Make the best homemade beef jerky with this easy recipe using lean cuts of beef and a flavorful marinade. Learn how to make beef jerky in the oven or a dehydrator with simple ingredients like soy sauce, Worcestershire, and spices. Perfect for a healthy high-protein snack that’s low in carbs and great for meal prep, road trips, or on-the-go nutrition. Includes tips for slicing, marinating, and drying for perfect texture and flavor.

Ingredients

2 pounds flank steak, top round, or eye of round steak
1/2 cup low-sodium soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons coarsely ground black pepper
1 teaspoon liquid smoke
1 teaspoon onion powder
1 teaspoon seasoned salt
1/2 teaspoon garlic powder

Instructions

Slice the Steak:
Place the steak in the freezer for 15–30 minutes to firm it up for easier slicing. Then, cut into 1/8-inch-thick strips. For a chewier jerky, slice with the grain; for a more tender texture, slice against the grain.
Marinate the Beef:
In a small bowl, whisk together soy sauce, Worcestershire sauce, black pepper, liquid smoke, onion powder, seasoned salt, and garlic powder. Transfer the sliced beef to a large zip-top bag and pour the marinade over it. Seal the bag and toss to evenly coat the meat. Refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
To Dehydrate (Using a Dehydrator):
Arrange the marinated beef strips in a single layer on your dehydrator trays. Dry according to your machine’s instructions—typically on medium heat for about 8 hours—until the jerky is dry, firm, and still slightly pliable. Transfer to an airtight container and refrigerate for up to 1 month.
To Bake (Using an Oven):
Preheat oven to 175°F (80°C). Position racks in the upper-middle and lower-middle sections. Line two baking sheets with foil and place wire racks on top. Lay the marinated beef strips in a single layer on the wire racks. Bake for about 4 hours, flipping the strips halfway through, until the jerky is dry and firm but still pliable. Cool completely before storing in a sealed container in the refrigerator for up to 1 month.

Why You’ll Love This Recipe

Simple Ingredients: Pantry staples and affordable cuts of beef.
Customizable: Adjust seasonings to your taste.
No Preservatives: Just natural, homemade goodness.
Long Shelf Life: Lasts up to a month when refrigerated.
Perfect Snack: High-protein, low-carb, and portable.

Tips

Easier Slicing: Partially freeze the beef for clean, thin cuts.
Uniform Pieces: Consistent thickness helps the jerky dry evenly.
Don’t Skip the Wire Racks: They allow airflow and prevent soggy spots.
Check for Doneness: Jerky should bend without snapping but feel dry to the touch.

Variations and Substitutions

Spicy Kick: Add crushed red pepper flakes or a dash of hot sauce to the marinade.
Sweet Touch: Mix in 1–2 tablespoons of brown sugar or honey.
Different Meats: Try turkey, chicken, or even venison using the same method.
Gluten-Free: Use gluten-free tamari in place of soy sauce.

FAQs

Can I use other cuts of beef?
Yes! Top round, eye of round, and sirloin tip are all lean cuts that work well.

How long does beef jerky last?
Homemade jerky lasts up to 1 month when refrigerated in a sealed container, or up to 3 months if vacuum-sealed and frozen.

Do I need a dehydrator?
No—your oven works just as well if set to a low temperature and monitored carefully.

How do I know if it’s done?
Proper jerky is dry but still slightly pliable. It should bend without breaking.

Serving and Suggestions

As a Snack: Enjoy straight from the fridge or at room temperature.
On the Go: Great for hiking, camping, or road trips.
Protein Boost: Add to salads or grain bowls for extra flavor and texture.
Gift Idea: Package in mason jars or sealed bags for homemade edible gifts.