How to Make Beef Jerky

Beef Jerky! The dried beef snack that you often find in the store with a whole host of different flavours…peppered, teriyaki, original, sweet and sour, etc. Well, if you’ve ever bought beef jerky, you also know its drawback…it’s often between $5 and $8 for a measly 4 ounces depending on the brand ($20-$32/pound for those of you who don’t feel like doing the math)! And still, it’s so tasty and protein packed that we buy it anyway.

The good news is that it’s pretty easy to make at home for a fraction of the price if you’ve got a little time and patience on your hands! And there are many different ways to dry it out, so if you don’t have a dehydrator fear not! Your oven will do the trick.

You can also switch up the protein if you like…our favourites when not using beef are turkey and venison. Either way, be sure to make a nice big batch before your next hike or long car ride, and you’ll have a great snack to fuel you on your journey!

Time: 6-7 Hours


  • 1.5-2 lbs of Beef. We highly suggest Top Round Steak, aka London Broil.
    • You can also use venison or turkey if you prefer.
  • 1/2-3/4 cup of Worcestershire Sauce (depending on amount of meat)
  • 1/2-3/4 cup of Soy Sauce (depending on amount of meat)
  • Seasonings of your choice. Some that we like are:
    • Black pepper
    • Smoked Paprika
    • Garlic Powder
    • Red Pepper Flakes
    • Your Favourite Hot Sauce
    • 2 Teaspoons of Sugar
    • 2 Teaspoons of Honey

For the method, we are going to caption the pictures below to detail each step instead of writing a bulleted list and sharing the pictures all at the end.

Chill your beef briefly in your freezer to harden it a little to make it easier to slice uniformly. Then, remove it, and place it on your cutting board.
Slice into thin strips against the grain. This will make your jerky easier to eat later.
Place your sliced meat into a zip top bag, and pour your Worcestershire and Soy Sauce together into a measuring cup. Whisk in any other flavourings/seasonings you like.
Pour your marinade over your meat, squeeze the air out of the bag, and seal it up. Allow it to sit in the fridge for 3-12 hours (the longer it sits, the richer the flavour), and turn occasionally to ensure all pieces get infused and salted.
-Watch as your sous chef places the marinated strips out on your dehydrator sheets or (if using a conventional oven) on a foiled baking sheet. Note, you may need to do it yourself if you haven’t got a sous chef.

-Then, put your meat in whatever drying appliance you’re using, and turn it on. For a dehydrator, use 155 degrees F, and for a conventional oven, use 170 degrees F (which is the lowest setting our oven has).

-Cook for 3-5 hours (depending on thickness of your slices) until your meat is dark brown, cracking, and not squishy. That’s how you know it’s dehydrated and done.

When your meat is done, allow it to come back to room temperature, and transfer to a zip top bag. It should stay good for a week or two in the pantry (or a little longer if you refrigerate). In all likelihood, it’ll be gone before you have to worry about whether it’s still good…but if it tastes funny or different as time goes on, stop eating, and start working on a new batch.


  1. Nice post. I love beef jerky and this recipe is very easy to follow. I will definitely give this a go. I did have a question about storage. Does this have to stay refrigerated after the cooking/drying process? Thank you again for sharing.

    1. Thank you for your comment and question. I will go back and update the post to help others with your same question. In the meantime, we generally let the meat cool to room temperature and then seal it in a zip top bag. As long as you’ve gotten the moisture out in your drying process, it should last a week or two in the pantry that way or a little longer in the fridge. The key is to keep moisture out of your storage bag. I’m excited to hear about the flavours you build into your jerky so I can try recreating what you make for my next batch!!!

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