This homemade beef jerky offers a superior alternative to store-bought versions, allowing you to control the salt, sugar, and flavor profile. Using lean beef, soy sauce, and Worcestershire sauce, this recipe creates a tender yet chewy strip of meat with deep umami notes. It’s perfect for hiking, office snacking, or a healthy late-night bite. The marinade penetrates the meat thoroughly, ensuring every bite is flavorful. With a simple dry process in the oven, you can enjoy this classic preservation method with modern convenience. It keeps well for weeks, making it an excellent make-ahead snack for busy lifestyles.
Marinated Beef Jerky
Description
This homemade beef jerky offers a superior alternative to store-bought versions, allowing you to control the salt, sugar, and flavor profile. Using lean beef, soy sauce, and Worcestershire sauce, this recipe creates a tender yet chewy strip of meat with deep umami notes. It&# 226;ÂÂs perfect for hiking, office snacking, or a healthy late-night bite. The marinade penetrates the meat thoroughly, ensuring every bite is flavorful. With a simple dry process in the oven, you can enjoy this classic preservation method with modern convenience. It keeps well for weeks, making it an excellent make-ahead snack for busy lifestyles.Ingredients
Directions
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Trim all visible fat from the beef to prevent rancidity during drying.
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Slice the beef against the grain into strips that are 1/8 to 1/4 inch thick.
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In a small bowl, mix together the soy sauce, Worcestershire sauce, black pepper, onion powder, and garlic salt.
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Place the beef strips in a shallow dish or resealable plastic bag.
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Pour the marinade over the beef, ensuring all pieces are thoroughly coated.
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Marinate the beef in the refrigerator overnight, or for at least 8 hours, turning occasionally.
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Remove the beef from the marinade and pat each strip dry between paper towels or clean kitchen towels.
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Line a baking sheet with aluminum foil and arrange the meat strips in a single layer, ensuring they do not overlap.
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Preheat the oven to 200ðF (95ðC).
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Place the baking sheet in the oven and dry the jerky for 8 or more hours.
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Turn the jerky strips over after 6 hours of drying to ensure even dehydration.
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Remove the jerky from the oven once it is dry and leathery but still slightly pliable.
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Allow the jerky to cool completely to room temperature before storing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 283.8kcal
- % Daily Value *
- Total Fat 17.0g27%
- Saturated Fat 6.8g34%
- Cholesterol 88.5mg30%
- Sodium 81.7mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 29.5g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled jerky in a tightly covered jar, a sealed plastic bag, or vacuum-sealed bags. For best quality, keep it in a cool, dry place. It can last up to 1 month at room temperature or longer if refrigerated or frozen.
Safety: Ensure the jerky is fully dried to prevent spoilage. It should not feel wet or sticky. If using an oven, do not exceed 200ðF to avoid cooking the meat rather than drying it, which can result in a tough texture.
Meat Selection: Choose the leanest cut of beef available. Fat does not dry well and will become rancid over time. Flank steak, top round, and eye of round are excellent choices.
Variations: For a spicier kick, add red pepper flakes or cayenne pepper to the marinade. For a sweeter profile, add a tablespoon of brown sugar or honey to the marinade mixture.
Tip: Partially freezing the beef for 30 minutes before slicing makes it easier to cut into thin, uniform strips.
