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Basic Jerky

Basic Toothpicks

This basic jerky was one of the first Jerky recipes I ever tried. It is a very simple recipe that does not have to many crazy flavors and ingredients. If you are looking for a great tasting jerky that will just about please everyone, this is a great place to start.

I used my oven to make basic jerky because I feel like using such a basic recipe, you need to dry it the most basic way possible. Don’t forget to share with your friends!

5.0 from 2 reviews
Basic Jerky
Prep time
Cook time
Total time
Recipe type: Beef Jerky
Lean Beef:
  • 1 lb eye of round
  • 1 tbsp soy sauce
  • 3 tbsp worcestershire sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp liquid smoke only use if NOT using a smoker
  1. Trim the fat cap and all other visible fat from your meat. After trimming, place the meat in your freezer for an hour or so to partially freeze.
  2. While the meat is in the freezer, mix the soy sauce, worcestershire sauce, salt, pepper, and liquid smoke in a container that has a tight fitting lid.
  3. After an hour, remove the beef from the freezer. It should be hard to the touch but not fully frozen. Slice the meat against the grain ⅛" - ¼" thick. Try to make all slices the same thickness for evenly dried jerky.
  4. Add sliced beef to your ingredient mixture and shake container to evenly coat the slices. Marinate in the fridge for anywhere from 6-24 hours. Shake container several times during the marinating process.
  5. Remove marinated beef from the fridge and pat dry with paper towels. Pierce one side of the strip with a toothpick to hang in the oven.
  6. Place strips in the oven and dry for 4 hours at 170 degrees fahrenheit or the lowest temperature on your oven. Check jerky after 4 hours and keep drying as needed. Jerky will be done when it bends and cracks, but does not break in half.
  7. Allow jerky to cool for several hours before placing in ziplock bags. Jerky will stay good for 7-10 days or up to 1-2 months when vacuum packaged.



  1. Paul Phibben says:

    Hi Will, I’m a Brit with limited experience of drying etc. I have an Excalliber dryer and a basic meths fueled smoker. My question is, when making your basic jerky when should I smoke the meat, start middle or end?.. and for how long?
    Many thanks …Paul

    • Will
      Will says:

      Hey Paul and thanks for stopping by! This is a great question. There are a couple ways of using your smoker. You can smoke the jerky and finish drying it entirely in the smoker without using a dehydrator. (How to Make Beef Jerky in a Smoker)(How to Make Beef Jerky in a Smoker). If want to use your dehydrator but get a real smoke flavor, you can put the jerky in the smoker at the beginning of the process and then dry in your dehydrator. Check out that link I posted on smoking jerky. If you want to use your dehydrator, pull the jerky out at step 10 (after applying the smoke) and finish drying in your dehydrator. Smoke the jerky at the beginning because it will take on the smoke flavor better than if the meat is already dried. Hope that helps! Let me know how it turns out!

  2. Paul Phibben says:

    Will, many thanks for the quick response.
    As the fuel in the smoker needs to be re-filled every half hour I will go with the smoker first option and finish off in the dehydrator.
    I will keep you posted of my success…
    Ever the optimist!!

    • Pete Kildow says:

      Not sure what your using in your smoker. But sawdust will last longer then chips in a smoker. On my SmokinTex 1500 or my Smokin-It 03. I never use wood, there like a cast iron skillet. Seasoned smoker will give you the smoked flavor. Plus I make my jerky with the door cracked open. That way the heat is not to hot.

      • Will
        Will says:

        Hey Pete! I have not used saw dust, only wood chips. They seem to work well, but maybe I’ll give saw dust a try next time. Thanks for the advice man.

      • Pete Kildow says:

        Sorry that should be never use wood on Jerky. Or for chicken for that matter. Boston butts, and briskets yet .But for smaller cuts the seasoned smoker does it without wood for smoke.

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