Beef Jerky
Lean beef (top round or sirloin) and liquid smoke come together in this beef — 60 minutes, 7 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and whisk. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Soy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Trim all visible fat from the beef, as fat goes rancid, then freeze it for 30 to 60 minutes so it firms up for slicing.
- Slice the beef as thinly as possible, about 3 to 5 mm thick, cutting against the grain for tender jerky or with the grain for chewier jerky.
- In a bowl, whisk together the soy sauce, brown sugar, liquid smoke, minced garlic, salt and black pepper to make the marinade.
- Add the beef strips, toss to coat every piece, then cover and refrigerate for at least 6 hours or overnight, turning once.
- Lift the strips out, pat them dry, and lay them in a single layer without touching on dehydrator trays or on racks set over baking sheets.
- Dehydrate at 70 C, or dry in an oven set to its lowest setting with the door slightly ajar, for 4 to 6 hours until the meat is dry and leathery and bends without snapping.
- For food safety, heat oven-dried strips to an internal 71 C either before or after drying, then cool completely and store in an airtight container.
You'll use: Oven · Whisk · Baking sheet
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) · coconut aminos
- Brown Sugar
- white sugar + 1 tbsp molasses per cup
Tips & common questions
How long does Beef Jerky take to make?
About 60 minutes from start to finish — an estimate based on the 7 steps and 7 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Beef Jerky is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Beef-jerky.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.