Homemade Beef Jerky
Add Preferred SourceHomemade Beef Jerky is packed with bold flavors and plenty of protein. It’s savory, a little sweet, and perfect for jerky lovers who want tender jerky without the fillers. Making your own means you can play with spices like garlic, pepper, and brown sugar for the perfect bite every time.
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I always keep a batch of this beef jerky on hand because it’s just so good. It’s a high-protein snack that keeps me going whether I’m working, hiking, or just hanging out, and it’s easy to toss into my gym bag for later. With a simple marinade packed with natural ingredients, you’ll taste the difference compared to store-bought jerky brands.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Beef Jerky
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I’m here to show you how simple and fun it is to make beef jerky right at home with just a few easy steps.
Marinate the beef
In a large bowl, stir together the soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, black pepper, meat tenderizer, garlic powder, onion powder, and paprika. Make sure everything is well mixed so the flavors come through in every bite.
Add the beef strips
Toss the thin slices of beef into the marinade. Stir them around until each piece is coated. Cover the bowl and refrigerate it for at least 8 hours, or overnight if you want even bolder flavors.
Get the beef ready for the oven
After marinating, take the beef out and pat it dry with paper towels. Place each strip between pieces of plastic wrap and pound them out until they’re about ⅛-inch thick. This helps with even drying and tender jerky.
Set up your oven
Preheat your oven to 175°F (80°C). Line two baking sheets with foil and place wire racks on top. This keeps the beef strips elevated so the air can move all around them.
Arrange the beef strips
Lay the beef in a single layer on the racks. Don’t let them overlap or they won’t dry properly.
Bake low and slow
Bake for about 4 hours, flipping the strips halfway through. The beef jerky should be dry and firm, but still a little flexible when it’s ready.
Cool and store
Let the beef jerky cool completely. Then store it in an airtight container and refrigerate it for up to one month.
Recipe Notes and Tips
I’m here to share a few extra tips to help you make the best beef jerky every time:
- Choosing the meat: Go for lean cuts like beef round steak, flank steak, sirloin, elk, or venison to avoid too much fat, which can cause bacterial growth.
- Texture: The jerky should be dry but bend slightly; too much moisture can shorten its shelf life.
- Flavor boost: Sprinkle extra garlic powder before baking for an even stronger taste.
- Sweetness balance: Add a little more brown sugar if you like your jerky slightly sweeter without overpowering the savory flavors.
- Spicier: Add more black pepper, paprika, or even a little cayenne to the marinade for extra kick.
How to Store Leftover Beef Jerky
To keep your beef jerky fresh and tasty, store it in an airtight container or a resealable bag in the refrigerator. It’ll stay good for up to one month.
If you’ve made a big batch, you can also pop it in the freezer for up to 6 months — just make sure to squeeze out as much air as possible to lock in the flavor and keep the texture just right.
What to Serve With Beef Jerky
Beef jerky is a great snack all by itself, but it also pairs perfectly with a handful of nuts, a few slices of cheese, some crunchy veggies, or even on a charcuterie board.
It’s a high-protein snack that fits into lunchboxes, hiking packs, or just next to your afternoon coffee for a savory boost. You can even chop it up and toss it into salads for a bold, meaty bite!
More Snack Recipes You Will Love
I have even more tasty ideas for homemade snacks and savory treats. Here’s a few to try next:
- Buffalo Chicken Rolls
- Shrimp Toast
- Honey Mustard Chicken Tenders
- Million Dollar Dip
- Copycat Raising Cane’s Tenders Recipe
Ingredients
For the marinade:
- ¼ cup low-sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons liquid smoke
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon meat tenderizer
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground paprika
Beef Jerky:
- 2 pounds beef round steak cut into thin strips
Instructions
- In a large bowl, mix soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, black pepper, meat tenderizer, garlic powder, onion powder, and paprika until well combined.¼ cup low-sodium soy sauce, 2 tablespoons Worcestershire sauce, 2 tablespoons liquid smoke, 2 tablespoons brown sugar, 2 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon meat tenderizer, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground paprika
- Add the beef strips to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 8 hours or overnight.2 pounds beef round steak
- After marinating, remove the beef from the dish and pat dry with paper towels. Place each strip between plastic wrap and pound to about ⅛-inch thickness.
- Preheat the oven to 175°F (80°C) and adjust the racks to the upper-middle and lower-middle positions.
- Line two large baking sheets with aluminum foil and place wire racks on top. Arrange the beef strips in a single layer without overlapping.
- Bake for about 4 hours, flipping the strips halfway through. The jerky should be dry and firm when done.
- Remove from the oven and let cool. Store in an airtight container and refrigerate for up to one month. Enjoy!
Video
Notes
- Choosing the meat: Go for lean cuts like beef round steak, flank steak, sirloin, elk, or venison to avoid too much fat, which can cause bacterial growth.
- Texture: The jerky should be dry but bend slightly; too much moisture can shorten its shelf life.
- Flavor boost: Sprinkle extra garlic powder before baking for an even stronger taste.
- Sweetness balance: Add a little more brown sugar if you like your jerky slightly sweeter without overpowering the savory flavors.
- Spicier: Add more black pepper, paprika, or even a little cayenne to the marinade for extra kick.
Storage Instructions
- Fridge: To keep your beef jerky fresh and tasty, store it in an airtight container or a resealable bag in the refrigerator. It’ll stay good for up to one month.
- Freezer: If you’ve made a big batch, you can also pop it in the freezer for up to 6 months — just make sure to squeeze out as much air as possible to lock in the flavor and keep the texture just right.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
