Homemade Beef Jerky Recipe (Dehydrator + Oven Instructions)
Homemade beef jerky is a delicious way to preserve meat for food storage and for easy transport to take on hikes, camping trips, road trips and to pack in a backpack in an emergency situation where you need to leave home.
While store-bought beef jerky is also a good option and tends to store/remain shelf stable for a longer amount of time, this is mostly due to added preservatives. When you make your own homemade beef jerky, you have full control over every part of the process, which means no added preservatives or questionable ingredients.
You can make beef jerky in a dehydrator, a smoker or an oven, and you can get as creative as you like with the marinade. Some common ingredients found in most homemade beef jerky marinades include some combination of soy sauce, Worcestershire sauce, brown sugar, honey, molasses, cracked pepper, garlic powder, onion powder and liquid smoke.
Today I’m sharing one of my favourite recipes for homemade beef jerky: Sweet and Smoky Beef Jerky made with soy sauce, Worcestershire sauce, honey, brown sugar, paprika, garlic and onion powder and liquid smoke.
But there are lots of great recipes for beef jerky marinades, so feel free to search other ones online or even use store-bought marinades if you prefer and then follow the rest of the instructions below.
Homemade Beef Jerky in the Oven Vs. the Dehydrator
As mentioned above, you can make beef jerky in a dehydrator, a smoker or an oven. I make my beef jerky in my Excalibur dehydrator (which I LOVE and highly recommend if you’re in the market for a home food dehydrator). But I’ve also included oven directions in case you don’t have a dehydrator yet.
I find I get the best results using a dehydrator as the oven can easily over-dry the jerky and tends to dry it more unevenly, leaving some pieces with too much moisture while some are a little too dry. So I suggest that if you are using your oven, you should keep a close eye on the jerky and remove any pieces that are dried while leaving any that require a bit more drying time.
Best cuts of meat for beef jerky
The best cuts for beef jerky are lean cuts with the fat removed. These include:
- Eye of round
- Top or bottom round
- Flank steak
- Sirloin tip
You can either ask your butcher to trim all the fat for you and slice the meat into slices that are ⅛-inch to ¼-inch thick, or you can do this yourself. If you opt to trim and slice the meat yourself, it helps to pop it in the freezer for up to 30 minutes to make it firmer and easier to slice thin.
It’s important to remove as much fat as possible as the fat is what will make the meat go rancid and spoil much quicker.
How to make beef jerky in a dehydrator
When making your own homemade beef jerky, the meat needs to hit an internal temperature of 160°F in order to be safe for consumption – so if your dehydrator doesn’t go to 160ºF, you’ll want to use the oven method instead. Alternately, if your dehydrator doesn’t go to 160ºF, you can still use the dehydrator but then put your jerky in the oven at 275°F for 10 minutes as an added safety measure
One reason I love my Excalibur is because it reaches high enough temperatures for making all kinds of dried foods, including beef jerky. It also has fans in the bak (instead of at the top) so all of the food dries evenly and the trays don’t need to be rotated.
To make homemade beef jerky in a dehydrator, lay out marinated strips of jerky on the dehydrator trays, spaced out so they aren’t touching, and load trays into dehydrator. Set the dehydrator to 160ºF and set the timer for 4 hours. If the meat is still quite moist, put it back in the dehydrator and check every hour or so until the meat is dry and leathery but still flexible.
Related: Homemade “Cheesy” Kale Chips (Dehydrator + Oven Instructions)
How to make beef jerky in the oven
If making beef jerky in the oven, preheat oven to 175°F, then lay marinated jerky strips out directly on a cookie sheet or baking tray
Place jerky into the oven for 2-3 hours. Check at 2 hours to see if any of the pieces are fully dried and if so, remove them and set them aside on a plate. Place any remaining pieces back in the oven and continue to dry until the meat is dry and leathery but still flexible.
How to know when homemade beef jerky is done
When making homemade beef jerky for the first time, it can sometimes be hard to know when it’s done. If the jerky is soft, flexible and chewy, it’s safe to eat, but probably won’t last long on your shelf, so you can either eat it right away or store it in the fridge for up to 2 weeks. Or you can continue drying it until ore of the moisture is removed.
Once the jerky is dry and leathery a bit more stiff (but still slightly flexible), that is more suitable for longer-term storage. It should bend and crack, but not snap.
How long does homemade beef jerky last?
Homemade jerky can have a shelf life of a couple months when following proper methods. I find a vacuum sealer is very handy for storing beef jerky and other dried foods. I use a FoodSaver vacuum sealer.
Vacuum pack jerky or place in Ziplock bags with an oxygen absorber. Vacuum packed beef jerky will last up to 2 months on shelves or about 3 months in the refrigerator.
Homemade beef jerky will last at least one year or more in the freezer.
If you don’t use a vacuum sealer or an oxygen absorber, beef jerky will last about one week on your pantry shelves or up to 2 weeks in the fridge. It will last for up to a year in the freezer.
Related: 8 Ways to Preserve Food At Home
Sweet & smoky beef jerky marinade
My favourite homemade beef jerky recipe is marinated for 24 hours in a sweet and smoky sauce made with soy sauce, Worcestershire sauce, honey, brown sugar, paprika, garlic and onion powder and liquid smoke.
It’s super simple to make. All you need to do is mix all of the marinade ingredients together in a bowl, toss the sliced beef in the marinade and then place in a Ziplock bag or airtight container and let it marinade in the fridge for a minimum of 8 hours, and up to 24 hours.
Then lay beef slices on your dehydrator trays (or on a baking sheet lined with parchment paper if using the oven method), and then follow the appropriate instructions for drying your beef jerky.
Full recipe and instructions can be found below:)
If you make this recipe at home, I’d love to hear from you! Leave a review or a comment below and let me know what you think!
Homemade Beef Jerky Recipe (Dehydrator + Oven Instructions)
Homemade beef jerky is a delicious way to preserve meat for food storage and for easy transport to take on hikes, camping trips, road trips and to pack in a backpack in an emergency situation where you need to leave home.
Ingredients
- 2 pounds thinly sliced beef (see best cuts above)
- ¼ cup soy sauce or alternative (ie. Tamari or coconut aminos)
- ¼ cup Worcestershire sauce
- 1 tablespoon honey (or substitute molasses or maple syrup)
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 tablespoon liquid smoke
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Toss the sliced beef in the marinade, ensuring every inch is well coated. Place in a Ziplock bag or in an airtight container and refrigerate for a minimum of 8 hours, up to 24 hours.
Dehydrator Directions: - Lay the marinated beef slices on dehydrator trays, ensuring they don’t touch. Place trays in the dehydrator and dry at 165ºF/74ºC for 4 to 6 hours. (For food safety reasons, if your dehydrator doesn’t go up to 165ºF, dry at the highest setting and then play jerky in the oven at 275ºF for 10 minutes after drying so that meat reaches an internal temperature of 160ºF).
- Once beef jerky is completely dry, it’s ready to pack. Jerky should be dry enough that it cracks when it bends, but doesn’t snap or break.
Oven Directions: - Preheat the oven to 175ºF. Lay the marinated beef slices on a baking tray, ensuring they don’t touch. Dry in the oven for 2 to 3 hours.
- Once beef jerky is completely dry, it’s ready to pack. Jerky should be dry enough that it cracks when it bends, but doesn’t snap or break.
Notes
*** IMPORTANT: Always ensure that your beef jerky is dry and has no visible moisture left before storing. Foods with more than 10% moisture content that are vacuum sealed or sealed in an airtight container with an oxygen absorber run the risk of producing the botulism toxin, which thrives in moist environments with low to no oxygen. ***
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It’s easy to romanticize homesteading, but the truth is that those homegrown vegetables, those freshly laid eggs, that loaf of bread rising on the counter, and that pantry full of home-canned food takes time, effort and dedication. It doesn’t “just happen” overnight!
But if you work on learning one new skill at a time and gain confidence in it before moving onto the next, one day you’ll be looking back and marvelling at how far you’ve come.
That’s where I’m at now. Life today looks a lot different than it did 10 years ago, when our homesteading and self-reliance journey was just beginning.
Back then we still lived in our city condo and were just beginning to dabble in all of this stuff. But my husband Ryan and I felt a sense urgency to start pursuing a more self-reliant lifestyle, and we committed to taking small steps, one day at a time to make that vision a reality.
Over the years we’ve continued to put one foot in front of the other, adding new skills and tackling new projects along the way that have helped us get to where we are today.
While there’s always more we want to learn and do, as I look around me right now, I’m so grateful that we took those first steps, especially considering what’s happened in the world over the past few years!
If you’re also feeling the urgency to take the first (or next) steps toward a more self-reliant life, this is your final reminder that today is the last day to join The Society of Self-Reliance and start levelling up your homesteading and self-sufficiency skills so that you’ve got what it takes to:
• Grow your own groceries
• Stock your pantry
• Create a natural home
• Get prepared
• Learn other important life skills like time management for homesteaders, goal setting and how to become your own handyman
And more!
If you’ve been feeling called to level up your self-reliance skills (because let’s be honest, we’re in for a wild ride these next few years with everything going on in the world), now is the time to heed that call.
Link in profile to enroll before midnight tonight, or go to thehouseandhomestead.com/society
#homesteading #selfreliance #selfsufficiency #homesteadingskills #preparedness
There are so many reasons to grow your own food at home:
💰 Saves you money at the grocery store
🍴 Healthier than conventionally grown food
🔑 increases your overall food security
🫙 Gives you an abundance to preserve and share
But perhaps the number one reason is because it just tastes better!
Not only does food taste better when it’s freshly picked or allowed to ripen on the vine, there’s something about putting in the work to grow something from a tiny seed and then getting to see it on your dinner plate that just makes it so much more satisfying than anything you’ll ever buy from the store.
Plus, having to wait all year for fresh tomatoes or strawberries or zucchinis to be in season makes that short period when they’re available just that much more exciting!
With the world spinning out of control and food prices continuing to rise, it’s no wonder more people are taking an interest in learning to grow their own food at home. But that also means changing our relationship with food and learning to appreciate the work that goes into producing it and the natural seasonality of organically grown fruits and vegetables.
(It also means learning to preserve it so you can make the most of it and enjoy homegrown food all year long).
In my online membership program, The Society of Self-Reliance, you’ll learn how to grow your own food, from seed to harvest, as well as how to preserve it so you can enjoy the fruits (and vegetables) of your labor all year long!
You’ll also learn how to grow and craft your own herbal medicine, detox your home, become your own handyman, and so much more (because self-reliance is about more than just the food that we eat… But that’s a pretty good place to start!)
The doors to the Society are now open for a limited time only. Click the link in my profile or go to thehouseandhomestead.com/society to learn more.
#foodsecurity #homegrownfood #homesteading #selfreliance #selfsufficiency #homegrownfoodjusttastesbetter
If you’ve been watching events unfold over the past few years and you’re feeling called to start “cutting ties” with the system and begin reclaiming your independence, The Society of Self-Reliance was made for you!
When I first launched this online membership program last year, my goal was to create a one-stop resource where members could go to learn and practice every aspect of self-reliance, as well as a space to connect with other like-minded people pursuing the same goal. And that’s exactly what you’ll get when you join!
Here’s a glimpse of what you’ll learn inside the Society:
🌱 Food Security and Self-Sufficiency: Learn the art of growing and preserving your own food, ensuring you and your loved ones have access to nutritious meals year-round.
🌿 Natural Living and Herbal Medicine Mastery: Discover the secrets to creating a low-tox home and and to growing, making and using herbal remedies to support your family’s health, naturally.
🔨 Essential Life Skills: Learn essential life skills like time management, effective goal setting and practical DIY skills to become more self-sufficient.
As a member, you’ll enjoy:
📚 Monthly Video Lessons: Gain access to our ever-growing library of video lessons, with fresh content added each month.
📞 Live Group Coaching Calls: Participate in our monthly live group coaching calls, where we deep dive into a different self-reliance topic every month, and do live demonstrations and Q&A’s.
🏡 Private Community: Join our private community forum where you can ask questions, share your progress, and connect with like-minded individuals.
I only open the doors to The Society once or twice each year, but right now, for one week only, you can become a member for just $20/month (or $200/year).
In today’s world, self-reliance is no longer a luxury, a “cute hobby,” it’s a necessity. Join us inside The Society of Self-Reliance and empower yourself with the skills you need to thrive in the new world!
Link in profile or visit thehouseandhomestead.com/society to learn more.
#selfreliance #selfreliant #selfsufficiency #selfsufficientliving #sustainableliving #modernhomesteading #homesteadingskills #preparedness
Got out for an early morning harvest today. Been up since 3am, contemplating life, the future and the past, the order of things…
There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.
I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.
I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)
I can’t tell you how many tears I’ve already cried listening to that song. If you’ve heard it already, you probably know what I’m talking about, and if you haven’t, I highly recommend giving it a listen. All I can say is it’s been a while since a song resonated so deeply with me, and in this strange new world, I know I’m not the only one.
One of the lines in Anthony’s song is “Livin’ in the new world, with an old soul,” and that’s something I think so many of us in the homesteading community can relate to.
Trying to cling to better days; To a simpler time; To the old ways, all while doing our best to get by in the new world.
The world has changed drastically in the last few years especially, and it’s set to change in immense ways over the next few years. Today I’m feeling thankful for people like @oliver_anthony_music_ who give a voice to what so many are feeling right now.
Know that if you’re feeling it too, you’re far from alone. And while the future may feel uncertain and even a little scary, remember that if we stand united, we the people are a force to be reckoned with.
(Continued in comments…)
Another garlic harvest in the books!
Garlic is easily one of my favourite crops to grow. It’s pretty much a “set if and forget it” crop. We plant in the fall and leave it to overwinter, fertilize a couple times in the spring, start watering only once the ground starts to dry out, and then harvest in the summer. We can even plant a fall succession crop after our garlic if we want so it really makes great use of garden space all year round.
Over the years we’ve managed to become completely self-sufficient with garlic. We now grow enough to eat all year (and then some!), plus we save our own seed garlic and usually have extra to sell or give away. And around here fresh, organic garlic ain’t cheap, so it’s a good cash crop for anyone who’s serious about selling it.
It took me a few years to really get the hang of garlic, but it’s one crop I’m now very confident with (knock on wood, because it’s always when we make statements like this that next year’s crop fails! Lol.)
A while back I compiled a comprehensive guide to growing, harvesting and using garlic both as an edible and medicinal crop. This is usually only available as part of a paid bundle (or in the fall 2022 issue of Modern Homesteading Magazine if you’re a subscriber;), but for a limited time I’m offering it for free, no strings attached!
Plus you’ll also get access to my step-by-step video lesson on planting garlic so you can set yourself up for success with your garlic crop this year.
Comment “Garlic” below or head to thehouseandhomestead.com/garlic-guide to get your free copy!
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#garlic #garlicharvest #homesteading #selfsufficient #selfsufficiency #selfsufficientliving #selfreliance #homegrown #groworganic #growfoodnotlawns #gardenersofinstagram #homesteadersofinstagram
Going through photos and videos from our trip to the @modernhomesteadingconference and the vast majority are of our daughter having the time of her life!
Even if I personally got nothing else out of this gathering (which I most certainly did), watching her discover her own love of this lifestyle outside of what we do at home made my heart grow three sizes!
Homesteading is about so much more than homegrown food and self-reliance. It’s about passing on invaluable skills and an understanding of and respect for our connection to the land that provides for us to the next generation.
Being around so many other kids and families who are also pursuing a homesteading lifestyle helped show our little one that this is a movement that is so much bigger and greater than what our own family does on our little plot of land. This is a lifestyle worth pursuing, with a community unlike any other.
Glad to be back home and more excited than ever to involve my kids in everything we’re doing. But also, I think I speak for my whole family when I say we can’t wait to go back someday!
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#homesteading #modernhomesteading #raisinglittles
If you’re simply looking for ways to save a little extra cash this summer and live well for less, here are 12 tried and tested frugal living tips for summer that you can use to save money this season without sacrificing a thing.
Head over using the link in my bio!
https://thehouseandhomestead.com/12-frugal-living-tips-summer/
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A brand new issue of Modern Homesteading Magazine just dropped!
In this issue:
🌱 How to forage and use five common edible and medicinal weeds
🏠 A sustainable, affordable alternative to traditional homes, greenhouses and more
👨👩👧👦 Tips for managing a homestead while raising a family (big or small!)
🫙 What to focus on when preserving food for true food security
🌹 How to grow and arrange your own cut flowers at home
🍓 The many ways to preserve summer berries (including 5 delicious recipes!)
💇How to make your own all-natural herbal hair care products at home
🧑🌾 Why “community sufficiency” is the new self-sufficiency
And more!
Visit modernhomesteadingmagazine.com (or click the link in my bio) to subscribe or login to the library and read the latest issue.
Plus, be sure to check out all of our past issues as well! There’s a wealth of information in our library on everything from farming and gardening to cooking and canning to herbal medicine, natural living and so much more!
*** This will be the last quarterly issue! ***
This little magazine has grown so much over the past 4 years and 32 issues, and now it’s time for another exciting evolution.
I’m excited to announce that we will be moving to an even more robust annual publication with the intention of offering the first ever print edition this fall if there is enough demand.
I’m also excited to announce the brand new Modern Homesteading Magazine blog, which is currently under construction and will be launching soon. While we will still be maintaining digital subscriptions, the blog will be accessible to all, free of charge, so that more people might benefit from the empowering and increasingly important information that we cover in each issue.
Thanks to everyone who helped make this issue happen! @homesteadingfamily @oatsandhoneyhomestead @omnivore.culture @thetaylor.leigh @doeraydesign (and more who don’t have IG pages;)
And a HUGE thank you to everyone who has subscribed over the years. Modern Homesteading Magazine would never have become what it is today without each and every one of you.
#homesteading #modernhomesteading #selfsufficiency
If you’ve ever grown your own garlic, you might have noticed the spiral-shaped shoots that suddenly pop up in the centre of the stem, usually about a month or so before the garlic bulbs themselves are ready to be harvested.
These are garlic scapes, and believe it or not- they make delicious pesto! Get the recipe through the link in my bio- https://thehouseandhomestead.com/garlic-scape-pesto/
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#countrygal
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This honey and chive blossom vinaigrette is a frugal, easy and healthy homemade salad dressing that pairs beautifully with fresh garden salads all season long.
Get the recipe through the link in my bio.
https://thehouseandhomestead.com/chive-blossom-vinaigrette/
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Whether you live in the city and grow a few herbs on your balcony, have a few backyard chickens in the suburbs or live in the country and have a larder full of enough home-canned food to survive the apocalypse, if living a more homemade, homegrown, self-sufficient lifestyle is important to you, Modern Homesteading Magazine was made for you!
Read it today through the link in my bio!
https://modernhomesteadingmagazine.com/
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This radish top pesto recipe makes good use of the edible radish greens that often get discarded once they’re separated from the root. The end result is a peppery, slightly spicy twist on a classic pesto recipe.
A perfect condiment for all your summer snacking!
https://thehouseandhomestead.com/radish-top-pesto-recipe/
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#homesteaderslife
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