Homemade Beef Jerky

Instructions

1. 1

   Freeze 2 lbs of top round or flank steak for 1–2 hours until partially frozen, which makes slicing very thin much easier. Slice the steak against the grain into strips as thin as possible, about ⅛ to ¼ inch thick; thinner slices yield chewier jerky while slightly thicker slices are more tender.

2. 2

   In a bowl, whisk together ⅓ cup soy sauce, 2 tablespoons Worcestershire sauce, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon black pepper, ½ teaspoon red pepper flakes, and ¼ teaspoon curing salt (optional but recommended) to create the marinade.

3. 3

   Add the beef strips to the marinade, tossing to coat completely. Cover the bowl and refrigerate for 12–24 hours to allow the flavors to penetrate the meat.

4. 4

   After marinating, remove the beef strips and pat each strip thoroughly dry with paper towels to remove excess moisture, which will help in the dehydration process.

5. 5

   Preheat the oven to 175°F (80°C). Arrange the strips on wire racks set over rimmed baking sheets in a single layer, ensuring they are not touching. Bake for 3.5–4.5 hours, flipping once halfway through, until the jerky is dry, chewy, and bends without breaking.

6. 6

   Check for doneness: The jerky should not crack or snap when bent, indicating it is done. Once finished, cool completely before storing in an airtight container for up to 2 weeks.