Homemade Beef Jerky Oven Recipe Easy Simple Ingredients to Make on Repeat
This homemade beef jerky recipe uses simple pantry ingredients and an oven to create a savory, chewy, and protein-packed snack that’s easy to make and perfect for snacking or meal prep.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Total Time: 8 hours 15 minutes to 16 hours 15 minutes (including marinating time)
- Yield: Approximately 4 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1 to 1.5 pounds lean beef (top round or eye of round)
- ½ cup soy sauce (low-sodium optional)
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon liquid smoke (optional)
Instructions
- Trim any visible fat off the beef. Freeze the meat for about 1 hour to firm it up for easier slicing.
- Slice the beef into ⅛ to ¼ inch (3-6mm) strips, against the grain for tender jerky or with the grain for chewier jerky.
- In a bowl, whisk together soy sauce, brown sugar, Worcestershire sauce, garlic powder, onion powder, black pepper, and liquid smoke if using until the sugar is mostly dissolved.
- Place the beef strips in a large zip-top bag or shallow dish and pour the marinade over. Seal or cover tightly and refrigerate for 8-12 hours or overnight, shaking or stirring halfway through.
- Preheat the oven to the lowest temperature possible, around 170°F (77°C). If your oven doesn’t go that low, set it to 200°F (93°C) and prop the door open slightly with a wooden spoon.
- Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated beef strips in a single layer on the rack, ensuring they do not touch.
- Place the baking sheet in the oven and dry the jerky for 3-4 hours. Check after 2.5 hours and rotate the pan for even drying. Jerky is done when dry to the touch, bends and cracks but does not break in half, and is not oily or soft inside.
- Let the jerky cool completely on the rack before storing to prevent condensation.
Notes
Slice beef thin and evenly for uniform drying. Marinate overnight for best flavor. Use low oven temperature to dry, not cook, the meat. Rotate pan or flip strips if no wire rack is available. Store jerky in airtight containers to maintain freshness.
Nutrition
- Serving Size: 1 ounce (28g)
- Calories: 70
- Sugar: 1
- Sodium: 500
- Fat: 1.5
- Carbohydrates: 2
- Protein: 12
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