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Classic Homemade Beef Jerky

Classic homemade beef jerky recipe with savory marinade on rustic wooden board.
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This easy homemade beef jerky is a savory, protein-packed snack. Made with a simple marinade and your oven, it’s a healthier, tastier alternative to store-bought versions.

Ingredients

Scale
  • 1 ½ to 2 pounds lean beef (top round, eye of round, or flank steak)
  • ¾ cup low-sodium soy sauce
  • ¼ cup Worcestershire sauce
  • 2 tablespoons liquid smoke
  • 2 tablespoons pure maple syrup or honey
  • 1 tablespoon brown sugar
  • 2 teaspoons freshly cracked black pepper
  • 1 ½ teaspoons onion powder
  • 1 ½ teaspoons garlic powder
  • ½ teaspoon smoked paprika
  • ¼ to ½ teaspoon red pepper flakes (optional)

Instructions

  1. Partially freeze the beef for 30-60 minutes to make slicing easier. Slice the beef against the grain into ¼-inch thick strips.
  2. In a large bowl or resealable bag, whisk together the soy sauce, Worcestershire sauce, liquid smoke, maple syrup, brown sugar, black pepper, onion powder, garlic powder, smoked paprika, and red pepper flakes.
  3. Add the beef strips to the marinade, ensuring they are fully submerged. Seal the bag or cover the bowl and refrigerate for at least 6 hours, or up to 24 hours for best flavor.
  4. Preheat your oven to 175°F (or its lowest setting). Line baking sheets with wire cooling racks.
  5. Remove the beef from the marinade, letting excess drip off. Arrange the strips in a single layer on the wire racks, ensuring they do not touch.
  6. Place the trays in the oven. Prop the oven door open slightly with the handle of a wooden spoon to allow moisture to escape.
  7. Dehydrate the jerky for 4 to 6 hours, until the strips are dry to the touch, firm, and bend without breaking. Check for doneness starting at the 4-hour mark.
  8. Let the jerky cool completely on the racks before storing.

Notes

Always slice the beef against the grain for tender jerky. Using wire racks is essential for proper air circulation. Store cooled jerky in an airtight container at room temperature for 1-2 weeks, in the fridge for up to 2 months, or in the freezer for 3-4 months.

Nutrition

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