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Beef Jerky Secrets You Need to Try for the Perfect Snack

Close-up homemade beef jerky thin slices juicy flavorful delicious snack
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Save big and snack smarter with this easy homemade beef jerky. Balanced sweet–savory–smoky flavor, tender chew, and clean ingredients—perfect for hikes, gym bags, or movie night.

Ingredients

Scale
  • 2 pounds lean beef (eye of round, top round, or flank steak)
  • 1/3 cup soy sauce or coconut aminos
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar or honey
  • 1 tablespoon smoked paprika
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon liquid smoke (optional)
  • 1/2 teaspoon red pepper flakes (to taste)
  • 1/4 teaspoon Prague Powder #1 (optional, for longer shelf life)

Notes: Use low-sodium soy if desired. Vegetarian swap: make mushroom jerky with thinly sliced portobellos.

Instructions

  1. Prep the meat: Freeze 1–2 hours until firm for easier slicing. Trim all visible fat. Slice 1/8–1/4 inch thick against the grain for tender jerky (with the grain for chewier).
  2. Marinate: Whisk all marinade ingredients until sugar dissolves. Add beef, coat thoroughly, and refrigerate 3–24 hours (overnight best). Turn once.
  3. Set up to dry: Remove beef and pat very dry with paper towels. Arrange in a single layer on dehydrator trays or wire racks over sheet pans; pieces should not touch.
  4. Dry: Dehydrator 160°F for 4–6 hours. Oven lowest setting (ideally 170°F or lower) with door slightly ajar for airflow, 4–8 hours. Rotate trays as needed.
  5. Doneness test: Jerky should bend and crack but not snap; dry to the touch, not sticky. If moisture appears when bent, continue drying.
  6. Cool & store: Cool completely to avoid condensation, then pack airtight. See storage notes.

Notes

Approx per 1 oz: 90 kcal, 14g protein, 4g carbs, 2g fat, 500mg sodium (varies by marinade). Storage: room temp 1–2 weeks (airtight), fridge up to 3 months, freezer up to 6 months (vacuum-sealed). Optional curing salt (Prague Powder #1) adds safety & shelf life; skip for short-term use. Safety tip: keep drying temp at/above 160°F. Pro tips: slice evenly; pat very dry before drying; don’t over-marinate (>24h) to avoid mushy texture.

Nutrition

Keywords: beef jerky, homemade beef jerky, dehydrator jerky, oven jerky, Prague Powder #1, high protein snack, mushroom jerky

Find it online: https://harmonymeal.com/beef-jerky/