Making Beef Jerky in the Oven
Best Homemade Oven Beef Jerky – Our homemade beef jerky recipe makes a savory snack that's Paleo, Keto, and Gluten-Free. It's packed with flavor and protein, and has the perfect chewable jerky texture!
Anytime I put the word "best" in a title, I feel like I need to explain myself…
We have mademany beef jerky recipes over the years. Some with brown sugar or honey, some with various cuts of beef, and different spices.
This particular Best Homemade Oven Beef Jerky recipe is a personal favorite, because:
- There isno added sugar.
- It offers a fabulous blend of spices.
- And it fits intoPaleo,Keto, andGluten-Free meal plans.
It's not the sweetest jerky or even theprettiest beef jerky I've ever made. Yet it does take the cake in bold flavor, texture, and health!
The Best Homemade Oven Beef Jerky
When you are trying to stick to a particular diet, it can be really tricky to find healthy and tasty store-bought items that fit. (Have you tried some of the gluten-free or Paleo snack foods out there? Ick!)
Therefore, you tend to have to make meals, and all your snacks, at home. Although this is alittle inconvenient at first, it leads to amuch healthier, much more delicious daily routine.
It also revs up the creative juices!
For instance: We were recently testing out a new food dehydrator. Even though I loved how it dried fresh fruit, I was very unhappy with the results of homemade beef jerky. Especially after waiting so many hours.
So, to the oven, we went to make thebest beef jerky right at home!
I've made this oven beef jerky recipe many times since, and have been thrilled with the results every time. I hope you give homemade jerky a try soon and love it as much as we do!
What Ingredients You Need
Many of the ingredients needed for making beef jerky at home are pantry staples. Feel free to swap out the spices and sauces to create yourfavorite flavors.
- Beef eye of round –or sirloin tip roast
- Gluten-free soy sauce –use coconut aminos to make it Paleo
- Worcestershire sauce
- Liquid smoke
- Spices –oregano, black pepper, garlic powder, ancho chili powder, and smoked paprika
How to Make the Best Beef Jerky in the Oven
To me, the best homemade beef jerky is made in the oven. Even with the oven set at itslowest heat, it is still hotter than a food dehydrator. I believe this dries the beef faster and locks in the flavor.
The key to any delicious jerky is first letting the beef sit in aflavorful marinade for several hours, all the way up to 12 hours for maximum deliciousness.
Although making beef jerky is not a quick process, it is stillvery simple and requires just a handful of easy steps.
- Trim all exterior fat off the beef roast. Flash freeze the beef for 30-45 minutes, so it's frozen on the outside, but soft-ish on the inside. This aids in slicing the beef thin. Then slice the beef roast against the grain into 1/8-inch thick strips.
- Place the beef strips in a large zip bag. Add all remaining ingredients to the bag. Zip the bag closed, then shack and massage the beef so the seasoning coats every strip.
- Place the bag in the refrigerator and marinate the beef for at least 2 hours, but up to 12 hours. *The longer the beef marinades, the better!
- When ready to bake, heat the oven to 175 degrees F. Line 2-3 large rimmed baking sheets with foil, and place baking racks on the pans.
- Drain the marinade off the beef and lay the strips in a single layer across the baking racks.
- Bake the beef jerky for 3-4 hours, until it reaches your desired texture. At the 3-hour mark, take one piece out of the oven and cool. Then test for texture and continue baking if needed.
Once done, allow to cool before storing in an airtight container.
If you've completely trimmed the fat from the beef it will keep well at room temperature for up totwo weeks, but if there is still fat on your cuts you'll want to store the jerky in the fridge.
Best Homemade Oven Beef Jerky Cooking Tips
One of the most important things to do when making beef jerky at home is toprep the beef properly before marinading. It's important to trim offall the extra fat so that the jerky can stay out at room temperature after baking. If there are little chunks of dried fat in the jerky, it will turn rancid at room temperature.
Then "flash freeze" the beef just long enough to firm up the outside, so it ismuch easier to cut into thin strips.
After cutting the beef into 1/8 inch strips, marinate the strips in the seasoning forat least two hours. Remember, the longer the beef soaks in the seasoning, thestronger the flavor will be.
I like to marinate beef jerky overnight so it's seasoned well.
Use baking racks set inoven pans to bake the beef jerky. This allows the juices and marinade to drip down so the beef can dry out properly.
Finally, taste-test the beef jerky early, so you don't leave it in the oventoo long.
You've got this!
Get the Complete (Printable) Best Homemade Oven Beef Jerk Recipe Below. Enjoy!
Looking for More Savory and Healthy Snack Recipes?
- Baked Zucchini Chips
- Low Carb Cauliflower Crackers
- Bacon-Wrapped Avocado
- Sheet Pan Keto Chicken Nachos
- How to Cook Bacon in the Oven
- Healthy Baked Carrot Chips
Check the printable recipe below for nutritional information including calories, protein, carbohydrates, fats, cholesterol, sodium, and sugar percentages.
Best Homemade Oven Beef Jerky
Best Homemade Oven Beef Jerky – Our homemade beef jerky recipe makes a savory snack that's Paleo, Keto, and Gluten Free. It's packed with flavor and protein, and has the perfect chewable jerky texture!
Servings: 15
- 3 pounds beef eye of round or sirloin tip roast
- 3/4 cup gluten-free soy sauce (coconut aminos for paleo)
- 1/4 cup Worcestershire sauce
- 1 tablespoon dried oregano
- 2 teaspoons ground black pepper
- 1 1/2 teaspoons liquid smoke
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons ancho chile powder
- 1 1/2 teaspoons smoked paprika
-
Trim all exterior fat off the beef roast. Flash freeze the beef for 30-45 minutes, so it's frozen on the outside, but soft-ish on the inside. This aids in slicing the beef thin. Then slice the beef roast against the grain into 1/8-inch thick strips.
-
Place the beef strips in a large zip bag. Add all remaining ingredients to the bag. Zip the bag closed, then shack and massage the beef so the seasoning coats every strip.
-
Place the bag in the refrigerator and marinate the beef for at least 2 hours, but up to 12 hours. *The longer the beef marinades, the better!
-
When ready to bake, heat the oven to 175 degrees F. Line 2-3 large rimmed baking sheets with foil, and place baking racks on the pans.
-
Drain the marinade off the beef and lay the strips in a single layer across the baking racks.
-
Bake the beef jerky for 3-4 hours, until it reaches your desired texture. At the 3-hour mark, take one piece out of the oven and cool. Then test for texture and continue baking if needed.
If the beef jerky is dry, you can store it in an airtight container at room temperature for up to 2 weeks.
*If you leave fatty bits on the beef, you may want to refrigerate it.
Serving: 3 strips , Calories: 124 kcal , Carbohydrates: 2 g , Protein: 20 g , Fat: 3 g , Saturated Fat: 1 g , Cholesterol: 49 mg , Sodium: 750 mg , Potassium: 386 mg , Fiber: 0 g , Sugar: 0 g , Vitamin A: 165 IU , Vitamin C: 0.6 mg , Calcium: 32 mg , Iron: 2.4 mg
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