Description
This recipe for the Best Beef Jerky Ever offers a simple yet flavorful way to create tender, chewy homemade beef jerky. Using lean cuts of beef marinated in a savory blend of soy sauce, Worcestershire sauce, honey, and spices, then slow-baked at low temperature, it ensures a delicious, preservative-free snack perfect for on-the-go or outdoor adventures.
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 for spice)
Instructions
- Slice the Beef: Slice the beef into thin strips, cutting against the grain to ensure tenderness and optimal texture in the jerky.
- 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. This mixture imparts a balanced umami and slightly sweet flavor to the meat.
- Marinate the Beef: Place the sliced beef into the marinade and mix thoroughly to coat all strips evenly. Refrigerate for at least 4 hours or preferably overnight to deepen the flavor and tenderize the meat.
- Preheat Oven/Dehydrator: Preheat your oven to 170°F (77°C) or set up your dehydrator. Maintaining a low cooking temperature is key for drying the beef without cooking it too fast.
- Arrange the Beef: Arrange the marinated beef strips in a single layer on a baking rack or dehydrator trays, making sure none overlap to allow even drying.
- Cook: Bake or dehydrate the beef for 4 to 6 hours, flipping the strips halfway through. The jerky should become dry, chewy, and firm but still pliable, not brittle or overly hard.
- Cool & Store: Let the jerky cool completely before storing it in an airtight container. Properly dried and stored jerky can last for several weeks at room temperature or longer if refrigerated.
Notes
- For best results, slice the beef when partially frozen to achieve uniform thin strips.
- Adjust red pepper flakes based on desired spice level or omit for a milder jerky.
- If using an oven, keep the door slightly ajar to allow moisture to escape and aid drying.
- Store jerky in a cool, dry place in an airtight container; refrigeration extends shelf life.
- Use lean cuts to prevent the jerky from becoming greasy and to maximize shelf life.
