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Homemade Beef Jerky

Homemade Beef Jerky
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Homemade Beef Jerky is a simple, protein-packed snack made from lean beef marinated in a flavorful blend of soy sauce, Worcestershire sauce, brown sugar, and spices. This easy-to-make recipe lets you customize flavors from spicy to sweet, offering a healthy, long-lasting snack perfect for on-the-go energy or road trips.

Ingredients

Scale

Meat

  • 2 pounds lean beef (top round, flank steak, eye of round, or top sirloin), thinly sliced about 1/8 to 1/4 inch thick

Marinade

  • 1/2 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon liquid smoke
  • 1/4 to 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Select and Slice the Meat: Start with a lean cut like eye of round, top round, or top sirloin. Freeze the meat slightly for about 1 hour to make slicing easier. Then, slice the beef into thin strips, approximately 1/8 to 1/4 inch thick, cutting against the grain for tenderness.
  2. Prepare the Marinade: In a bowl, combine soy sauce, Worcestershire sauce, brown sugar, garlic powder, black pepper, and liquid smoke. Whisk thoroughly until the brown sugar dissolves and the mixture is well blended.
  3. Marinate the Meat: Place the beef strips into a resealable plastic bag or shallow dish. Pour the marinade over the meat, ensuring all pieces are coated evenly. Seal or cover and refrigerate for 6 to 24 hours depending on desired flavor intensity and tenderness.
  4. Dry the Beef: Remove the meat from the marinade and pat dry with paper towels to remove excess moisture. Arrange the strips in a single layer on a dehydrator tray or wire rack (set in a baking sheet if using an oven). Dry at 160°F (71°C) for 4 to 6 hours, flipping the strips halfway through, until the jerky is dry but still pliable.
  5. Cool and Store: Let the jerky cool completely before transferring it to an airtight container. Proper cooling prevents moisture buildup and helps maintain freshness.

Notes

  • Choose lean cuts of beef to avoid spoilage and ensure proper drying.
  • Slice meat against the grain for a more tender texture.
  • Pat dry the marinated meat before drying to speed the process and avoid soggy jerky.
  • Use a thermometer to maintain a consistent drying temperature of 160°F (71°C) for food safety.
  • Store jerky in airtight containers to preserve flavor and texture.

Nutrition

Keywords: beef jerky, homemade beef jerky, dried beef, protein snack, healthy snacks, DIY jerky, dehydrated beef

Find it online: https://mealsbymary.com/homemade-beef-jerky/