The best homemade Beef Jerky ever! This easy, economical, grab-and-go treat is EXACTLY what you want for summer campouts and road trips!
Homemade Beef Jerky is a surprisingly simple snack to make and all you need is your oven! Start with a lean cut of beef, season with a savory marinade of pantry staples like brown sugar, Worcestershire, and soy sauce, add a little onion, garlic, and smoked paprika, and “dehydrate” in your oven.
This homemade jerky is lean, tender, and chewy. It’s full of flavor, protein, zinc, and iron and is free from all the additives, preservatives, and price tags of store-bought jerky!
Juicy Beef Jerky Needs Lean Meat
What kind of meat do you need for jerky? The answer is: LEAN. I know, we go for higher fat cuts for indulgences like cheeseburgers and ribeyes because the juiciest flavor is in the marbling. But, when it comes to smoked, dehydrated jerky, super lean meat ensures it will dry out properly and stay fresh for as long as possible.
So, whether you’re making homemade jerky from beef, chicken, turkey, venison, bison or any other meat, you need the cut of meat with the least fat. For a great beef jerky, this means eye of round, London broil, top round or flank steak.
Other Lean Recipes Like Easy Beef Jerky
- Sirloin Shish Kabobs are steak and veggie skewers that you can throw on the grill. They’re perfect for any backyard party or summer camping trip!
- Try this delectable Bacon & Bison Low-Carb Pizza for a low-fat, high-protein dinner the whole family will love!
Ingredients
Beef: Lean beef like an eye of round works beautifully! Top round, flank steak and other super-lean cuts of beef will also work well.
Liquids: Soy sauce and Worcestershire sauce are the foundational flavors for the beef jerky marinade. Other flavors, like Liquid Smoke, Teriyaki, or Sriracha, could also be used!
Pantry Staples: Brown sugar, smoked paprika, onion powder, garlic powder and black pepper build on each other to give a full-bodied flavor to this amazing homemade jerky!
How to Make Homemade Beef Jerky
STEP ONE: Place the uncooked roast in the freezer for 30-45 minutes. Once chilled, slice the beef against the grain into thin strips of 1/8-inch to 1/4-inch thick and about 1 to 1 ½ inches wide. Place the strips into a large plastic ziplock bag.
STEP TWO: In a medium-sized bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, black pepper, onion powder, garlic powder, and smoked paprika.
STEP THREE: Pour the marinade into the bag with the meat strips. Seal the bag and marinate for at least 30 minutes in the fridge.
STEP FOUR: Preheat the oven to 180 degrees F. Line two baking sheets with foil and top each with a wire rack. Arrange the beef strips onto the racks in a single layer, leaving space between each piece so they don’t touch.
STEP FIVE: Place the trays in the oven for 5 to 6 hours, switching the upper and lower trays at the 3-hour mark. Allow to cool completely before eating or storing for your upcoming road trip!
Tips for Success
- Don’t skip out on the sugar! The brown sugar locks the moisture into the meat, keeping it tender and chewy.
- Lean meat is an absolute requirement for quality jerky – a roast, like an eye of round, is ideal.
- Add a dash of Liquid Smoke for a smoky grill flavor or a splash of teriyaki or sriracha for different flavor variations.
- To ensure your jerky is fully dehydrated, remove a slice from the oven and allow it to cool at room temperature. Once cooled, if it feels like leather but remains tender and chewy – it’s good to go!
- Freeze the large, uncooked piece of beef for 30-45 minutes to make it easier to cut into thin slices.
- Slicing the meat against the grain gives you more tender jerky, while slicing with the grain makes it chewier.
- The perfect beef jerky strips should be sliced between ⅛ and ¼ inch thick.
How Long Does Beef Jerky Last?
Homemade beef jerky can last up to a month if stored in the refrigerator! The key is to be certain it is fully dehydrated and sealed in a container like a ziplock baggie or airtight jar. Adding a bit of salt to the recipe can help it last even longer. Obviously, homemade jerky is not going to last as long as store-bought jerky (thanks to all the preservatives they use), but homemade is so much better!
Why is Beef Jerky so Expensive?
Store-bought beef jerky is one of the most expensive grab-and-go snacks you’ll find at the convenience store! This is partly because it takes 2 pounds of quality meat to make just about 8 ounces of jerky. In addition, there are preservatives, packaging, employee time, expensive dehydrators, and shipping costs.
On the other hand, homemade jerky is much tastier, much healthier, and only about ¼ the cost of store-bought!
Other Scrumptious Summertime Camping & Road Trip Recipes!
- Campfire Cheesy BBQ Burger
- Sweet & Smoky Popcorn
- Chicken Fajita Foil Packets
- S’mores Campfire Banana Boats
- Apple Cinnamon Snack Mix
- Super Simple Grilled Summer Veggies
Ingredients
- 3 pounds boneless eye of round roast (2 to 3 pounds)
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Instructions
- Place the roast in the freezer for 30-45 minutes to make slicing it easier. Once chilled, remove for the freezer and slice as thinly as possible against the grain. Cut the slices into strips if desired and place the steak in a large zip-top food storage bag.
- In a medium mixing bowl, whisk together the soy sauce, brown sugar, Worcestershire sauce, black pepper, onion powder, garlic powder, and smoked paprika.
- Pour the soy sauce marinade over the meat and allow to marinate in the fridge for at least 30 minutes. (I like to place the bag in a dish, just in case there are any leaks.)
- Preheat the oven to 180 degrees F. Line two baking sheets with foil and put a wire rack over the foil on each sheet.
- Arrange the beef pieces onto the racks so they do not touch, Place both trays in the oven and cook for 5 to 6 hours. Switch the lower and upper trays to the other rack after 3 hours.
- Remove from the oven and allow to cool completely. Store in an airtight container.
Leave a Reply