This flavorful beef jerky is a tasty, high protein snack that you can make right in your oven. Lean sirloin steak is cut into strips, marinated and oven-cured for an irresistibly delicious budget-friendly snack. Master the art of homemade beef jerky with this oven-ready recipe.
We love keeping a batch of beef jerky in the pantry as a satisfying, kid-pleasing, low sugar snack. You don’t need to run out and buy an expensive, space-hogging dehydrator to make jerky. This recipe is made right in the oven. We’re using a GoodCook Crispy Baking Set, a lean cut of beef and a sharp GoodCook Stainless Steel Knife to make this addictive snack.
Although making beef jerky at home is not a quick process, it is SO simple and easy! Follow the steps below to make your own delicious beef jerky!
How to make beef jerky in the oven
- Start with a lean cut of beef, like sirloin or flank steak.
- Trim any excess fat off the steak with a GoodCook Stainless Steel Chef’s Knife. Don’t skip this step, since the fat can turn rancid if left at room temperature after the cooking process.
- Flash freeze the steak for 30 minutes to 1 hour. We find that it’s easier to cut the steak into even strips if it’s flash frozen before slicing.
- Cut the steak into 1/8 inch strips with a GoodCook Stainless Steel Chef’s Knife.
- To prepare the marinade, place the Worcestershire sauce, soy sauce, brown sugar, garlic powder, onion powder, red pepper and peppercorns in a Ziploc storage bag.
- Add the steak strips to the marinade and store in the fridge for at least an hour, although marinating overnight gives the meat the strongest flavor.
- Preheat to 300°F. Take the beef out of the marinade and place the steak strips on a GoodCook Crispy Baking Set, being careful not to overlap the strips. With the meat in the oven, close the oven door and turn the temperature down to 275°F and bake for 10 minutes. This will bring the internal temperature of the meat to the safe level of 160°F.
- After 10 minutes, turn the oven temperature to the lowest oven setting, e.g. 170°F. Crack open the oven door and insert a thick wooden spoon to secure it in position.
- Bake the steak strips for 3-4 hours. After 3 hours, taste test the jerky for desired texture and either leave it in the oven for longer or remove the pan.
- After removing the jerky from the oven, allow it to cool before storing in an airtight container.
- Add more red pepper if you like spice.
- If you’re gluten-free, use white vinegar in place of the Worcestershire sauce (this contains wheat). Also, use Tamari in place of the soy sauce.
- If you’re soy-free, use an equal amount of coconut aminos in place of the soy sauce.
- Want smoky jerky? Add a drop of liquid smoke to the marinade.
- You can swap out the brown sugar for an equal amount of maple syrup.
Storing Beef Jerky
If you plan to eat the homemade beef jerky within three or four days, it can be stored in an airtight container at room temperature.
If you plan to keep the jerky for more than 4 days, store it in the refrigerator for up to 14 days.
With a GoodCook Stainless Steel Chef’s Knife and the GoodCook Crispy Baking Set, you’ll have a batch of delicious beef jerky that’s perfect for snacktime. Are you ready to whip up a batch of irresistible jerky?
Bake & Share
If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
Homemade Pepper Crusted Jerky
- 2 - 1 lb sirloin steaks
- 1/4 cup Worcestershire
- 1/4 cup low sodium soy sauce
- 1/4 cup brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp red pepper flake
- 1 Tbsp tricolor peppercorn, crushed
Trim any fat from the edges of the sirloin. Cut against the grain into very thin slices.
In a medium bowl, mix together worcestershire, soy sauce, brown sugar, garlic powder, onion powder, red pepper and peppercorn.
Place sirloin slices in soy sauce mixture. Cover and refrigerate overnight. Or for at least 1 hour, if overnight is not possible.
Preheat to 300 degrees F. Place sirloin slices atop the GoodCook Crispy Baking pan. Arrange in a single layer, with none of the slices touching.
Transfer to oven and immediately turn the temperature down to 275 degrees. Bake for 10 minutes, then turn oven to lowest temperature (170-175F) and bake for 3-4 hours, until desired texture is reached. Store in an airtight container for up to 2 weeks.