Can I use ground beef to make beefcake jerky?

Yes. Mix seasonings directly into lean ground beef and use a jerky gun (or pipe from a bag) to form strips. Dry at 160°F; ground jerky often finishes slightly faster due to more surface area.

How do I know when homemade beef jerky is dry enough?

It should bend and crack but not snap. Press with a paper towel—if any moisture transfers, continue drying. No visible wet spots when torn.

Can I make beefcake jerky without a dehydrator?

Absolutely. Use an oven on its lowest setting (ideally 160–170°F) with the door slightly ajar and strips on wire racks over sheet pans for airflow.

Is homemade beef jerky cheaper than store-bought?

Typically yes—often 40–60% less per ounce, especially when buying lean round cuts on sale. You also control ingredients and flavor.

How can I make my beefcake jerky more tender?

Slice against the grain, choose tender cuts like eye of round, and add 1 tbsp pineapple juice to the marinade (bromelain helps tenderize). Avoid over-drying.

Beefcake Jerky Secrets That Make Snacking Totally Addictive 2025

Name: Beefcake Jerky Secrets That Make Snacking Totally Addictive
Prep time: 30 min
Cook time: PT-487608H55M38S
Total time: PT-487608H55M38S
Cuisine: American
Ingredients: 2 pounds lean beef (eye of round, top round, or flank steak); 1/3 cup low-sodium soy sauce; 2 tablespoons Worcestershire sauce; 2 tablespoons brown sugar (or coconut sugar); 1 tablespoon smoked paprika; 2 teaspoons garlic powder; 1 teaspoon onion powder; 1 teaspoon freshly ground black pepper; 1 teaspoon liquid smoke (optional); 1/2 teaspoon red pepper flakes (to taste)

Beefcake Jerky Secrets That Make Snacking Totally Addictive

Print Recipe

Make ultra-flavorful, protein-packed beef jerky at home with simple ingredients and hands-off drying. Chewy, savory, budget-friendly—and totally customizable.

Author: Harmony
Prep Time: 30 minutes (+2–3 hours freezing for slicing)
Cook Time: 4–6 hours
Total Time: 10–30 hours (mostly hands-off)
Yield: About 10–12 oz jerky (from 2 lb beef) 1x
Category: Snack
Method: Dehydrating
Cuisine: American

Ingredients

Scale

2 pounds lean beef (eye of round, top round, or flank steak)
1/3 cup low-sodium soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar (or coconut sugar)
1 tablespoon smoked paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 teaspoon liquid smoke (optional)
1/2 teaspoon red pepper flakes (to taste)

Subs: Coconut aminos for soy (paleo); monk fruit sweetener for brown sugar; skip flakes for mild heat.

Instructions

Prep meat: Freeze 2–3 hours until firm. Slice against the grain into 1/8-inch strips for tenderness.
Mix marinade: Whisk soy, Worcestershire, sugar, smoked paprika, garlic, onion, pepper, liquid smoke, and red pepper flakes until sugar dissolves.
Marinate: Coat beef well; cover and refrigerate 6–24 hours, turning once.
Dry setup: Pat strips very dry. Arrange on dehydrator trays or wire racks over sheet pans (no overlapping).
Dry: Dehydrator 160°F or oven at lowest setting (160–170°F) with door slightly ajar; or smoker 160–180°F. Dry 4–6 hours, rotating trays.
Doneness: Jerky should bend and crack but not snap; no moisture should surface when bent. Cool completely before storing.

Notes

Timing: Prep 30 min (+2–3 hrs freeze assist), marinate 6–24 hrs, dry 4–6 hrs; total 10–30 hrs (mostly hands-off). Storage: Room temp 1–2 weeks (airtight), fridge 3–4 weeks, freezer up to 6 months (vacuum-sealed). Tips: Always slice against the grain; keep temps low and steady; blot halfway if needed. Tender option: add 1 tbsp pineapple juice to marinade.

Nutrition

Serving Size: 1 oz (28g)
Calories: 70
Sugar: 2g
Sodium: 300mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 12g
Cholesterol: 25mg

Keywords: beefcake jerky, homemade beef jerky, dehydrator jerky, oven jerky, smoker jerky, high protein snack, gym snack, meal prep

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