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Favorite Homemade Beef Jerky

Homemade beef jerky strips with savory marinade on a rustic cutting board
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This homemade beef jerky is a cost-effective and deeply satisfying protein snack. A savory-sweet marinade transforms flank steak into a chewy, smoky treat perfect for adventures or everyday cravings. You control the ingredients, avoiding the preservatives and excess sugar of store-bought versions.

Ingredients

Scale
  • 1.5 to 2 pounds flank steak, trimmed of excess fat
  • 0.75 cup low sodium soy sauce
  • 0.25 cup Worcestershire sauce
  • 2 tablespoons liquid smoke
  • 0.25 cup brown sugar
  • 2 teaspoons freshly cracked black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 0.5 to 1 teaspoon red pepper flakes
  • 1 teaspoon smoked paprika

Instructions

  1. Partially freeze the flank steak for 60 to 90 minutes to firm it up for easier slicing.
  2. Slice the chilled steak against the grain into uniform strips, about 0.25 inch thick.
  3. In a large bowl, whisk together the soy sauce, Worcestershire sauce, liquid smoke, brown sugar, black pepper, onion powder, garlic powder, red pepper flakes, and smoked paprika until the sugar dissolves.
  4. Add the beef strips to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 8 hours, or ideally overnight.
  5. Remove the beef from the marinade and lay the strips on paper towels. Pat them very dry to remove excess moisture.
  6. To dry in the oven: Preheat oven to 175°F. Place strips directly on oven racks with a baking sheet underneath to catch drips. Prop the oven door open slightly with a wooden spoon. Dry for 4 to 6 hours.
  7. To dry in a dehydrator: Arrange strips on trays without overlapping. Set temperature to 160°F and dry for 4 to 6 hours.
  8. Jerky is done when it is dry to the touch, firm, and bends without snapping. It will firm up more as it cools.
  9. Let the jerky cool completely to room temperature before storing.

Notes

For gluten free jerky, use tamari and a certified gluten free Worcestershire sauce. Patting the meat dry before dehydrating is crucial for proper texture. Store in an airtight container at room temperature for 1-2 weeks, in the fridge for up to 2 months, or in the freezer for up to 6 months.

Nutrition

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