Easy Homemade Beef Jerky

• 2 pounds beef eye of round, thinly sliced against the grain
• 1/4 cup soy sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder (optional)

Steps

1. 1 Slice beef into thin strips, about 1/8 inch thick.
2. 2 In a bowl, whisk together soy sauce, vinegar, Worcestershire sauce, smoked paprika, black pepper, garlic powder, and chili powder.
3. 3 Add beef strips to marinade, ensuring they're well-coated. Cover and refrigerate for at least 4 hours or overnight.
4. 4 Preheat oven to 175°F. Line baking sheets with parchment paper.
5. 5 Arrange beef strips in a single layer on prepared sheets. Bake for 2 to 3 hours, flipping halfway through, until jerky is dry and chewy.
6. 6 Let cool completely before storing.

Nutrition

Tips

• Use a meat slicer for perfectly thin slices.
• For spicier jerky, add a dash of cayenne pepper to the marinade.
• Check jerky at 2 hours; oven temperatures can vary.
• Store jerky in an airtight container to maintain crispiness.
• Dehydrator can be used as an alternative to oven drying.

Storage

Store in an airtight container for up to 2 weeks in the fridge. Freeze for longer storage up to 2 months. Reheat gently if desired.

Serving Suggestions

• Pair with a crisp apple for a balanced snack.
• Toss into a trail mix with nuts and dried fruit.
• Pack in lunchboxes for a protein boost.
• Serve with cheese and crackers for a quick appetizer.

FAQ