Tender Flavorful Marinated Beef (Printer-Friendly)

Tender, marinated beef strips slowly dried for a chewy, savory high-protein snack perfect for anytime.

# What You'll Need:

→ Beef

01 - 2.2 lbs lean beef (top round, flank, or sirloin), trimmed of fat

→ Marinade

02 - ½ cup soy sauce (use gluten-free if needed)
03 - ¼ cup Worcestershire sauce
04 - 2 tbsp brown sugar
05 - 1 tbsp smoked paprika
06 - 2 tsp freshly ground black pepper
07 - 1 tsp garlic powder
08 - 1 tsp onion powder
09 - 1 tsp red pepper flakes (optional)

# How to Make It:

01 - Place the beef in the freezer for 1 hour to firm it for easier slicing.
02 - Slice the beef against the grain into ¼ inch thick strips.
03 - Combine all marinade ingredients in a large bowl and mix thoroughly.
04 - Add beef strips to the marinade, ensuring each piece is evenly coated. Cover and refrigerate for 8 hours or overnight, stirring occasionally.
05 - Preheat the dehydrator to 160°F or set the oven to its lowest temperature.
06 - Remove beef from marinade and pat dry with paper towels.
07 - Place beef strips in a single layer on dehydrator trays or a wire rack over a baking sheet.
08 - Dry for 3–4 hours if using a dehydrator, or 4–5 hours in the oven with door slightly ajar, until beef is dry yet still pliable.
09 - Allow jerky to cool completely before storing in an airtight container.

# Expert Advice:

01 -
  • It's ridiculously simple once you understand the rhythm—marinade overnight, dry, done—and your kitchen fills with the most incredible savory aroma.
  • You control every flavor note and sodium level, which means jerky that tastes like you, not a factory.
  • High protein, low carb, and genuinely satisfying—the kind of snack that keeps you full and happy between meals.
  • Homemade costs a fraction of store-bought, and watching it transform from raw beef to chewy treasure never gets old.
02 -
  • Under-drying creates jerky that goes moldy; over-drying creates jerky that's tough and joyless. That sweet spot—still slightly pliable—is non-negotiable and worth learning by feel rather than just time.
  • Slicing against the grain is the difference between jerky that's pleasant and jerky that's genuinely crave-worthy. Don't skip this; your teeth will thank you.
  • Temperature control matters more than you'd think—too hot and you get jerky that's dry on the outside but raw inside; too cool and you're just slowly dehydrating rather than properly drying.
03 -
  • Invest in a sharp knife or ask your butcher to slice the beef for you—this single decision makes the entire process feel less like work and more like actual cooking.
  • If your oven temperature is unpredictable, a cheap oven thermometer becomes your best friend; it ensures consistent results batch after batch.
  • Make a double batch. You will eat it faster than you expect, and having extra in the freezer is a gift-to-future-you that always pays off.

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