Homemade Beef Jerky

Linda Griffith


It's been a while since I made this recipe but I absolutely love it..I had misplaced it and just found it while going through some of my files to share with you. This is very time consuming but well worth the wait. You can pretty much add anything that you wont to flavor this recipe because it is just going to marinate in the juices, so if you like to experiment like I do, go for it and enjoy!

★★★★★ 2 votes
a bunch
20 Hr
8 Hr


2 lb
beef round tip roast or flank steak, cut 1/8 inch thick and about 1 1/2 inch wide
1/2 c
soy sauce, dark
1/2 c
worcestershire sauce
1 1/2 Tbsp
1/2 c
warm water
1 Tbsp
brown sugar
1 tsp
black pepper
1 tsp
garlic powder
1 tsp
meat tenderizer
1 tsp
onion powder
1 tsp


1Add all ingredients to a good sized bowl with a lid, except for the meat. Mix well-
2Slice and add the meat to the marinade. When slicing, it is easier to cut thin pieces if the meat is slightly frozen.
3Marinate in the refrigerator for at least 8 to 12 hours or overnight.
4Let meat drain on paper towels while you prepare your oven. Raise one rack to the highest position and one to the lowest position. Place foil over the lower rack to catch drippings..Heat oven to 130 degrees.
5Run a toothpick through the top center of each piece of meat and hang them through the rack with the toothpick catching on each side. Crack oven and let the meat cook for 8 or 9 hours. After cooking, turn off the oven, open oven and let air dry for another 8 hours.
6Package in zip lock bags. I keep mine in the refrigerator, although you don't have to.

About Homemade Beef Jerky

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