How To Make Beef Jerky At Home
Making beef jerky is a great way to preserve meat for long periods of time. Not only is it tasty, but it’s also a healthy snack that you can take with you on the go. In this blog post, we’ll show you how to make beef jerky at home. We’ll also provide some tips on how to make sure your jerky is as delicious as possible.
Jerky can be made at home with just a few ingredients that are easily obtainable from any grocery store or market. We have detailed instructions on how to make beef jerky below, but if you want even more recipes and ideas for healthy snacks, check out our other blog posts!
Let’s get started!
How to Make Beef Jerky In Your Oven
Do you need a dehydrator or smoker to make beef jerky? No, no need to go running out to buy expensive equipment. Start with an appliance everyone has – an oven. Using an oven to make jerky is a very easy, simple, and cost effective way to make great tasting jerky.
Ingredients
- 2 lbs eye of round beef roast, flank steak, or London broil, trimmed of visible fat
- ⅔ cup low sodium Worcestershire sauce
- 1 Tbsp raw honey
- 2 tsp ground black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp red pepper flakes
- 1 tsp paprika or liquid smoke
Preparation
1. If using a large roast or steak, slice beef into 2 or 3 equal pieces. Wrap beef in a plastic wrap and place in the freezer for about 1 hour to ease slicing. Remove from the freezer and transfer to a cutting board. Use only the tip of a chef’s knife to slice beef along the grain into equal ⅛ inch thick strips.
2. Meanwhile, prepare marinade. In a 2-cup measure, whisk remaining ingredients.
3. Transfer beef to a large, heavy duty ziploc bag. Pour marinade intp bag and seal tightly and turn to coat beef. Lay flat in a refrigerator and marinate for 3 to 6 hours, turning the bag 1 to 2 times. (Do not exceed 6 hours.)
4. Line a large baking sheet with 2 sheets paper towel. Remove beef from bag, shaking or greatly wringing each strip to remove excess marinade. Transfer to a baking sheet and cover with additional 2 sheets paper towel. Press down through the towel to flatten strips and absorb as much marinade as possible. Remove oven racks and place a foil drip pan in the bottom of the oven, or line with foil. Preheat oven to lowest setting 140 to 170 degrees F
5. Thread skewers through one end of strips, leaving 1 inch between each strip. Lay skewers horizontally across 1 oven rack. Transfer rack to highest position in oven, allowing strips to hang without touching oven walls. Close oven, propping door open a crack with a small, dry, rolled up dish towel or a wooden spoon. This is necessary to allow moisture to escape from the oven, the oven temperature is low enough that this is not a fire danger. Cook for 5 hours.
6. Check strips for doneness, remove dry, hard, and darkened pieces from skewers and place on a cooling rack. Cook remaining strips for 1 to 2 hours checking for doneness. Transfer to cooling racks. When strips are fully cooled, transfer to airtight containers and store upright at room temperature for up to 2 months. Do not pack strips tightly.
This spicy beef jerky recipe (made with basic kitchen materials) is better than what you can purchase at the store. All you need are some flavorful spices and time.
Step 1:
If using a large roast or steak, slice beef into 2 or 3 equal pieces. Wrap beef in a plastic wrap and place in the freezer for about 1 hour to ease slicing. Remove from the freezer and transfer to a cutting board. Use only the tip of a chef’s knife to slice beef along the grain into equal ⅛ inch thick strips.
Step 2:
Meanwhile, prepare marinade. In a 2-cup measure, whisk remaining ingredients.
Step 3:
Transfer beef to a large, heavy duty ziploc bag. Pour marinade intp bag and seal tightly and turn to coat beef. Lay flat in a refrigerator and marinate for 3 to 6 hours, turning the bag 1 to 2 times. (Do not exceed 6 hours.)
4. Line a large baking sheet with 2 sheets paper towel. Remove beef from bag, shaking or greatly wringing each strip to remove excess marinade. Transfer to a baking sheet and cover with additional 2 sheets paper towel. Press down through the towel to flatten strips and absorb as much marinade as possible. Remove oven racks and place a foil drip pan in the bottom of the oven, or line with foil. Preheat oven to lowest setting 140 to 170 degrees F
Step 5:
Thread skewers through one end of strips, leaving 1 inch between each strip. Lay skewers horizontally across 1 oven rack. Transfer rack to highest position in oven, allowing strips to hang without touching oven walls. Close oven, propping door open a crack with a small, dry, rolled up dish towel or a wooden spoon. This is necessary to allow moisture to escape from the oven, the oven temperature is low enough that this is not a fire danger. Cook for 5 hours.
Step 6:
Check strips for doneness, remove dry, hard, and darkened pieces from skewers and place on a cooling rack. Cook remaining strips for 1 to 2 hours checking for doneness. Transfer to cooling racks. When strips are fully cooled, transfer to airtight containers and store upright at room temperature for up to 2 months. Do not pack strips tightly
This spicy beef jerky recipe (made with basic kitchen materials) is better than what you can purchase at the store. All you need are some flavorful spices and time.
