Prepare the Beef: Partially freeze the beef for 1-2 hours to make slicing easier. Slice the beef into thin strips, about 1/8 to 1/4 inch thick. For tender jerky, cut against the grain; for a chewier texture, slice with the grain.

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Make the Marinade: Mix soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, black pepper, garlic powder, onion powder, red pepper flakes, and curing salt (if using) in a bowl. Stir until all the sugar and salt are dissolved.

Marinate the Beef: Place the beef slices in a large resealable plastic bag. Pour the marinade over the meat, ensuring every slice is well-coated. Seal the bag, removing as much air as possible, and refrigerate for at least 4 hours or preferably overnight for more intense flavor.

Dry the Beef: Set your oven to its lowest temperature (around 175°F or 80°C) or use a dehydrator at 160°F (71°C). Remove the beef from the marinade and pat the slices dry with paper towels to eliminate excess moisture.

Arrange the Beef: Lay the beef slices in a single layer on a baking rack set over a baking sheet (to catch drips) or on dehydrator trays. Ensure the slices do not touch or overlap for even drying.

Dehydrate the Beef:

Oven Method: Bake for 3-4 hours, flipping the slices halfway through until the jerky is dry but still pliable.
Dehydrator Method: Follow your dehydrator’s instructions, typically drying for about 4-6 hours.
Cool and Store: Allow the jerky to cool completely before storing. Store in an airtight container. Jerky can be kept at room temperature for up to 2 weeks, refrigerated for several months, or frozen for extended storage.

Prep Time: 15 minutes | Total Time: 4-12 hours (including marination and drying) | Servings: About 10 servings

Prepare the Beef: Partially freeze the beef for 1-2 hours to make slicing easier. Slice the beef into thin strips, about 1/8 to 1/4 inch thick. For tender jerky, cut against the grain; for a chewier texture, slice with the grain.

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Make the Marinade: Mix soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, black pepper, garlic powder, onion powder, red pepper flakes, and curing salt (if using) in a bowl. Stir until all the sugar and salt are dissolved.

Marinate the Beef: Place the beef slices in a large resealable plastic bag. Pour the marinade over the meat, ensuring every slice is well-coated. Seal the bag, removing as much air as possible, and refrigerate for at least 4 hours or preferably overnight for more intense flavor.

Dry the Beef: Set your oven to its lowest temperature (around 175°F or 80°C) or use a dehydrator at 160°F (71°C). Remove the beef from the marinade and pat the slices dry with paper towels to eliminate excess moisture.

Arrange the Beef: Lay the beef slices in a single layer on a baking rack set over a baking sheet (to catch drips) or on dehydrator trays. Ensure the slices do not touch or overlap for even drying.

Dehydrate the Beef:

Oven Method: Bake for 3-4 hours, flipping the slices halfway through until the jerky is dry but still pliable.
Dehydrator Method: Follow your dehydrator’s instructions, typically drying for about 4-6 hours.
Cool and Store: Allow the jerky to cool completely before storing. Store in an airtight container. Jerky can be kept at room temperature for up to 2 weeks, refrigerated for several months, or frozen for extended storage.

Prep Time: 15 minutes | Total Time: 4-12 hours (including marination and drying) | Servings: About 10 servings

Prepare the Beef: Partially freeze the beef for 1-2 hours to make slicing easier. Slice the beef into thin strips, about 1/8 to 1/4 inch thick. For tender jerky, cut against the grain; for a chewier texture, slice with the grain.

The information you provided is not valid. Please check the field format and try again.

Your subscription is confirmed.

Exclusive Recipes, Delivered to Your Inbox!

Subscribe to receive delicious recipes, cooking tips, and easy meal ideas every week! 📨

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Make the Marinade: Mix soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, black pepper, garlic powder, onion powder, red pepper flakes, and curing salt (if using) in a bowl. Stir until all the sugar and salt are dissolved.

Marinate the Beef: Place the beef slices in a large resealable plastic bag. Pour the marinade over the meat, ensuring every slice is well-coated. Seal the bag, removing as much air as possible, and refrigerate for at least 4 hours or preferably overnight for more intense flavor.

Dry the Beef: Set your oven to its lowest temperature (around 175°F or 80°C) or use a dehydrator at 160°F (71°C). Remove the beef from the marinade and pat the slices dry with paper towels to eliminate excess moisture.

Arrange the Beef: Lay the beef slices in a single layer on a baking rack set over a baking sheet (to catch drips) or on dehydrator trays. Ensure the slices do not touch or overlap for even drying.

Dehydrate the Beef:

Oven Method: Bake for 3-4 hours, flipping the slices halfway through until the jerky is dry but still pliable.
Dehydrator Method: Follow your dehydrator’s instructions, typically drying for about 4-6 hours.
Cool and Store: Allow the jerky to cool completely before storing. Store in an airtight container. Jerky can be kept at room temperature for up to 2 weeks, refrigerated for several months, or frozen for extended storage.

Prep Time: 15 minutes | Total Time: 4-12 hours (including marination and drying) | Servings: About 10 servings