Beef Jerky Recipe: Simple Homemade Marinade & Dehydrator Guide
Craving a protein-packed snack that’s savory, healthy, and ready whenever you are? This Beef Jerky Recipe delivers tender, marinated meat strips that are perfectly dried — no mystery ingredients, just pure flavor.
Whether you’re gearing up for a weekend hike or packing school lunches, homemade beef jerky beats store-bought every time. It’s dried low and slow, seasoned just right, and totally customizable. I first whipped up this recipe one chilly fall weekend when our camping trip landed us miles from civilization. With just a mason jar of marinade and my trusty dehydrator, I turned budget-friendly flank steak into a festival of smoky, chewy goodness. You’ll love how lean protein meets grab-and-go convenience — plus that savory chew brings back memories of summer road trips. By cutting out artificial preservatives, my homemade version saves about 20% sodium and zero mystery additives compared to store brands. Ready to snack smarter? Let’s roll up our sleeves.
Why You’ll Love This Beef Jerky Recipe
- No oven needed — use a dehydrator or low-temp oven
- Ready to grab in under a day (mostly hands-off drying time)
- Protein-rich snack perfect for workouts, hikes, or afternoon cravings
- Long shelf life makes it ideal for gift boxes or pantry stashing
- Customizable marinade: sweet, spicy, tangy—you choose
- Budget-friendly: about $5 per pound vs. $12 store-bought
- Preservative-free and lower in sodium than many commercial brands
- Fun DIY project that feels like a tasty science experiment
Beef Jerky Recipe Ingredients
- 2 lb (900 g) flank steak or top round, trimmed of silver skin
- ¼ cup (60 ml) low-sodium soy sauce (or tamari for gluten-free)
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar (sub honey or coconut sugar for nuance)
- 1 tsp smoked paprika (adds that campfire aroma)
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp freshly ground black pepper
- ¼ tsp red pepper flakes (optional, for a little kick)
- 1 tbsp apple cider vinegar (brightens flavors)
- 1 tsp liquid smoke (optional—gives deeper smoke without a smoker)
Tips on choosing and prepping:
- Pick lean cuts to reduce spoilage—visible fat won’t dry well.
- Chill steak in the freezer for about an hour so it’s easier to slice ultra-thin.
- Use quality brands like Kikkoman soy sauce or Bragg’s apple cider vinegar for best results.
Beef Jerky Recipe Directions
- Slice the steak: Lay the partially frozen meat on a cutting board and slice against the grain into 1/8-inch strips. Thinner strips dry faster; thicker ones stay chewier.
- Whip up the marinade: In a large bowl, stir together soy sauce, Worcestershire, brown sugar, smoked paprika, garlic powder, onion powder, pepper, red flakes, vinegar, and liquid smoke. The aroma alone will make you smile.
- Marinate the meat: Transfer beef strips into a sealable plastic bag or glass container. Pour marinade over, press out excess air, then seal. Massage the bag gently so every strip gets coated. Refrigerate for at least 6 hours, up to 12—overnight usually works best.
- Drain and pat dry: Line dehydrator trays (or wire racks on baking sheets) with parchment if you like. Remove strips from marinade, letting excess drip back into the bowl (save it as dipping sauce!). Pat strips lightly with paper towels—too wet and they’ll steam.
- Arrange strips: Lay meat in a single layer, leaving space between pieces. For oven use, place racks on the middle shelf and prop the door ajar with a wooden spoon to let moisture escape.
- Dry the jerky:
- Dehydrator method: Set to 160°F and dry 4–6 hours, flipping halfway.
- Oven method: Preheat to 175°F (or lowest setting), dry 4–5 hours, checking around hour four.
You want strips that bend and crack but don’t snap clean in two.
- Cool and store: Let jerky rest on the counter for about an hour so it firms up. Transfer to airtight containers or heavy-duty zip bags.
You know what? If you like extra chew, aim nearer the 4-hour mark. For drier, brittle strips, go closer to 6 hours. Just watch them after that point—nobody enjoys jerky that’s dust.
Servings & Timing
Yield: About 18–20 oz of jerky (serves 8–10 as a snack)
Prep Time: 20 minutes active + 1 hour chill for slicing
Marinating Time: 6–12 hours (plan ahead)
Drying Time: 4–6 hours (mostly hands-off)
Total Time: Roughly 12–19 hours (most of that is waiting—and that means more free time!)
Variations
- Spicy Sriracha Kick: Swap red pepper flakes for 1 tbsp sriracha in the marinade.
- Teriyaki Twist: Add 2 tbsp pineapple juice and a sprinkle of sesame seeds.
- Chipotle Smoke: Boost smoked paprika to 2 tsp and stir in ½ tsp chipotle powder.
- Sweet & Tangy: Replace brown sugar with maple syrup and toss in 1 tsp lemon zest.
- Turkey Jerky: Use lean turkey breast slices—same marinade, shorter drying (3–4 hours).
- Vegan “Beef” Jerky: Swap seitan strips for meat and use gluten-free tamari.
Storage & Reheating
Store sealed at room temperature for up to 1 week; refrigerate up to 3 weeks or freeze for 2–3 months. Jerky’s built-in preservation means no fuss—but keep it airtight. If you prefer a warm snack, slide strips on a baking sheet at 200°F for 5 minutes. For make-ahead gifting, pack in mason jars with a silicone packet and tie on a recipe tag.
Notes
- Trimming every bit of fat makes a world of difference in shelf life—fat goes rancid faster.
- Freezing the meat first helps you cut straighter, thinner strips; I learned that the hard way after a wobbly first batch.
- Don’t skip the vinegar—it brightens the soy and helps tenderize.
- If your first batch is too salty, cut soy sauce by a tablespoon or switch to low-sodium.
- Always let jerky rest; hot strips feel pliable but firm up nicely as they cool.
FAQs
Q: Can I use a different cut than flank steak?
A: Sure—top round, eye of round or sirloin tip work well; lean is key.
Q: What if I don’t have a dehydrator?
A: Your oven’s lowest temp with the door cracked open does the trick—just monitor moisture.
Q: How can I tell when jerky is done?
A: Bend a strip—if it cracks but doesn’t break, it’s perfect.
Q: Is homemade jerky safe without preservatives?
A: Yes—proper salt levels plus thorough drying keep harmful bacteria at bay.
Q: Can I double the recipe at once?
A: Absolutely—just keep meat single-layered on trays or racks for even drying.
Q: How long does leftover marinade last?
A: Stored in the fridge, up to 3 days; use as a dipping sauce or stir-fry flavor base.
Q: Can I skip the liquid smoke?
A: Totally—smoky notes will be lighter. Add an extra pinch of smoked paprika if you like.
Q: Any gluten-free tips?
A: Replace soy sauce with tamari or coconut aminos—check all labels for hidden wheat.
Conclusion
This Beef Jerky Recipe is the ultimate crowd-pleaser: savory, protein-rich, and free from preservatives. With a few simple ingredients, a little patience, and a trusty dehydrator (or oven), you’ll have homemade jerky that tastes miles better than store-bought. Give it a try, then drop a comment below with your favorite flavor twist—or tag me on Instagram for a chance to be featured. Happy snacking!
Beef Jerky Recipe: Simple Homemade Marinade & Dehydrator Guide
Ingredients
- 2 lb (900 g) flank steak or top round, trimmed of silver skin
- ¼ cup (60 ml) low-sodium soy sauce (or tamari for gluten-free)
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar (sub honey or coconut sugar for nuance)
- 1 tsp smoked paprika (adds that campfire aroma)
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp freshly ground black pepper
- ¼ tsp red pepper flakes (optional, for a little kick)
- 1 tbsp apple cider vinegar (brightens flavors)
- 1 tsp liquid smoke (optional—gives deeper smoke without a smoker)
Instructions
- Lay the partially frozen meat on a cutting board and slice against the grain into 1/8-inch strips. Thinner strips dry faster; thicker ones stay chewier.
- In a large bowl, stir together soy sauce, Worcestershire, brown sugar, smoked paprika, garlic powder, onion powder, pepper, red flakes, vinegar, and liquid smoke. The aroma alone will make you smile.
- Transfer beef strips into a sealable plastic bag or glass container. Pour marinade over, press out excess air, then seal. Refrigerate for at least 6 hours, up to 12—overnight usually works best.
- Line dehydrator trays (or wire racks on baking sheets) with parchment if you like. Remove strips from marinade, letting excess drip back into the bowl (save it as dipping sauce!). Pat strips lightly with paper towels—too wet and they’ll steam.
- Lay meat in a single layer, leaving space between pieces. For oven use, place racks on the middle shelf and prop the door ajar with a wooden spoon to let moisture escape.
- Dehydrator method: Set to 160°F and dry 4–6 hours, flipping halfway. Oven method: Preheat to 175°F (or lowest setting), dry 4–5 hours, checking around hour four. You want strips that bend and crack but don’t snap clean in two.
- Let jerky rest on the counter for about an hour so it firms up. Transfer to airtight containers or heavy-duty zip bags.
