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Homemade Beef Jerky

Chef John

"Thanks to a new wave of modern day cave-people, eating healthy, high-protein snacks is all the rage, and while you can find many artisan brands out there, making your own is fun, easy, and using this method, relatively quick. Have your butcher slice the beef for you."
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Ingredients

6 h 15 m servings 286 cals
Original recipe yields 6 servings

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Directions

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  1. Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
  2. Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
  3. Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
  4. Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces.

Nutrition Facts


Per Serving: 286 calories; 10.5 g fat; 13.9 g carbohydrates; 32.7 g protein; 81 mg cholesterol; 2179 mg sodium. Full nutrition

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Reviews

Read all reviews 79
  1. 95 Ratings

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Most helpful positive review

Really easy to make!!! I get why dried beef is so expensive now...this was not a cheap build but the best jerky I've ever had. One pound of London broil (cut while still partially frozen to ma...

Most helpful critical review

Was way way too salty as written. Made it again with only 2 table spoons of soy sauce and much better!

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Really easy to make!!! I get why dried beef is so expensive now...this was not a cheap build but the best jerky I've ever had. One pound of London broil (cut while still partially frozen to ma...

Oh goodness. This was soo good. Didn't change anything the first time, except I had a 3lb eye of round. This was more than enough marinade for 3lbs of meat. The second time, I added 2 homegrown ...

I made this but with no seasoning because I made it for my dogs! It came out great. My dogs love it and I know it won't harm them. I now make a batch every 3 weeks for them. Happy dogs and happy...

This was my first time making jerky. It was so easy! I had my butcher cut the meat and I used 3 lbs of London Broil - so I increased the marinade recipe by 50%. I used low-sodium soy (instead...

No recipe is going to make everyone happy, but this was close. I thought it had too much of something, perhaps worstershire sauce. We used Tamari sauce, which is a low sodium soy and will cut do...

I made this with bottom round and it turned out fantastic. I've had some pretty good store bought jerky and this recipe is right up there with the best of them. The only difference is the price....

Recipe is excellent and very easy. I made two batches, the first I baked per the recipe at 175 degrees for 3 1/2 hours. For the second batch I baked it using the convection function on the ove...

Was way way too salty as written. Made it again with only 2 table spoons of soy sauce and much better!

This is a great recipe and serves as a foundation for most of my recipes. You can check out the flavors on my site, www.4seasonsjerky.com! I have both beef and turkey jerky variations. Please le...