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Several strips of savory beef jerky are arranged on a white plate, accompanied by a bowl of red dipping sauce in the background.

Beef Jerky

Homemade 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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Prep Time: 20 minutes
Cook Time: 4 hours
Marination Time: 8 hours
Total Time: 12 hours 20 minutes
Course: Snack
Cuisine: American
Keyword: beef jerky
Servings: 10
Calories: 207kcal

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
US Customary - Metric

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

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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

Calories: 207kcal | Carbohydrates: 4g | Protein: 19g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 794mg | Potassium: 309mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 116IU | Vitamin C: 0.5mg | Calcium: 17mg | Iron: 2mg
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