Homemade Beef Jerky Recipe: Easy, Delicious, and Chewy Snack

Partially freeze the beef for 1-2 hours to make it easier to slice. Slice the beef against the grain into thin strips, about 1/8 to 1/4 inch (3-6mm) thick. Trim any excess fat.

In a large bowl, whisk together soy sauce, Worcestershire sauce, brown sugar (if using), smoked paprika, garlic powder, onion powder, black pepper, and red pepper flakes until well combined.

Add the sliced beef strips to the bowl with the marinade. Ensure all beef strips are fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight (8-12 hours) for maximum flavor.

Remove the beef from the marinade and pat each strip thoroughly dry with paper towels. This is crucial for proper dehydration. Arrange the strips on dehydrator trays or oven racks, making sure they don't overlap.

Dehydrate in a food dehydrator at 160°F (71°C) for 4-6 hours, or in an oven at the lowest possible setting (around 170°F/75°C) with the door slightly ajar, for 3-5 hours. Check periodically, rotating trays as needed, until the jerky is dry and leathery but still pliable.

Allow the finished beef jerky to cool completely at room temperature before storing. Store in an airtight container or a Ziploc bag at room temperature for up to 1-2 weeks, or in the refrigerator for up to a month.