The savory aroma of homemade beef jerky fills the kitchen as it dries, evoking memories of road trips and simple pleasures. This chewy, flavorful snack combines tender flank steak with a bold marinade of soy sauce and spices, offering a satisfying crunch without the additives in store-bought versions. It’s an easy project that rewards patience with a protein-packed treat perfect for on-the-go snacking.
Busy days call for snacks that sustain without fuss, and beef jerky fits right in as a make-ahead option that stores well for weeks. I appreciate how it reheats minimally if needed, maintaining its texture while providing a boost of energy for afternoon slumps or kids’ activities. Families love the customizable spice level, making it a hit for gatherings or lunchboxes.
Why You’ll Love This Recipe
- Easy Preparation: Slice and marinate the beef jerky ahead for hands-off drying that fits busy schedules.
- Bold Flavor Profile: Soy and Worcestershire create a savory, umami-rich taste with a hint of smoke for irresistible chewiness.
- Versatile Snacking: Enjoy beef jerky as a standalone treat, trail mix add-in, or giftable homemade goodie.
- Long-Lasting Storage: Keeps fresh for weeks in a cool spot, ideal for meal prep or unexpected guests.
- Healthier Choice: Lean cuts deliver protein without excess fat, appealing to mindful eaters.
Beef Jerky Ingredients
These ingredients blend umami from soy and Worcestershire with subtle sweetness and spice, creating a balanced marinade that infuses the beef deeply for authentic jerky flavor. Opting for fresh spices and high-quality lean meat ensures a cleaner, more vibrant taste without preservatives.
- Flank steak: Provides a lean, tender base that absorbs the marinade well for chewy texture.
- Soy sauce: Adds salty umami depth to enhance the overall savory profile.
- Worcestershire sauce: Contributes tangy, complex notes that balance the sweetness.
- Honey: Offers a touch of natural sweetness to mellow the spices.
- Freshly ground black pepper: Delivers sharp, aromatic heat for bold seasoning.
- Onion powder: Infuses subtle earthy flavor without overpowering the meat.
- Liquid smoke: Mimics traditional smoking for a rich, smoky essence.
- Red pepper flakes: Provides adjustable heat to customize spiciness.
Note: The complete list of ingredients and exact measurements can be found in the printable recipe card at the bottom of the post.
How to Make Beef Jerky
Step 1: Freeze the Meat
Place the flank steak in the freezer for 1 to 2 hours to firm it up. This step makes slicing easier and ensures uniform strips for even drying in your homemade beef jerky. Once firm, remove it from the freezer.
Step 2: Slice the Beef
Slice the partially frozen meat with the grain into thin strips about 1/8 to 1/4 inch thick. Thin slices promote consistent dehydration and prevent chewy spots. Aim for even thickness across all pieces.
Step 3: Prepare the Marinade
In a large resealable bag, combine soy sauce, Worcestershire sauce, honey, black pepper, onion powder, liquid smoke, and red pepper flakes. Seal the bag and shake well to mix the ingredients thoroughly. This creates the flavorful base for infusing the beef.
Step 4: Marinate the Strips
Add the sliced beef to the bag, ensuring all pieces are fully submerged in the marinade. Refrigerate for 6 to 12 hours to let the flavors penetrate deeply. The longer marinate enhances the savory taste without overpowering the meat.
Step 5: Pat Dry and Arrange
Remove the beef from the marinade and pat each strip dry with paper towels to remove excess liquid. Arrange the strips on dehydrator trays or oven-safe racks over baking sheets, leaving space for air circulation. If using an oven, preheat to the lowest setting, around 170°F.
Step 6: Dehydrate the Beef Jerky
Dry the strips for 6 to 8 hours until firm but pliable, checking periodically for doneness. Use a dehydrator for optimal results or the oven method for even airflow. Beef jerky is ready when it bends without breaking and shows no moist spots.
Pro Tips for Success
- Slice Thinly: Cut strips to 1/8 inch for even drying and chewy texture without tough spots.
- Marinate Fully: Submerge all beef in the bag to ensure uniform flavor absorption over 6-12 hours.
- Check Doneness: Bend jerky to test pliability; it should flex without snapping or showing moisture.
- Pat Thoroughly: Dry strips well after marinating to speed up dehydration and avoid steaming.
- Use Lean Cuts: Trim fat from flank steak to promote food safety and prevent bacterial growth.
How to Serve Beef Jerky
Garnishes
I like adding simple touches to beef jerky to elevate its snack appeal without much effort. A sprinkle of sesame seeds brings nutty crunch, while chopped green onions offer a fresh, bright contrast to the savory depth. For extra zing, a dash of sesame oil right before serving enhances the umami.
Side Dishes
Pairing beef jerky with complementary sides keeps things light and balanced for busy meals. I often serve it alongside crisp apple slices for natural sweetness that cuts the saltiness. Fresh veggie sticks like carrots or celery add hydration and make it a fuller, portable lunch option.
Creative Ways to Present
I enjoy getting creative with beef jerky to make it fun for family or guests. Roll strips into tight bundles tied with kitchen twine for easy grab-and-go portions. Or break into bite-sized pieces and mix into a trail mix with nuts and dried fruit for a customized, chewy trail snack.
Make Ahead and Storage
Storing Leftovers
I store finished beef jerky in an airtight container in a cool, dry place to keep it fresh for up to a few weeks. This method preserves the chewy texture and prevents moisture buildup. Avoid humid spots to maintain quality.
Freezing
For longer storage, I place cooled beef jerky in a freezer-safe bag, removing as much air as possible before sealing. It holds well in the freezer for several months without losing flavor. Thaw at room temperature when ready to enjoy.
Reheating
I rarely reheat beef jerky since it’s best at room temperature, but if needed, warm briefly in a microwave for 10-15 seconds or an oven at 200°F for a couple minutes. Cover loosely with foil in the oven to retain moisture and avoid drying out the strips. This keeps the pliability intact.
Print
Homemade Beef Jerky Recipe
- Prep Time: 30 minutes (plus 1-2 hours freezing and 6-12 hours marinating)
- Cook Time: 6-8 hours
- Total Time: 7.5-20.5 hours
- Yield: About 1 pound
- Category: Snacks
- Method: Dehydrating
- Cuisine: American
- Diet: Low Fat
Description
A simple homemade beef jerky recipe using flank steak marinated in soy sauce, Worcestershire, and spices, then dehydrated for a chewy, flavorful snack.
Ingredients
- 2 lbs flank steak, trimmed of fat
- 2/3 cup soy sauce
- 2/3 cup Worcestershire sauce
- 1 tablespoon honey
- 2 teaspoons freshly ground black pepper
- 2 teaspoons onion powder
- 1 teaspoon liquid smoke
- 1 teaspoon red pepper flakes
Instructions
- Place the flank steak in the freezer for about 1 to 2 hours. This firms up the meat, making it much easier to achieve thin, uniform slices.
- Remove the meat from the freezer and slice it with the grain into strips roughly 1/8 to 1/4 inch thick.
- In a large resealable bag, combine the soy sauce, Worcestershire sauce, honey, and all the spices. Seal and shake to mix.
- Add the beef strips to the marinade, ensuring every piece is submerged. Refrigerate for 6 to 12 hours to allow the flavors to penetrate the meat.
- When ready to dry, remove the meat from the marinade and pat each strip dry with paper towels.
- Arrange the strips on dehydrator trays or oven-safe racks set over baking sheets. If using an oven, set it to the lowest possible temperature (usually 170°F).
- Dry the beef for 6 to 8 hours (or until it is firm but still pliable). Store the finished jerky in an airtight container in a cool, dry place.
Notes
- Ensure the meat is sliced thinly for even drying.
- Jerky is ready when it bends without breaking and has no moist spots.
- For food safety, use lean cuts and dry thoroughly to prevent bacterial growth.
