1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Discuss in my forum

Oven Beef Jerky Recipe

User Rating 3 Star Rating (7 Reviews)

By

Beef jerky
Photolibrary/Getty Images
You do not need a dehydrator to make this flavorful beef jerky at home. Make it in the oven. However, you may certainly use this marinade on beef used in a dehydrator.

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Ingredients:

  • 1 pound boneless top round steak or London broil, trimmed of fat
  • 1/4 cup liquid smoke
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper, or to taste

Preparation:

Wrap beef in plastic wrap and freeze 30 to 60 minutes until firm, but not rock hard. (This makes it easier to slice evenly.) Using a sharp knife, slice the beef across the grain into thin strips about 1/4-inch thick.

Place liquid smoke, soy sauce, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and cayenne pepper in a large zip-top freezer bag. Seal and squish to combine. Place beef strips in the marinade, re-seal, and toss to coat. Open bag, squeeze out all the air, seal, and refrigerate for 12 hours or overnight.

Preheat oven to 250 F.

Drain meat strips from marinade and pat dry with paper towels. Place a baking rack inside a jellyroll pan. Arrange beef strips on the rack in a single layer with room in between for air circulation. Bake for about 4 hours, until dry to the touch. Remove from oven and let air-dry in a cool dry place for another 24 hours.

Store in a covered container or ziptop bag.

Yield: about 3/4 pound beef jerky

User Reviews

Reviews for this section have been closed.

 3 out of 5
Something they missed...., Member auopie1997

The point of making jerky is to dehydrate the meat. The dehydrator does it well, but an oven doesn't have a vent to let the moisture escape. I used the oven at 250~290F, and used a small block of wood to prop open the door 1-2 inches. This lets the moisture escape, allowing the meat to dehydrate. Mine was done in about 3 hours and was great. As for the marinade, I basically used either Dale's Teriyaki or Moore's Marinade Teriyaki flavor. No need to add to it. I used this recipe for deer and it tasted very much like beef jerky from the store. I'll keep adjusting the recipe to suit my taste. But, this is a great start for a beginner (like me).

39 out of 41 people found this helpful.

See all 7 reviews

  1. About.com
  2. Food
  3. Home Cooking
  4. Recipes
  5. Condiment Recipes
  6. Worcestershire Sauce Recipe
  7. Oven Beef Jerky Recipe

©2014 About.com. All rights reserved.