Oven Dried Beef Jerky
Transform your kitchen into a craft jerky workshop with this irresistible Oven Dried Beef Jerky recipe! Tender strips of beef—top round, eye of round, or flank steak—are marinated in a bold blend of soy sauce, Worcestershire sauce, smoked paprika, and a touch of heat from optional red pepper flakes, then meticulously dried to perfection in the oven. This homemade jerky boasts a smoky, savory-sweet flavor profile and satisfying chew, all without needing a dehydrator. Perfect for on-the-go snacking, camping trips, or a protein-packed treat, this recipe is as easy to follow as it is delicious. With detailed prep and drying techniques, plus tips for optimal storage, this beef jerky is guaranteed to become your homemade snack obsession.
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Recipe Information
Ingredients
- 2 pounds Beef (top round, eye of round, or flank steak)
- 0.5 cups Soy sauce
- 0.25 cups Worcestershire sauce
- 2 tablespoons Brown sugar
- 1 teaspoons Smoked paprika
- 1 teaspoons Garlic powder
- 1 teaspoons Onion powder
- 1 teaspoons Black pepper
- 0.5 teaspoons Red pepper flakes (optional)
Instructions
Place the beef in the freezer for 30-60 minutes until slightly firm. This will make it easier to slice thinly.
Using a sharp knife, slice the beef against the grain into strips about 1/8 to 1/4 inch thick and 1 inch wide.
In a large mixing bowl, combine the soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and red pepper flakes. Stir well to create the marinade.
Add the sliced beef to the marinade, ensuring all pieces are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for best flavor.
Preheat your oven to 175°F (80°C), or the lowest temperature setting. Line baking sheets with aluminum foil and place wire racks on top for airflow.
Remove the beef from the marinade and pat dry with paper towels to remove excess liquid. Arrange the strips on the wire racks in a single layer, leaving space between each piece to allow proper drying.
Place the baking sheets in the oven and prop the oven door open slightly using a wooden spoon or similar tool to allow moisture to escape.
Dry the beef in the oven for 3.5 to 4 hours, flipping the strips halfway through, until the jerky is dry, firm, and slightly pliable. Test a piece: it should bend without breaking and show no signs of raw meat.
Once done, let the jerky cool to room temperature on the wire racks.
Store the jerky in an airtight container or resealable bags in a cool, dry place for up to 2 weeks. For longer storage, refrigerate or freeze.
Nutrition Facts
Calories |
2037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5996 mg | 261% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 24.8 g | ||
| Protein | 285.1 g | 570% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 4475 mg | 95% | |
*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.
