Beef Jerky -- Homestyle

Gary Hancq


This is edible Beef Jerky, and the flavor lasts and lasts. It's not overly tough but if you can resist the urge to swallow it, the flavor still keeps coming after two or three minutes or more of chewing. A lot of my friends gobble rather than chew. And that's Just Wrong. It's meant to be chewed and savored. Amen.

The Beef Jerky doesn't last long around my family and friends.

I use Bottom Round Roast or the cheapest Steaks I can find.

If you hide them, they are still good after two or three months if sealed in a glass jar or zip lock bag, and stored in a drawer or the cupboard. Great for Camping.

Beats "Store Bought" ten ways to Sunday.


★★★★★ 1 vote

A Bunch
40 Min
4 Hr


  • 3
    each 8 oz. steaks or 2 1/2 to 3 lb. top or bottom round roast
  • 8 to 12 oz
    clover valley beef marinade or dale's steak seasoning.
  • 4 to 6 oz
    soy sauce, dark
  • 2/3 tsp
    garlic powder not salt
  • 2/3 tsp
    onion powder not salt
  • 2 tsp
    worsestershire sauce
  • 2/3 tsp
    red pepper flakes
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 1 or 2
    gallon size zip-lock bags to marinate
  • ·
    wire racks and cookie sheets for baking

How to Make Beef Jerky -- Homestyle


  1. Half freeze the steaks or roast to facilitate ease of consistent slicing. You want them firm and just able to slice.
  2. If using steaks I slice on the bias/angle so a 1" steak yields a 1 1/2" to 1 3/4" wide strip the thickness of thick sliced bacon, or slightly thinner.
  3. If using roast I cut in half horizontally/crosswise so the I have two chunks approximately 2" to 3" thick and slice normal. If you like Teriyaki you could substitute that for some of my ingredients. Do your own thing.
  4. Pour the remaining ingredients into a large bowl or pitcher, and mix all well. Place sliced beef in zip lock bags and add the marinade. Massage the bag(s) and refrigerate for 4 hours to overnight. Turn the bags over every hour or two and massage bags again to distribute marinade. This insures all portions get a good dose of marinade. The marinades listed are liquid and come in 16 oz. pint bottles.
  5. After marinating dump into a colander and squeeze out marinade. With colander in bowl rinse beef well in cold water. Again squeeze liquid out (If you don't rinse well you will have salt crystals on the finished product and it will be overly salty from steak seasoning and soy sauce).
  6. After draining meat I place on newspaper and paper towels and dry further.
  7. You are ready to lay them out on wire racks and prepare for oven. I have a three level wire rack with drip pan that just fits into the oven. You can use wire cake racks or wire grills with drip pans under them.
  8. Bake at 150 degrees to 175 degrees for three to four hours. Prop oven door open slightly with lumped dish towel to allow moisture to escape. (Speeds the dehydrating and drying).
  9. I'm fortunate to have opened my wallet and purchased a $50.00 Electronic Oven Thermometer with Remote Paging Device, so I can roam the house or yard and get beeped and am always aware of the temperature. I just lay the probe across the top of the trays. The Electronic Thermometer pays off on Turkey Day, Prime Rib Day, Roast Day and on many more occasions. One of the smartest things I've bought.
  10. I make this mild like I do most things, If you want to heat it up sprinkle with a little powdered cayenne or red pepper flakes. I again use my Hot Chilis/Pepper Powder. Which see.

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