Homemade Beef Jerky

Yield

10–12 servings · Approximately ¾–1 lb dried jerky

Ingredients

• 2 lbs lean beef (top round, eye of round, or flank steak)
• ½ cup soy sauce
• ¼ cup Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes, optional
• 1 teaspoon smoked paprika, optional

Method

1. Trim all visible fat from the beef. Partially freeze for 1–2 hours to make slicing easier.
2. Slice into uniform ⅛–¼-inch-thick strips. Cut against the grain for tender jerky or with the grain for a chewier texture.
3. In a large bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, onion powder, garlic powder, black pepper, red pepper flakes, and smoked paprika.
4. Add beef strips and toss until coated. Cover and refrigerate for 6–24 hours.
5. Transfer the beef and marinade to a 4-quart pot. Bring to a boil and boil for approximately 5 minutes, ensuring the beef reaches 160°F (71°C). Drain and discard the marinade.
6. Pat the strips dry with clean paper towels.
7. Oven method: Preheat to 170°F (75°C). Arrange strips without overlapping on wire racks set over two 18×13-inch rimmed baking sheets. Dry until firm and leathery, checking after 3 hours.
8. Dehydrator method: Arrange strips on dehydrator trays. Dry at 140–150°F (60–65°C), checking after 3 hours and continuing until properly dried.
9. Test a cooled strip: it should bend and crack slightly without snapping completely.
10. Cool thoroughly, then transfer to airtight containers and refrigerate or freeze.

Kitchen notes

Practical Woman's Secret
Choose very lean beef and slice it evenly for consistent drying. Drying time varies with thickness and equipment. Avoid adding curing salt unless following a tested recipe specifying the exact curing product and amount.