We LOVE beef jerky. It's such a delicious snack. When we make jerky at home, this is the recipe that we use.
The recipe calls for an Eye of Round. You could also use a Bottom Round. Both are pretty lean cuts, which makes them good for jerky making. Check out our beef roast options, or shop our ready-made beef jerky if you'd rather skip the prep!
Ingredients
- One 3-pound eye of round roast, trimmed of fat and silver skin
- 1 cup (packed) dark brown sugar
- 1 cup soy sauce
- 3 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon unseasoned meat tenderizer
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
Instructions
- Slice the meat between 1/8 and 1/4 inch thick against the grain. Trick — it's easiest to slice when it's partially thawed.
- Make the marinade: In a medium bowl, combine the brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder. Whisk until evenly combined and the sugar is dissolved.
- Add the meat and marinade into a gallon-size zip lock bag. Toss until all of the pieces are evenly coated. Put in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly.
- Line two baking sheets with aluminum foil for easy clean-up. Place a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions.
- Arrange the marinated meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours. To determine if the jerky is thoroughly dried out, take a piece out of the oven and let it cool to room temperature. It should be dry to the touch, leather-like in appearance, and chewy but still somewhat tender.
- Store the jerky inside an airtight plastic container, Ziploc bag, or airtight glass jars. Properly dried jerky will keep at room temperature for about one week. Refrigerate or freeze for longer storage.
- Note: Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. You can find it in the spice section of your supermarket.