Classic Beef Jerky

Name: Classic Beef Jerky
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 10 servings
Cuisine: Canadian
Ingredients: 1/2 cup soy sauce (low sodium); 1/4 cup Worcestershire sauce; 2 tablespoons brown sugar (packed); 1 teaspoon black pepper (freshly ground); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1 kilogram beef eye of round (trimmed of fat)

270 min 10 servings Medium

All Recipes

Classic Beef Jerky

Create savoury and chewy homemade beef jerky with simple ingredients and easy-to-follow steps.

Prep

30 min

Cook

240 min

Total

270 min

Servings

Difficulty

Medium

Beef jerky is a time-honoured snack known for its savoury flavour and chewy texture. Making it at home allows you to control the ingredients and customize the taste to your liking. With this recipe, you can enjoy the satisfaction of creating your own delicious jerky from scratch. Homemade beef jerky is not only a cost-effective option, but it also offers the opportunity to experiment with various spices and flavours. Whether you prefer a classic peppery flavour or a spicy kick, this recipe lays the foundation for your jerky-making adventures.

Instructions

Prepare the Beef

Trim any excess fat from the beef. Place the beef in the freezer for 1-2 hours to firm it up for easier slicing.

Pro tip: Freezing beef slightly makes it easier to slice thinly and evenly.

Slice the Beef

Using a sharp knife, slice the beef against the grain into thin strips, about 5 mm (1/4 inch) thick.

Pro tip: Slicing against the grain ensures a more tender jerky.

Prepare the Marinade

In a large bowl, combine soy sauce, Worcestershire sauce, brown sugar, black pepper, garlic powder, onion powder, and smoked paprika. Stir until well mixed.

Marinate the Beef

Add the beef strips to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, or overnight for maximum flavour.

Pro tip: Marinating overnight enhances the flavour absorption.

Preheat the Oven

Preheat your oven to 70°C (160°F). Line baking sheets with foil and place wire racks on top.

Pro tip: Using wire racks allows air circulation for even drying.

Arrange the Beef

Remove the beef from the marinade, letting excess drip off. Arrange strips in a single layer on the wire racks.

Pro tip: Pat the strips dry with paper towels to remove excess marinade.

Dry the Jerky

Place the racks in the oven and dry the beef for 4-5 hours, flipping halfway through, until the jerky is dry and firm but still slightly pliable.

Pro tip: Check the jerky by bending it slightly; it should not snap.

Cool and Store

Allow the jerky to cool completely before storing in an airtight container.

Pro tip: Cooling fully prevents moisture buildup in storage.

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Tips & Tricks

Use lean cuts of beef for the best texture and flavour.
Slice the beef against the grain for a tender chew.
Ensure even thickness for consistent drying.
Store jerky in an airtight container to maintain freshness.

Frequently Asked Questions

What is boeuf séché?

Boeuf séché, or beef jerky, is marinated and dried beef, often used as a snack.

How long should beef marinate?

Marinate beef for at least 4 hours, or overnight for deeper flavour.

What is the best beef cut for jerky?

Lean cuts like eye of round, top round, or sirloin are ideal for jerky.

How to store beef jerky?

Store jerky in an airtight container at room temperature for up to two weeks, or refrigerate for longer storage.

What temperature to dry beef jerky?

Dry beef jerky in the oven at 70°C (160°F).

Serving Suggestions

Once your beef jerky is ready, enjoy it as a convenient snack or outdoor adventure fuel. Pair it with cheese or nuts for a balanced snack tray. For storage, keep the jerky in an airtight container at room temperature for up to two weeks. For longer storage, refrigerate or freeze it, ensuring the jerky remains dry and fresh.