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Homemade Beef Jerky


A perfect marinade is what makes this beef jerky so good! Preparation is a breeze, the hard part is waiting for the marinating and dehydrating process to finish but it's so worth the wait. Enjoy!

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  • Homemade Beef Jerky
  • 4 pounds London broil beef or 4 pounds flank steaks
  • 2 teaspoons black pepper
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons cayenne pepper, more if you like it hot
  • 2 teaspoons onion powder
  • 1 teaspoon liquid smoke
  • 1/4 cup soy sauce or 1/4 cup low sodium soy sauce
  • 1/2 cup Worcestershire sauce
  • 1/2 cup Frank's red hot sauce


Servings 2
Preparation time 15mins
Cooking time 375mins
Adapted from


Step 1

Trim all fat off meat. Cut steak in to 4 inch strips. The steak should be about 1/2 inch thick. It's easier to cut meat partially frozen. Pound meat lightly, you don't want it too thin.

Add the remaining ingredients in a bowl, mix well. Add the steak strips into the marinade and mix well making sure as best possible the steak is fully covered. Cover and refrigerate overnight (8-hours).

Line cookie sheets with tin foil. Place steak strips on sheets, don't overlap meat.

Set oven at lowest temperature. (150-175°F).

Bake 6 hours, turning after three hours.

Jerky is done when meat is dried out, depending on your oven. So worth the wait, enjoy!

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