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Homemade Beef Jerky

Homemade Beef Jerky
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Homemade beef jerky is a savory, protein-rich snack made from lean cuts of beef marinated in a flavorful blend of soy sauce, Worcestershire sauce, spices, and optional liquid smoke. This easy recipe yields perfectly chewy, tasty jerky ideal for snacking on the go, gifting, or enjoying anytime.

Ingredients

Scale

Main Ingredients

  • 1–2 pounds lean beef (flank steak or top round)
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon liquid smoke (optional)

Optional Variations

  • 1/4 teaspoon cayenne pepper or chili flakes (for spicy kick)
  • 1 tablespoon honey or maple syrup (replace brown sugar for sweet and smoky)
  • 2 tablespoons teriyaki sauce and 1 tablespoon pineapple juice (for teriyaki style)
  • Low-sodium soy sauce or Worcestershire sauce (for low sodium)
  • 1/2 teaspoon dried herbs such as thyme, rosemary, or smoked paprika (for herbal touch)

Instructions

  1. Choose and Prepare Your Beef: Start with a lean cut like top round or flank steak. Trim any excess fat and freeze the meat slightly for 1-2 hours to make slicing easier and ensure uniform drying.
  2. Slice the Meat Thinly: Using a sharp knife, cut the beef into strips about 1/8 to 1/4 inch thick. Slice against the grain for a tender chew or with the grain for a chewier texture.
  3. Prepare the Marinade: In a bowl, combine soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, and liquid smoke if using. Stir well until sugar fully dissolves.
  4. Marinate the Beef Strips: Place the sliced beef into the marinade, making sure all pieces are well coated. Cover and refrigerate for at least 6 hours or overnight for best flavor absorption.
  5. Arrange and Dry the Jerky: Lay the marinated strips in a single layer on dehydrator trays or wire racks over baking sheets if using an oven. Dry at 160°F (70°C) for 4-6 hours, checking periodically. The jerky should be dry but still pliable, not brittle.
  6. Cool and Store: Let the jerky cool completely before packing in airtight containers or resealable bags to prevent condensation and maintain freshness.

Notes

  • Uniform slices dry quicker and more evenly; aim for consistent thickness.
  • Marinate overnight for deeper flavor penetration.
  • Pat dry excess marinade before drying to speed dehydration.
  • Use a food dehydrator for best temperature and airflow control.
  • Store jerky in airtight containers away from heat and humidity.

Nutrition

Keywords: beef jerky, homemade jerky, dried beef, savory snack, protein snack, camping food, road trip snack

Find it online: https://sophiemelody.com/homemade-beef-jerky/