Beef jerky, which is smoky, salty, and just the right amount of sweet, is the ideal snack for road trips, camping, and hiking. Find out how to use a dehydrator or an oven to make your own flavorful and tender beef jerky!
Making your own beef jerky at home is not only incredibly easy, but it is also significantly less expensive than purchasing jerky from a store. Additionally, you will have complete control over the ingredients used to make it; no strange stabilizers or unidentifiable additives will be used.
Therefore, you’ve come to the right place if you’re ready to start making your own beef jerky. We share all of our knowledge about making tender homemade beef jerky in this article.
What You’ll Need To Make Homemade Beef Jerky
When making beef jerky, it’s important to start with a well-trimmed, lean cut of meat, as fat does not dry out and accelerates spoilage. An eye of round roast is ideal; it’s affordable, accessible, lean, and easy to trim. Before slicing, pop it in the freezer for 1 to 2 hours; it will be much easier to cut.
The marinade contains soy sauce, brown sugar, Worcestershire sauce, seasoning, and unseasoned meat tenderizer. Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. You can find it in the spice section of your supermarket (I use McCormick).
Slice the Meat
Slice the meat between 1/8 and 1/4 inch thick with the grain. If the roast is too thick to slice easily, cut it in half horizontally before slicing.
Make the Marinade
Brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder should all be combined in a medium bowl.
Whisk until evenly combined and the sugar is dissolved.
Marinate the Beef
Toss the meat with the marinade until each piece is thoroughly coated. Cover with plastic wrap (or transfer to a sizable ziplock bag) and marinate for at least 12 hours or overnight in the refrigerator. To ensure that the meat marinates evenly, turn the bag or toss the meat a couple of times.
Dry Out The Meat
Line two baking sheets with aluminum foil for easy clean-up. Place a wire rack over each pan. Set two oven racks in the middle of the oven and preheat to 175 degrees. Place the marinated meat in a single layer on the wire racks.
Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours. To determine if the jerky is thoroughly dried out, take a piece out of the oven and let it cool to room temperature. It should be dry to the touch, leather-like in appearance, and chewy but still somewhat tender.
In an airtight glass jar, Ziploc bag, or plastic container, keep the jerky. Jerky that has been properly dried will last for about a week at room temperature.
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The Best Homemade Beef Jerky Recipe
This recipe for homemade beef jerky is the best and requires no special tools to make.
- One 3-pound eye of round roast, fat and silver skin removed (see note).
- 1 cup (packed) dark brown sugar
- 1 cup soy sauce
- 3 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon unseasoned meat tenderizer (see note)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- the meat into two pieces. (Before slicing the roast, cut it in half horizontally if it is too thick to do so. ).
- To prepare the marinade, combine the meat tenderizer, smoked paprika, soy sauce, Worcestershire sauce, black pepper, red pepper flakes, onion powder, and garlic powder in a medium bowl. Whisk until evenly combined and the sugar is dissolved.
- Toss the meat with the marinade until each piece is thoroughly coated. Cover with plastic wrap or transfer to a sizable ziplock bag, then marinate for at least 12 hours or overnight in the refrigerator. To ensure that the meat marinates evenly, turn the bag or toss the meat a couple of times.
- Line two baking sheets with aluminum foil for easy clean-up. Place a wire rack over each pan. Set two oven racks in the middle of the oven and preheat to 175 degrees.
- Place the marinated meat in a single layer on the wire racks. Bake the meat until it is completely dried out, about 3 to 4 hours, turning the pans halfway through. Take a piece of the jerky out of the oven and allow it to cool to room temperature to see if it has been completely dried out. It ought to be chewy but still somewhat tender, leather-like in appearance, and dry to the touch.
- In an airtight glass jar, Ziploc bag, or plastic container, keep the jerky. Jerky that has been properly dried will last for about a week at room temperature. Refrigerate or freeze for longer storage.
- Reminder: Freeze the meat for 1–2 hours before slicing; it will be simpler to cut.
- Note: Bromelain, an enzyme that dissolves meat tissue, is present in meat tenderizer. You can locate it in your local supermarket’s spice aisle. (I use McCormick. ).
Welcome – I’m Jenn Segal – Classically Trained Chef, Cookbook Author & Busy Mom
I once attended culinary school and worked in upscale restaurants. I’m currently cooking for my family and sharing all of my tried-and-true
Make Your Own Beef Jerky! How to Make Beef Jerky in the Oven
What kind of meat do you use to make beef jerky?
You can make tender, delectable beef jerky from a variety of cuts of beef. Although top round, bottom round, pectoral, and lifter are usually the best cuts, flank and skirt steak also make excellent jerky. All of these beef cuts are flavorful, lean, and affordable.
How to make beef jerky step by step?
Beef JerkyStep 1: Ingredients. 1 1/2 pounds (680 g) flank steak (or any meat! . Step 2: Slice. First, freeze your meat for about 1/2 an hour. Step 3: Season. In a plastic bag, tupperware, or shallow dish, combine all the ingredients for the marinade. Step 4: Dry. Step 5: Devour. 85 Comments.
Do you need a dehydrator to make beef jerky?
You can make beef jerky at home without special tools like a dehydrator. With a few small adjustments, a home oven can dehydrate more food at once than the majority of commercial dehydrators.
Is beef jerky just dehydrated meat?
Meat that has been preserved by dehydrating, or removing moisture, at a low temperature for a prolonged period of time is known as jerky. A pound of meat is typically reduced to 4 ounces after drying.