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Ever wondered how to make beef jerky!? It’s actually a pretty simple, straightforward, and fun DIY project you can do anytime and get flavorful, salty, chewy beef jerky to snack on!
You don’t need many supplies or ingredients either, just some time to let it dehydrate (or bake down in the oven if you don’t have a dehydrator) to get a tasty batch of beef jerky made easily at home! Making beef jerky is easier than you’d expect, too. While a dehydrator works great for making beef jerky, you don’t need one to get the job done. You can easily make beef jerky in the oven too!
Table of Contents
What is Homemade Beef Jerky?
Homemade beef jerky is lean beef that has been trimmed of fat, sliced into thin strips, soaked in a flavorful savory marinade, and slowly dried at low heat. Drying removes the moisture while concentrating the rich beef flavor, turning a simple cut of meat into a shelf-stable, chewy, high-protein snack that stays fresh for weeks.
Key Takeaways
- Use your oven or dehydrator; either one works!
- Ingredients are budget-friendly.
- Cooking time is long, but prep is quick.
- Perfect for meal prep and storage.
- No artificial preservatives.
Ingredient Notes
- Flank or Round Steak: These work best as they are lean cuts with minimal fat marbling.
- Soy Sauce: Creates the rich, savory base for the marinade while helping tenderize the beef.
- Worcestershire Sauce: Adds a deep, tangy complexity that defines that classic beef jerky.
- Maple Syrup: Adds just enough sweetness to balance the salty marinade.
- Garlic Powder: Infuses the deep flavor into the meat fibers.
- Onion Powder: Paired with the garlic powder for infused flavor.
- Seasoned Salt: Provides additional flavor; this is a must; do not use regular salt.
- Liquid Smoke: Gives the jerky a smoky undertone.
See recipe card below for full information about ingredients and quantities
How to Make Beef Jerky
- Using a sharp knife, cut the steak into 1/8-inch thick pieces. This can be made easier by placing the steak in the freezer for 20 minutes first. (It firms the meat up and makes it easier to slice.) You can slice it with the grain (this will result in chewier jerky that stays together better) or against the grain (this will result in tender jerky that tends to break into pieces more easily). If there is any fat or tough pieces, feel free to discard them.
- Place the sliced jerky in a medium airtight container with a lid or in a large zipper-topped plastic bag.
- In a small bowl, combine the soy sauce, Worcestershire sauce, maple syrup, garlic powder, onion powder, season salt, and liquid smoke. Stir to combine.
- Add the soy sauce marinade to the meat and stir to combine. If your meat is in a container, press it down so that most of it will be submerged in the marinade. If you are using a plastic bag, remove as much air from the bag as possible, and pat it down a bit so the meat is well covered. Seal the bag or put a lid on the container and store it in the fridge.
- Let the marinated meat rest for 8 hours to 12 hours (overnight works great).
- When the marinating time is over, place the meat on the racks of your dehydrator so that it’s in an even layer and not touching. Use as many dehydrator racks as you need. (See notes if you don’t have a dehydrator.)
- Place the racks on/in your dehydrator, turn it on, and cook according to your dehydrator’s manufacturer’s instructions for cooking jerky. (The booklet that came with the dehydrator will normally have a chart to follow for temperatures and times for cooking jerky.) I cooked mine at a medium-low heat for 4 hours (it was very thin), and most will tell you to cook yours at medium to medium-low for 4 to 8 hours.
- The jerky will be done when it is dry but still a little bendy.
- I like to remove my jerky in batches as it cooks. The thinner pieces will cook faster, so I’ll remove them first and leave the rest to dehydrate as needed. I generally start checking at the 3-hour mark and check/remove done pieces about every hour after that. This helps ensure a more uniform jerky in the end.
- When all of the jerky is dried to your liking, remove all from the dehydrator and store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 2 months.
Tips for the Best Homemade Beef Jerky
- Partially freeze before slicing; this way the meat won’t slide around the cutting board.
- Pat dry before cooking to remove any excess liquid.
- Maintain a low temperature; it cooks long but low and slow.
- Allow full cooling time.
- If you do not have a dehydrator, choose the oven method listed in the notes section of the recipe card.
Variations and Substitutions
- Spicy Peppered Jerky – Double the freshly cracked black pepper and add 1/2 teaspoon of crushed red pepper flakes or cayenne pepper to the marinade.
- Teriyaki Beef Jerky – Swap the maple syrup for pineapple juice and add fresh ginger to the soy sauce base.
- Gluten-Free Jerky – Use Tamari gluten-free soy sauce or coconut aminos in place of traditional soy sauce and verify that the Worcestershire sauce is gluten-free.
- Sweet Honey Jerky – Replace the maple syrup with clover honey and increase the liquid smoke by 1/2 teaspoon.
Frequently Asked Questions
I prefer to use flank or round steak to make beef jerky. This is because they are leaner cuts of beef, so less fat needs to be cut off.
This is really up to personal preference. For jerky that stays together better and is chewier, cut the meat with the grain. For jerky that breaks apart easily and is more tender, cut it against the grain. It’s best to freeze the meat for about 20 minutes to make it firmer and easier to slice. Then cut into 1/8 inch slices before marinating.
Yes! A couple pounds of beef may cost you $15 or so, and the rest of the ingredients you probably already have, or are good to have in your pantry regardless. The result will yield a much larger batch of jerky than the bags you can get at the store for sometimes up to $10.
This recipe took about 4 hours in the dehydrator. But this can vary depending on the thickness of the cuts of meat, the brand of dehydrator, and how you like your beef jerky. Expect anywhere from 4-8 hours.
You can test the jerky by picking up a piece, bending it in a 90-degree angle, and seeing if any liquid squeezes out. If moisture comes out, it’s not done yet and can go back in the dehydrator. It’ll be dry and a little bendy when it’s actually done.
What to Serve with Beef Jerky
Fresh Fruit
Cheese Cubes
Storage Tips
Refrigerator
Once dried out, store in an airtight container in the fridge for up to 2 weeks.
Freezer
Store in an airtight container in the freezer for up to 2 months.
More Snacks Recipes to Consider
Healthy Snacks
Easy Coconut Date Nut Balls
Dip Recipes
Spicy Hot Corn Dip
Dip Recipes
Orange Marshmallow Fruit Dip Recipe
Making your own beef jerky at home can be a budget-friendly way to produce a delicious, high-protein snack. With a lean cut of beef, a savory marinade, and a few hours of slow drying, you’ll have a flavorful batch of beef jerky ready for snacking.
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
How to Make Beef Jerky
Ingredients
- 2 pounds round or flank steak
- 1/2 cup low sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon real maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon season salt
- 1 teaspoon liquid smoke
Instructions
- Using a sharp knife, cut the steak into 1/8-inch thick pieces. This can be made easier by placing the steak in the freezer for 20 minutes first. (It firms the meat up and makes it easier to slice.) You can slice it with the grain (this will result in chewier jerky that stays together better) or against the grain (this will result in tender jerky that tends to break into pieces more easily). If there is any fat or tough pieces, feel free to discard them.
- Place the sliced jerky in a medium airtight container with a lid or in a large zipper-topped plastic bag.
- In a small bowl, combine the soy sauce, Worcestershire sauce, maple syrup, garlic powder, onion powder, season salt, and liquid smoke. Stir to combine.
- Add the soy sauce marinade to the meat and stir to combine. If your meat is in a container, press it down so that most of it will be submerged in the marinade. If you are using a plastic bag, remove as much air from the bag as possible, and pat it down a bit so the meat is well covered. Seal the bag or put a lid on the container and store it in the fridge.
- Let the marinated meat rest for 8 hours to 12 hours (overnight works great).
- When the marinating time is over, place the meat on the racks of your dehydrator so that it's in an even layer and not touching. Use as many dehydrator racks as you need. (See notes if you don't have a dehydrator.)
- Place the racks on/in your dehydrator, turn it on, and cook according to your dehydrator's manufacturer's instructions for cooking jerky. (The booklet that came with the dehydrator will normally have a chart to follow for temperatures and times for cooking jerky.) I cooked mine at a medium-low heat for 4 hours (it was very thin), and most will tell you to cook yours at medium to medium-low for 4 to 8 hours.
- The jerky will be done when it is dry but still a little bendy.
- I like to remove my jerky in batches as it cooks. The thinner pieces will cook faster, so I'll remove them first and leave the rest to dehydrate as needed. I generally start checking at the 3 hour mark and check/remove done pieces about every hour after that. This helps ensure a more uniform jerky in the end.
- When all of the jerky is dried to your liking, remove it from the dehydrator and store it in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 2 months.
Notes
- It’s very easy to mix up the flavor of your jerky by changing a few things. If you like it spicy, feel free to add 2 teaspoons of chipotle chili powder to the marinade. If you’d like it peppered, simply sprinkle the raw meat with freshly ground pepper once you have placed it on the dehydrator racks.
- No dehydrator? No worries! You can line a rimmed baking sheet with foil and then place a wire baking/cooling rack inside the pan. Simply place your meat on the wire rack and bake at 175 degrees for 2-5 hours. Flip the jerky over on the rack after an hour or so (about half way through your baking time). Again, pulling off the jerky as it’s done will lead to the most consistent results.
Looks great! Will try!