Beef Jerky
This homemade beef jerky is better than anything you can buy at the store and way cheaper. A pound of quality store-bought jerky runs $24 to $40, while this version comes in under $10 a batch (especially if you snag beef on sale). Plus, you’re in control of the flavor, ingredients, and quality.
Servings: 8
Calories: 92kcal
Cost: Under $10
Ingredients
- 1 pound very lean beef chuck, flank, or round; see Notes
- ¼ cup Worcestershire sauce or steak sauce
- ¼ cup soy sauce or substitute coconut aminos for lower sodium or gluten-free
- 1 tbsp tomato sauce ketchup works in a pinch
- 1 tbsp vinegar white or apple cider vinegar
- 1 tsp sugar or honey for a natural sweetener
- ¼ tsp dried onion flakes or 1 tsp finely chopped fresh onion
- 1 tsp salt reduce slightly if watching sodium
- ¼ tsp garlic powder
Instructions
- Trim all visible fat (fat won’t dry properly). Freeze until firm but not rock solid—this makes slicing easier. Slice across the grain into thin strips, about ⅛-inch thick. Place strips in a medium bowl with a lid.
- In a small bowl, whisk together Worcestershire, soy sauce, tomato sauce, vinegar, sugar, onion, salt, and garlic powder. Pour over beef, cover, and refrigerate at least 8 hours or overnight for best flavor.
- Preheat oven to 140°F (or the lowest possible setting). Place beef strips on a cooling rack set over a baking sheet.
- Dry in the oven for 18–24 hours, until the jerky is very dry, slightly splintery at the edges, and cracks when bent.
- Allow jerky to cool completely. Wrap lightly in plastic wrap or store in an airtight container.
Notes
Choosing meat: Leaner cuts like top round, flank, or chuck make the best jerky. The less fat, the longer it keeps.
Variations: Add red pepper flakes, smoked paprika, or liquid smoke to adjust the flavor. Swap soy sauce for coconut aminos to reduce sodium or make it gluten-free.
Storage: Jerky keeps up to 1 week at room temp in a sealed bag, a few weeks in the fridge, and up to 6 months in the freezer. Treat it like fresh food. If it smells off, it’s time to toss.
Batch size: This recipe multiplies beautifully. Just be sure not to crowd your oven racks.
Nutrition
Calories: 92kcal | Carbohydrates: 3g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 34mg | Sodium: 846mg | Potassium: 287mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg
