Basic Beef Jerky Recipe

Ingredients:

1 lb beef sirloin tip steak (trimmed of fat and sliced thin, about 1/8″–1/4″ thick)

1/4 cup soy sauce

2 tbsp Worcestershire sauce

1 tbsp brown sugar

1 tsp black pepper

1 tsp onion powder

1 tsp garlic powder

1/2 tsp smoked paprika (optional for smokiness)

1/4 tsp red pepper flakes (optional for heat)

 

Instructions:

1. Freeze & Slice Beef:

Partially freeze beef for 1–2 hours (makes slicing easier).

Slice against the grain for a chewier texture or with the grain for a softer bite.

2. Marinate:

Mix all marinade ingredients in a bowl or ziplock bag.

Add sliced beef and marinate in the refrigerator for 6–24 hours (the longer, the better the flavor).

3. Dry the Jerky:

Remove beef from marinade, pat dry with paper towels to remove excess moisture.

Arrange slices on a wire rack over a baking sheet or in a dehydrator.

4. Drying Options:

Oven: Bake at 170°F (or lowest temp) for 4–6 hours, flipping halfway.

Dehydrator: Set to 160°F and dry for 4–6 hours or until dry but still slightly flexible.

5. Cool & Store:

Let jerky cool completely.

Store in airtight container for up to 1 week at room temp, or refrigerate/freezer for longer shelf life.