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3 pounds of lean beef
1 tablespoon onion powder
1 teaspoon black pepper
1 small bottle of Worcestershire sauce
1 small bottle of soy sauce
8 tablespoons of liquid smoke

Freeze the meat partially so that it will be easy to slice into thin strips. Cut off all visible pieces of fat. Slice the beef horizontally in 1/2 inch slabs. Then cut thin strips of meat from these slabs, making sure you’re cutting against the grain. Make the strips as thin as possible.

Mix the other ingredients in a bowl. Lay the strips of meat in the bottom of a large glass baking dish. Pour the marinade over it and refrigerate overnight.

The following day, drain the meat strips and set them directly on wire oven racks. The strips should be close together but not touching. Set your oven on the lowest possible setting and with the oven door slightly open, put in the racks of strips. Leave in the oven 12 to 24 hours, checking it for brittleness. The jerky is done when it snaps as you bend it.

Place finished jerky in brown paper bags to protect it from the light. Then place brown bags in sealed plastic bags. The jerky will keep for a year without refrigeration.