My latest snack obsession is homemade beef jerky. With store bought, I always find it too hard, salty or sweet so by making it myself, I have control over the ingredients. And it’s made in the oven so you don’t need a dehydrator.
What BEEF should you use? Any LEAN beef will work as FAT makes the jerky go rancid quicker when storing.
If you prefer thin strips, the best option would be flank. Other options are: eye of round, top / bottom round, sirloin or London broil. Try different options to see what texture you prefer. For the batch, I used Top Round as it was on sale and I also prefer tender and meatier beef jerky vs thin strips.
You will first marinate the beef from 2 hours to 24 hours, then bake in the oven for 4 hours so make sure give yourself plenty of time.
The basic marinade is below but you can also add other flavor combinations/spices such as: Liquid smoke, sriracha, garlic chili sauce, lime, ginger, rice vinegar, red pepper flakes, or paprika. Or use your favorite store bought marinade.
You can store homemade jerky up to a month in an airtight container but it won’t last that long as it’s so good and addictive!
Beef Jerky
Ingredients 2 pounds beef (flank, eye or round or top or bottom , sirloin or london broil) 1/2 cup soy sauce ( regular, low sodium or gluten free) 2-3 Tablespoons Worcestershire sauce 1 Tablespoon honey or brown sugar ( optional) 1-2 teaspoons black pepper 1 teaspoon onion or garlic powder
Directions
Place beef in the freezer for 30 minutes to 1 hour to firm up ( this is optional but makes it easier to cut when firm).
Trim off ALL excess fat from beef. Slice beef into THIN strips- 1/8 to 1/4 inch. (slice WITH the grain for chewy or AGAINST the grain for tender).
Place beef in a ziplock bag with remaining ingredients. Seal and move beef around until evenly coated with the marinade.
Place in the refrigerator for 2 hours to 24 hours (the longer it marinates, the better flavor. I usually marinate overnight).
Preheat oven to 175°F. Line baking sheet (s) with aluminum foil and place wire rack on top of the foil.
Transfer beef to paper towels and pat dry. Discard marinade. Arrange beef slices in a single layer on the wire rack on the baking sheet.
Bake for 4 hours or until beef is dry and firm to your liking (flipping over halfway).
Cool for a couple of hours before storing in an airtight container. It’s important to remove any moisture before storing as it helps to last longer.
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