Beef Jerky
Lean strips of beef marinated in a savory, slightly sweet, and smoky blend, then slowly dried until chewy and deeply flavorful. This homemade version skips the artificial preservatives and lets you control the spice level. A perfect high-protein snack for road trips, hikes, or anytime you need a savory bite.
For 4 servings
- prep · ~10 min
Slice the beef.
Place the beef in the freezer for 1 hour until firm but not frozen solid. Using a sharp knife, slice against the grain into 1/8 to 1/4-inch thick strips. Trimming any remaining fat at this stage prevents rancidity later.
TIPSlice against the grain for a tender chew; with the grain will make the jerky very tough and stringy. - mix · ~2 min
Whisk together the marinade.
In a medium bowl, whisk the soy sauce, Worcestershire sauce, honey, apple cider vinegar, liquid smoke, garlic powder, onion powder, black pepper, smoked paprika, chili flakes, and salt until the honey dissolves completely.
- prep · ~5 min
Marinate the beef strips.
Place the sliced beef in the resealable bag and pour the marinade over it. Seal the bag, removing as much air as possible. Massage the bag to coat every strip evenly. Place the bag in a dish and refrigerate for at least 6 hours, ideally overnight.
- prep · ~2 min
Preheat the oven and prepare the rack.
Preheat the oven to 170°F (or the lowest setting available). Line a baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet.
- assemble · ~5 min
Arrange the strips on the rack.
Remove the beef from the marinade and pat each strip completely dry with paper towels. Arrange the strips in a single layer on the wire rack, ensuring they do not overlap.
- bake · ~225 min
Dehydrate in the oven.
Place the baking sheet on the center rack of the oven. Crack the oven door open slightly with the handle of a wooden spoon to allow moisture to escape. Bake for 3 to 4 hours, rotating the pan halfway through, until the jerky is dry but still slightly pliable. It should crack when bent but not snap in half.
TIPStart checking doneness at 3 hours. The jerky will continue to firm up as it cools. - rest · ~30 min
Cool completely before storing.
Remove the jerky from the oven and let it cool completely on the wire rack. This air circulation finalizes the drying process. Once cooled, blot away any beads of oil that may have surfaced.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Partially freezing the eye of round for 1 hour makes it much easier to slice thin, even strips.
- 2Pat the marinated strips completely dry before baking to avoid steaming instead of drying.
- 3Rotate the baking sheet halfway through dehydration to ensure even drying.
- 4Let the jerky cool completely on the rack before storing; it continues to firm up as it cools.
- 5Blot any surfaced oil beads with a paper towel after cooling to extend shelf life.
- 6Store finished jerky in an airtight container in a cool, dark place for up to 2 weeks, or refrigerate for longer storage.
Adapt it for your goals.
Spicy Pepper
Add 1/2 teaspoon of cayenne pepper or an extra teaspoon of red chili flakes to the marinade for a bold, fiery kick that builds heat with every bite.
Teriyaki TwistTeriyaki Twist
Replace soy sauce with tamari and add 1 tablespoon of mirin and 1 teaspoon of grated ginger for a sweeter, umami-rich teriyaki flavor.
Smokey MapleSmokey Maple
Swap honey for pure maple syrup and increase liquid smoke to 1 1/2 teaspoons for a robust, campfire-inspired sweet-smoky note.
Lower SodiumLower Sodium
Use low-sodium soy sauce and omit the added salt; the natural saltiness from Worcestershire and smoked paprika still delivers great flavor.
Peppered ClassicPeppered Classic
After patting the strips dry, press coarsely cracked black pepper onto both sides before baking for a bold, peppery crust.
Why this is on our healthy list.
High-Quality Protein
Beef eye of round is a lean cut that provides a dense source of complete protein, supporting muscle repair and satiety.
Low in Fat
Trimming all visible fat and using a lean cut keeps the jerky naturally low in fat, making it a lighter snack option.
No Artificial Preservatives
This homemade jerky skips added nitrates and preservatives, relying on salt, vinegar, and low-moisture dehydration for natural preservation.
Rich in Iron and Zinc
Beef is a natural source of heme iron and zinc, which support oxygen transport and immune function.
Controlled Sodium Level
You control the salt and soy sauce amounts, making it easy to reduce sodium compared to many store-bought jerkies.
Frequently asked questions
Slicing against the grain shortens the muscle fibers, giving you a tender, easy-to-chew jerky. Slicing with the grain makes it tough and stringy.
