pliable. (Check at 4 hours—thinner strips finish faster.)
- Cool and store: Let cooled jerky rest for 10 minutes before transferring to airtight containers or resealable bags.
Servings & Timing (H2)
Makes about 2 pounds of jerky (roughly 12–16 servings)
Prep Time: 20 minutes (plus slicing time)
Marinade Time: 4–12 hours (plan ahead for best flavor)
Drying Time: 4–6 hours
Total Time: 8–18 hours (mostly unattended drying)
Variations (H2)
• Spicy Sriracha: Substitute 1 tablespoon brown sugar with honey and add 1 tablespoon Sriracha.
• Teriyaki Twist: Swap liquid smoke for pineapple juice and add 2 tablespoons grated ginger.
• Smoky Chipotle: Replace smoked paprika with 1 teaspoon chipotle powder.
• Sweet & Tangy: Increase brown sugar to 3 tablespoons and add 1 tablespoon apple cider vinegar.
• Mediterranean: Use 1 teaspoon dried oregano, 1 teaspoon ground cumin, and 2 tablespoons lemon juice.
• Vegan “Beef” Jerky: Use sliced king oyster mushrooms with same marinade for plant-based dried “meaty” strips.
Storage & Reheating (H2)
• Room Temp: Store in an airtight container for up to 2 weeks.
• Refrigerator: Keeps up to 1 month in sealed bags.
• Freezer: Stays fresh for 3–6 months; thaw at room temp for 5–10 minutes.
• Make-Ahead: Jerky can be prepped and dried a week ahead. No reheating needed—eat directly.
Notes (H2)
I learned that slicing thickness is key: too thin and jerky turns brittle; too thick and it stays chewy inside. Letting it rest for 10 minutes post-drying helps the fibers relax, giving that perfect bite. If you prefer a sweeter snack, bump the brown sugar slightly, but be mindful—more sugar can slow drying by holding onto moisture. For extra safety, especially if you’re oven-drying, pat the strips really dry before placing them on racks.
FAQs (H2)
Q: Can I dehydrate without a dehydrator?
A: Yes—set your oven to its lowest setting (around 160°F), use wire racks, and keep the door slightly ajar for airflow.
Q: How long does homemade jerky last?
A: At room temp, about 1–2 weeks; refrigerated, it lasts up to a month; frozen, up to 6 months.
Q: Is beef jerky healthy?
A: When made with lean cuts and minimal sugar, jerky is a high-protein, low-fat snack—around 12g protein and 2g fat per ounce.
Q: Why is my jerky still moist in the middle?
A: Likely slices were too thick or drying time was too short—slice uniformly at 1/4″ and check at the 4-hour mark.
Q: Can I use chicken or turkey?
A: Absolutely—use skinless, boneless breast meat and follow the same marinade and drying process, but check earlier for doneness.
Q: What’s the best way to season for beginners?
A: Stick with the classic soy-Worcestershire mix; once comfortable, tweak sweetness, smoke, or heat levels.
Q: Do I need to cook the meat before drying?
A: Not necessary—marinating and dehydrating at 160°F ensures safety. But you can quickly roast strips at 275°F for 10 minutes if you prefer.
Q: Why is my jerky too brittle?
A: You may have dried it too long or sliced too thin—reduce drying time by 30 minutes and aim for slightly pliable strips.
Conclusion (H2)
This Beef Jerky Recipe brings together savory, seasoned, and marinated meat strips for a healthy, protein-rich snack you can trust. From casual movie nights to family road trips, you’ll love having this homemade favorite ready to go. Give it a try, let me know how it turns out, and explore more of my meat snack recipes for even bolder flavor adventures!
Beef Jerky
Ingredients
- 2 pounds lean beef (top round, flank steak, or eye of round) trimmed and cut into 1/4" strips
- 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon liquid smoke (hickory or mesquite)
- 1-2 tablespoons brown sugar (or coconut sugar for paleo)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon smoked paprika (or sweet paprika)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
Instructions
- Place meat on a cutting board; slice against the grain into 1/4-inch strips. (Tip: Partially freeze for 30 minutes so it doesn’t tear.)
- In a large bowl, whisk soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, paprika, garlic powder, onion powder, and red pepper flakes until sugar dissolves.
- Add beef strips to the bowl; toss until every piece is coated. Cover and refrigerate for at least 4 hours or overnight.
- Remove strips from marinade; pat with paper towels to remove excess liquid. This helps jerky dry evenly.
- Lay strips in a single layer without overlapping. If using an oven, place them on wire racks over baking sheets.
- Dehydrate at 160°F for 4–6 hours until firm but slightly pliable. (Check at 4 hours—thinner strips finish faster.)
- Let cooled jerky rest for 10 minutes before transferring to airtight containers or resealable bags.
