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Once I learned to Make Beef Jerky in the Oven I knew snacking at home had leveled UP. I love this beef jerky recipe and it’s pretty much my standard these days. Everyone who tries it can’t believe it’s homemade!
Start with thinly sliced lean beef, a spice rub, refrigerator marination, and long slow dehydration in an oven and you’ve got an amazing beef jerky recipe that people enjoy so much they as you to share the recipe.
Other Jerky Recipes on this site
I’ve made Ground Beef Jerky in the dehydrator, and it’s SUCH a great way to use ground beef for snacking. To make the ground beef jerky you need to have a jerky gun and a dehydrator but it’s totally worth it!
I’ve also made Beef Jerky in the Dehydrator AND Air Fryer Beef Jerky. So making this oven-jerky recipe seemed like a natural step.
Plus I JUST got a gas stove and I can finally set my oven low enough to make beef jerky. My old oven didn’t go lower than 225°!
How to Make Beef Jerky In the Oven
- purchase a piece of lean beef such as a London broil
- You MUST have an oven that can be set very low, like 150-200 degrees
- you don’t need a convection oven
- Freeze meat for an hour or so to make slicing easier
- cut off any visible fat on the beef you’re using
- then slice the beef as thin as possible
- mix your marinade and pour it over the beef
- stir to combine with the beef and let it marinate for at least and hour, stir occasionally
- line a baking sheet with parchment or silpat
- lay a cooling rack over the lined tray
- remove meat from the marinade, pat dry with paper towels
- lay in a single layer on the cooling rack
- bake on very low heat as directed until the meat is cooked through and pliable
- store in the fridge because this is a curing salt-free recipe!
NOT SHELF STABLE!
ANY homemade dried meats without curing salts, pink salt, and/or preservatives are best stored in the fridge. Even THOUGH a lot of places say you can store it in the pantry I am HIGHLY skeptical. How would you know it’s safe? When you store it in the fridge, you KNOW it’s safe.
To make it in the oven it’s generally the same recipe as the other beef jerky recipes. But just made in the oven instead. It’s a lovely weekend project when you’re going to be around home anyway!
What do I need to Make this jerky?
- An oven that can be set as low at as 175°
- a SHARP knife
- cutting board
- lean beef
- baking sheet
- parchment paper OR foil
- oven proof cooling rack, all stainless steel
- flavor mix-garlic powder, onion powder, honey, soy sauce, salt, pepper, smoke flavor
Beef Jerky in the Oven
This beef jerky recipe is made in the oven so you can make fresh beef jerky at home!
Ingredients
- 2 pounds lean beef
- 2 TBSP Soy Sauce
- 2 TBSP honey
- 1 tsp garlic powder
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked flavor
Instructions
- slice the beef as thin as you can and put it in a bowl
- mix together the spices from soy sauce to smoke flavor
- pour HALF of the mix over the beef, cook a small piece to test for flavor
- if you want MORE flavor add the remainder of the spice mix
- cover and refrigerate the beef for at least 2 hours, 4 is better
- when you're ready to dry the meat preheat the oven to 175°
- lay stainless steel baking racks over baking sheets
- pay the beef dry and lay the slices on the prepared pans
- place in the oven and let it dry for 3-4 hours, rotating pans as needed
- the beef jerky is done when it hits a temperature of 160° or it's tough and leathery
- remember it will get tougher as it cools so don't over-dry it
- store in a bag in the fridge because homemade beef jerky isn't shelf-stable as you haven't used any preserving salts
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Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 226Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 81mgSodium 313mgCarbohydrates 4gFiber 0gSugar 3gProtein 26g
This nutrition information was calculated using a computer program, results may vary.
This looks fantastic! Love that it can be done in an oven. Dumb question – what’s the best way to check the temp of such a thin slice? Any hints on that? And what’s your favorite cut of beef to use? Can’t wait to try this out.
If you have any thick slices and thermometer works well! OR if the jerky is pliable and dry and you can bend it then it’s probably done.