Homemade Beef Jerky


This is my mother’s recipe for beef jerky, and my husband loves it.  The biggest thing to remember is to cut the beef as thin as you can, without it being translucent – too thin and it crisps up like bacon, instead of drying like jerky, and too thick and it just tastes like marinaded steak.  It should be about twice the thickness of your knife.  No matter what, though, it will taste great.

Now you can use the same recipe for chicken or turkey jerky – but only takes 5 hours in the oven.

Homemade Beef Jerky

  • 1.5 lbs of lean beef (mum suggests flank or brisket)
  • 1/4 cup soy sauce
  • 1 tbsp Worcestershire sauce
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp ground cumin

Trim and discard any fat from the beef

Cut into strips 1/8 inch thick (as above, I find it is about double your knife’s thin edge

In a bowl combine soy, worcestershire sauce, pepper, garlic and onion powder and cumin

Add beef to the bowl and mix so that each strip of beef is coated. The soy should soak into the beef completely.

Let stand for 1 hour OR cover and refrigerate overnight (I did that)

Preheat oven to 200F  (90 C)

Shake off any excess liquid from beef

Line strips of meat on the rack of roasting tray

Cook for 4-7 hours, until it feels hard and dry to the touch.

*If you choose to do chicken or turkey jerky, it will only need to cook for 5 hours*


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