Homemade Beef Jerky

How to Make Homemade Beef Jerky at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 2 pounds beef round
• 1 cup soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 tablespoons brown sugar
• 1 teaspoon red pepper flakes
• 1 teaspoon liquid smoke
• 1 teaspoon salt

Instructions

1. 1

   Trim any excess fat from the beef round and slice it into thin strips, about 1/8 inch thick. For easier slicing, freeze the beef for about 1-2 hours until firm.

2. 2

   In a large bowl, combine the soy sauce, Worcestershire sauce, black pepper, garlic powder, onion powder, brown sugar, red pepper flakes, liquid smoke, and salt. Mix well to create the marinade.

3. 3

   Add the sliced beef to the marinade, ensuring all pieces are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 6 hours, or overnight for best flavor.

4. 4

   Preheat your dehydrator to 160°F (70°C). If using an oven, preheat to the lowest setting, usually around 170°F (77°C).

5. 5

   Remove the beef from the marinade and pat dry with paper towels to remove excess liquid. This helps the jerky dry properly.

6. 6

   Arrange the beef strips in a single layer on the dehydrator trays or a baking sheet lined with parchment paper, ensuring they do not overlap.

7. 7

   Dehydrate the beef for 6-8 hours in the dehydrator, or for 4-6 hours in the oven, checking for doneness. The jerky should be dry and firm but still slightly pliable.

8. 8

   Once done, let the jerky cool completely at room temperature before storing.

9. 9

   Store the beef jerky in an airtight container or vacuum-sealed bag. It can be kept at room temperature for up to 1 week or refrigerated for up to 1 month.