Simple DIY Beef Jerky
Servings: 10 servings
This homemade beef jerky is savory, slightly spicy, and is easy to make with simple ingredients.
Ingredients
- 2 pounds beef (lean cuts are best & will keep longer--see note 1)
- ¼ cup soy sauce
- 2 tablespoons worcestershire sauce
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon meat tenderizer *optional
Instructions
- Thinly slice the meat and cut off all visible fat. (see Note 2)2 pounds beef
- Pound slices with a meat tenderizer mallet until pieces are uniform thickness (aprox nickel width).
- Place the beef strips in a zip-top bag. Mix remaining ingredients and pour over beef.¼ cup soy sauce, 2 tablespoons worcestershire sauce, 2 tablespoons brown sugar, 2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon black pepper, 1 teaspoon meat tenderizer
- Cover & marinate for 12-36 hours. Shake the bag a few times as it's marinating to make sure the beef is evenly coated.
- Spread the meat in a single layer, shaking off any excess marinade, on the dehydrator trays.
- Dry at 145F/62C for 4-6 hours, occasionally blotting off any fat droplets that appear on the surface. Test using a cooled piece. Properly dried jerky, when bent, should crack but not break.
- Use tongs to transfer the jerky to a baking sheet so that they are not touching or overlapping one another. Heat them in a preheated 275°F oven for 10 minutes.
- Cool, then package jerky in an air-tight container or vacuum seal (*see storage notes below). Store in a cool, dark & dry place.
Notes
Note 1: Some of our favorite cuts for beef jerky are top round, eye of round, top sirloin, and London broil.
Note 2: Partially freezing the meat makes it easier to slice. Cut with the grain for chewier jerky & cut against the grain for tender but more brittle pieces.
Storage: Properly dried and packaged jerky will keep for up to a month at room temperature in an airtight container, 3-6 months in an airtight container in the fridge, and up to a year if vacuum sealed and stored in the freezer.
Source: OSU Extension Service/Pacific Northwest Extension (8/2020). Making Jerky at Home Safely. https://extension.oregonstate.edu/catalog/pub/pnw-632-making-jerky-home-safely
