Beef Jerky Recipe
Sweet, savory, and perfectly chewy, this Beef Jerky recipe is better than anything you can find at the store! It's a high-protein snack that comes together with minimal effort.
Servings: 8
Calories: 227kcal
Ingredients
- 2 pounds eye of round roast fat and silver skin removed
- 1/2 cup soy sauce
- 2 Tablespoons Worcestershire sauce
- 1/2 cup brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon unseasoned meat tenderizer
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
Instructions
- Cut the meat into thin strips, about 1/8 to 1/4 inch thick, slicing against the grain.
- In a large mixing bowl, stir together soy sauce, Worcestershire sauce, brown sugar, smoked paprika, meat tenderizer, garlic powder, onion powder, black pepper, and red pepper flakes until well combined.
- Add the meat strips to the marinade, making sure each piece is fully coated. Cover the bowl and refrigerate for at least 6 hours or overnight for the best flavor.
- Heat your oven to 175°F (80°C). Prepare baking sheets by lining them with aluminum foil and placing wire racks on top.
- Take the meat out of the marinade, allowing any excess liquid to drip off. Lay the strips in a single layer on the wire racks, ensuring they don’t overlap.
- Bake the meat in the oven for 4 hours, flipping the strips halfway through. The jerky is ready when it feels dry but still bends slightly without breaking.
- Allow the jerky to cool completely before transferring it to an airtight container for storage.
Video
Notes
Store homemade beef jerky in an airtight container at room temperature. It'll stay good for about a week.
Nutrition
Calories: 227kcal | Carbohydrates: 16g | Protein: 27g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 70mg | Sodium: 935mg | Potassium: 488mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg