Description
This homemade beef jerky recipe transforms lean eye of round roast into a flavorful, protein-packed snack. Marinated in a savory mixture of soy sauce, Worcestershire sauce, brown sugar, and spices, the meat is slow-baked at a low temperature for tender, chewy jerky with a smoky, slightly spicy kick. Perfect for an on-the-go snack or a high-protein treat.
Ingredients
Scale
Beef
- 2 pounds eye of round roast (fat and silver skin removed)
Marinade
- 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 in your jerky.
- Prepare the Marinade: In a large mixing bowl, thoroughly combine soy sauce, Worcestershire sauce, brown sugar, smoked paprika, meat tenderizer, garlic powder, onion powder, black pepper, and red pepper flakes to form a flavorful marinade.
- Marinate the Meat: Add the beef strips to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 6 hours or overnight to allow flavors to deeply penetrate.
- Preheat the 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 and even drying of the jerky.
- Arrange the Meat: Remove the meat strips from the marinade and let excess liquid drip off. Lay them in a single layer on the wire racks, ensuring the strips do not overlap for consistent drying.
- Bake the Jerky: Bake in the preheated oven for 4 hours, flipping the strips halfway through cooking. The jerky is done when it feels dry but still bends slightly without breaking.
- Cool and Store: Let the jerky cool completely before transferring it to an airtight container. Store in a cool, dry place or refrigerate for longer shelf life.
Notes
- For best results, slice the meat while it is slightly frozen to achieve thin, even strips.
- Adjust red pepper flakes to control the spiciness according to your preference.
- If you prefer a smokier flavor, consider adding a few drops of liquid smoke to the marinade.
- Ensure the jerky is stored in airtight containers to maintain freshness and prevent moisture absorption.
- Always check the jerky for dryness and flexibility before storage to prevent spoilage.
