Great Beef Jerky
Elevate your snacking game with this homemade Great Beef Jerky recipe—an irresistible blend of rich, smoky flavors and tender, savory goodness. Crafted with top round, flank, or sirloin tips, this lean and protein-packed snack shines with a bold marinade featuring soy sauce, Worcestershire, brown sugar, liquid smoke, and a medley of spices like garlic powder, onion powder, and crushed red pepper flakes for a kick of heat. With just 30 minutes of prep, a long flavorful marinade, and low-and-slow oven drying, you’ll create perfectly chewy, slightly pliable jerky that’s brimming with umami. Whether you’re looking for a high-protein snack for hiking, road trips, or everyday cravings, this recipe delivers on both taste and texture while being preservative-free. Savor the satisfaction of homemade beef jerky that’s tailored to your perfect level of spice and storage-friendly for weeks of enjoyment!
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Recipe Information
Ingredients
- 2 pounds Beef (top round, flank, or sirloin tips)
- 0.5 cups Soy sauce
- 0.25 cups Worcestershire sauce
- 2 tablespoons Brown sugar
- 1 teaspoon Liquid smoke
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Black pepper
- 1 teaspoon Crushed red pepper flakes
- 1 teaspoon Paprika (optional)
Instructions
Slice the beef into thin strips, about 1/4 inch thick. For best results, partially freeze the beef for 1-2 hours before slicing to make it easier to cut evenly.
In a large mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, liquid smoke, garlic powder, onion powder, black pepper, crushed red pepper flakes, and paprika. Whisk well to create the marinade.
Place the sliced beef in a resealable plastic bag or a shallow dish, then pour the marinade over the meat. Ensure all pieces are fully coated. Seal the bag or cover the dish and refrigerate for at least 6-8 hours, or preferably overnight, for maximum flavor.
Preheat your oven to 175°F (80°C) or the lowest temperature setting available. Line baking sheets with aluminum foil and set wire racks on top of the sheets to allow airflow.
Remove the beef slices from the marinade and gently pat them dry with paper towels to remove excess moisture. Arrange the strips in a single layer on the wire racks, leaving space between each piece for proper air circulation.
Place the baking sheets in the oven and leave the oven door slightly ajar to allow moisture to escape. Use a wooden spoon to prop the door open if necessary.
Dry the beef for 4-6 hours, flipping the pieces halfway through, until the jerky is firm and dry but still slightly pliable when bent.
Remove the jerky from the oven and let it cool to room temperature. Store in an airtight container or resealable bags in a cool, dry place for up to 1-2 weeks. For longer storage, keep in the refrigerator or freeze.
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 6103 mg | 265% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 24.9 g | ||
| Protein | 279.9 g | 560% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 4648 mg | 99% | |
*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.
