Can I use ground beef to make people's choice beef jerky?

Yes, but you'll need to follow a different technique. Mix your seasonings directly into the ground beef, then use a jerky gun to extrude uniform strips. The drying time will be shorter—typically 3-4 hours.

How do I know when my people's choice beef jerky is done?

Properly dried jerky should bend without breaking and not feel moist to the touch. When you tear a piece, you should see fibers pulling apart rather than a clean snap.

Is it safe to make people's choice beef jerky in my oven if it doesn't go below 200°F?

Yes, but you'll need to keep the door slightly ajar to reduce the temperature and allow moisture to escape. Use an oven thermometer to monitor the actual temperature.

Can I reduce the marinating time if I'm in a hurry?

While the minimum effective time is about 4 hours, your people's choice beef jerky will have significantly less flavor. A better solution is to prepare the marinade and meat the night before.

Why did my people's choice beef jerky turn out too salty?

Most likely your slices were thinner than the recipe calls for, concentrating the salt. Try reducing the soy sauce or using a low-sodium variety next time.

People's Choice Beef Jerky That Everyone Can’t Stop Talking About 2025

People’s Choice Beef Jerky That Everyone Can’t Stop Talking About

Print Recipe

A tender, flavorful homemade beef jerky with balanced sweet, savory, and smoky notes, perfect for hiking trips, office snacks, or gifting.

Author: Harmony
Prep Time: 30 minutes (+15 minutes freezing)
Cook Time: 4-6 hours
Total Time: 12-30 hours (mostly hands-off)
Yield: About 2 pounds jerky 1x
Category: Snack
Method: Dehydrating
Cuisine: American

Ingredients

Scale

2 pounds lean beef (eye of round, top round, or sirloin tip)
1/4 cup low-sodium soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon smoked paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes (adjust to taste)
1/2 teaspoon liquid smoke (optional)
1 tablespoon honey

Instructions

Place beef in freezer for 15 minutes to firm up for easier slicing. Trim visible fat. Slice against the grain into 1/8–1/4 inch strips. Optionally pound lightly with a meat mallet.
In a large bowl, whisk soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, red pepper flakes, liquid smoke, and honey until sugar dissolves.
Add beef strips to marinade, ensuring full coverage. Cover and refrigerate for 8–24 hours, massaging halfway through.
Remove beef from marinade, pat dry, and arrange on dehydrator trays or oven racks without touching. Dry at 160°F for 4–6 hours (oven: lowest setting with door slightly ajar) until jerky bends without breaking.

Notes

Turkey breast can be substituted, reducing drying time by about 25%. For soy-free, use coconut aminos. Maple syrup works in place of brown sugar for a smoky-sweet flavor. Store in airtight containers at room temperature up to 1 week, refrigerate 1–2 months, or vacuum-seal and freeze up to 6 months.

Nutrition

Serving Size: 1 oz (2–3 pieces)
Calories: 70
Sugar: 3g
Sodium: 390mg
Fat: 2g
Saturated Fat: N/A
Unsaturated Fat: N/A
Trans Fat: 0g
Carbohydrates: 3g
Fiber: N/A
Protein: 13g
Cholesterol: N/A

Keywords: beef jerky, homemade jerky, high protein snack, hiking food, people's choice beef jerky

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