Description
This homemade beef jerky recipe features tender strips of eye of round roast marinated in a flavorful blend of soy sauce, Worcestershire sauce, brown sugar, and aromatic spices, then slowly baked to perfection. The final product is a deliciously savory and slightly sweet jerky ideal for a protein-packed snack.
Ingredients
Scale
Beef and Marinade
- 2 pounds eye of round roast (fat and silver skin removed)
- 1/2 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1/2 cup brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon unseasoned meat tenderizer
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
Instructions
- Slice the Meat: Cut the eye of round roast into thin strips, about 1/8 to 1/4 inch thick, slicing against the grain to ensure tenderness.
- Prepare Marinade: In a large bowl, combine soy sauce, Worcestershire sauce, brown sugar, smoked paprika, meat tenderizer, garlic powder, onion powder, black pepper, and red pepper flakes. Stir well until the sugar and spices are fully dissolved and mixed.
- Marinate the Meat: Add the sliced meat strips to the marinade, making sure each piece is thoroughly coated. Cover the bowl and refrigerate for at least 6 hours, preferably overnight, to allow flavors to deeply penetrate the meat.
- Preheat Oven: Set your oven to 175°F (80°C). Line baking sheets with aluminum foil and place wire racks on top to allow air circulation around the meat strips.
- Arrange Meat Strips: Remove meat from the marinade, letting any extra liquid drip off. Lay the strips in a single, non-overlapping layer on the wire racks to ensure even drying.
- Bake the Jerky: Bake the meat in the oven for 4 hours, flipping the strips halfway through the cooking time. The jerky is done when it is dry to the touch but still slightly flexible without snapping.
- Cool and Store: Let the jerky cool completely at room temperature before transferring it to an airtight container for storage, maintaining freshness and chewiness.
Notes
- For best texture and flavor, slice the beef against the grain.
- Marinating overnight enhances the depth of flavor.
- Use a wire rack during baking to allow air circulation and even drying.
- Store jerky in an airtight container in a cool, dry place or refrigerate for extended shelf life.
- Adjust red pepper flakes according to desired spice level.
