Homemade Beef Jerky

Satisfy your snack cravings with this irresistible homemade beef jerky recipe, a perfect combination of bold flavors and chewy texture that’s ideal for on-the-go munching or a protein-packed treat. Made with lean cuts like top round or flank steak, this jerky features a savory marinade of soy sauce, Worcestershire sauce, brown sugar, and smoked paprika, enhanced with the subtle heat of crushed red pepper flakes (optional, for spice lovers!). The process is simple—marinate the beef strips overnight for maximum flavor infusion, then slowly dehydrate them in the oven or a dehydrator until perfectly tender yet satisfyingly chewy. Whether you're prepping for a road trip, curating game-day snacks, or looking for a healthy, homemade alternative to store-bought options, this easy beef jerky recipe is your ultimate go-to. Pro tip: Store it in an airtight container to enjoy longer-lasting freshness!

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 2 pounds beef (top round or flank steak)
• 0.5 cups soy sauce
• 0.25 cups Worcestershire sauce
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 0.5 teaspoon crushed red pepper flakes (optional)

Directions

Step 1

Choose lean cuts of beef such as top round or flank steak. Trim off any visible fat to prevent spoilage.

Step 2

Place the beef in the freezer for about 30 minutes to firm it up, making it easier to slice thinly.

Step 3

Using a sharp knife, slice the beef into thin strips (about 1/8 to 1/4 inch thick), cutting against the grain for more tender jerky or with the grain for chewier jerky.

Step 4

In a large mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, smoked paprika, onion powder, garlic powder, black pepper, and crushed red pepper flakes (if using). Stir until the sugar is dissolved.

Step 5

Add the beef strips to the marinade, ensuring all pieces are evenly coated. Cover the bowl with plastic wrap or transfer the mixture to a resealable plastic bag and refrigerate for at least 6-8 hours, or overnight for best results.

Step 6

Preheat your oven or dehydrator to 175°F (80°C). If using the oven, line baking sheets with foil and set wire racks over them.

Step 7

Remove the beef strips from the marinade, pat them dry with paper towels to remove excess liquid, and arrange them in a single layer on the wire racks or dehydrator trays. Ensure the strips are not overlapping to allow proper air circulation.

Step 8

If using the oven, prop the oven door slightly open using a wooden spoon to allow moisture to escape during the drying process.

Step 9

Dry the beef in the oven or dehydrator for 4-6 hours, checking for doneness periodically. The jerky is ready when it is firm and dry but still slightly pliable (it should not snap when bent).

Step 10

Allow the jerky to cool completely, then store it in an airtight container or resealable bag. It can be kept at room temperature for a few days or refrigerated for longer storage.

Nutrition Facts

Serving size	1132.6 grams (1132.6g)

Amount per serving	% Daily Value*
Calories	2207

Total Fat 101.40g	130%
Saturated Fat 39.20g	196%
Polyunsaturated Fat 0.20g
Cholesterol 680mg	227%
Sodium 5954mg	259%
Total Carbohydrate 47.20g	17%
Dietary Fiber 5.20g	19%
Total Sugars 25.40g
Protein 249.60g	499%

Vitamin D 0IU	0%
Calcium 327mg	25%
Iron 31mg	174%
Potassium 4095mg	87%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.5%

Protein: 47.5%

Carbs: 9.0%