Dehydrator Oven Beef Jerkey
Craft the ultimate homemade snack with this Dehydrator Oven Beef Jerky recipe, a deliciously savory and chewy treat packed with bold flavors. Featuring tender slices of top round or flank steak marinated in a mouthwatering blend of soy sauce, Worcestershire sauce, brown sugar, liquid smoke, and aromatic spices like garlic powder, paprika, and black pepper, this recipe creates perfectly seasoned jerky with a hint of heat from optional crushed red pepper flakes. By using your oven at a low temperature, you can effortlessly replicate the dehydrator effect, ensuring a satisfying texture and long-lasting freshness. Perfect for snacking, camping, or gifting, this easy beef jerky transforms simple ingredients into a protein-packed masterpiece you’ll love to make time and time again.
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Recipe Information
Ingredients
- 2 pounds Beef (top round or flank steak)
- 0.5 cups Soy sauce
- 0.25 cups Worcestershire sauce
- 0.25 cups Brown sugar
- 1 teaspoons Liquid smoke
- 1 teaspoons Black pepper
- 1 teaspoons Garlic powder
- 1 teaspoons Onion powder
- 1 teaspoons Paprika
- 0.5 teaspoons Crushed red pepper flakes (optional, for heat)
Instructions
Place the beef in the freezer for 30-45 minutes to firm up slightly; this will make it easier to slice thinly.
While the beef is chilling, prepare the marinade. In a medium bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, liquid smoke, black pepper, garlic powder, onion powder, paprika, and crushed red pepper flakes if using.
Remove the beef from the freezer and slice it against the grain into thin strips about 1/4-inch thick.
Place the beef slices into a large resealable plastic bag or a shallow dish. Pour the marinade over the beef, making sure every piece is well coated. Seal the bag or cover the dish and refrigerate for at least 6 hours, preferably overnight for best results.
Preheat your oven to 170°F (or the lowest temperature setting). Line oven racks with aluminum foil and place wire racks over the foil for proper air circulation.
Drain the marinade from the beef and pat the slices dry with paper towels to remove excess moisture. Arrange the beef slices in a single layer on the wire racks, making sure they don't overlap.
Insert the wire racks into the oven and leave the oven door slightly ajar using a wooden spoon or heatproof object to allow moisture to escape and aid in dehydration.
Dehydrate the beef in the oven for 4-6 hours, flipping the slices halfway through cooking, until the jerky is firm and dry but still slightly pliable when bent. Cooking time may vary depending on the thickness of the slices and your oven temperature.
Remove the jerky from the oven and let it cool completely. Test for doneness by bending a piece; it should crack slightly but not snap in half.
Store the cooled jerky in an airtight container or resealable plastic bag at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5965 mg | 259% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 42.5 g | ||
| Protein | 248.8 g | 498% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 4003 mg | 85% | |
*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.
