Jake's Ultra-Easy Oven Beef Jerky
When most people think about beef jerky, they think of that salty and savory snack you find at any gas station and should never be on a road trip without. What most people don’t know is how easy and affordable it is to make your own beef jerky right at home, in your kitchen, without the need for a dehydrator.
While beef jerky is traditionally smoked - which retains the flavor while also drying out the meat - today, we’re going to use the more popular oven method to make the cheapest, simplest and most flavorful beef jerky you’ve ever had. What’s great about this recipe is that you should have almost all of the ingredients on hand in your pantry. The only thing you may be missing is Jake’s Seasoning. Fortunately, we’ve got you covered!
WHAT YOU’LL NEED:
- Large Bowl
- Baking Sheet
- Wire Rack, that can fit in the baking sheet
- Aluminum Foil
INGREDIENTS:
- 2 Lbs. Beef Top Round, Thinly Sliced
- ½ Cup Worcestershire Sauce
- ½ Cup Soy Sauce
- ½ Cup Water
- 2 Tbs. Jake’s Seasoning
- 2 Tsp. Ground Black Pepper
- 1 Tsp. Red Pepper Flakes
METHOD:
To make slicing the Beef Top Round easier, flash-freeze uncovered in your freezer for 15-20 minutes. With a sharp knife, slice up the beef at about ¼ inch thick.
PRO TIPS: Cut off any excess fat from the beef in advance of slicing. Fat does not dry out entirely and can go rancid. Slice the beef against the grain for a less chewy texture.
Whisk Worcestershire Sauce, Soy Sauce, Jake’s Seasoning, Black Pepper and Red Pepper Flakes together in a large bowl. Add beef to bowl and coat the beef entirely. Add the ½ cup of water as needed to ensure the beef is completely covered in marinade. Cover the bowl with plastic wrap and place in the fridge for at least 2-3 hours. For best results, marinate overnight.
Preheat oven to 200 degrees F. To make clean up super easy, line a baking sheet with aluminum foil. Place the wire rack over the foil in the baking sheet and arrange the slices of beef in a single layer on the wire rack.
Bake beef in the oven until dry and leathery, about 3 ½ to 4 hours. If you’re using a convection oven, check the beef at 2 ½ to 3 hours.
PRO TIP: Go ahead and try the beef jerky during the cooking cycle and pull the beef out when it reaches your desired consistency and texture.
For more of Jake's amazing recipes, head here.