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Best Beef Jerky Guide: Unforgettable Brands, Killer Recipes & Expert Advice

finished best beef jerky close-up with red pepper flakes on wood

Whether you’re a jerky junkie or just jerky-curious, this guide covers the best beef jerky brands, how to make your own batch at home, and everything in between. Get expert tips, favorite recipes, and flavor-packed inspiration.

Ingredients

Scale
  • 1 lb lean beef (top round, eye of round, or flank)
  • 1 cup soy sauce
  • 1/2 cup Worcestershire sauce
  • 1/4 cup brown sugar or honey
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1/2 tsp red pepper flakes (optional)
  • 1 tsp liquid smoke
  • 1 tsp meat tenderizer (optional)

Instructions

  1. Slice beef into thin strips against the grain. For best results, freeze meat 1–2 hours before slicing.
  2. In a large bowl, whisk together all marinade ingredients until sugar dissolves.
  3. Add beef strips to marinade and coat well. Cover and refrigerate for 12–24 hours, flipping occasionally.
  4. Preheat oven to 175°F (80°C) and line baking sheets with foil. Place wire racks over foil.
  5. Lay marinated beef in a single layer on racks, making sure pieces do not touch.
  6. Dry in oven for 3–4 hours, rotating trays halfway through. Jerky should be dry but still flexible.
  7. Cool completely before storing in airtight containers. Refrigerate or freeze for longer storage.

Notes

Use lean cuts and trim any fat for best texture and longer shelf life. For a shortcut, try using ground beef and a jerky gun. Air fryer jerky works great in small batches!

Nutrition

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