Beef Jerky
A simple and delicious recipe for homemade beef jerky that highlights the beef's flavor with a flavorful marinade.
Ingredients
For the Jerky
- 2 pounds top round or flank steak, lean cut Trimmed of excess fat
For the Marinade
- ¼ cup soy sauce Provides saltiness
- ¼ cup brown sugar Adds sweetness
- 2 tablespoons sriracha Optional for spice
- 1 teaspoon black pepper, cracked
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon apple cider vinegar Enhances flavor
Instructions
Preparation of Beef
- Freeze the beef for about 30 minutes to make slicing easier.
- Slice the beef thinly into strips, about 1/8 to 1/4 inch thick.
Marination
- In a bowl, combine soy sauce, brown sugar, sriracha, cracked black pepper, garlic powder, onion powder, and apple cider vinegar.
- Add the sliced beef to the marinade, ensuring all pieces are well coated.
- Marinate the beef in the refrigerator for at least 4 hours or overnight for best flavor.
Drying the Jerky
- Preheat the dehydrator or oven to 175°F (80°C).
- Place the marinated beef strips on the dehydrator trays or on wire racks in the oven, ensuring not to crowd.
- Dry the beef for 4-6 hours, checking periodically for doneness.
Storage
- Once dried, allow the jerky to cool and then store it in an airtight container or zip bag.
Notes
Beef jerky is best stored in an airtight container to prevent spoilage. It can last up to one to two weeks at room temperature or longer in the fridge. For different flavors, try teriyaki or honey-lime variations.