Homemade Smoky Beef Jerky

Have you ever made your own jerky? It’s an excellent protein snack and can become a family favorite when seasoned perfectly. Crafting your own recipe can be challenging, so starting with a tried-and-true one can make all the difference.

Grass fed beef and bison, being leaner than their grain-fed counterparts, are ideal for jerky.

Serves: 1 lb
Prep Time: 20 min
Cook Time: 180 min
Total Time: 200 min

Homemade Beef Jerky in a dish
Ingredients

Grass fed London Broil or Flank Steak

  • 1 lb London broil steak or flank steak
  • 1/4 cup coconut aminos*
  • 3/4 tsp all-natural liquid smoke**
  • 3/4 tsp chili powder
  • 1/2 tsp sea salt
  • 1/4 tsp fresh cracked pepper
  • 1/4 tsp garlic salt
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika
  • Dash of cayenne pepper

*Substitute Tamari for coconut aminos and omit sea salt.
**Ensure ingredients are Natural Hickory Smoke Concentrate and Water.

Instructions:

  1. Freeze the steak for 2 hours to firm it up for easier slicing.

  2. Remove from the freezer, trim visible fat, and slice into ⅛-inch pieces. Slice London broil with the grain and flank steak against the grain.

  3. Whisk marinade ingredients together and mix with beef slices in a shallow dish or ziplock bag. Marinate in the refrigerator overnight or up to 24 hours, turning occasionally.

  4. Remove meat from marinade and pat dry with paper towels.

Dehydrator Method:

  • Place strips on dehydrator sheets lined with parchment, avoiding overlap.

  • Dehydrate at 145°F for 3-4 hours, flipping halfway through.

Oven Method:

  • Preheat oven to its lowest setting (150-170°F).

  • Line 2 baking sheets with parchment or foil and place a wire rack on each.

  • Arrange beef strips on racks, leaving space between pieces. Keep oven slightly ajar for air circulation.

  • Dehydrate for 8-10 hours, turning once halfway through. If using convection, check for dryness around 5 hours.

Recipe Author: Danielle Walker | AgainstAllGrain.com