Homemade beef jerky is chewy, deeply savory, and a fraction of the price of the bagged stuff. Thin strips of lean beef soak in a bold marinade, then dry slowly until they turn dark and flexible.
This duo gives you two flavors from one method: a sweet teriyaki-ginger jerky and a peppery, smoky jerky. You can make homemade beef jerky in the oven with no special equipment, or use a dehydrator if you have one.
Recipe at a Glance
| Prep Time | 30 minutes (plus 6 to 12 hours marinating) |
| Cook Time | 3 to 4 hours |
| Total Time | About 16 hours |
| Servings | 12 servings (1 ounce each) |
| Category | Snack / Meat |
Why You’ll Love This Homemade Beef Jerky
- Two bold flavors from one simple method
- High in protein and free of preservatives
- Works in a regular oven or a dehydrator
- Cheaper than store-bought jerky
- Perfect for road trips, hiking, and lunchboxes
Ingredients You’ll Need
- 2 pounds lean beef (eye of round or top round), trimmed of all visible fat
- Teriyaki-ginger marinade: ½ cup soy sauce, ¼ cup brown sugar, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, 3 cloves garlic (minced), and 1 teaspoon toasted sesame oil
- Peppery smoky marinade: ½ cup soy sauce, ¼ cup Worcestershire sauce, 1 tablespoon brown sugar, 1 tablespoon cracked black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon cayenne pepper
How to Make Beef Jerky in the Oven
- Freeze the beef for 1 to 2 hours until firm, then slice it ¼ inch thick with the grain for chewy jerky or against the grain for a more tender bite. Cut the meat in half so you have 1 pound for each marinade.
- Whisk each marinade in its own bowl or zip-top bag, add 1 pound of beef to each, and refrigerate for 6 to 12 hours, turning once.
- Heat the oven to 170°F (75°C), or the lowest setting, and set wire racks over baking sheets. Pat the strips dry and lay them in a single layer without touching.
- Dry for 3 to 4 hours, propping the oven door open slightly with a wooden spoon, until the jerky is dark, dry, and bends without snapping.
- To finish safely, raise the oven to 275°F (135°C) and heat the jerky for 10 minutes so it reaches 160°F (71°C) throughout.
- Cool completely on the racks, blot off any beads of fat, and store in an airtight container.
Tips for the Best Beef Jerky Marinade
- Trim every bit of fat; fat goes rancid and shortens shelf life.
- Freezing the beef briefly makes slicing evenly much easier.
- Pat strips dry before drying so they dry rather than steam.
- Marinate in the fridge only, never on the counter.
- Check for doneness by bending a cooled piece; it should crack slightly but not snap.
Variations to Try: Beef Jerky Flavors
- Add a tablespoon of honey for a sweeter teriyaki jerky.
- Use red pepper flakes or sriracha for spicy jerky.
- Swap in venison or flank steak for a different texture.
- Add 1 teaspoon liquid smoke to the peppery marinade for extra smokiness.
How to Store It
Store cooled jerky in an airtight container or zip-top bag at room temperature for up to 2 weeks, in the fridge for up to 2 months, or in the freezer for up to 6 months. Add an oxygen absorber packet for longer pantry storage.
Frequently Asked Questions
What is the best cut of beef for jerky?
Lean cuts like eye of round, top round, or bottom round work best because they have little fat and slice cleanly.
How long does homemade beef jerky last?
About 2 weeks at room temperature and up to 2 months in the fridge when stored airtight.
Can I make beef jerky without a dehydrator?
Yes. Dry it on racks in the oven at its lowest setting, ideally around 170°F, with the door slightly ajar.
How do I know when jerky is done?
Cool a piece and bend it. It should be dry and firm, crack a little, and not snap in half.