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Easy Homemade Beef Jerky Snacks Recipe

Easy Homemade Beef Jerky Snacks Recipe

Homemade beef jerky snacks made easy — simple ingredients, step-by-step cooking tips
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Prep Time 25 minutes
5 6 hours
Total Time 6 hours 25 minutes
Servings: 6 serving
Course: Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 3 tbsp soy sauce
  • 2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar tiny sweetness — relax, it’s worth it
  • 1 tsp salt adjust… taste the marinade if you’re unsure
  • 1 tsp crushed black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika — trust me this guy carries the mood
Optional: tiny splash of lemon juice or vinegar
Optional-optional: a drop of liquid smoke if you like campfire vibes

Equipment

  • A sharp knife
  • Cutting board.
  • Mixing bowl for marinade
  • Zip-lock bags or covered containers
  • Oven or dehydrator
  • Wire rack or baking rack
  • Paper towels
  • A little fridge space

Method
 

Step 1 — Prep the Beef
  1. Take the beef out of the fridge.
  2. Look at it for a second… decide your plan.
  3. Trim the big visible fat strips — not every molecule — just the obvious ones (fat goes funky during drying… trust me).
  4. I usually think… “Okay… this batch needs thinner slices than last time.”
Step 2 — Partially Freeze It (Tiny but Helpful Trick)
  1. Pop the beef into the freezer for 30–40 minutes.
  2. Not rock-solid.
  3. Just firm.
  4. Makes slicing way easier. Saves your sanity.
Step 3 — Slice… Slowly
  1. Grab a sharp knife. Real sharp.
  2. Now:
  3. Slice against the grain if you want softer jerky
  4. Slice with the grain if you like rugged chew (jaw workout style… been there)
  5. Thickness guide:
  6. ¼ inch → crisp edges, snack-style
  7. ⅓ inch → classic chewy jerky
  8. If a slice looks too thick — I literally stop and go
  9. “nah… redo that… thinner.”
  10. No shame.
Step 4 — Pat Dry (Just a Little)
  1. Lay slices on a board or paper towel.
  2. Light pat.
  3. Not fully dry — just removing extra moisture.
  4. We’re avoiding the watery mess.
Step 5 — Make the Marinade
  1. Into a bowl:
  2. soy sauce
  3. Worcestershire
  4. sugar
  5. spices
  6. paprika doing its smoky magic
  7. I usually swirl it… pause… sniff…
  8. then go — “hmm… more pepper… yep.”
  9. Cooking instincts > measuring cups sometimes.
Step 6 — Mix the Beef In
  1. Drop slices into the bowl.
  2. Use hands — not just a spoon.
  3. Massage marinade in. Coat everything.
  4. Give each strip some attention.
  5. Tiny kitchen therapy session.
Step 7 — Marinate (The Hardest Part: Waiting)
  1. Seal the bowl or bag.
  2. Into the fridge.
  3. Minimum 6 hours
  4. Overnight = chef-level patience
  5. Resist opening the fridge every hour. I fail sometimes.
Step 8 — Prep for Drying
  1. Next day… open the bag.
  2. That smell? Yep. Worth it.
  3. Set the oven to 70–80°C (160–175°F).
  4. Place slices on a wire rack
  5. (no overlap — they need space… like introverts at parties).
  6. If you skip the rack — they sweat. I’ve ruined a batch like that.
Step 9 — Slow Dry Time
  1. Slide rack into oven.
  2. Leave door slightly open
  3. (I wedge a spoon… professional move, I know).
  4. Dry 3–6 hours depending on slice thickness.
  5. Don’t rush. Jerky hates rushing.
Step 10 — The Bend Test
  1. Pick a strip.
  2. Bend it.
  3. If it:
  4. bends… but doesn’t snap
  5. feels dry… but not brittle
  6. You smile… nod slowly… whisper
  7. “nice.”
  8. If it’s too soft → back in for a bit.
  9. Too hard → note the slice thickness for the next batch.
  10. Every batch teaches you something.
Step 11 — Cool It Down
  1. Let the jerky rest on the rack.
  2. No stacking yet.
  3. Warm strips trapped together = moisture disaster.
  4. Give it 20–30 minutes.
  5. Breathe. Snack on one.
  6. Admire your work like a proud scientist.
Step 12 — Store It Right
  1. Once fully cool:
  2. airtight jar or pouch
  3. small paper towel inside to catch moisture
  4. Storage rhythm:
  5. room temp → 3–5 days
  6. fridge → 2–3 weeks
  7. freezer → 2–3 months (only after cooling properly)
  8. And yeah — don’t freeze immediately.
  9. Steam + cold = sad jerky.
  10. Learned that… the hard way.