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By Taylor Stinson | 32 Comments | Posted: | Updated:
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This healthy homemade beef jerky recipe is an easy, cheap and flavourful snack – make it without a dehydrator in the oven!
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Ingredients and substitutions
- Top sirloin steak – top-round or bottom-round steak is also good for jerky.
- Soy sauce – coconut aminos or tamari are the best soy sauce substitutes.
- Worcestershire sauce – white wine vinegar would also work here.
- Honey – maple syrup will also add some sweetness to your jerky.
- Hot sauce – use more or less hot sauce or tabasco depending on how much spice you like.
- Black pepper – freshly cracked pepper will give the jerky more of a peppery flavour.
- Onion powder – double up on the garlic powder if you don’t have any onion powder on hand.
- Garlic powder – swap out for more onion powder or use finely minced garlic cloves.
- Paprika – cayenne will provide a similar flavour but has more of a kick.
- Red pepper flakes – cayenne or chili powder would also be good here.
How to make beef jerky
Step 1: Freeze then slice the steak.
Slice the frozen steak as thinly as possible against the grain, trimming away any fat.
Step 2: Marinate the steak strips.
Mix together the marinade ingredients, then marinate the steak strips.
Step 3: Squeeze out the excess liquid.
Squeeze any excess liquid out of the marinated steak strips until dried.
Step 4: Add the beef to bamboo skewers.
Add steak strips to bamboo skewers, then hang along the highest rack of the oven.
Step 5: Hang the skewers in the oven.
Close your oven door, propping it open slightly with an oven mitt, and cook the jerky.
Step 6: Remove from the skewers and store for later!
Beef jerky tips
Here are some top tips to ensuring this beef jerky recipe turns out perfectly every time:
- For chewy jerky, cut with the grain. For tender jerky, cut against the grain.
- Freeze the steak for at least an hour first to make it easier to cut.
- Trim away any fat, as fat does not dehydrate.
- Tenderize the steak by pounding it with a mallet for the most tender jerky.
- Try out different beef jerky marinade options like lemon pepper, chili lime, diced jalapeno, sweet and spicy, Caribbean jerk, and Thai-inspired.
Frequently Asked Questions
What is the best meat for beef jerky?
I used top sirloin steak to make my healthy beef jerky, since it’s a super lean cut of meat and you cut away any of the excess fat. You can also use top-round or bottom-round steak. Along with top sirloin, these are the most tender and flavourful cuts of beef. You can also try making your jerky with pork or venison!
Is it better to make it in the oven or in a dehydrator?
I used an oven to make my beef jerky, but it can be made in a dehydrator as well! I find that using an oven is more convenient and takes less time – the oven method takes about 5 hours, while a dehydrator can take up to 8 hours.
How do you cut the meat?
I'd recommend slicing the beef against the grain for tender jerky. If you prefer your jerky to be a lot chewier, cut with the grain.
Does it need to be stored in the fridge?
If you're going to eat your jerky within 3 to 4 days, it's fine to leave it out on the counter in an airtight container or Ziploc bag. If you want it to last longer than that, I'd recommend storing it in the fridge.
How do you know when it's done?
You'll know the jerky is done when it's dry to the touch and doesn't bend without cracking. Just make sure it doesn't break immediately when you bend it – if it does that, it's overcooked! Five hours in the oven at 170° Fahrenheit should do the trick.
How long does homemade beef jerky last?
If you are going to eat the homemade healthy beef jerky within 3 to 4 days, you can keep it on the counter at room temperature in an airtight container or Ziploc bags. If you want it to last longer than that, I recommend storing it in the fridge, since it’s not as shelf-stable as the store-bought versions. It should last in the fridge for up to 2 weeks.
Can you freeze beef jerky?
Yes, you can! This beef jerky recipe can be frozen for 7 to 12 months. Pack it into an airtight container or Ziploc bag and make sure to get as much air out as possible before sticking it in the freezer. Just pull it out of the freezer and let it defrost in the fridge overnight before eating.
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Meal Prep Tools
- Grab someglass meal prep bowls to store your jerky.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
- And of course I get all my grass-fed beef from Butcher Box.
- Usethese Ziploc bag holdersfor mess-free marinating.
- **Get my full list of tools here**
Easy Homemade Beef Jerky Recipe
This healthy homemade beef jerky recipe is an easy, cheap and flavourful snack – make it without a dehydrator in the oven!
4.93 from 14 votes
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Servings: 8 servings
Calories: 108kcal
Author: Taylor Stinson
Prep Time: 10 minutes minutes
Cook Time: 5 hours hours
Freezing and marinating time: 1 hour hour 30 minutes minutes
Ingredients
- 16 oz top sirloin steak
- 3/4 cup low sodium soy sauce
- 1/4 cup Worcestershire sauce
- 2 tbsp honey
- 2 tsp hot sauce (such as Tabasco)
- 2 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp red pepper flakes
Instructions
Freeze steak for 1 hour and then slice as thinly as possible against the grain, trimming away any fat.
Mix together marinade ingredients then add to a large freezer bag. Add steak strips to a bag and let marinate at least 30 minutes.
Preheat oven to 170 F. Place steak strips on a paper towel-lined plate and squeeze excess liquid out of strips with paper towel until dried. Add steak strips to bamboo skewers, then hang along the highest rack of the oven.
Close your oven door, propping it open slightly with an oven mitt. Be sure to do this so some moisture can escape from the oven, and cook for 5 hours.
When finished, remove jerky from skewers and store in the fridge up to 14 days.
Video
Notes
Try out different flavours like lemon pepper, chili lime, Caribbean-inspired and more.
Slice against the grain for tender jerky or with the grain for chewy jerky.
Use sirloin, top-round or bottom-round steak for the best results. Make sure to trim away any fat!
Store your homemade jerky in the fridge for up to 14 days.
Freeze this recipe for 7-12 months in an airtight container or Ziploc bag.
Nutrition
Calories: 108kcal (5%)Carbohydrates: 8g (3%)Protein: 14g (28%)Fat: 2g (3%)Saturated Fat: 1g (6%)Cholesterol: 33mg (11%)Sodium: 650mg (28%)Potassium: 317mg (9%)Fiber: 1g (4%)Sugar: 6g (7%)Vitamin A: 167IU (3%)Vitamin C: 1mg (1%)Calcium: 27mg (3%)Iron: 2mg (11%)
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Created by Taylor Stinson
Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!
Reader Interactions
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Rodney Morris says
This is the best Jerky recipe ever! Especially if you enjoy a little heat.
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Taylor Stinson says
So happy you enjoyed!
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Darrin says
I have made beef jerky for a long time, but not in oven. It is so wonderful like this! We love it!
Love the texture and taste, eye of round roast great call! Thank you.Reply
Taylor Stinson says
I’m so happy you enjoyed Darrin! 🙂
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Colbi T says
So if I do it in the dehydrator do I do all the steps up until putting them in the oven? And for how long usually?
Reply
Taylor Stinson says
Hey Colbi! Sorry I wouldn’t be able to advise on the dehydrator method since I didn’t do it this way myself.
Reply
Simon Périgny says
I use a dehydrator (Excalibur 9 trays).
A couple things:
1- The length of time will depend on the actual thickness of your pieces of meat. Myself, I use a slicer. I go against the grain as it makes tender jerky.
2- The more dehydrated your meat becomes, the more resistant to mold it will be, as mold requires oxygen, moisture, organic matter and a “livable” temperature. Because I slice my meat quite finely (I’d say somewhere along the lines of 0.1 inch thick) and it becomes very dry, I store my jerky at room temperature for several weeks. I haven’t had a single batch spoil yet (15 years and counting).
3- Another enemy of jerky is fat. I cannot say this enough. Fat will go rancid. I use eye of round and trim all the fat, and the connective tissue. I lost a few batches at the beginning because there was some fat and I had neglected to trim it off.
4- I usually dehydrate at 165 for 5 hours. I do not turn the meat because it is thin enough, but if you go for a thicker cut, I would suggest you turn your meat over, halfway through, as the side that touches the tray will not dry as fast.Reply
Jennie says
Love this recipe and directions, however i did mine with londo n broil at 160d and as Patti above mentioned i proper the door open with a wooden spoon. It was done in 3 hours. Is it safe to not refrigerate? It’s definitely cooked all th e way. i love in southern florida, and have noticed differences in oven times did to elevation, just wondering if this is the case.
Reply
Taylor Stinson says
Hey Jennie! You could definitely leave it in a container on the counter for a few days without putting it in the fridge – thinking 3 to 5 days tops. If you’d like it to last up to 2 weeks, I’d store it in the fridge. I unfortunately can’t speak to oven times and elevation but I will say that all ovens are different and can result in changes in cook times – I know this from experience in baking!
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