Table of Contents
Beef Jerky
Ingredients
2 pounds beef top round, evenly sliced ⅛–¼ inch thick
¾ cup Worcestershire sauce
¾ cup soy sauce
2 teaspoons freshly ground black pepper
1 rounded tablespoon smoked paprika
¼ teaspoon cayenne
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1 generous tablespoon honey
Tools
Wire rack and baking sheet
Kitchen scissors
Food thermometer (for the USDA safety step)
Preparation
Whisk marinade ingredients together. Coat each slice of beef, cover and refrigerate for at least 3 hours, or up to 24 hours.
Cooking
Safety addition from USDA: before drying, steam or roast beef to an internal temperature of 160°F, verified with a food thermometer. The source’s 175°F oven setting alone does not establish this.
Drain and pat beef dry. Arrange on a wire rack over a baking sheet without overlapping.
Dry in a 175°F oven until leathery, about 3–4 hours in the original method. Briefly open the oven once or twice an hour to release moisture; timing may differ after the safety preheating step.
Cut with kitchen scissors. Cool and refrigerate in an airtight container; do not assume this homemade batch is shelf-stable.