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Homemade beef jerky in a glass jar.
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Homemade Beef Jerky

Thin strips of beef round marinated in soy sauce, Worcestershire, liquid smoke and spices, heated to 160°F for safety, then dried at 135°F in the air fryer or oven until firm but bendable.
Course Snack
Cuisine American
Keyword air fryer beef jerky, beef jerky marinade, beef jerky recipe, homemade beef jerky
Prep Time 20 minutes
Cook Time 8 hours 15 minutes
Marinate 12 hours
Total Time 20 hours 35 minutes
Servings 10 servings (about 1 oz each)

Equipment

  • Air fryer with a dehydrate function or an oven that holds 135°F, or a food dehydrator
  • Instant-read meat thermometer
  • Slicing knife if slicing your own beef
  • Wire rack and sheet pan
  • Airtight jars or zip-top bags

Ingredients

For the beef

  • 1.2 kg beef round steak top round or eye of round, sliced about 1/4 inch (5 mm) thick (about 2.6 lb)

For the marinade

  • ¼ cup soy sauce regular or low-sodium
  • 2 tbsp Worcestershire sauce
  • 1 ½ tbsp liquid smoke
  • 2 tbsp brown sugar
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp meat tenderizer unseasoned
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sweet paprika

Instructions

  • In a large bowl, stir together the soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder and paprika.
  • Add the beef strips and toss to coat every piece. Cover and refrigerate overnight (6 to 24 hours). Discard the marinade afterwards.
  • Drain the strips and pat them lightly dry with paper towels.
  • Lay the strips in a single layer on a wire rack over a sheet pan and roast at 325°F (163°C) until the thickest strip reads 160°F (71°C) on an instant-read thermometer, usually 10 to 15 minutes. Go by the thermometer, not the clock.
    Strips of homemade beef jerky on a wire cooling rack over a granite counter.
  • Arrange the strips in a single layer with space between pieces. Dry at 135°F (57°C) for about 8 hours using the air fryer's dehydrate function, an oven that holds 135°F, or a dehydrator, until dry and firm but still bendable. Start checking around 6 hours.
  • Cool completely. Store in an airtight container in the fridge, or freeze for longer storage.
    Homemade beef jerky strips sticking out of a glass Mason jar.

Notes

I use my air fryer's dehydrate function at 135°F. No air fryer? Use the oven at 135°F for about 8 hours, but check with an oven thermometer that it really holds 135°F. A food dehydrator at 135°F works too (USDA: keep drying between 130 and 140°F). The USDA recommends heating beef to 160°F before drying. Thin, even slices dry evenly; pull thinner strips early. Storage: up to 2 weeks at room temperature in a sealed container (NCHFP). Keep the rest airtight in the fridge; the USDA says home-dried jerky can be stored 1 to 2 months. Freeze it for longer storage.
Yield: about 300 g (10 to 11 oz) of jerky from 1.2 kg raw beef.