Thanks to a new wave of modern day cave-people, eating healthy, high-protein snacks is all the rage, and while you can find many artisan brands out there, making your own is fun, easy, and using this method, relatively quick. Have your butcher slice the beef for you.

Homemade Beef Jerky

Worcestershire sauce

soy sauce

smoked paprika,

black pepper

red pepper flakes

garlic powder

onion powder

beef top round, thinly sliced

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.


Really easy to make!!!  I get why dried beef is so expensive now...this was not a cheap build but the best jerky I've ever had.  One pound of London broil (cut while still partially frozen to make it easier to make thin slices) made 6 ounces of jerky but wow, it's great!  And so easy to make!

Oh goodness. This was soo good. Didn't change anything the first time, except I had a 3lb eye of round. This was more than enough marinade for 3lbs of meat. The second time, I added 2 homegrown jalapeños, which added a nice, but not overpowering, kick.
 Instead of doing this on a cookie sheet and wire rack, which is awful to clean, you can hang the pieces with toothpicks or bamboo skewers from the top oven rack. Be sure to line the bottom oven rack with aluminum foil to catch drips. Make sure none of the meat is touching other pieces or folded on itself, it wont dry with the rest. And wedging the oven door open with a wooden spoon helps with drying time.

I made this but with no seasoning because I made it for my dogs! It came out great. My dogs love it and I know it won't harm them. I now make a batch every 3 weeks for them. Happy dogs and happy mom!!!!

This was my first time making jerky.  It was so easy!  I had my butcher cut the meat and I used 3 lbs of London Broil - so I increased the marinade recipe by 50%.  I used low-sodium soy (instead of reg soy) and dark brown sugar (instead of honey), added 1/2 Tbls of ground cumin, 1/2 Tbls ground Cardamom, 1/2 tspn ground clove and 1/2 tspn Cayenne powder.  My family really enjoyed this jerky!  I will NEVER buy commercial jerky again!  The taste of homemade jerky is so much better (and without all the unhealthy additives that often goes into commercial jerky)!  I will be making this many times, as we enjoy jerky a lot! ~ OH, I cut up some into tiny pieces for doggie treats .. my two dogs love 'em, too!  (there's nothing harmful to dogs in them, so why not share with them?).

Recipe is excellent and very easy.  I made two batches, the first I baked per the recipe at 175 degrees for 3 1/2 hours.  For the second batch I baked it using the convection function on the oven and it was ready after about two hours, cutting 1 to 1 1/2 hours off the cooking time.  They were equally delicious and could not tell the difference between the batches.  The jerky was actually better two days later!

I made this with bottom round and it turned out fantastic. I've had some pretty good store bought jerky and this recipe is right up there with the best of them. The only difference is the price. This jerky is much more affordable. Thanks chef John for sharing!

No recipe is going to make everyone happy, but this was close. I thought it had too much of something, perhaps worstershire sauce. We used Tamari sauce, which is a low sodium soy and will cut down on the salty flavor. Next time I may have the butcher slice it, but you can do it at home with a sharp knife. The whole process was much easier than I thought it would be and we will be making this again.

Was way way too salty as written. Made it again with only 2 table spoons of soy sauce and much better!

I made this with a frozen venison roast. I soaked the venison in salted water for three days in the refrigerator to draw out any blood changing the salt water every day until it came out almost perfectly clear. I Patted the meat dry and put in the freezer for about one hour to make it easier to thinly slice. Then I followed the exact recipe as with beef only using a dehydrator instead of the oven. The jerky came out perfectly!

High protein is all the rage and this beef jerky recipe doesn't fail!

homemade beef jerky

Prep Time: 15 minutes

Cook Time: 3 hours

Total: 6 hours, 15 minutes

Servings: 6

Cost: $7.94 /serving

Author : Chef John

Ingredients

Instructions

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