Description
This homemade beef jerky recipe delivers tender, flavorful strips of marinated lean beef slow-baked to perfection. Using a savory blend of soy sauce, Worcestershire sauce, and spices, this jerky is a delicious and protein-packed snack perfect for on-the-go or anytime cravings.
Ingredients
Scale
Beef
- 1 lb lean beef (sirloin, flank steak, or round)
Marinade
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Slice the Beef: Slice the beef into thin strips, cutting against the grain to ensure the jerky will be tender after cooking.
- Prepare the Marinade: In a bowl, whisk together soy sauce, Worcestershire sauce, honey, garlic powder, onion powder, black pepper, smoked paprika, and red pepper flakes if using, to create a flavorful marinade.
- Marinate the Beef: Place the sliced beef into the marinade and mix well to coat all pieces evenly. Cover and refrigerate for at least 4 hours or preferably overnight to maximize flavor absorption.
- Preheat Oven/Dehydrator: Preheat your oven to 170°F (77°C) or set up a dehydrator, ensuring a low and slow cooking environment for perfect drying.
- Arrange the Beef: Remove the beef from the marinade, letting excess drip off, and arrange strips on a baking rack placed over a baking sheet so air can circulate without overlapping.
- Cook: Bake in the oven for 4-6 hours, flipping the strips halfway through to ensure even drying. The jerky should become dry, chewy, and firm but not brittle when done.
- Cool & Store: Allow the beef jerky to cool completely before transferring it to an airtight container for storage. This helps maintain freshness and chewiness.
Notes
- For best results, slice the beef when slightly frozen as it makes handling and slicing easier.
- If you prefer spicier jerky, increase red pepper flakes or add cayenne pepper.
- Store jerky in a cool, dry place or refrigerate to prolong shelf life.
- Use lean cuts to reduce fat content which helps jerky last longer and prevents spoilage.
- Always ensure jerky is dried thoroughly to avoid mold during storage.
