How To Make Delicious Homemade Beef Jerky

This is the best homemade beef jerky recipe, and it’s easy to make without any special equipment.

After countless miles on family road trips fueled by gas station snacks, and a surprising amount spent on beef jerky, I decided to create the perfect homemade version. The great news is, crafting your own beef jerky at home is simpler than you might think. You don’t need any fancy gadgets, just your standard oven, baking sheets, and wire racks. However, getting that tender, store-bought jerky texture at home can be tricky. Commercial jerky often uses specialized equipment and curing agents. After diving deep into online pitmaster tutorials, I discovered the secret to truly tender homemade beef jerky: sugar. Adding a generous amount of sugar to your beef jerky marinade isn’t just for flavor; it acts as a preservative and, more importantly, locks in moisture. This recipe delivers a fantastic salty-sweet, smoky beef jerky with that sought-after chewy yet tender bite, rivaling even the top brands.

What You’ll Need To Make Homemade Beef Jerky

The foundation of great beef jerky starts with the right cut of meat. Lean is key because fat doesn’t dehydrate and can lead to spoilage. Eye of round roast is your best bet – it’s affordable, widely available, lean, and easy to trim. For easier slicing, firm up the roast in the freezer for 1 to 2 hours before you begin.

The beef jerky marinade is where the magic happens. This recipe uses a flavorful blend of soy sauce, brown sugar, Worcestershire sauce, and a mix of seasonings, including smoked paprika for a smoky depth. A crucial ingredient for tenderness is unseasoned meat tenderizer. This contains bromelain, an enzyme that gently breaks down the meat fibers, resulting in a more tender final product. You can find meat tenderizer in the spice aisle of most supermarkets.

Step-by-Step Instructions for Beef Jerky

1. Slicing the Beef

Slice the beef eye of round roast into strips that are between 1/8 and 1/4 inch thick. Always slice with the grain of the meat. If your roast is particularly thick and hard to manage, cut it in half horizontally first to make slicing easier.

2. Preparing the Beef Jerky Marinade

In a medium-sized bowl, whisk together the dark brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder.

Continue whisking until all the ingredients are thoroughly combined and the brown sugar is fully dissolved into the liquid.

3. Marinating the Beef Strips

Place the sliced beef strips into the marinade. Toss the meat to ensure every piece is completely and evenly coated in the marinade. Cover the bowl tightly with plastic wrap, or transfer the marinated beef to a large zip-top bag. Refrigerate and let the beef marinate for at least 12 hours, or ideally overnight. During the marinating time, toss the meat or flip the bag occasionally to ensure even marinade penetration throughout all the beef strips.

4. Drying the Marinated Beef

Preheat your oven to a low 175°F (80°C). Line two baking sheets with aluminum foil for easier cleanup. Place wire racks on top of each baking sheet. Arrange the marinated beef strips in a single layer on the wire racks, making sure not to overcrowd them.

Bake in the preheated oven for 3 to 4 hours, rotating the baking sheets from front to back and top to bottom racks halfway through the drying time to ensure even cooking. To check if the beef jerky is properly dried, remove a piece from the oven and let it cool to room temperature. The jerky should be dry to the touch, have a leathery appearance, and be chewy but still slightly tender when you bite into it.

Once cooled completely, store your homemade beef jerky in an airtight plastic container, zip-top bag, or airtight glass jars. Properly dried beef jerky will keep at room temperature for about one week. For longer storage, refrigerate or freeze it.

Video Tutorial

Tips for Perfect Homemade Beef Jerky

• Choose the Right Cut: As mentioned, eye of round roast is ideal. Ensure it’s well-trimmed of fat for best results and longevity of your jerky.
• Marinating Time Matters: Don’t rush the marinating process. At least 12 hours, or overnight, allows the flavors to deeply penetrate the beef and the tenderizing enzymes to work effectively.
• Low and Slow Drying: 175°F (80°C) is the sweet spot for oven drying. Too high a temperature will cook the beef instead of drying it, leading to tough jerky. Patience is key for tender jerky.
• Proper Storage is Crucial: Ensure your jerky is fully cooled before storing. Any residual warmth can create condensation, which can lead to mold. Airtight containers are essential for maintaining freshness and preventing spoilage. For extended shelf life, consider vacuum sealing.

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Print Recipe

The Best Homemade Beef Jerky Recipe

By Jenn Segal

This is the best homemade beef jerky recipe, and it’s easy to make without any special equipment.

Servings: 12 to 14 servings
Prep Time: 30 Minutes
Cook Time: 3 Hours
Total Time: 3 Hours 30 Minutes, plus at least 12 hours to marinate

Ingredients

• One 3-pound eye of round roast (see note), trimmed of fat and silver skin
• 1 cup (packed) dark brown sugar
• 1 cup soy sauce
• 3 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 teaspoon unseasoned meat tenderizer (see note)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon onion powder
• ½ teaspoon garlic powder

Instructions

1. Slice the meat between 1/8 and ¼ inch thick with the grain. (If the roast is too thick to slice easily, cut it in half horizontally before slicing.)
2. Make the marinade: In a medium bowl, combine the brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder. Whisk until evenly combined and the sugar is dissolved.
3. Add the meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap or transfer to a large ziplock bag and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly.
4. Line two baking sheets with aluminum foil for easy clean-up. Place a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions.
5. Arrange the marinated meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours. To determine if the jerky is thoroughly dried out, take a piece out of the oven and let it cool to room temperature. It should be dry to the touch, leather-like in appearance, and chewy but still somewhat tender.
6. Store the jerky inside an airtight plastic container, Ziploc bag, or airtight glass jars. Properly dried jerky will keep at room temperature for about one week. Refrigerate or freeze for longer storage.
7. Note: Pop the meat in the freezer for 1 to 2 hours before slicing; it will be easier to cut.
8. Note: Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. You can find it in the spice section of your supermarket. (I use McCormick.)