How to make the world’s best homemade beef jerky!
When I was growing up, my father would spend literally hours making the world’s best beef jerky. He would choose the finest beef roast, marinate it in his special blend of seasonings, slice it paper thin, and stick it a warm oven for 24-36 hours. The beef jerky smell would waft all through the house, and we could barely wait to try it.
As soon as the smell of the drying beef jerky began to drift from the oven, we would all sneak in there to sample and “check on it” for him. As a matter of fact, I don’t really remember there being any beef jerky to put away for later, as we would sample it all until it was gone.
Finally, after I got married, he shared the secret of making beef jerky. Out of all the beef jerky recipes I have tried, this one is my family’s favorite. Truly, the world’s best jerky recipe. One that beats store bought hands down.
Now that I have a family of my own, I wanted to continue the tradition of simple, homemade, beef jerky.
So, I finally convinced my father to share his tried and true recipe. True to form, my family samples it until there is barely enough to try and save. As a matter of fact, the last time I made it, there wasn’t any by the time I went to put it away. Yep, I can feel my dad’s frustration here. And, yet his love…
Here’s what you will need for great tasting homemade beef jerky:
- 1 3lb. chuck roast
- 1 cup olive oil
- 1/2 cup apple cider vinegar
- 3 T. old bay seasoning
- 3 T. homemade taco seasoning
- 1 T. garlic powder
- 1 T. onion salt
- 1 tsp. black pepper
Mix the beef jerky marinade together, and add the roast, turning to coat.
- Marinate for 24 hours in the fridge
- Remove roast, cut the meat very thinly and remove as much fat as possible.
- Return to the marinade for an additional 24 hours.
- Place the meat on dehydrator racks, and dehydrate at 155 for 12-24 hours.
- Set traps to keep family out of the jerky.
- Check on it several times, as you will notice there will be some missing after the kids go into the kitchen to “get a drink”. They will be testing “just a little bit” for you to check for doneness.
- Store in an airtight container, if you actually have any left.
(This is my favorite dehydrator, available at my affiliate partner. I love how easy it is to use, and I use it for almost everything!)
You can also dehydrate this in an oven by following this procedure:
- Slice the meat into thin strips, as above
- Lay in a single layer on a baking sheet
- Place in a 200 degree oven for 6-8 hours, flipping over after 3 hours.
I *THINK* that this will store for at least 3 months, but I have yet to have any last long enough to test that theory. Homemade beef jerky is great for snacking, camping, or hiking. It’s a great source of protein that will store on the pantry shelf. Of course, that assumes that you have any left over.
Have you made homemade beef jerky? Will you try this recipe?
Heather’s homesteading journey started in 2006, with baby steps: first, she got a few raised beds, some chickens, and rabbits. Over the years, she amassed a wealth of homesteading knowledge, knowledge that you can find in the articles of this blog.