Beef Jerky
Savory and smoky beef jerky with a rich blend of barbecue sauce, steak sauce, and spicy Tabasco, balanced by sweetness from brown sugar. Perfect for snack lovers and outdoor enthusiasts, this homemade jerky offers a tender yet chewy texture with bold flavors that stand out.
Ingredients
Instructions
- Mix all ingredients in a plastic bag; seal and refrigerate.
- The next day, mix the ingredients again in the bag.
- On the following day, mix once more and leave the bag open in the refrigerator.
- Spread out the beef strips on cookie sheets.
- Bake in an electric oven on warm for approximately 12 hours.
- In a gas oven, leave the oven with just the pilot light on for about 24 hours.
Tips & Substitutions
For enhanced flavor, consider letting the beef marinate for an additional day. You can substitute the A.1. steak sauce with Worcestershire sauce for a different taste profile. If you prefer less heat, reduce the amount of Tabasco sauce. Use lean cuts of beef like flank or sirloin for the best jerky texture. For a smoky flavor without smoke flavoring, add liquid smoke to the marinade.
Serving Suggestions
Beef jerky makes a great snack on its own, perfect for road trips or hikes. Pair it with cheese and crackers for an easy appetizer or serve it alongside beer for a savory treat. It also complements a charcuterie board well, adding a protein option that pairs beautifully with Hot Virginia Dip and other spreads.
Storage & Reheating
Store any leftover beef jerky in an airtight container in a cool, dark place for up to two weeks. For longer storage, refrigerate the jerky, which can extend its freshness up to a month. To reheat, place jerky pieces in a low oven for a few minutes, or enjoy at room temperature for optimal flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Jerky contains roughly 114 calories, with 5g protein, 21g carbohydrates, and 3g fat. It is a good source of dietary fiber (18% of the Daily Value) and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 2030mg per serving (88% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when my beef jerky is done cooking?
Properly dried beef jerky should be dark and dry but still slightly pliable. If you bend a piece and it cracks but doesn't break, it's ready. Cooking times may vary based on your oven and the thickness of the beef strips, so check periodically after the first 10 hours.
Can I use a dehydrator instead of an oven for this recipe?
Absolutely! Dehydrators are perfect for making beef jerky. Set your dehydrator to 155°F (68°C) and dry the beef strips for 6-8 hours, checking for doneness as you go. Dehydrators can provide a more consistent temperature, making it easier to achieve the perfect jerky texture.
What type of beef works best for jerky?
Lean cuts are ideal for jerky to minimize fat, which can spoil. Flank steak, sirloin tip, and eye of round are excellent choices. Trim any visible fat before marinating, as it can lead to a less desirable texture in the final product. Experimenting with different cuts can yield unique flavors and textures.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).