Homemade Beef Jerky
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Making beef jerky at home is easier than you might think, and the results are far better than most store-bought versions. This recipe has the perfect balance of savory, smoky, slightly sweet, and mildly spicy flavors, making it a satisfying high-protein snack that’s easy to customize.
Why This Recipe Works
- A balanced marinade delivers savory, smoky, slightly sweet, and mildly spicy flavor without overpowering the beef.
- Flank or skirt steak creates the perfect chewy texture for homemade jerky.
- The recipe uses simple pantry ingredients and can easily be customized by adjusting the sweetness, heat, or smokiness.
- A dehydrator provides consistent results with very little hands-on time, but feel free to use a low-temperature oven instead.
Ingredient Notes
- Flank or skirt steak: Lean cuts are ideal for jerky because they dry well and have less fat, which helps extend shelf life.
- Soy sauce: Adds saltiness and deep umami flavor while helping tenderize the meat.
- Worcestershire sauce: Adds savory depth and complexity.
- Honey: Just enough sweetness to balance the salty marinade without making the jerky taste sugary.
- Liquid smoke: Gives the jerky a classic smoked flavor without needing a smoker.
- Onion powder: Adds savory flavor throughout the marinade.
- Red pepper flakes: Provide a mild kick that you can increase or decrease to taste.
- Black pepper: Adds a subtle peppery bite.
Method Overview
Whisk together the marinade ingredients. Slice the beef thinly and marinate for 3 to 6 hours. Remove the beef from the marinade and pat lightly if desired. Arrange the slices in a single layer on dehydrator trays. Dehydrate or place in a low-temperature oven until the jerky is dry, chewy, and bends without breaking.
Expert Tips
- Partially freeze the beef for 30 to 45 minutes before slicing to make it easier to cut thin, even slices.
- Slice with the grain for a traditional chewy jerky or against the grain for a more tender bite.
- Avoid overlapping slices in the dehydrator so air can circulate evenly.
- Drying time varies depending on slice thickness and your dehydrator. Begin checking after about 4 hours.
- The jerky is done when it bends and cracks slightly but doesn’t snap completely.
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Recipe very slightly adapted from Food Network, Alton Brown
📖 Recipe
Homemade Smoky Beef Jerky
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Equipment
- Dehydrator or oven
Ingredients
- 2 pounds flank or skirt steak sliced thin, ⅛- to ¼-inch thick
Marinade
- 2/3 cup Worcestershire sauce
- 2/3 cup soy sauce
- 1 tablespoon honey
- 0.5 teaspoon black pepper up to 1 teaspoon
- 2 teaspoons onion powder or dried onion flakes
- 1 teaspoon liquid smoke
- 1 teaspoon red pepper flakes
Instructions
- In a small bowl, whisk together the Worcestershire sauce, soy sauce, honey, black pepper, onion powder, liquid smoke, and red pepper flakes until well combined.
- If needed, place the steak in the freezer for 30 to 45 minutes to firm it up. Slice the beef into ⅛- to ¼-inch-thick strips, either with the grain for a chewier jerky or against the grain for a more tender texture.
- Place the sliced beef in a large zip-top bag or shallow dish. Pour the marinade over the meat, tossing to coat each piece. Cover and refrigerate for 3 to 6 hours, turning the meat once or twice if possible.
- Remove the beef from the marinade and let any excess drip off. Pat lightly with paper towels if desired.
- Arrange the beef strips in a single layer on your dehydrator trays, leaving a little space between each piece for airflow.
- Dehydrate according to your dehydrator manufacturer's instructions (mine takes about 6 hours on a medium-low setting). Begin checking after about 4 to 5 hours. The jerky is done when it is dry to the touch, bends without breaking, and cracks slightly when folded.
Oven Method
- Preheat the oven to 170°F, or the lowest temperature your oven will maintain.
- Arrange the marinated beef strips in a single layer on a wire rack set over a rimmed baking sheet. This allows air to circulate around the meat. If you don’t have a wire rack, place the strips directly on a parchment-lined baking sheet, turning them halfway through drying.
- Bake for 3 to 6 hours, depending on the thickness of the slices and your oven. If your oven doesn’t vent well, prop the door open slightly with a wooden spoon to help moisture escape.
- Begin checking after about 3 hours. The jerky is finished when it is dry but still slightly pliable, bending with small cracks rather than snapping in half.
Notes
Lean cuts such as flank or skirt steak work best because excess fat can shorten the shelf life of homemade jerky.
Allow the jerky to cool completely before storing in an airtight container.
Storage
Allow the jerky to cool completely before storing. Store in an airtight container at room temperature for up to 1 week. Refrigerate for 2 to 3 weeks. Freeze for up to 3 months for longer storage.Nutrition
Frequently Asked Questions
What’s the best cut of beef for homemade jerky?
Flank steak, skirt steak, top round, eye of round, and bottom round are all excellent choices because they’re relatively lean.
Can I make beef jerky in the oven?
Yes. Arrange the slices on a wire rack over a baking sheet and dry at your oven’s lowest temperature, leaving the door cracked slightly to allow moisture to escape.
How do I know when the jerky is done?
The jerky should be dry but still flexible. When bent, it should crack slightly without breaking in half.
Can I make it spicier?
Absolutely. Increase the red pepper flakes or add a pinch of cayenne pepper to the marinade.
I’m about to try making this. Have you learned anymore tips in the last couple years?
Hi Justin, just that cut too thin and strips might end up too crispy. I’d check it often at the end of drying interval to ensure to get the right amount of drying and chewiness
I have made this exact recipe before. Love it. Thanks. I have a bunch of recipes as well as a weekly podcast about making jerky available on itunes that i think you will love. Keep up the good work.