If you’ve ever wondered how to make beef jerky in the oven, you’re in the right place! Making your own beef jerky at home is easier than you think, and it lets you customize flavors while saving money. Plus, you don’t need fancy dehydrators-just your kitchen oven. Let’s dive into a friendly, step-by-step guide to making mouthwatering oven-baked beef jerky.
Why Make Beef Jerky in the Oven?
Using the oven to make beef jerky gives you:
– Great control over temperature and timing for even drying.
– Convenience-no special equipment needed.
– The ability to experiment with flavors and cuts of beef.
Now, let’s get started!
What You’ll Need
Ingredients
– 1.5 to 3 pounds of lean beef (top round, sirloin, flank steak, or rump roast)
– ¼ cup soy sauce (or coconut aminos for gluten-free)
– 2 tablespoons Worcestershire sauce
– 1 to 2 tablespoons brown sugar or honey
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon smoked paprika (optional for smoky flavor)
– ½ teaspoon black pepper
– Optional: red pepper flakes, chili powder, or cayenne for heat
Tools
– Sharp knife or ask your butcher to slice the beef thinly (about 1/8 to 1/4 inch thick)
– Baking sheet and wire rack or skewers
– Aluminum foil
– Paper towels
Step 1: Prepare the Beef
To get evenly thin slices, freeze your beef for about 30-45 minutes until firm but not frozen solid. This makes slicing easier and safer. Slice the beef against the grain to get tender jerky that’s easy to chew.
Step 2: Marinate for Flavor
Mix all marinade ingredients in a bowl until well combined. Place the beef strips in a resealable plastic bag or shallow dish and pour the marinade over them. Make sure every slice is coated.
Seal and refrigerate for at least 4 hours, but for best flavor, marinate overnight or up to 48 hours.
Step 3: Dry the Beef
Remove the beef from the marinade and pat dry with paper towels to remove excess moisture. This helps the jerky dry faster and prevents sogginess.
Step 4: Arrange the Beef for Oven Drying
– Place a wire rack over a baking sheet lined with aluminum foil to catch drips.
– Lay the beef strips in a single layer on the rack, making sure they don’t touch.
– Alternatively, you can skewer the strips and hang them across oven racks, leaving space between pieces for air circulation.
Step 5: Oven Time!
– Preheat your oven to a low temperature, ideally between 160°F and 175°F (70-80°C).
– Place the beef in the oven. To help moisture escape and mimic dehydration, prop the oven door open slightly with a wooden spoon or towel.
– Dry the beef for 3 to 8 hours depending on thickness. Check after 3 hours and then every 30 minutes. The jerky is done when it is dry but still slightly pliable and bends without breaking.
Step 6: Cool and Store
Once done, let the jerky cool completely. Store it in an airtight container or vacuum-sealed bag. It can last up to 2 weeks refrigerated, but it’s usually eaten much sooner thanks to its addictive flavor.
Making beef jerky in the oven is a fun and rewarding process that results in a delicious, protein-packed snack. With simple ingredients and your oven, you can enjoy custom flavors any time.
Ready to try making your own jerky? What flavor combinations are you thinking of?