Best Homemade Oven Beef Jerky
User Reviews
5
Best Homemade Oven Beef Jerky
Description
Best Homemade Oven Beef Jerky starts with lean beef such as eye of round or sirloin tip roast, trimmed of fat and partially frozen to ease cutting thin strips against the grain. The meat is marinated in soy sauce, Worcestershire sauce, oregano, black pepper, liquid smoke, garlic powder, ancho chile powder, and smoked paprika for at least two hours up to twelve hours to absorb the seasoning.
The strips are drained and arranged on wire racks over foil-lined baking sheets, then slowly baked at 175°F for three to four hours. The timing depends on thickness and preferred chewiness — testing a piece after three hours helps determine doneness. The low oven temperature dries the beef gently, producing chewy jerky without overcooking.
This jerky offers a smoky, garlicky flavor with a moderate spice level from ancho chile and smoked paprika. It can be stored in an airtight container at room temperature for up to two weeks if dry, or refrigerated if any fat remains to prevent spoilage. Properly prepared, it provides a convenient savory snack.
Ingredients
- 3 pounds beef eye of round or sirloin tip roast
- 3/4 cup soy sauce coconut aminos for paleo, gluten-free
- 1/4 cup Worcestershire sauce
- 1 tablespoon oregano dried
- 2 teaspoons black pepper ground
- 1 1/2 teaspoons liquid smoke
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons ancho chile powder
- 1 1/2 teaspoons smoked paprika
Instructions
- Trim all exterior fat off the beef roast. Flash freeze the beef for 30-45 minutes, so it's frozen on the outside, but soft-ish on the inside. This aids in slicing the beef thin. Then slice the beef roast against the grain into 1/8-inch thick strips.
- Place the beef strips in a large zip bag. Add all remaining ingredients to the bag. Zip the bag closed, then shack and massage the beef so the seasoning coats every strip.
- Place the bag in the refrigerator and marinate the beef for at least 2 hours, but up to 12 hours. *The longer the beef marinades, the better!
- When ready to bake, heat the oven to 175 degrees F. Line 2-3 large rimmed baking sheets with foil, and place baking racks on the pans.
- Drain the marinade off the beef and lay the strips in a single layer across the baking racks.
- Bake the beef jerky for 3-4 hours, until it reaches your desired texture. At the 3-hour mark, take one piece out of the oven and cool. Then test for texture and continue baking if needed.
Notes
- Trim external fat to extend jerky shelf life; unrefrigerated storage up to two weeks if very dry.
- Refrigerate if fatty bits are left on the beef to avoid spoilage.
- Slice beef after partial freezing to get thin, even strips for consistent drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Serving | 3strips | |
| Calories | 124kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 20g | 40% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 49mg | 16% |
| Sodium | 750mg | 31% |
| Potassium | 386mg | 8% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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