Classic Beef Jerky
On November 04, 2024
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My Classic Beef Jerky soaks in a simple but flavorful pepper marinade before being slow smoked to soft, tender, chewy, peppery perfection.
Classic Beef Jerky
Smoky, peppery, and perfectly chewy, this Classic Beef Jerky recipes transforms simple strips of eye of round into an irresistible snack you won’t be able to keep in stock. The marinade combines savory soy sauce, Worcestershire, and a careful blend of spices that create layers of flavor in every bite. Whether you’re looking for the perfect hiking companion, a high-protein snack for game day, or a thoughtful homemade gift, this beef jerky delivers tender, flavorful results that will have you wishing you’d made more. If you’re ready to master this simple classic, let’s get started.
What Beef to Use
When it comes to making beef jerky I love using eye of round, which is cut from the top round. You want a lean cut of beef for jerky, and preferably an economical one. Top round and bottom round beef offer lean fat content with plenty of rich, beefy surface area to absorb all the flavors of your marinade. You want to avoid ground beef because of the marinating process, but I’ve got an awesome recipe for Ground Beef Jerky if you prefer that style. For this spicy-marinade, stick to a lean, whole cut of beef that won’t break your budget.
Slicing Beef for Jerky
Creating thin, uniform slices is crucial for consistently tender and flavorful jerky. I use a meat slicer to get perfect, thin strips, but a sharp knife works as well. The key is to slice against the grain, which means cutting across the visible muscle fibers. This method ensures each piece of jerky maintains that ideal, bite-through texture without becoming too tough. Aim for slices between ⅛ and ¼-inch thick. Any thinner and they’ll become too brittle, any thicker and they’ll take too long to dry properly.
Methods for Making Jerky
You have several options for producing savory, bite-through jerky at home, even if you don’t have access to a smoker. I smoked my jerky on my Camp Chef Woodwind Pro 24, but you can also make totally yummy jerky with a food dehydrator or even in your oven. This post and the recipe card instructions cover the smoker process in detail, but you can easily swap either of the following steps in place of it.
- Food dehydrator. If you’re using a food dehydrator, simply arrange your marinated strips on the trays, leaving space between each for proper airflow.
- Kitchen oven. Making jerky in your oven is also super easy. Arrange your marinated strips on a baking sheet with plenty of space for airflow, then place in the oven over a baking sheet.
Pepper Marinade
This marinade uses pantry staples to create deep layers of flavor. Each ingredient plays a role in developing that perfect balance of sweet, savory, and spicy notes that make this jerky impossible to resist. Here’s what you’ll need:
- 4 cloves garlic (minced)
- 1 cup soy sauce
- ½ cup Worcestershire sauce
- ½ cup brown sugar
- 2 teaspoons onion powder
- 2 teaspoons red pepper flakes
- 2 teaspoons black pepper
- 1 cup beer or beef stock
This recipe has a little kick from the red pepper flakes. If you don’t like heat, you can use half as much, or skip them altogether.
How to Make Beef Jerky
The recipe makes creating mouthwatering Classic Beef Jerky super simple. Once you’ve got your beef sliced, just follow these straightforward steps:
- Marinate beef. Combine the marinade ingredients in a medium-size bowl, then whisk until the brown sugar dissolves. After that you can place your sliced beef in a gallon zip top bag and marinate in the refrigerator for at least 8 hours. You can go up to 24 hours, and the longer you let your beef marinate, the stronger the flavors will be in your final result.
- Smoke jerky. Set your smoker to 170 degrees F for low and slow cooking. Place your marinated strips, close the lid, and let the smoke work its magic. Your jerky should start to firm up and darken, and you’ll want to bend pieces occasionally to ensue you get the texture you want.
- Bag and store jerky. Transfer your jerky to a gallon zip top bag while still warm, and leave the seal partially opened. The fresh jerky will create a light steam, locking in moisture for a tender result. After that, you can store on the counter, or in your fridge to extend shelf life.
Storage and Shelf Life
To get the most out of your jerky, store it in an airtight container or vacuum-sealed bag to maintain freshness. When properly dried and stored, this jerky stays good at room temperature for up to a week, or 2-3 weeks in the fridge. You can also check out this post for Peppered Beef Jerky if you want to look into extending the shelf life of your jerky using curing salts. In any case, the key to maintaining moist, bite-through jerky is proper storage.
More Jerky Recipes
Smoking meats is kind of my thing, so it should come as no surprise I’ve got your hookup on all things jerky. Once you master this classic, you can experiment with all kinds of marinades and flavor combinations. The Hey Grill Hey App is loaded with dozens of options you can browse for inspiration. To help get you started, here are few of my most popular offerings to try next time that craving hits:
Classic Beef Jerky Recipe
While you snack on your Classic Beef Jerky, give this recipe a 5-star review. You can tell me all about your jerky-making journey in the comments section. Hopefully you snap a few pictures of your jerky haul before it gets devoured. Just tag @heygrillhey on Instagram and Facebook, so we can all drool over your perfect turnout.
For easy, step-by-step recipe tutorials and more jerky inspiration, head over to my YouTube channel. You’re sure to find your next favorite flavor, or the tip that helps make you a Backyard BBQ Hero.
Classic Beef Jerky
Ingredients
- 2 pounds eye of round roast sliced thin against the grain
Peppered Beef Jerky Marinade
- 4 cloves garlic minced
- 1 cup soy sauce
- ½ cup Worcestershire sauce
- ½ cup brown sugar
- 2 teaspoons onion powder
- 2 teaspoons red pepper flakes
- 2 Tablespoons black pepper
- 1 cup beer or beef stock
Instructions
- Prepare marinade. In a large zip top bag, combine all ingredients for the marinade. Mix well to dissolve the sugar.4 cloves garlic, 1 cup soy sauce, ½ cup Worcestershire sauce, ½ cup brown sugar, 2 teaspoons onion powder, 2 teaspoons red pepper flakes, 2 Tablespoons black pepper, 1 cup beer or beef stock
- Marinate beef. Add the sliced eye of round to your marinade and toss gently in the bag to coat all sides of the meat with the marinade. Refrigerate 8 hours, or up to 24 hours. The longer it marinates, the saltier and stronger the flavor will be.2 pounds eye of round roast
- Remove from marinade. Remove the strips of marinated beef from the bag and place on paper towels. Pat dry.
- Preheat smoker. Set your smoker, oven (with the door cracked), or dehydrator to run at around 170 degrees F. Transfer the strips to the grill grate, jerky rack, or cooling rack and season the top with additional black pepper, if desired.
- Smoke jerky. Smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You are looking for jerky that is firm and still slightly pliable, but not soft. If you bend your jerky and it breaks, you've cooked it a little too long.
- Bag and steam jerky. Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
