Delicious tasty and good to the last bite Beef Jerky recipe anyone can make. This affordable and easy to make selection is perfect for an on the go snack. Full of flavor, textures and at a budget price, this scratch made jerky contains less preservatives than the store bought at a fraction of the cost. A bag of these fresh meaty morsels never lasts long in this house. Soft, tender savory chewy strips of easy to tear Beef that everyone in the house will absolutely love.
Watch the video and follow the instructions below to have fresh made Beef Jerky today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. When the Beef Jerky is this good it is difficult to eat just one. I hope you decide to give it a try. Thanks for visiting and see you again soon.
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Clean, rinse and pat dry the beef (eye round roast or London broil).
Slice against the grain and about ⅛” to ¼” thick. Place the sliced meat in a ziplock bag or airtight container. Tip: place meat in the freezer for 30 -45 minutes before slicing. It will be easier to slice.
In a small bowl: combine brown sugar, soy sauce, Worcestershire sauce, pepper, onion, garlic and mix.
Pour the sauce over the meat. Make sure to coat the meat well.
Refrigerate for 24 – 36 hours. Toss and flip the meat at least twice.
Line 2 baking sheets with aluminum foil for easy cleaning later. Set baking racks over the lined baking sheets. Place sliced meat on the rack in a single layer (do not over crowd the meat).
Place both baking sheets in the oven. Cook for 3- 4 hours or until the meat has dried out to your liking. Rotate both baking sheets from top to bottom and vice versa after 2 hours of cooking. Flip the the meat if needed.
Store beef jerky in an air tight container or ziplock bag for up to 2 weeks.
Enjoy!
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Beef Jerky
Ingredients
- 2 lbs eye round or london broil
- ½ cup brown sugar
- ½ cup soy sauce
- ¼ cup Worcestershire sauce
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
Instructions
- Clean, rinse and pat dry the beef (eye round roast or London broil).
- Slice against the grain and about ⅛" to ¼" thick. Place the sliced meat in a ziplock bag or airtight container. Tip: place meat in the freezer for 30 -45 minutes before slicing. It will be easier to slice.
- In a small bowl: combine brown sugar, soy sauce, Worcestershire sauce, pepper, onion, garlic and mix.
- Pour the sauce over the meat. Make sure to coat the meat well. Refrigerate for 24 – 36 hours. Toss and flip the meat at least twice.
- Preheat the oven to 175°F.
- Line 2 baking sheets with aluminum foil for easy cleaning later. Set baking racks over the lined baking sheets. Place sliced meat on the rack in a single layer (do not over crowd the meat).
- Place both baking sheets in the oven. Cook for 3- 4 hours or until the meat has dried out to your liking. Rotate both baking sheets from top to bottom and vice versa after 2 hours of cooking. Flip the the meat if needed.
Store beef jerky in an air tight container or ziplock bag for up to 2 weeks.
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