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Homemade Beef Jerky Recipe

Homemade Beef Jerky Recipe

Pinklady
Beef jerky has a long and storied history, dating back to ancient times. Indigenous peoples in the Americas created the first forms of jerky, known as "charqui," which involved drying and curing strips of meat to preserve them for long journeys and winter months.
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Course Side Dish
Cuisine American

Equipment

  • Sharp knife
  • Cutting board
  • Large resealable plastic bag or shallow dish
  • Dehydrator or oven
  • Baking sheet (if using an oven)
  • Wire rack (if using an oven)
  • Aluminum foil or parchment paper

Ingredients
  

  • 1 pound lean beef (such as flank steak or sirloin)
  • 1/2 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon liquid smoke
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)

Instructions
 

  • Prepare the Meat
    Choose a lean cut of beef, as fat can spoil and affect the jerky's texture. Flank steak or sirloin works well.Place the beef in the freezer for about 1-2 hours to make slicing easier.Once slightly frozen, slice the beef into thin strips, about 1/4 inch thick. Cut against the grain for a more tender texture.
  • Marinate the Beef
    In a large bowl, combine soy sauce, Worcestershire sauce, brown sugar, liquid smoke, garlic powder, onion powder, black pepper, salt, paprika, and cayenne pepper.Place the beef strips in a large resealable plastic bag or shallow dish and pour the marinade over them. Ensure all pieces are well-coated.Seal the bag or cover the dish and refrigerate for 6-24 hours, turning occasionally to ensure even marination.
  • Prepare for Drying
    If using a dehydrator, preheat it to 160°F (71°C).If using an oven, preheat it to the lowest setting, typically around 170°F (77°C). Line a baking sheet with aluminum foil or parchment paper to catch drips and place a wire rack on top.
  • Dry the Beef
    Remove the beef from the marinade and pat it dry with paper towels to remove excess moisture.Arrange the beef strips in a single layer on the dehydrator trays or wire rack, ensuring they do not overlap.For a dehydrator: Dry at 160°F (71°C) for 4-6 hours, checking periodically until the jerky is firm and pliable but not brittle.For an oven: Place the baking sheet and wire rack in the oven and prop the door open slightly with a wooden spoon to allow moisture to escape. Dry for 4-6 hours, checking periodically until the jerky reaches the desired texture.
  • Store the Jerky
    Once dried, allow the jerky to cool completely.Store in an airtight container or resealable plastic bag. Properly dried jerky can last for up to two weeks at room temperature, or longer if refrigerated or frozen.

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Keyword Homemade Beef Jerky Recipe