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Homemade Beef Jerky Recipe and Marinade Dehydrator and Oven Guide

  • Author: Home's Cook Oven

Description

This easy ground beef jerky recipe is a budget-friendly and protein-packed snack made using simple ingredients and versatile drying methods. Whether you’re using a dehydrator, oven, or air fryer, you’ll enjoy a chewy, flavorful jerky that’s perfect for on-the-go snacking or meal prep. Customize it with your favorite spices and store it for weeks with proper storage. It’s the ultimate homemade alternative to store-bought jerky, tailored exactly to your taste.

Ingredients

Scale
  • 2 lbs beef top round or flank steak, very thinly sliced
  • ⅓ cup low-sodium soy sauce
  • ¼ cup Worcestershire sauce
  • 2 tbsp brown sugar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • ½ tsp red pepper flakes (optional, for heat)

Instructions

·         Trim all visible fat from the beef to help the jerky last longer.

·         Place the beef in the freezer for about 30 to 45 minutes to make slicing easier.

·         Slice the beef against the grain into thin strips, about ⅛ to ¼ inch thick.

·         In a large bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, onion powder, garlic powder, smoked paprika, black pepper, and red pepper flakes.

·         Add the sliced beef to the marinade and toss to coat evenly.

·         Cover the bowl or transfer the mixture to a ziplock bag and refrigerate for at least 6 hours or overnight for best flavor.

·         Preheat your oven to 175°F (80°C) and line two baking sheets with foil. Place a wire rack on top of each sheet.

·         Lay the beef strips in a single layer across the racks, making sure they don’t overlap.

·         Place the baking sheets in the oven and bake for 3 to 4 hours, flipping once halfway through, until the jerky is dry and firm but still slightly pliable.

·         Remove from the oven and let cool completely. Store in an airtight container at room temperature for up to one week or refrigerate for longer storage.

Notes

  • Use lean meat (90%+ lean) to prevent spoilage and ensure thorough drying.

  • Always marinate in the fridge and dry meat at or above 160°F (71°C) for food safety.

  • Store in airtight containers. For longer shelf life, vacuum-seal and refrigerate or freeze.

  • Flavor can be adjusted easily—start with the base and explore different spice profiles.

  • Jerky guns make shaping easier, but manual pressing works just as well.

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Find it online: https://homecookshaven.com/homemade-beef-jerky-recipe-and-marinade-dehydrator-and-oven-guide/