Beef Jerky

Beef Jerky
4.5 from 2 ratings
Here is a simple recipe for turning 2 pounds of lean beef strips into solid-piece beef jerky at a cost considerably less than any you would pay at retail. You can vary the seasonings to suit your own taste. Use your imagination: Substitute white wine for the soy sauce, add a teaspoon of liquid smoke or some red pepper flakes, or use a little more salt and less sugar (or no sugar at all).This recipe is by Merle Ellis and was originally published in the Chicago Tribune.
Prep Time
Cook Time
Beef Jerky recipe - The Daily Meal
Total time: 7.98 hours
  • 2 pound beef flank or bottom round, cut into thin strips (about 1/16th inch)
  • 1/3 cup soy sauce
  • 1 or 2 cloves garlic, crushed
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 tablespoons brown sugar
  1. In a large, shallow dish, arrange 2 pounds beef flank or bottom round (cut into thin strips, about 1/16th inch).
  2. In a separate bowl, combine 1/3 cup soy sauce, 1 to 2 crushed garlic cloves, 1/8 teaspoon salt, 1/8 teaspoon pepper and 1 1/2 tablespoons brown sugar.
  3. Pour mixture over the beef strips and let stand for 15 to 20 minutes. You can let it marinate longer (2 or 3 hours in your refrigerator) but don't go too long, unless you use something milder than soy sauce (otherwise, that's all you'll taste).
  4. Preheat oven to 150 F. Drain beef strips and arrange them in a single layer on a rack set in a shallow baking pan.
  5. Dry (do not bake) in the oven for 6 to 8 hours. If your oven is too hot, leave the door slightly ajar. Drying time will vary depending upon the humidity and the fat content of the meat.
  6. Once removed from the oven, cool and store in an open container to allow drying to continue; seal the container to prevent further drying. Refrigerate for long storage.