is this your homework?

Flunking social studies.

email icon
twitter icon
rss icon

Never Buy Beef Jerky Again

February 17, 2012 |  by  |  Food

I wanted to share this amazingly easy, healthy, and unbelievably delicious homemade beef jerky recipe I made the other day. MrsTemple found the recipe in Clean Eating magazine. Despite its suspiciously ‘health-conscious’ approach, the mag is surprisingly full of delicious recipes. I’d recommend it, as it is for food-lovers, not weight-losers.

Spicy Oven-Dried Beef Jerky

Makes 12 oz (about 50 pieces). Hands-on time: 1 hour. Total time: 10 hours.
Nutrients per serving (2 large strips): Calories: 27, Total Fat: 1 g, Sat. Fat: 0 g, Carbs: 1 g, Fiber:0 g, Sugars: 1 g, Protein: 4g. Sodium: 92 mg, Cholesterol: 8 mg


• 2 lb eye of round beef roast, flank steak or London broil, trimmed of visible fat
• 2/3 cup low-sodium soy sauce
2/3 cup 1/6 cup low-sodium Worcestershire sauce (1:1 worcestershire to soy is way too much, use 1/4 of the amount of low-sodium soy, and it’s delicious.)
1 tbsp raw honey (Rather than honey, I used the same amount of brown sugar.)
• 2 tsp fresh ground black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp red pepper flakes
• 1 tsp smoked paprika or liquid smoke, optional (I used smoked paprika)


ONE: If using a large roast or steak, slice beef into 2 or 3 equal pieces. Wrap beef in plastic wrap and place in freezer for about 1 hour to ease slicing. Remove from freezer and transfer to a cutting board. Using only the tip of a chef’s knife, slice beef along the grain into equal 1/8-inch-thick strips.

TWO: Meanwhile, prepare marinade. In a 2-cup measure, whisk remaining ingredients and, if desired, paprika, until smooth.

THREE: Transfer beef to a large, heavy-duty zip-top bag. Pour marinade into bag, seal tightly and turn
to coat beef. Lay flat in refrigerator and marinate for 3 to 6 hours, turning bag 1 to 2 times (NOTE: Do not exceed 6 hours).

Jerky Recipe 1-3

FOUR: Line a large baking sheet with 2 sheets paper towel. Remove beef from bag, shaking or gently wringing each strip to remove excess marinade. Transfer to baking sheet and cover with additional 2 sheets paper towel. Press down through towel to flatten strips and absorb as much marinade as possible. Remove oven racks and place a foil drip pan in bottom of oven, or line bottom with foil. Preheat oven to lowest setting, 140 to 170°F.

FIVE: Thread skewers through 1 end of strips, leaving 1 inch between each strip. Lay skewers horizontally across 1 oven rack. Transfer rack to highest position in oven, allowing strips to hang without touching oven walls. Close oven, propping door open a crack with a small, dry, rolled-up dish towel or a wooden spoon. (NOTE: This is necessary to allow moisture to escape from the oven; the oven temperature is low enough that this is not a fire danger.) Cook for 5 hours.

Jerky Recipe 4-5

SIX: Check strips for doneness; remove dry, hard and darkened pieces from skewers and place on a cooling rack. Cook remaining strips for 1 to 2 hours, checking often for doneness. Transfer to cooling racks. When strips are fully cooled, transfer to airtight containers and store upright at room temperature for up to 2 months (NOTE: Do not pack strips tightly). Discard strips that show signs of spoilage (mold or unpleasant odor) over time.

Jerky Recipe 6-7

SEVEN: Devour. Then, imagine limitless flavour possibilities. Next time we make this (which will be soon), we’re going to try a curry-spiced variety.    

More Information


  1. I’m curious, did you happen to weigh the meat before and after? Just wondering what the total yield is after transformation (mostly so I know how much meat I need to buy ;-)

    • I didn’t do any weighing, but a small half-pound steak made 15 or so large slices of jerky (I cut a little on the thick side). They don’t really reduce much in size after curing, they just lose water mass. I’m pretty sure the water molecules are turned into atoms of Delicium by jerky gnomes.

  2. This is a FANTASTIC recipe! One error – the strips should be 1/8th inch thick – not 3/4 in thick. :-)

    • Ha! Good eyes. I used an OCR website to grab the text out of the scanned image and didn’t catch that mistake. 3/4 in strips would take about a month to dry into jerky!

      Have you tried it yet? It’s really wonderful. It seems almost impossible how much like a ‘junk food’ treat these taste like, yet are super healthy.

      I’ve recently tried curry-spiced and hot-wing varietals (just marinated in some Franks’s Red Hot sauce). They were both incredibly good too.

      • Working on my 3rd batch at the moment, I marinated it “too long” supposedly, much too long, but I’m not that worried about it, just a longer time in the oven probably.

        We’ll see.

Leave a Reply