Beef Jerky Recipes

Silver Post Medal for All Time! 306 Posts
May 6, 2010

Pieces of beef jerky spilling out of a plastic storage bag.With summer coming and all the snacks we go through this is a real money saver.



Marinate your sliced meat in this mixture at least 8 hours. Don't spray your pans or it will make too much moisture on your jerky, it makes clean up a little longer but well worth it. Sprinkle your pans with salt and pepper, crowd the meat close as it shrinks quickly, sprinkle lightly with salt and pepper again.

Place in oven at lowest temperature it will turn to, and leave the door open a crack. Turn the strips when the top looks dry and like leather. It won't hurt to turn it several times if you want. The meat will be pliable but not pink inside. It should be done in around 6-8 hours depending on your oven.

Mine cooks at 176 degrees F, at the lowest. The time depends a lot on the thickness of the slices also. It may sound like you are putting a lot of salt and pepper on but it drys out quite a bit. If you have grates to lay the meat on, it will dry in half the time, just keep testing it. This recipe can be put in a smoker also.


Try a half batch and adjust to your taste. We take snacks out in the boat fishing and the jerky is always gone first.

By Ann Winberg from Loup City, NE

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December 16, 2013

Store-bought jerky is very expensive! Don't be intimidated about making your own at home. Borrow a food dehydrator if you don't have one.

Simple Jerky Marinade


Diamond Post Medal for All Time! 5,887 Posts
September 19, 2007

Trim steak of all fat and cut in 1/4 inch thick lengthwise strips. Marinate in soy sauce 1-2 hours.


Place strips of meat on a rack over a cookie sheet; sprinkle with lemon pepper and garlic salt.


May 4, 2004

Slice 5 pounds lean beef (flank steak or similar cut) into strips 1/4 to 1/2 inch thick, 1 to 1 1/2 inches wide, and 4 to 12 inches long. Cut with the grain of the meat, and remove the fat.


6 Questions

Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.

November 28, 2004

Under Christmas food ideas for men someone named Deb mentioned they made beef jerky. I would like some beef jerky recipes.

Shirley B


Diamond Feedback Medal for All Time! 1,023 Feedbacks
November 28, 20040 found this helpful

We had an article about this:


November 29, 20040 found this helpful

I found a Beef Jerky recipe on by Emerial that is very good.

By gay_jon72 (Guest Post)
October 4, 20060 found this helpful

thanks it great! ;-)

By Doug (Guest Post)
July 31, 20080 found this helpful

I use It is a great resource for people interested in making their own homemade jerky. You can search by meat type, flavor, and even by your preference of preparation method!


Pretty cool. I hope this helps! Good luck!

Answer this Question

December 14, 2007

I am looking for a recipe for homemade beef jerky.


December 15, 20070 found this helpful

Try This:,1977,FOOD_9936_31151,00.html
Alton Brown will never steer you wrong. G

December 17, 20070 found this helpful

Beef jerky

3 lbs. flank steak
1/2 teaspoon pepper
1 c. water
1 tsp. liquid smoke
1/2 cup soy sauce
1 tsp. garlic salt
1/2 teaspoon celery salt


Sliced steak with grain 1 in. wide. If stake is slightly frozen it cuts easier. Marinade at least 24 hours drain on paper towel, then put on oven rack with foil below to catch drips. Bake 120 degrees to 140 degrees for 9 hours. Keep oven door slightly ajar for even heating


4 pounds lean beef, sliced into 1/4" strips1/2 tsp hickory or mesquite smoke flavoring1/4 cup soy or teriyaki sauce1/4 teaspoon salt1/4 cup Worcestershire sauce1 tsp garlic powder1 tsp onion powder1 tsp cracked black pepperpinch of cayenne pepper2 tablespoons molasses or brown sugar (optional)1/2 cup barbecue sauce or ketchupChoose lean beef only, as fat goes rancid when making jerky. Remove all fat from meat. Beef top round, flank steak and rump work well. To make jerky that isn't hard to chew, slice across the grain no more than 1/4" thick and don't overdry it. If you freeze meat for a short time, not until it is frozen solid, but just until ice crystals form and meat can still be pierced easily with the point of a knife, then it will be easier to slice thinly. You can also use an electric slicer (Rival or Chef's Choice make home type slicers if you'll be making a lot of jerky).


Combine ingredients and marinate meat in a ziploc bag in the refrigerator for 12-24 hours, stirring occasionally. Be sure marinade gets between the slices and covers the meat. Drain liquid and place in smoker, oven, or food dehydrator at 160-180°F. Turn when dripping stops. They are ready when jerky is dry enough to easily break off a portion, but still has enough resilience to crack when bent, but not break (4-8 hours). It should not be tough and leathery. It's important to store jerky away from humidity. Let cool completely before packaging. Seal up in Food Saver bags, canning jars or use Press-N-Seal or aluminum foil to keep away air and humidity. If you won't be using right away, store in the refrigerator to preserve freshness longer, but jerky can be kept without refrigeration. Note: Sodium Nitrate (curing salt) can be used to enhance preservative qualities, but is not required. If used, add 3/4 teaspoon to the above recipe or follow directions on package.

Use flank steak

120° to 140° for 9 hours

1 &frac; T. coarse pepper
1. cup. water
&frac; cup. soy sauce
1 T. liquid smoke
1 T. garlic salt
1 T brown sugar
1 T.. vinegar
1 beef bullion cube
1 T. ginger
1 T. Worchester sauce

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