Easy Homemade Beef Jerky
Ingredients icon 10 Ingredients
Servings icon Makes 16 Servings
Time icon 6-10 Hours
Recipe courtesy of: Jess Pryles, Hardcore Carnivore, jesspryles.com


  • 2 lb. beef Eye of Round


  • 1/4 cup soy sauce

  • 3 Tbsp. Worcestershire sauce

  • 2 Tbsp. brown sugar

  • 1 tsp. onion powder

  • 1 tsp. garlic powder

  • 1 tsp. black pepper

  • 2 tsp. salt

  • 1 Tbsp. fresh coriander seed, crushed

  • 1/4 cup water


  1. Place the meat in the freezer to firm for about an hour. This will make it easier to cut.

  2. Using a sharp knife, cut the meat into thin strips no thicker than 1/4 inch. Place strips into large resealable bag.

  3. Add all marinade ingredients in a bowl and stir to combine. Add mixture to meat, ensuring all pieces are well coated. Place bag in fridge. You should marinate 6-8 hours but not too much longer.

  4. After marinating, work one piece at a time, patting it dry with a paper towel. Before dehydrating, heat meat in the oven until it reaches an internal temperature of 160 °F. Then, layer beef in the dehydrator.

  5. Following your dehydrator’s manufacturer’s instructions, turn the machine on, and allow to dehydrate the beef strips, maintaining a constant temperature between 130 to 140°F. This process may take anywhere between 6-10 hours depending on the size of the beef, temperature, and humidity. 

  6. Allow jerky to cool, then place in a resealable bag if you’re planning to eat within a week or so, otherwise you can vacuum seal batches of it and store it in the freezer for up to 2 months.


*The time it takes to dry out the jerky depends on many factors: humidity, thickness of cut, marinade, etc. Generally it will take between 8-10 hours, but if you’re in doubt leave it in a little longer. It’s always better to err on the side of dryness. Because the length of the marinade and cook time, a good tip is to prepare beef right before bed, then get it in the dehydrator first thing in the morning.

Nutrition information per serving: 100 Calories; 43 Calories from fat; 5 g Total Fat ( 2 g Saturated Fat; 0 g Trans Fat; 0 g Polyunsaturated Fat; 2 g Monounsaturated Fat;) 38.6 mg Cholesterol; 309 mg Sodium; 1.9 g Total Carbohydrate; 0.2 g Dietary Fiber; 12.5 g Protein; 17.8 mg Calcium; 1.2 mg Iron; 228.5 mg Potassium; 0.1 mg Riboflavin; 5.1 mg Niacin; 0.4 mg Vitamin B6; 0.9 mcg Vitamin B12; 124.8 mg Phosphorus; 2.3 mg Zinc; 14.7 mcg Selenium; 51.7 mg Choline.

This recipe is an excellent source of Protein, Niacin, Zinc, Selenium, and a good source of Phosphorus.

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