Homemade Beef Jerky

Beef jerky is undoubtedly the most popular, and it is sold everywhere. It is also a very popular option for those who make their own jerky.

I will share a few beef jerky recipes on this page for you to get started making your own. The cool thing about making jerky at home is you can be creative by adding your favorite flavorings or seasonings to suit your palette. For example, I’m a big fan of garlic. I like garlic in many foods, even pickled garlic for a snack or on the side with a sandwich. I just don’t want garlic in my dessert, haha!

So if you make a Salt & Garlic Beef Jerky… I’m all in!

The following recipes are some basic ones for beef. You can use other meats like buffalo, venison, or elk. Use the same cuts suggested in the recipes.

Be sure to check out the pages on

  • Drying Methods
  • Types of Jerky – Dry, moist, tender, chewy, etc.
  • Storing & Preserving Jerky
  • Special Dietary Needs – like Gluten Free, Soy Free, etc.

Beef Jerky – Basic yet Flavorful

  • 2 lbs. round steak (or flank or brisket)
  • 1/4 C. soy sauce
  • 1 Tbsp. Worcestershire
  • 1/4 tsp. pepper and garlic powder
  • 1/4 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 tsp. Hickory smoke-flavored salt
  1. Trim and discard fat from meat. Cut meat into 1/8 to 1/4 thick slices. In a bowl, combine all but the meat. Stir until seasonings dissolve.
  2. Add meat and mix thoroughly.
  3. Let stand for one hour (or more).
  4. Shake off excess liquid and put meat slices on oven racks or shallow baking pan.
  5. Dry meat at the lowest possible oven temp (maybe 180 or 200 Fahrenheit) until it is brown, hard, and dry. It can take as long as 24 hours.

Raw meat hanging over an oven rack to start the beef jerky drying process.

All the recipes on this page use an oven, but you can use the same recipe for a dehydrator following the direction of your unit.

Thinner cuts of meat will generally create thinner, dryer jerky, while the thicker cuts (1/4 inch) will produce chewier strips. If you like jerky that is moister, process for less time. Drier yet chewy requires more time in your chosen drying method.

For more details, check out the page on Drying Meats.

Flank Steak Beef Jerky

  • 1 ½ lbs. Flank steak
  • Soy or Teriyaki sauce
  • Optional ingredients: Onion & garlic powder, Worcestershire sauce.


  1. Select a 1/2 inch think flank or top round steak.
  2. Trim away all fat, then partially freeze until firm.
  3. Slice across the grain in a 1/4- to 1/2-inch-wide strips.
  4. Place meat strips in a shallow dish or heavy plastic bag.
  5. Add soy or teriyaki sauce to cover the meat.
    • If desired, add onion and/or garlic powder or Worcestershire sauce.
    • Note: teriyaki sauce and onion are an excellent combination for a sweeter meat.
  6. Toss to coat each piece.
  7. Cover and refrigerate for several hours or overnight.
  8. Lift meat from the marinade, drain well, and then air dry for a couple of hours.
  9. Arrange meat strips in a single layer on a fine wire screen or cake cooling rack.
Strips of juicy teriyaki beef jerky.
Teriyaki Beef Jerky

Place in a low-temperature oven (175 to 200 degrees) or slowly smoke-cook in a smoker until the meat is completely dried.

Store in an air-tight container.

Beef Roast Jerky

  • 1/2 tsp Pepper (or more if you like peppery)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Salt (or powder)
  • 1 lb. Beef Roast (Try a leaner cut like top-round is best)
  • 1/2 c Soy sauce
  • 1/2 tsp Garlic Salt
  • 1/2 tsp Lemon Pepper

Marinate for 1 hour or overnight.
Bake in oven 150 to 170, overnight for 10 – 12 hours.
Store in the refrigerator or air-tight containers.

London Broil Beef Jerky

  • 2 lbs. London Broil
  • 1/2 c Soy sauce
  • 2 tb Worcestershire sauce
  • 2 tsp Garlic powder
  • 2 tsp Onion powder
  • 2 tsp Freshly ground black pepper
  • 2 tsp red pepper flakes, less for sissies
  • 2 tb Liquid smoke

Freeze the London Broil or other lean roast.

When you’re ready to make jerky, remove the roast from the freezer and let it partially thaw.

When just able to slice, first remove all fat, then next slice against the grain in thin (1/4 inch or less) slices. Cover the meat with the marinade, turning occasionally, and let marinate overnight.

In the morning, line a shallow cookie sheet with a few layers of paper towels. Place it on the lower rack.

Place the upper rack in the oven in the top position and the lower rack in the lower position.

Hang the beef slices from the upper rack with toothpicks above the paper towels.

Dry for 6 hours at 160 F. This average temp is about right.

If your oven is really tight, you might crack open the door a bit to allow the water vapor to escape.

I would love to know which recipes you use and if you changed anything. If you have any questions, use the contact tab or the Community Page so everyone can see what you have done.

If you have a special recipe and would like to share it, please send it to me, and I will give you credit.

More Topics Related to This Page

There are many more recipes on other pages. See the Recipe Index. Coming soon…

Cuts of Beef for Jerky

Methods of Dehydrating Meat for Jerky – Much more than your oven or dehydrator.

Ingredients Used in Making Jerky – and how those ingredients affect the meats.