Editors' Pick
Homemade Beef Jerky
"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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- Ready In:
- 15hrs
- Ingredients:
- 10
- Serves:
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15
ingredients
- 4 lbs london broil beef or 4 lbs flank steaks
- 2 teaspoons black pepper
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons cayenne pepper, more if you like it hot
- 2 teaspoons onion powder
- 1 teaspoon liquid smoke
- 1⁄4 cup soy sauce or 1/4 cup low sodium soy sauce
- 1⁄2 cup Worcestershire sauce
- 1⁄2 cup Frank's red hot sauce
directions
- Trim all fat off meat.
- Cut steak in to 4 inch strips.
- The steak should be about 1/2 inch thick.
- It's easier to cut meat partially frozen.
- Pound meat lightly, you don't want it too thin.
- Add all ingredients in a large bowl.
- Mix well.
- Cover and refrigerate overnight (8 hrs).
- Line cookie sheets with tin foil.
- Place steak strips on sheets, don't overlap meat.
- Set oven at lowest temperature. (150-175°F).
- Bake six hours, turning after three hours.
- Jerky is done when meat is dried out, depending on your oven.
- Worth the wait!
Questions & Replies
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Curious if you have used Prague Powder with this.
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How do I store jerky and how long will it keep -
I don't like liquid smoke flavor, can that be omitted
Reviews
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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!! -
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. -
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. <br/><br/>Overall this is one of the best jerky recipes out there.
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This recipe is amazing! Of course being a chef myself i changed it a little. I could not handle quite all the spice so i used paprika instead of cayenne and i cut the franks red hot down just a bit. I also added brown sugar to the recipe. Although the recipe is great just the way it is my first batch I directly followed the recipe. But had to go back and cut down the heat.Other than that it is great. This works really good with venison as well. . -
Jerky is the best all around protein snack, you can add a little bit of Ginger to this recipe and it gives a flavor that is familiar and makes this taste even better....
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Tweaks
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Use skewers to hang the meat from oven racks. Works better than flat in a pan but make sure you line the bottom of your oven with aluminum foil. -
I lost the chili powder and hot sauce and added sweet baby rays wing sauce turned out amazing plus I smoked it on a green mountain pellet grill
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Just added a curing salt
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This recipe is amazing! Of course being a chef myself i changed it a little. I could not handle quite all the spice so i used paprika instead of cayenne and i cut the franks red hot down just a bit. I also added brown sugar to the recipe. Although the recipe is great just the way it is my first batch I directly followed the recipe. But had to go back and cut down the heat.Other than that it is great. This works really good with venison as well. .
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This is a really good marinade for jerky! I knew I could make it for way less than $14 a lb. that it is down home. I didn't have cayenne pepper, so I used red pepper, and as the others suggested I cut back on the hotness of it by using only about 1 tsp. of red hot sauce. We've made it twice so far. The other night we had friends over, (seasoned deer jerky makers), and they thought it was really good. Their recommendation was to use some Hungarian hot paprika instead of the red pepper or cayenne, which Chef HeatherFeather also recommended in Cooking Q & A. Very easy to make and it keeps well, if it lasts that long at your house. Thanks for a great recipe.
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