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
Terry says
Thanks for this recipe. I have a large Pyrex (2 quart) mixing bowl with a plastic cover, so I marinated the meat in that, and put a piece of wax paper on the surface of the meat to minimize air contact while in the fridge. Ran my dehydrator overnight 8 hours, and jerky came out very good — a tiny bit dry — will try 5 hours next batch and see if that helps. Taylor’s flavor mix is great — I added 1/2 tsp cayenne pepper because I like it hot. 3 lbs of grass-fed top round from Whole Foods ($23) –> 1.3 lbs jerky. Next time I’ll try the local supermarket top round which is a bit cheaper. In conclusion: YUM!
Brenda says
I just picked up some eye of round last night at the grocery store and had my butcher slice it for me. Easy!!! Looking forward making this today. Thank you!
Taylor Stinson says
Yay!!! Let me know how you like it Brenda 🙂
Juan says
What’s the protein and calories?
Taylor Stinson says
Hi Juan – unfortunately I don’t provide nutritional info for my older recipes, there are just too many to go through and update! You can add the ingredients into an app like MyFitnessPal to calculate it. Hope that helps!
Patti e Graham says
I used this recipe to make beef jerky for my very first time. OMG it came out so good. I used london broil, which I think is the same as the eye of round. My family could not get enough. I used the oven as I don’t have a dehydrator. I set it to 170, which is as low as my oven will go, and propped the door open with the handle of a wooden spoon for about 6 hours. It was the best I have ever had and I will be making it often.
Taylor Stinson says
I’m so glad you liked it Patti!!! Thanks for sharing 🙂 I need to make this beef jerky myself again soon!
Bill says
Your recipe is similar to how I make jerky but I add just a little white vinegar. I will have to try this for sure.
Ron Spence says
Great jerky recipe Taylor! I marinaded some eye of round over night and smoked for 5 hrs. at 160F, to long-should have been 3 hrs. at this temp, using applewood in my electric smoker. There is a really nice main vein of heat, and I’m to a heat kind of guy, with very nice counter balance of sweetness because of the honey. The Worcestershire adds just the right amount of saltiness. If people “don’t” put this in their rotation they truly are missing out. Well done.
Taylor Stinson says
Thank you so much Ron, I’m so happy to hear this turned out so well for you! I’ve definitely got to make this jerky again sometime soon, it’s been a while!
Dean says
Thanks for the jerky recipe it’s the best I have ever made, and I have made a lot of different jerky recipes thanks again.
Taylor Stinson says
I am SO happy to hear this Dean! YAY!
lizette says
A printable recipe link would be nice! Am i missing it somewhere??
Shawn says
-1 cup low sodium soy sauce
-1/2 cup Worcestershire sauce
-1 tbsp honey
-1 tbsp fresh ground black pepper
-1 tsp onion powder
-1 tsp garlic salt
-1 tsp red pepper flakes
-1 tsp Spanish paprika
-2 tsp Sriracha sauce
Nicole says
We made this and I’m addicted! Thanks for the great recipe, does it need refrigerated?
Taylor Stinson says
No it doesn’t! 🙂 I would recommend eating it within 2 weeks though!
Vickie says
Thank you that was my question…
Looms yummy..gonna make it soon..
Doug says
The best I’ve tried, used bottom round and followed the recipe exactly. I moved this several times and always great. I do use a dehydrator. Very sharp knives a must
Taylor Stinson says
So happy to hear that Doug!!! This is hands down one of my favourite snack recipes 🙂
Todd says
What do you think about dying it in a smoker?
Taylor Stinson says
I’m sure you could do that but I have no experience doing this myself unfortunately!
Kayla Vernor says
How long do you leave it in the dehydrator?
Jean says
I used dehydrator and took about 8 hrs, and then I still did 30 minutes in oven as that is what my dehydrator recommended for jerky to kill any possible salmanella