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    You are in: Home / Recipes / Homemade Beef Jerky Recipe
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    Homemade Beef Jerky

    Homemade Beef Jerky. Photo by Sandi (From CA)

    1/5 Photos of Homemade Beef Jerky

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    Total Time:

    Prep Time:

    Cook Time:

    15 hrs

    9 hrs

    6 hrs

    Cindy in PA.'s Note:

    This is excellent beef jerky and worth the wait! Less expensive than store bought and tastes better. Double the recipe next time and experiment with different spices you like!

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    Units: US | Metric


    1. 1
      Trim all fat off meat.
    2. 2
      Cut steak in to 4 inch strips.
    3. 3
      The steak should be about 1/2 inch thick.
    4. 4
      It's easier to cut meat partially frozen.
    5. 5
      Pound meat lightly, you don't want it too thin.
    6. 6
      Add all ingredients in a large bowl.
    7. 7
      Mix well.
    8. 8
      Cover and refrigerate overnight (8 hrs).
    9. 9
      Line cookie sheets with tin foil.
    10. 10
      Place steak strips on sheets, don't overlap meat.
    11. 11
      Set oven at lowest temperature. (150-175°F).
    12. 12
      Bake six hours, turning after three hours.
    13. 13
      Jerky is done when meat is dried out, depending on your oven.
    14. 14
      Worth the wait!

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    Ratings & Reviews:

    • on November 26, 2002


      I agree with asking the butcher to cut it into thin strips for you, I had the store cut it into 1/4" thick strips and it was much easier than doing it myself. This was my first attempt at making jerky, and was extremely pleased with the outcome. This is a very flavorful jerky, although we did omit the hot sauce and found it spicy enough for our taste. But if you are into spicy foods, I would definitely put it in. My family is just a little bit wimpish when it comes to really spicy. But this marinade is great, I am glad that I decided to try it for my first batch of jerky!!

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    • on October 24, 2002


      Great recipe. You can use any cut of beef you like and get the butcher to slice it thin for you (saves your fingers if you're clumsy like me). Awesome for high protien snacks. Add a bit of BBQ sauce for a little different zip.

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    • on March 28, 2011


      This is an excellent basic recipe. It didn't suggest to use a meat mallet to flatten the jerky just prior to dehydrating. This makes it easier to chew for those with difficulty and lowers the drying time significantly. I also used a dehydrator. The spices were a good eve blend and well balanced and I like the idea of not adding the unnecessary sugar so many jerky recipes call for. I used Braggs Amino Acids in place of the soy sauce.

      Overall this is one of the best jerky recipes out there.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (57)


    Nutritional Facts for Homemade Beef Jerky

    Serving Size: 1 (144 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 203.3
    Calories from Fat 79
    Total Fat 8.8 g
    Saturated Fat 3.6 g
    Cholesterol 78.6 mg
    Sodium 628.5 mg
    Total Carbohydrate 3.2 g
    Dietary Fiber 0.4 g
    Sugars 1.1 g
    Protein 26.4 g

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