Original Beef Jerky
- Mitch
- Dec 9, 2025
- 1 min read
This homemade jerky recipe is a staple around our house. It’s gluten-free, easy to make in a dehydrator or smoker, and a great way to save money while feeding your crew something wholesome and delicious.
We like to call it our “base recipe”—mild, simple, and ready for whatever twist you want to add. Whether you're out working in the yard, packing lunches for the kids, or heading out for a hike, this jerky is a protein-packed snack that travels well and disappears fast!
Why We Make Our Own Jerky
It all started with one of those impulse buys: a used dehydrator from a local sale. We figured we'd give it a try, and now we're hooked. Making jerky at home has become a little family tradition—mixing up marinades, checking the trays, sneaking a few early bites… the kids love being part of it.
Plus, store-bought jerky can be pricey, full of additives, and often not gluten-free. This version keeps things simple, clean, and delicious.
1
What Cut of Beef?
For the best texture and the longest shelf life, choose a lean cut of beef. Fat doesn’t dehydrate well and can cause jerky to spoil faster, so trimming is important. Here are the top cuts for homemade jerky:
1. Eye of Round (Best Overall) - Very lean, uniform shape for even slicing, mild flavor, affordable
- Why use it: Most consistent results; the classic jerky cut.
2. Top Round (Great Budget Option) - Lean and easy to slice, slightly larger grain, chewier than eye of round
- Why use it: Excellent value with good texture.
3. Bottom Round (Excellent Chew) - Lean but a bit tougher, bold beefy flavor
- Why use it: Perfect if you prefer a firmer, chewier jerky.
4. Flank Steak (Best for Tender Jerky) - Strong grain pattern, naturally more tender when sliced against the grain
- Why use it: Produces a softer, more tender jerky with great flavor.
2
Other Meats?
This recipe works well with venison, turkey, pork, and more. Cooking temperatures, internal temperature targets, and storage times may vary depending on the type of meat used. Always follow recommended safety guidelines for the specific meat.
3
Want Heat?
Add crushed red pepper or sriracha to the marinade.
4
Want Sweet?
Try adding maple syrup, pineapple juice, brown sugar or honey.
5
Making Jerky in Bulk
To prep in bulk, simply double or triple the recipe and marinate everything together. Dehydrate what you want today, then freeze the rest in freezer-safe or vacuum-sealed bags. When you're ready for more jerky, just thaw and dehydrate.
Notes
1
Slice beef thinly (⅛–¼ inch). Thicker = chewier; thinner = dries faster. Trim ALL visible fat. It improves texture and shelf life. For more tender jerky, cut against the grain; for chewier texture, slice with the grain. Partially freezing the meat (about 30 minutes to an hour) first makes this much easier.
2
In a bowl, whisk together all ingredients.
3
Add sliced meat to the marinade and refrigerate for at least 6 hours (overnight is ideal).
4
Lay the strips on dehydrator trays or a smoker rack in a single layer.
- Dehydrator: Dry at 160–170°F for 4–6 hours, until the jerky is dry but still slightly pliable.
- Smoker: Smoke at 160–175°F using a mild wood (like apple or hickory) for 2–4 hours, checking for doneness.
For food safety, make sure the internal temperature of the meat reaches 160°F before or during drying. You can read more about safe jerky preparation from the USDA Food Safety and Inspection Service.
5
Store your homemade jerky in an airtight container in the refrigerator for 1 to 2 months. For longer storage, keep it frozen. Storing jerky at room temperature is not recommended for more than a few days to maintain safety and quality.
Disclaimer: Always use your best judgment and inspect your jerky for any signs of spoilage before eating, regardless of recommended storage times. When in doubt, throw it out to stay safe.
Instructions
1 cup Gluten-Free Soy Sauce
0.5 cup Worcestershire Sauce
2 tbsp Coarse Black Pepper
1 tbsp Garlic Powder
1 tbsp Onion Powder
2 tsp Paprika
1.5 - 2 lbs lean beef (round (eye; top; bottom) or flank steak)
Original Beef Jerky
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Servings :
12 Servings
Calories:
~ 80 Calories
Prep Time
10 min
Cooking Time
8 hours
Rest Time
6-12 hours
Total Time
20 hours 10 min
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