This recipe for beef jerky employs a straightforward technique. Even though there are numerous artisan brands available, making your own beef jerky is enjoyable, simple, and trendy! Have the steak sliced for you by the butcher.
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs |
| Additional Time: | 3 hrs |
| Total Time: | 6 hrs 15 mins |
| Servings: | 6 |
Ingredients
- ¾ cup Worcestershire sauce
- ¾ cup soy sauce
- 1 tablespoon smoked paprika, or to taste
- 1 tablespoon honey, or more to taste
- 2 teaspoons freshly ground black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 pounds beef top round, thinly sliced
Instructions
- Whisk together Worcestershire sauce, soy sauce, smoked paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder in a large bowl. Add beef; mix until completely coated with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
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- Preheat the oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
- Transfer beef to paper towels to dry. Discard marinade.
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- Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
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- Bake in the preheated oven until dry and leathery, 3 to 4 hours.
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- Cut jerky with scissors into bite-sized pieces.
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- Enjoy!
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- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 286 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 4 g |
| Sodium | 2179 mg |
| Sugars | 7 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Didn’t care for smoked paprika. I don’t keep honey on hand, so would have to remember to buy some each time.
i skipped the chilli flakes because children will be eating it tomorrow. Good base recipe though
I’m skipping the chilli/hot flakes this time, last time was too hot for me. Beware it’s very addictive lol. We dry in a dehydrater for about 8 hours at 65°C
Expectations fulfilled
I think this is recipe was easy to learn I like to try to make it
Some of you saying you don’t like the Taste – he said to add whatever flavors YOU want. This is Taste HE prefers. The overall directions on How To are very good! 3 hour Marinade really does do the trick!
Fantastic, I’ve tweaked recipe to taste over the past few months with extra chilli flakes. The major change I have made is to hang the jerky with a toothpick from an oven rack with a drip tray under. It has changed a fantastic recipe into perfection. Texture is now spot on.
Tasted fine. Nothing to brag about.
Good and basic, very tasty. I used a dehydrator. Turned out great!
Wow. This is really delicious, and not too salty in my opinion. It also is super easy to make. I did the first half in my son’s dehydrator for 15 hours, and that worked well. I’ll do the other half in the oven for comparison. The dehydrator made the jerky a little crisp.
This is a perfect recipe for Jerky and very easy to put it all together. Watch the video, he’s right about only having to marinate the meat for 3 hours. I get my pre sliced meat at a Mexican Grocery store, Cermak if you’re in the Chicago areas. They have thin sliced fresh meat that’s perfect for Jerky. I make it all the time….
Wow! It’s cool to do it in the oven. I do in my food dehydrator and in my blog I also saved more meat recipes there. Come in)
I didn’t expect that would be soo good. Thank you for your recipe. Also, this is my turn to share my experience in cooking. There is a website where you can find all for your taste. It would worth it, good luck https://beyondtheredchair.com
Easy to make. Will never buy store bought jerky again it’s that good
This is my favorite recipe so far. Only change was 1/2 cup each of soya and worcestershire cuz i had slightly less meat. Oh and used cayenne instead of chili flakes. I usually give most of my jerky away, but hoarded this to myself. Thanks for the keeper.
This jerky is so delicious. I make it with boneless pork loin because it is so much cheaper than beef. Also, rather than 1 tbsp honey I use 3 to 4 tbsp authentic maple syrup and I use low sodium soy sauce. I appreciate that it has no MSG. I use my food dehydrator instead of the oven and it works great!
Made this for my sister’s beau for Christmas & it was an instant hit! Even after adding a little more red pepper flakes because he tends to like things spicy, it was the right balance of flavors & smoke. Thank you for having this recipe set up for putting into an oven- I don’t own a dehydrator, so that really saved me
Made this many times. Only thing I add is 2 TBSP liquid smoke. Using a Breville oven on Dehydrate; 150 degrees for 4 1/2 hours. I thin slice the meat still partially frozen and then marinate overnight. Make sure you use the smoked paprika. I buy this by the pound and use it as a key ingredient in a spice blend for steak and chicken.
Amazingly good
The “Hold & Warm” feature on my oven (170 degrees) was perfect for this recipe! This is so good, I’m happy to make my own jerky without any preservatives, much less expensive and it tastes great!
Second batch on the go- loved it! Easy-peasy!