Description
This homemade beef jerky recipe offers a delicious, protein-packed snack made from lean eye of round roast marinated in a flavorful blend of soy sauce, Worcestershire sauce, brown sugar, and spices. Carefully oven-dried to achieve the perfect chewy texture, this jerky is ideal for on-the-go snacking or as a savory treat anytime.
Ingredients
Scale
Beef
- 2 pounds eye of round roast (fat and silver skin removed)
Marinade
- 1/2 cup soy sauce
- 2 Tablespoons Worcestershire sauce
- 1/2 cup brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon unseasoned meat tenderizer
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
Instructions
- Slice the meat: Cut the eye of round roast into thin strips about 1/8 to 1/4 inch thick, slicing against the grain to ensure tenderness and proper texture in the final jerky.
- Prepare the marinade: In a large mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, smoked paprika, meat tenderizer, garlic powder, onion powder, black pepper, and red pepper flakes. Stir well until all ingredients are fully mixed.
- Marinate the meat: Add the meat strips to the marinade and toss so each piece is completely coated. Cover the bowl and refrigerate for at least 6 hours or preferably overnight to allow the flavors to deeply infuse the meat.
- Preheat the oven: Set your oven to 175°F (80°C). Prepare baking sheets by lining them with aluminum foil and placing wire racks on top to allow even air circulation around the meat.
- Arrange the meat for drying: Remove the meat strips from the marinade, letting any excess drip off. Lay them in a single layer on the prepared wire racks, making sure the strips do not overlap to ensure even drying.
- Dry the jerky: Bake the meat in the oven for 4 hours, flipping the strips halfway through the cooking time. The jerky is done when it feels dry but still bends slightly without snapping.
- Cool and store: Let the jerky cool completely at room temperature. Then transfer it to an airtight container to keep it fresh and ready for snacking.
Notes
- For best results, use lean cuts of beef like eye of round to reduce fat content and improve shelf life.
- Marinating overnight enhances flavor absorption and tenderizes the meat more effectively.
- Ensure the oven temperature remains consistently low to dry the meat properly without cooking it.
- Store jerky in airtight containers in a cool, dry place; it can also be refrigerated to extend shelf life.
- Feel free to adjust the amount of red pepper flakes based on your preferred spice level.
