Homemade Beef Jerky

Beef jerky seems like it would be a huge hassle to make at home. The truth is that this sweet-and-smoky snack can be made right in your oven — no fancy dehydrator necessary.

Our homemade beef jerky marinade can be tweaked to anybody’s palate, but this recipe combines savory soy sauce, smoked paprika, and brown sugar for the ultimate flavor fusion.

WHY YOU’LL LOVE THIS HOMEMADE BEEF JERKY

From soccer practice to theater tryouts, our kids keep us moving from sunup to sundown every day of the week. If you struggle with nutritious, lasting ways to keep those hungry bellies full in between tournaments and study groups, look no further than our homemade beef jerky. 

When we make our family snacks at home, we have peace of mind in knowing exactly what ingredients are fueling our children’s bodies — plus, beef jerky is great for munchy grown-ups, too. 

IS BEEF JERKY REALLY GOOD FOR YOU?

We hear you. How can something this scrumptious and snacky be healthy? As with anything else, beef jerky should definitely be consumed in moderation — mostly because of its higher sodium content. However, one ounce of beef jerky will bring you 9.4 grams of protein, half a gram of fiber, over one-fifth of your recommended daily zinc intake, and good doses of vitamin B12, phosphorus, folate, iron, and copper.

Beef jerky is a popular choice among low-carb and paleo-oriented lifestyles.

WHAT DO I NEED TO MAKE HOMEMADE BEEF JERKY?

Typically, beef jerky is made in a dehydrator, but our recipe capitalizes on the convenience of the oven or air fryer. You’ll also need a large mixing bowl, a baking sheet, standard measuring utensils, wooden skewers if using the air fryer, a microplaner or grater for the ginger root, and a grater or press for the garlic.

INGREDIENTS

• 3 garlic cloves
• 1 thumb (a piece about 2 inches long) fresh ginger root
• 1 pound beef chuck, sliced as thin as possible
• 1 cup brown sugar 
• 1 cup soy sauce 
• 2 tablespoons oregano
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon chili flakes
• 1 teaspoon black pepper

HOW TO MAKE HOMEMADE BEEF JERKY

1. Preheat the oven or air fryer to 395 degrees F (200 degrees C).
2. Peel and grate/press the garlic, then peel and grate the ginger root. You can finely mince the garlic and ginger instead, but doing so is more time consuming.
3. Combine the oregano, garlic powder, smoked paprika, chili flakes, and black pepper, then divide the mixture into halves.
4. In a large mixing bowl, thoroughly mix together the ginger, garlic, soy sauce, brown sugar, and one half of the spice mixture. Stir well until the beef is well coated.
5. Cover the bowl in plastic wrap and marinate for at least two hour, but preferably eight hours or overnight.
6. Spread out several paper towels on the counter. Remove the chuck beef slices from the marinade and lay out on the towels. Pat the beef dry until no excess liquid remains and sprinkle with the reserved half of the spice mixture.
7. If using an oven, arrange two oven racks to have one on the lowest position and one directly above it. Put a baking sheet on the lowest oven rack to catch drippings. Lay out each strip of beef chuck on the next highest oven rack. If using an air fryer, arrange the skewers horizontally across the basket and drape the strips over the skewers (you might have to work in multiple batches).
8. Bake or air fry for 40 minutes.

MORE SNACKS FOR BUSY FAMILIES TO TRY

• Healthy pumpkin balls with pecans and cranberries
• Cherry almond parfait
• Smoky pumpkin hummus
• Quinoa veggie egg muffins

HOMEMADE BEEF JERKY FAQS

Does this homemade beef jerky have to be refrigerated?

Yes. Since we didn’t use any preservatives or a traditional curing method for this jerky, we recommend you keep it refrigerated. If you follow traditional dehydration techniques, it could be kept at room temperature in an airtight container.

Can I follow traditional homemade beef jerky oven times?

If you have the free time, certainly! Just adjust your oven temperature to 175 degrees F and plan to bake the meat for about three to four hours. 

How do I know when my beef jerky is done?

You’ll know your beef jerky is done cooking when it is dry to the touch at room temperature, is chewy but tender, and looks like leather.

NOTES AND BOTTOM LINE

This is such a great way to get yummy jerky without spending a whole afternoon to get it. You can substitute some of the soy sauce for Worcestershire sauce to enhance the smoky, savory flavor, and add onion powder if you so choose. Be sure to trim off any excess fat or silver skin, and try to keep your slices under ¼ inch thick.

Quicker oven cooking leads to a jerky that is still tender on the inside with a crispy exterior. Feel free to make the marinade in large batches and stash away in the freezer! We recommend storing cooked jerky in the refrigerator for up to one week unless you are confident it has been properly dried.

RECIPE CARD DETAILS

Prep Time: 10 minutes

Marinating time: At least 2 hours

Cooking time: 40 minutes

Servings: 4 servings

Cuisine: American

Type of recipe: Snacks/meat/beef

DESCRIPTION

This homemade beef jerky marinade is slightly spicy, somewhat sweet, and downright delicious.  Perfect for on-the-go parents.

STEP-BY-STEP INSTRUCTIONS

1. Preheat the oven or air fryer to 395 degrees F (200 degrees C).
2. Peel and grate/press the garlic, then peel and grate the ginger root. You can finely mince the garlic and ginger instead, but doing so is more time consuming.
3. Combine the oregano, garlic powder, smoked paprika, chili flakes, and black pepper, then divide the mixture into halves.
4. In a large mixing bowl, thoroughly mix together the ginger, garlic, soy sauce, brown sugar, and one half of the spice mixture. Stir well until the beef is well coated.
5. Cover the bowl in plastic wrap and marinate for at least two hour, but preferably eight hours or overnight.
6. Spread out several paper towels on the counter. Remove the chuck beef slices from the marinade and lay out on the towels. Pat the beef dry until no excess liquid remains and sprinkle with the reserved half of the spice mixture.
7. If using an oven, arrange two oven racks to have one on the lowest position and one directly above it. Put a baking sheet on the lowest oven rack to catch drippings. Lay out each strip of beef chuck on the next highest oven rack. If using an air fryer, arrange the skewers horizontally across the basket and drape the strips over the skewers (you might have to work in multiple batches).
8. Bake or air fry for 40 minutes.

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