This healthy homemade beef jerky recipe is an easy, cheap and flavourful snack – make it without a dehydrator in the oven!
This is one of the first ever recipes that I published to my blog in 2015; it’s a classic! I love how customizable it is and 10 years later, I’m still enjoying this high-protein snack!
Why you’ll love this recipe
- Healthy snack: It’s a healthy high-protein snack made with whole ingredients.
- No dehydrator required: Just stick it in the oven and cook it low and slow.
- No preservatives or chemicals: You can feel good eating this over the store bought stuff.
Ingredients and substitutions
- Top sirloin steak – top round or bottom round steak would also work.
- Soy sauce – coconut aminos or tamari are the best substitutes here.
- Worcestershire sauce – white wine vinegar would also work.
- Honey – use maple syrup for sweetness instead.
- Hot sauce – leave this out if you don’t like spice.
- Black pepper – freshly cracked pepper has the best flavour.
- Onion powder – use more garlic powder instead.
- Garlic powder – freshly minced garlic will also work.
- Paprika – cayenne can be used but has a bit more of a kick.
- Red pepper flakes – cayenne or chili powder would also be good here.
How to make beef jerky
Step 1: Slice the steak.
Slice the steak against the grain.
Step 2: Marinate the steak.
Mix all the ingredients together and marinate the steak.
Step 3: Dry the steak.
Squeeze out any excess marinade until dry.
Step 4: Add to bamboo skewers.
Add the steak strips to bamboo skewers.
Step 5: Hang the skewers in the oven.
Close the door, propping it open slightly.
Step 6: Cook the jerky.
Cook for about 5 hours, then remove from the skewers.
Recipe tips & tricks
- Freeze the steak: Freeze it for at least an hour first so it’s easier to cut.
- Adjust the cut: For chewy jerky, cut with the grain; for tender jerky, cut against the grain.
- Tenderize the steak: Pound it with a mallet if you want the meat to be super tender.
- Try out different marinades: Test out different seasonings until you find a combo you love.
Frequently asked questions
What is the best cut of meat to make beef jerky?
Lean cuts like top round, bottom round, or flank steak are ideal. They have minimal fat, which is important for proper drying.
How do you know when it’s done?
The jerky is done when it’s dry to the touch and able to bend without snapping in half (if it snaps, it’s over-cooked.)
What’s the secret to good jerky?
Good jerky is all about a delicious marinade, and cooking it low and slow!
How to store and reheat
Make-ahead: Marinate beef overnight for best flavour.
Store: Keep jerky in an airtight container at room temperature for 1-2 weeks, in the refrigerator for 3-4 weeks, or in the freezer for several months.
Freeze and reheat: Thaw frozen jerky at room temperature and enjoy!
Meal prep tools
- Grab some glass meal prep bowls to store your jerky.
- And of course I get all my grass-fed beef from Butcher Box.
- Use these Ziploc bag holders for mess-free marinating.
Best Homemade Beef Jerky Recipe
Ingredients
- 16 oz top sirloin steak
- 3/4 cup low sodium soy sauce
- 1/4 cup Worcestershire sauce
- 2 tbsp honey
- 2 tsp hot sauce (such as Tabasco)
- 2 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp red pepper flakes
Instructions
- Freeze steak for 1 hour and then slice as thinly as possible against the grain, trimming away any fat.
- Mix together marinade ingredients then add to a large freezer bag. Add steak strips to a bag and let marinate at least 30 minutes.
- Preheat oven to 170 F. Place steak strips on a paper towel-lined plate and squeeze excess liquid out of strips with paper towel until dried. Add steak strips to bamboo skewers, then hang along the highest rack of the oven.
- Close your oven door, propping it open slightly with an oven mitt. Be sure to do this so some moisture can escape from the oven, and cook for 5 hours.
- When finished, remove jerky from skewers and store in the fridge up to 14 days.
Video
Comments & Reviews
Tracy says
I made four different varieties and this was hands-down my favorite! I didn’t put the chili flakes and only 1 teaspoon of the hot sauce and I used smoked paprika cause that’s all I had on hand. I used a dehydrator. Delicious!!! I’ll be making this for years to come. Thank you for sharing.
Cait says
The recipe says cook for 5 hours but the video says cook for 4 hours.
Taylor Stinson says
It is 5 hours.
Rodney Morris says
This is the best Jerky recipe ever! Especially if you enjoy a little heat.
Taylor Stinson says
So happy you enjoyed!
Darrin says
I have made beef jerky for a long time, but not in oven. It is so wonderful like this! We love it!
Love the texture and taste, eye of round roast great call! Thank you.
Taylor Stinson says
I’m so happy you enjoyed Darrin! 🙂
Colbi T says
So if I do it in the dehydrator do I do all the steps up until putting them in the oven? And for how long usually?
Taylor Stinson says
Hey Colbi! Sorry I wouldn’t be able to advise on the dehydrator method since I didn’t do it this way myself.
Simon Périgny says
I use a dehydrator (Excalibur 9 trays).
A couple things:
1- The length of time will depend on the actual thickness of your pieces of meat. Myself, I use a slicer. I go against the grain as it makes tender jerky.
2- The more dehydrated your meat becomes, the more resistant to mold it will be, as mold requires oxygen, moisture, organic matter and a “livable” temperature. Because I slice my meat quite finely (I’d say somewhere along the lines of 0.1 inch thick) and it becomes very dry, I store my jerky at room temperature for several weeks. I haven’t had a single batch spoil yet (15 years and counting).
3- Another enemy of jerky is fat. I cannot say this enough. Fat will go rancid. I use eye of round and trim all the fat, and the connective tissue. I lost a few batches at the beginning because there was some fat and I had neglected to trim it off.
4- I usually dehydrate at 165 for 5 hours. I do not turn the meat because it is thin enough, but if you go for a thicker cut, I would suggest you turn your meat over, halfway through, as the side that touches the tray will not dry as fast.
Jennie says
Love this recipe and directions, however i did mine with londo n broil at 160d and as Patti above mentioned i proper the door open with a wooden spoon. It was done in 3 hours. Is it safe to not refrigerate? It’s definitely cooked all th e way. i love in southern florida, and have noticed differences in oven times did to elevation, just wondering if this is the case.
Taylor Stinson says
Hey Jennie! You could definitely leave it in a container on the counter for a few days without putting it in the fridge – thinking 3 to 5 days tops. If you’d like it to last up to 2 weeks, I’d store it in the fridge. I unfortunately can’t speak to oven times and elevation but I will say that all ovens are different and can result in changes in cook times – I know this from experience in baking!