Here’s a simple way to make old-fashioned dried beef (jerky-style) at home. It’s lean, flavorful, and perfect for snacking or adding to meals.
🥩 Ingredients
- 1–2 pounds (≈450–900g) lean beef (top round, eye of round, or sirloin)
- 1/4 cup soy sauce
- 1–2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar (optional, for slight sweetness)
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Optional: smoked paprika, chili flakes, or liquid smoke for extra flavor
🥄 Instructions
1. Prepare the beef
- Trim all fat (fat slows drying and can go rancid)
- Slice beef thinly (1/4 inch or less), cutting against the grain for a more tender texture
2. Marinate
- Mix soy sauce, Worcestershire sauce, brown sugar, and spices in a bowl
- Add beef slices → coat evenly
- Cover and refrigerate 4–12 hours (overnight is best)
3. Dry the beef
Option A: Oven method
- Preheat oven to 170°F–200°F (75°C–95°C)
- Place beef slices on a wire rack over a baking sheet
- Dry for 4–6 hours, turning halfway, until beef is dry but still slightly pliable
Option B: Dehydrator
- Set at 160°F (71°C)
- Dry for 4–6 hours, or until desired dryness
4. Cool and store
- Let jerky cool completely
- Store in an airtight container
- Can last 1–2 weeks at room temp, or up to a month in the fridge
💡 Tips for Old-Fashioned Flavor
- Use liquid smoke or smoked paprika for a traditional jerky taste
- Slice thin and uniform for even drying
- Avoid overcrowding the rack—air circulation is key
If you want, I can also give a super-simple 2-hour quick jerky version that’s flavorful and chewy without overnight marination.
