Homemade Beef Jerky

Real jerky — just beef, salt, and time. No preservatives, no corn syrup, no mystery ingredients. Slice it thin, dry it low and slow, and store it for weeks. This is trail food and pantry insurance in one.

What You Need

• 2 lbs eye of round, top round, or flank steak (partially frozen for easy slicing)
• ¼ cup soy sauce or coconut aminos
• 1 tbsp Worcestershire sauce
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• Pinch of cayenne

Method

1. Freeze beef for 1–2 hours until firm but not solid. This makes thin, even slicing much easier.
2. Slice against the grain into strips ⅛ to ¼ inch thick for chewy jerky, or with the grain for more tender strips.
3. Combine marinade ingredients. Toss beef strips to coat, cover, and refrigerate 4–12 hours.
4. Pat strips completely dry before drying — surface moisture prevents proper dehydration.
5. Oven method: arrange on racks, prop door open 1 inch, dry at 170°F for 4–6 hours.
6. Dehydrator method: 155–160°F for 4–6 hours. Done when strips bend without breaking.
7. Store in a paper bag for chewier jerky or an airtight glass jar for longer shelf life.

Tips & Notes

• The drier the surface going in, the better the texture coming out.
• Properly dried jerky keeps at room temperature for 2–3 weeks, refrigerator for 2 months.

More Kitchen guides →