This is the best homemade Beef Jerky recipe out there. Protein-packed, economical, with only a few easy steps in either an oven or a dehydrator. This homemade beef jerky makes the perfect grab-and-go snack. High in nutrient-dense protein keeping you satiated longer. And full of flavor- making a satisfying snack.
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Below is the printable recipe card for this kick-ass Beef Jerky. If you want a more detailed walkthrough of the steps, including in-process photography or FAQs, scroll down. Enjoy!
Beef Jerky Recipe
Ingredients
- 1-1/2- 2 Pounds Round steak- trimmed of silver skin & fat local, pasture raised, grass fed and finished.
- 1/2 Tablespoons Red Pepper Flakes
- 2 Garlic Cloves Sliced
- 1/4 Cup Salt Good Quality Himalayan or Celtic Sea Salt
- 3/4 Cup Whiskey or Beer Quality House Whiskey is the only brand for me.
- 1/2 Cup Maple Sugar
- 1/4 Soy Sauce
- 2 Tablespoon Worchester
Instructions
- Place your round steak on a clean cutting board and begin by removing as much of the fat and silver skin as you can. Slice your round steak into long, ¼" thin strips, following the grain. Use a measuring tape if you need to. With a round steak between 1-1/2-2 pounds you should get about 24 slices.
- Mix the remaining ingredients into a glass container large enough to fit all your slices of meat. Place your meat strips into the marinade and cover with a lid. Place the glass container in the fridge and let your meat marinate overnight. Once or twice during this time, take the glass container out of the fridge- mix and flip the meat around to get a nice even marinade.
- The next day, remove the meat strips from the marinade and pat them dry. Place each slice on the dehydrator trays side by side but not touching. If you are using an oven for this process, place your strips side by side on roasting racks inside of sheet pans.
- Cook at minimum heat- 150℉, in my oven this is the "warm" function. I would also suggest keeping the oven door slightly ajar as you let moisture and some of the heat escape. This will help your oven to act more like a dehydrator. If you are using a dehydrator, you can set it to 150℉. Both options should take about 6 hours. I like to start checking for "doneness" at 2 hours and 4 hours. When it's done, it should be dark, dry and firm. If it's crispy the heat was too high.
- Store in an airtight plastic container, or mason jar, or plastic Ziploc baggies. In a cool dry place, they will last about 1 week. Storing your jerky in the fridge will help it to last about 1 month.
Notes
- Slightly frozen meat can be easier to slice into thin strips.
- Flip the meat halfway through cooking for even drying.
Equipment you may need:
- Sharp Knife
- Measuring Tape
- Cutting Board
- Dehydrator (Optional)
- Oven Roasting Racks inside of a sheet pan (Necessary if you will be making beef jerky in the oven)
- Glass container with a lid
Ingredients you will need:
- 1-1/2- 2 Pounds Round steak- local, pasture-raised, grass-fed and finished.
- 1/2 Tablespoon Red Pepper Flakes
- 2 Garlic Cloves- Sliced
- 1/4 Cup Salt– Good Quality, Himalayan or Celtic Sea Salt
- 3/4 Cup Whiskey or Beer- Quality House Whiskey is the only brand for me.
- 1/2 Cup of Maple Sugar
- 1/4 Soy Sauce
- 2 Tablespoon Worchester
Step One: Slicing Steak
Place your round steak on a clean cutting board and begin by removing as much of the fat as you can. slice your round steak into long, 1/4-inch thin strips, following the grain. Use a measuring tape if need be. With a round steak between 1-1/2-2 pounds, you should get about 24 slices.
Step Two: Mix the Marinade
Mix the remaining ingredients into a glass container large enough to fit all your slices of meat.
Place your meat strip into the marinade and cover with a lid. Place the glass container in the fridge and let your meat marinate overnight. Once or twice during this time, take the glass container out of the fridge- mix and flip the meat around to get a nice even marinade.
Step Three: Preparing to dehydrate
The next day, remove the meat strips from the marinade and pat them dry. Place each slice on the dehydrator trays side by side but not touching. If you are using an oven for this process, place your stripes side by side on roasting racks inside sheet pans.
Step Four- Dehydrate
Cook at minimum heat. 150 degrees Fahrenheit, in my oven this is the “warm” function. I would also suggest keeping the oven door slightly ajar as you let moisture and some of the heat escape. This will help your oven to act more like a dehydrator. If you are using a dehydrator, you can set it to 150 degrees Fahrenheit. Both options should take about 6 hours. I like to start checking for “doneness” around 4 hours. When it’s done, it should be dark, dry, and firm. If it’s crispy the heat was too high.
Step 5: Store
Store in an airtight plastic container, or mason jar, or plastic Ziploc baggies. In a cool dry place- they will last about 1 week. Storing your jerky in the fridge will help it to last about 1 month.
Bon Appétite!
Frequently Asked Questions:
What is beef Jerky?
Jerky means “dry, salted meat.” Thin, long slices of tender cuts of beef, dehydrated (cooked at very low temperatures over a few hours) to a dark, dry, and firm, yet tender consistency.
How long to dehydrate beef?
At 150 degrees Fahrenheit, beef jerky should take about 4-6 hours to complete. When it’s done it should look and feel dark, dry, firm, and chewy but still tender.
How long does beef Jerky last?
- At room temperature for one week- properly stored in an airtight container
- In the fridge for one month- properly stored in an airtight container.
How to make jerky soft and chewy?
- Sugar is the best way to lock in the moisture to keep your jerky soft and chewy yet fully dehydrated.
- Marinating overnight
- Using the right cut of meat like an eye of round is best for getting a soft, tender jerky.
Chelsea Rose has a sparkle and a radiance about her as do her little boys. Whatever she is doing, it’s working.