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The Best Homemade Beef Jerky Recipe

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4.3 from 65 reviews

  • Author: Mary & Susan
  • Total Time: 15 minutes prep + 12 hours marinating + 3.5 hours cooking = approx. 15 hours 45 minutes
  • Yield: Approximately 14 servings

Description

This homemade beef jerky recipe delivers tender, flavorful jerky with a perfect balance of sweet, savory, and smoky notes. Marinated in a blend of soy sauce, Worcestershire sauce, brown sugar, and spices, then slowly dried in the oven, this jerky is ideal for snacking or gifting. The recipe yields chewy, tasty beef strips that are easy to prepare and store.

Ingredients

Beef

  • One 3-pound eye of round roast, trimmed of fat and silver skin

Marinade

  • 1 cup packed dark brown sugar
  • 1 cup soy sauce
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1 teaspoon unseasoned meat tenderizer
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder

Instructions

  1. Slice the meat: Slice the eye of round roast between 1/8 and 1/4 inch thick along the grain. If the roast is too thick to slice easily, cut it in half horizontally before slicing to achieve thinner slices.
  2. Prepare the marinade: In a medium bowl, whisk together the dark brown sugar, soy sauce, Worcestershire sauce, smoked paprika, unseasoned meat tenderizer, freshly ground black pepper, red pepper flakes, onion powder, and garlic powder until the sugar dissolves and the mixture is uniform.
  3. Marinate the meat: Add the sliced meat to the marinade and toss until all pieces are evenly coated. Cover with plastic wrap or place in a large zip-top bag and refrigerate for at least 12 hours or overnight. Toss the meat or flip the bag once or twice to ensure even marination.
  4. Prepare the oven and racks: Line two baking sheets with aluminum foil for easy cleanup. Place a wire rack over each baking sheet. Preheat the oven to 175°F (79°C) and position two oven racks in the center.
  5. Arrange and bake the jerky: Place the marinated meat slices in a single layer on the wire racks, ensuring they do not overlap. Bake for 3 to 4 hours, rotating the pans front to back and switching oven rack positions midway through to promote even drying.
  6. Check for doneness: Remove a piece of jerky and let it cool to room temperature. It should be dry to the touch, have a leather-like appearance, and be chewy but still tender. If not sufficiently dried, continue baking and check periodically.
  7. Store the jerky: Once fully dried, store the jerky in an airtight container, zip-top bag, or glass jar. It can be kept at room temperature for about one week or refrigerated/frozen for longer storage.
  8. Additional tips: For easier slicing, partially freeze the meat for 1 to 2 hours before cutting. The unseasoned meat tenderizer contains bromelain, which helps break down meat tissue for tenderness.

Notes

  • Partially freezing the meat before slicing makes it easier to get consistent thin slices.
  • Use unseasoned meat tenderizer containing bromelain enzyme to help tenderize the beef.
  • Properly dried jerky can be stored at room temperature for about one week; refrigerate or freeze to extend shelf life.
  • Rotate baking sheets and swap oven rack positions midway to ensure even drying when baking.
  • Prep Time: 15 minutes plus 12 hours marinating
  • Cook Time: 3 to 4 hours
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/the-best-homemade-beef-jerky-recipe/