Homemade Beef Jerky Recipe

Making this Homemade Beef Jerky recipe is really not hard at all. With minimal effort, you can customize the spice rub or marinade to your liking. And let me tell you, this version from scratch is even better than store-bought. It's wonderfully chewy and tender in one bite for the perfect snack.

Do you find your store-bought jerky is too thick or too thin? Maybe too rubbery or too crispy? Why not make it how YOU like it with my Beef Jerky recipe!

With a nice piece of steak and your favorite seasonings, you can enjoy your beef jerky just how you prefer it with the flavors you crave (and it's more affordable, too)! My wife always tells me this is the best beef jerky she's ever tasted, which is why you can't go wrong with homemade.

If you are looking for other delicious snack recipes, my Buffalo Chicken Egg Rolls and Griddle Nachos are two others to try.

What is Beef Jerky?

It's basically dried/dehydrated meat. By using salt, you dry thin slices of meat to keep it from spoiling. You'll hear it called different things in different countries. In South Africa, it's called Biltong, and in Hispanic cultures, you'll hear it referred to as Charqui.

Why you'll love this recipe

Yes, my Jerky is hands down much better than anything store-bought, and yours will be too! Here's why.

• No preservatives. It's the purest form of jerky you can get, and more delicious, too.
• SAVES money! Store-bought jerky is very overpriced compared to making it at home.
• Customize the flavors. Use your favorite seasonings, spice rubs, or marinades to flavor it.

Best cut of meat for beef jerky

There are lots of options here. However, my favorite is flank steak simply because it's still moderately priced, unlike trying to buy higher-end steaks.

Buy a cut of meat that has the least amount of connective tissue, and be sure to remove all the silver skin and excess fat, as it will cause the meat to be a little tougher than you want.

Ingredients

• Flank steak: The lean steak that is easy to slice thinly for jerky. You can use other lean cuts as well, but flank is my favorite since it's affordable.
• Sea salt: Seasons the jerky perfectly.
• Pepper: Adds that warm, spicy taste.
• Onion powder: Gives a hint of sweetness, especially after dehydrating.
• Garlic powder: Adds a nice pop of garlicky goodness.
• Paprika: A spice with warmth that complements the others nicely.
• Beef broth: A hint of hydration that helps the seasonings to bind.
• Soy sauce: Gives umami, depth of flavor, and adds additional salinity to the steak.

Recipe Video

How to make this beef jerky recipe

1. Prepare the meat: Place the steak in the freezer for about 30 minutes to help firm up the meat and make slicing and trimming easier.
2. Prepare your supplies: In a bowl, mix salt, pepper, onion powder, garlic powder, and paprika. In a spray bottle, combine the soy sauce and beef broth.
3. Slice the Steak: Place the meat on the cutting board. Trim off any silver skin or pieces of visible fat. Slice the meat against the grain into about ¼ of an inch thick or slightly thinner. Keep in mind the meat will shrink during dehydration, losing about half its thickness.
4. Arrange the meat: Lay the slices in a single layer on sheet pans. (For reference, 4.5 pounds of meat used 3 sheet pans.
5. Season the meat: Spray the slices generously with the soy and beef broth mixture until well coated and lightly soaked. Then season evenly, sprinkling from above to allow good distribution. Season to your preference. You can season heavily on one batch and go lighter on another to find your perfect balance.
6. Refrigerate: Cover the trays and place them in the refrigerator for 12 hours to marinate.

7. Dehydrate: Arrange the marinated slices on your dehydrator trays in a single layer. Set your dehydrator to 155° for about 8 hours. Some thicker pieces might take a bit longer.
8. Check Doneness: Gently bend or pull a piece of jerky. It should be firm and slightly pliable, but not overly chewy or moist. If it still feels soft, continue dehydrating until fully dried.

equipment:

• Flint and Flame Knives - I use these daily and have had them for over 2 years.
• Dehydrator - This dehydrator has room for 7 rows of sliced beef! Plenty of room for a batch of jerky. Easy to cook at the right temp with the adjustable thermometer too.
• Spray Bottle - The no-clog feature is super helpful for spraying flavored liquids on food. The clear bottle is a must!
• Sheet Pans - Affordable and large sheet pans are great for seasoning things on or using in the oven.

Expert Tips

• Lay the sliced steak out on sheet pans to season it evenly for the best flavor.
• Before slicing your steak thinly, place it in the freezer for 30 minutes to help it firm up; it'll make it easier to slice too.
• Use a spray bottle for your wet ingredients to evenly coat the steak. They are cheap and easy to find at the grocery store.
• Season both sides of the steak slices. Since you are seasoning manually, you can control how much seasoning is in every bite.
• Make a big batch for snacking all week. You'll want to store it in the refrigerator, since this recipe is preservative-free. But it's the easiest grab-and-go bite filled with protein.

Storage

In my house, it is rare for us to have leftovers....this jerky is gone in about 1-2 days.

Place cooled jerky in an airtight container or a zip-lock bag in the refrigerator. I do let it sit out for a few hours while we are snacking on it. The jerky will stay fresh for about a week.

While you can freeze beef jerky, I don't recommend it. Freezing can change the texture once it thaws and take away that perfect chew.

FAQs

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