Homemade Beef Jerky
Chef John's easy recipe for homemade beef jerky is perfect for snacking, camping, or giving as gifts.
This recipe for beef jerky calls for soy sauce, Worcestershire sauce and liquid smoke for marinating before going into a dehydrator. I hope you enjoy this jerky as much as me and my family do.
This is the very best jerky you have ever tasted, I've tried a lot of them, and this one's the best - you will reward me on this one! I use venison when available, but cheap round steak is great also, and it's all done in your oven.
No smoker or dehydrator is required here. Thinly sliced sirloin or London broil steak is mixed with liquid smoke and seasonings, then baked at low temperature for 8 hours.
Slowly-marinated beef strips dry into savory pieces of peppery beef jerky in a food dehydrator. For safety, it's best to cook the strips first before drying.
Check out our collection of recipes for beef jerky, venison jerky, and even moose jerky.
If you love hot and sweet we're confident this will be your favorite. An ultimate treat for family outings, sporting events, camping or hiking trips. Pineapple juice is the key that ties the flavors together. Go easy on the black and red pepper as the flavor goes a long ways!
This beef jerky was really good. I used some southwest sweet smoky seasoning and added a lot of honey. Otherwise, followed the recipe. I do recommend having the butcher cut the meat if you can. The meat that I used had a lot of marbling and chunks of gristle making it hard to cut thin. In Chef John's video he suggests only marinating it for 3 hours which sound like a good idea. I marinated mine overnight and it turned black. I think if I had marinated less, it would have looked a lot more appetizing and it also takes less time.
I've tried a few of the recipes on this site and this is my favorite. I do replace the honey with a 1/8 cup of brown sugar (not packed). As far as marinade times I usually do a full 18 to 24 hrs, I've read that it doesn't make a difference if you marinade for 3 hrs or 23 hrs but that hasn't been my experience. A full day is best. Also, I know this can be tough but if you can wait another 24 to 48 hrs before eating your jerky the flavor is significantly better. I have no idea why. I usually split the recipe and eat half right away and store the other half for a minimum of 2 days. One last thing, I find the 170 temp to be a bit high but since modern ovens can't go below 170 I leave the door open about a half inch. It allows the heat flow out so oven remains on most of the time instead of the oven turning off and on continuously. This way there is a continuous flow of heat passing the meat.