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3.65 from 17 votes

Beef Jerky

Thin slices of fresh meat are immersed in a flavorful marinade for several hours and then dehydrated or baked to create perfectly textured homemade beef jerky.


  • 2 lbs. of one the following meats: round roast, rump roast, or flank steak
  • 2/3 cup Worcestershire sauce
  • 2/3 cup soy sauce
  • 1 tablespoon honey
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons onion powder
  • 1 teaspoon liquid smoke
  • 1 teaspoon red pepper flakes


Using a dehydrator:

  • Slice the meat against the grain into strips ¼ inch thick.
  • Combine other ingredients together in a freezer bag and add the meat. Cover the meat all over with the mixture and place in the refrigerator for at least 2 hours, the longer the better. (We gave ours just 2 hours and it came out very flavorful.)
  • Place the meat into the dehydrator. Ours took 7 hours to dehydrate at 150 degrees. Times can vary based on temperatures, moisture content of the meat, thickness of the cut, etc.

Oven Method

  • I haven’t yet tried this method, but I’ve heard that you can bake the jerky in the oven at 160 degrees for about 5 hours. (But check on it every 30 minutes after the first couple of hours.) Ideally, you would also leave the oven door cracked open a tad. You can use skewers to pierce the meat at the top and lay the skewer across the oven racks so that the meat hangs down.


Calories: 390kcal, Carbohydrates: 16g, Protein: 52g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 136mg, Sodium: 2741mg, Potassium: 1241mg, Sugar: 9g, Vitamin A: 185IU, Vitamin C: 6.2mg, Calcium: 108mg, Iron: 6.9mg