Best Homemade Beef Jerky Recipes

HOMEMADE BEEF JERKY

Steps:

• Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
• Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
• Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
• Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces.

HOMEMADE BEEF JERKY

Steps:

• Trim all fat off meat.
• Cut steak in to 4 inch strips.
• The steak should be about 1/2 inch thick.
• It's easier to cut meat partially frozen.
• Pound meat lightly, you don't want it too thin.
• Add all ingredients in a large bowl.
• Mix well.
• Cover and refrigerate overnight (8 hrs).
• Line cookie sheets with tin foil.
• Place steak strips on sheets, don't overlap meat.
• Set oven at lowest temperature. (150-175°F).
• Bake six hours, turning after three hours.
• Jerky is done when meat is dried out, depending on your oven.
• Worth the wait!

HOMEMADE TERIYAKI BEEF JERKY

Steps:

• 1. Mix teriyaki sauce, soy sauce, brown sugar, and Worcestershire sauce in a large bowl.
• 2. Place pineapple and garlic in a food processor or blender; process until smooth. Pour pineapple mixture and teriyaki mixture into a resealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 8 hours.
• 3. Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C). Drain beef and discard marinade.
• 4. Smoke beef in the preheated smoker until jerky is dry and chewy but not crispy, 6 to 8 hours. Store jerky in the refrigerator.

HOMEMADE BEEF JERKY RECIPE - (4.4/5)

Steps:

• Trim all fat off meat. Cut steak in to 4 inch strips. The steak should be about 1/2 inch thick. It's easier to cut meat partially frozen. Pound meat lightly, you don't want it too thin. Add the remaining ingredients in a bowl, mix well. Add the steak strips into the marinade and mix well making sure as best possible the steak is fully covered. Cover and refrigerate overnight (8-hours). Line cookie sheets with tin foil. Place steak strips on sheets, don't overlap meat. Set oven at lowest temperature. (150-175°F). Bake 6 hours, turning after three hours. Jerky is done when meat is dried out, depending on your oven. So worth the wait, enjoy!

HOMEMADE BEEF JERKY

Steps:

• Place meat in freezer for an hour or so before you start. This will make it a lot easier to slice. Using a sharp chef's knife, cut the meat into strips roughly 1/8 to 1/4 inch thick. First slice across the top of the meat, such as you see salmon being sliced at a deli. (see second photo from top, above) Then cut that thin slab into strips. Most pieces will be 4 to 8 inches long. You can cut your strips either against the grain for the classic chewy jerky look and feel, or with the grain which will produce a more sinewy texture (see photo below). Combine remaining ingredients in a doubled large zippered plastic bag or glass baking dish. Add sliced meat and coat with marinade. Refrigerate for at least 3 hours, or overnight, turning a few times to distribute the marinade. Preheat the oven to 175°F. The temperature here is really important so confirm with an oven thermometer that you are at 175°F. You may have to prop open the door an inch or two with a wadded up dishtowel or hot pad. Arrange cooling racks over foil-lined baking sheets. Remove pieces of meat from marinade, draining off liquid first, and place side by side on the racks. Place sheets of meat in oven and allow it to dry out. This can take as little as 2 and as many as 6 hours, depending on the thickness and moistness of the meat, and how chewy you want it to be. Jerky will firm up as it cools. Check the oven temperature regularly to ensure it does not get too low (some finicky oven pilots can go out at such a low temperature) and adjust as needed. When meat reaches desired level of dryness, remove from oven and allow to cool. Stored in an airtight container and kept in a cool, dry place, well-dried beef will last for a month or more. More tender beef will last a few weeks at most.

HOMEMADE BEEF JERKY

Steps:

• 1 Trim all fat off meat. 2 Cut steak in to 4 inch strips. 3 The steak should be about 1/2 inch thick. 4 It's easier to cut meat partially frozen. 5 Pound meat lightly, you don't want it too thin. 6 Add all ingredients in a large bowl. 7 Mix well. 8 Cover and refrigerate overnight (8 hrs). 9 Line cookie sheets with tin foil. 10 Place steak strips on sheets, don't overlap meat. 11 Set oven at lowest temperature. (150-175°F). 12 Bake six hours, turning after three hours. 13 Jerky is done when meat is dried out, depending on your oven. 14 Worth the wait!

HOMEMADE BEEF JERKY

Steps:

• Cut the meat to the thickness desired (I prefer just under 1/4 inch. Saturate the meat for at least 2 - 24 hours in the marinade and place it on your dehydrator. After about 3-4 hours rotate the beef jerky. When the meat bends like a willow tree it is probably about ready. (Usually 6-8 hours in a dehydrator).