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People's Choice Beef Jerky

Homemade beef jerky on a rustic wooden cutting board
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There's something deeply satisfying about making your own beef jerky at home. This homemade beef jerky is everything the commercial stuff isn't: deeply savory, perfectly spiced, and made with ingredients you can actually pronounce.

Ingredients

Scale
  • 2 lbs lean beef (top round, sirloin, or flank steak work beautifully)
  • ¾ cup soy sauce (or tamari for gluten-free)
  • ¼ cup Worcestershire sauce
  • 2 tbsp liquid smoke
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp black pepper, freshly ground
  • ½ tsp cayenne pepper (optional, for a subtle kick)
  • 1 tsp curing salt (optional, but helps with preservation and color)

Instructions

  1. Slice the Beef: Place the beef in the freezer for 30–60 minutes to firm it up. Using a sharp knife, slice against the grain into ¼-inch thick strips.
  2. Prepare the Marinade: In a medium bowl, whisk together soy sauce, Worcestershire sauce, liquid smoke, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and cayenne (if using). If you're using curing salt, add it now.
  3. Marinate the Beef: Place the beef strips in a large resealable bag or shallow dish. Pour the marinade over the meat, making sure every piece is well-coated. Seal the bag or cover the dish, then refrigerate for at least 4 hours, or ideally overnight.
  4. Dry the Jerky: Remove the beef from the marinade and pat dry with paper towels. Arrange the strips in a single layer on dehydrator trays, oven racks, or air fryer baskets. Avoid overlapping.
  5. Dehydrate: Set dehydrator to 160°F and dry for 4–6 hours, until firm but still pliable. For oven method: set to 170°F and prop door open slightly. For air fryer: 160°F for 3–4 hours.
  6. Test for Doneness: The jerky should bend without breaking and have a dry, leathery texture. Let it cool completely before storing.

Notes

Store in an airtight container in a cool, dark place for up to 2 weeks. For longer storage, refrigerate for up to 2 months or freeze for 6 months. If the jerky feels moist, dry it a bit more before storing to prevent mold.

Nutrition

Find it online: https://www.stacksipsnack.com/peoples-choice-beef-jerky/