Introduction
Beef jerky is a timeless, protein-packed snack that’s both convenient and delicious. Making your own at home allows you to customize flavors, control ingredients, and save money. Whether you prefer smoky, spicy, or sweet, this homemade beef jerky recipe is easy to follow and ensures a satisfying result every time. Let’s dive into the essentials of creating your perfect jerky.
Ingredients
2 pounds of lean beef (top round, flank steak, or sirloin work best)
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional, for heat)
1/4 teaspoon curing salt (optional, for preservation)
Directions
Prep the Beef: Trim off all fat from the beef to prevent spoilage. Slice the meat into thin strips, about 1/8 to 1/4 inch thick. For easier slicing, freeze the meat for 30-60 minutes beforehand.
Marinate: In a large mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and red pepper flakes. Place the beef strips in the marinade, ensuring they’re fully coated. Cover and refrigerate for 6-24 hours to let the flavors penetrate.
Drying Process: Preheat your oven to 170°F (or use a dehydrator). Arrange the beef strips in a single layer on baking racks set over lined baking sheets, ensuring they don’t overlap. This allows air to circulate for even drying.
Cook: Place the racks in the oven and prop the door slightly open with a wooden spoon to allow moisture to escape. Dry the beef for 4-6 hours, flipping halfway through, until it’s firm and slightly pliable but not brittle.
Cool and Test: Let the jerky cool completely. Test for doneness by bending a piece; it should bend slightly but not snap.
Serving and Storage Tips
Serving: Enjoy jerky as a standalone snack, with cheese, or as part of a trail mix.
Storage: Store in an airtight container or vacuum-sealed bag at room temperature for up to two weeks. For longer storage, refrigerate or freeze the jerky.
Variations
