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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!
Servings: 5
Calories: 178kcal
Ingredients
Lean Beef:
- 1 lb eye of round
Marinade:
- 1 tablespoon soy sauce
- 3 tablespoon worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoon liquid smoke (only use if NOT using a smoker)
Optional
- ¼ teaspoon Curing Salt (Prague Powder #1)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
Calories: 178kcal | Carbohydrates: 2g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 812mg | Potassium: 290mg | Sugar: 1g | Vitamin C: 1.3mg | Calcium: 16mg | Iron: 2.8mg
Tried this recipe?Let us know how it was!
Bill says
4 tablespoons of liquid does not seem like enough, is there something missing? can you add water to help disperse into meat?
Thanks,
Bill
Will says
Yes. I get this comment a lot. It’s not a lot of liquid. If you use a ziplock bag for marinating, it will cover the meat. I try not to use so much marinade that it’s wasted. You can double the recipe or add a little water if you want more marinade. The water will dilute the flavor though.
Jon says
Hi, I found this website yesterday in a search for advice on making some jerky, so happy that I did. I used this recipe on two pounds of eye of round roast, including the curing salt, and tried 10 minutes in the oven and about 1-2 hours in the dehydrator and it came out perfect. For anyone looking to start out this is a great website
Albert says
Holy moly!! So easy and so fantastic! A perfect taste, you are right.. Good for anyone. Question: after 3 hours they seem finished. It turns out my oven has a dehydration feature, so I think it sped things along. Bend and Crack but not split after 3 hours. Thank you!
Will says
Sounds like your oven dries it pretty fast. The time can really change depending on thickness of jerky slices and the oven/dehydrator/smoker used. If it's done after 3 hours, take it out and eat it!
Scott says
Thanks. After I posted that I went deeper into you site and found it. Good website. Really enjoyed looking through it. Just waiting for the Prague powder to turn up.
Scott says
Hi there. I’m super new at this,first time in fact. Whats the benefit of the curing salt and does it get added in with the marinade or at a separate point.
Thanks in advance.
Will says
It helps the jerky last longer and prevents any potential bacteria. It is added at the same time along with the other ingredients of the marinade. You can read more about curing salt on my jerky safety page.
Nicole says
Hi Will, thanks for all of this great information. I have a question. When I was a kid we used to drive to Colorado from Texas, and we would always stop to get beef jerky in Alamosa from a place called Snider's smokehouse. This place is now closed, but in my opinion it was the best jerky ever. I was wondering if you knew of it, and if so, could suggest which of your recipes might best replicate their classic smoked beef jerky. (This was in the '80's so there weren't any fancy crazy things like jerky with ostrich or alligator). We just got a vertical smoker, and I can't wait to try some of your recipes!
Will says
Sorry Nicole, I am not familiar with that smokehouse so wouldn't be able to recommend a similar tasting jerky. Check out my Recipe page for some great ones though. I list my favorites at the top.
Nicole says
Ok, great! Thanks again!
Ira says
My name is lra. Can I use this recipe with ground meet??
Will says
Sure can! I would only go with 1 tbsp of liquid smoke though.
Warren Althouse says
Hi Will, just started making jerky few months ago made the rig hand and really like it. My BIL has asked me to make some without marinade ( he does not like ) he wants just salt and pepper. Trying to find recipe , what kind of salt, table, sea, or kosher , how much etc any help would be appreciated . I am using a Dynaglo offset smoker. Thank You
Will says
I like using either sea salt or kosher salt when making jerky. I think if you are only going to dry rub the meat, sea salt will work better. I'm not a huge fan of just salt and pepper on jerky (feel like it lacks flavor), but whatever floats his boat! I would start with about 1 tbsp of salt and 2-3 tsp of pepper.
Warren Althouse says
Thank You for your response.
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!!
Cheers
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 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.
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 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!