Homemade Beef Jerky
Make your own beef jerky at home with this easy recipe. All you need is a standard oven to create this savory snack with a perfect balance of sweet and smoky flavors.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes plus at least 12 hours to marinate
- Servings: 12 to 14 servings
Full Ingredient List
- 3-pound eye of round roast, trimmed of fat and silver skin
- 1 cup dark brown sugar
- 1 cup soy sauce
- 3 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon unseasoned meat tenderizer
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
Jerky Marinade and Preparation
Tools and Equipment
- Oven
- Baking sheets
- Wire racks
- Aluminum foil
- Plastic wrap or Ziplock bag
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 3 pounds | eye of round roast | 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 | ||
| 1 teaspoon freshly ground | black pepper | ||
| 1 teaspoon | red pepper flakes | ||
| 1 teaspoon | onion powder | ||
| 1/2 teaspoon | garlic powder |
Instructions
- Step 1: Slice the meat between 1/8 and 1/4 inch thick with the grain. If the roast is too thick to slice easily, cut it in half horizontally before slicing. (Tips: Place the meat in the freezer for 1 to 2 hours to make slicing easier.)
- Step 2: In a medium bowl, combine 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. (Tips: Ensure all the sugar is fully dissolved for best results.)
- Step 3: Add the meat to the marinade and toss until all pieces are evenly coated. Cover with plastic wrap or transfer to a large ziplock bag. Marinate in the refrigerator for at least 12 hours or overnight, turning occasionally to ensure even marinade. (Tips: Turning the bag occasionally ensures the marinade evenly flavors all pieces.)
- Step 4: Line two baking sheets with aluminum foil and place wire racks on them. Preheat the oven to 175°F with racks in center positions. (Tips: Using foil helps with easy clean-up.)
- Step 5: Arrange marinated meat on wire racks in a single layer. Bake, rotating pans halfway through, until the meat is dried out, around 3 to 4 hours. The jerky should be dry, leather-like but still somewhat tender. (Tips: To check for doneness, let a piece cool to room temperature; it should not feel sticky.)
- Step 6: Store jerky in an airtight container, bag, or jar. Properly dried jerky can be kept at room temperature for about one week. For longer storage, refrigerate or freeze. (Tips: Ensure the container is truly airtight to maximize shelf life.)
Additional Information
Notes: An eye of round roast is ideal because it's lean, affordable, and easy to cut when partially frozen.