Beef Jerky with Pepper (Printable)

Thin slices of pepper-seasoned beef dried for a classic, protein-packed snack or tasty accompaniment.

# What You'll Need:

→ Beef

01 - 2 pounds lean beef (top round, flank, or sirloin), trimmed of fat

→ Marinade

02 - ½ cup soy sauce (gluten-free if required)
03 - ¼ cup Worcestershire sauce
04 - 2 tablespoons coarsely ground black pepper
05 - 2 tablespoons brown sugar
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon onion powder
08 - 1 teaspoon garlic powder
09 - ½ teaspoon crushed red pepper flakes (optional)

# How to Make It:

01 - Place beef in the freezer for 1 hour to firm up, facilitating thin slicing.
02 - Cut beef against the grain into thin strips approximately ⅛ to ¼ inch thick.
03 - Combine soy sauce, Worcestershire sauce, black pepper, brown sugar, smoked paprika, onion powder, garlic powder, and crushed red pepper flakes in a large bowl. Stir to blend thoroughly.
04 - Submerge beef strips in the marinade, ensuring full coverage. Cover bowl and refrigerate for a minimum of 8 hours or overnight.
05 - Set oven to 160°F (70°C) or ready your dehydrator for drying.
06 - Place wire racks on baking sheets or use dehydrator trays. Arrange marinated beef strips in a single layer, keeping space between each to allow air circulation.
07 - Dry in the oven (keep door slightly ajar) or dehydrator for 4 to 6 hours until jerky is dry yet retains slight pliability.
08 - Allow jerky to cool completely before transferring to an airtight container for storage.

# Expert Advice:

01 -
  • It's pure protein without any of the mysterious additives lurking in store-bought packages.
  • Once you nail the technique, you'll find yourself making batches for road trips, work lunches, and midnight snacking.
02 -
  • The beef must be sliced against the grain or you'll end up with chewy strips that feel like rubber bands in your mouth—I learned this the hard way on attempt number one.
  • Don't skip the freezing step; room-temperature beef fights your knife and produces uneven pieces that dry inconsistently.
03 -
  • Slice thicker for chewier jerky, thinner for a snappier texture—I prefer the 4 mm range where you get both.
  • If your oven temperature fluctuates, prop the door open with a wooden spoon instead of a wedge so you maintain steady airflow.

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