Print

Pioneer Woman Beef Jerky

Pioneer Woman Beef Jerky - recipe card
Print Recipe

This classic beef jerky is smoky, savory, and slightly sweet with a satisfying chewy texture. The marinade infuses the meat with layers of flavor, while the low-and-slow oven drying creates a perfectly dried, portable snack.

Ingredients

Scale
  • 1 1/2 pounds flank steak, partially frozen
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons honey
  • 1 tablespoon brown sugar, packed
  • 1 teaspoon liquid smoke
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)

Instructions

  1. Trim any excess fat from the flank steak, as fat turns rancid and shortens jerky’s shelf life. Place the steak in the freezer for 1 to 2 hours until it is firm but not frozen solid—this makes slicing thin, even strips much easier.
  2. Slice the partially frozen steak against the grain into 1/4-inch thick strips. For extra chewy jerky, slice with the grain. Keep the strips as uniform as possible so they dry at the same rate.
  3. In a medium bowl, whisk together the soy sauce, Worcestershire sauce, honey, brown sugar, liquid smoke, onion powder, garlic powder, black pepper, and cayenne (if using) until the sugar dissolves. This marinade balances salty, sweet, and smoky flavors while acting as a preservative.
  4. Place the beef strips in a large resealable plastic bag or a glass dish. Pour the marinade over the beef, ensuring every strip is coated. Seal and refrigerate for at least 6 hours or up to 24 hours—longer marinating yields deeper flavor, but 6 is the minimum for seasoning to penetrate.
  5. Preheat your oven to 175°F (80°C) if your oven can hold that low; if the minimum is 200°F (95°C), use that. Line two baking sheets with aluminum foil and place a wire rack on top of each. The rack allows airflow around the beef for even drying.
  6. Remove the beef from the marinade and pat each strip dry with paper towels. Discard the excess marinade. Arrange the strips in a single layer on the wire racks, making sure they do not overlap—overlapping creates soggy spots that prevent even drying.
  7. Place the baking sheets in the preheated oven and prop the oven door open a couple of inches with a wooden spoon handle. This allows moisture to escape; without it, the jerky will steam and remain tacky instead of drying properly.
  8. Bake for 3 to 4 hours, flipping the strips halfway through the drying time. The jerky is done when a piece bends and cracks but does not break—it should feel dry to the touch, not sticky or moist, yet still slightly pliable.
  9. Once done, remove from the oven and let the jerky cool completely on the racks about 30 minutes. Cooling fully will finish the drying process and help the jerky develop its final texture.
  10. Store in an airtight container or a resealable bag at room temperature for up to 2 weeks, or refrigerate for up to 3 weeks. For longer storage, vacuum seal or freeze in a freezer-safe bag for up to 3 months.

Notes

Store cooled jerky in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate for up to 3 weeks or freeze in a freezer-safe bag for up to 3 months. To re-crisp after refrigeration, let come to room temperature or place on a paper towel-lined tray in a 200°F oven for 10-15 minutes.

Nutrition

Keywords: beef jerky, homemade jerky, pioneer woman jerky, dried beef, snack, high protein snack, oven jerky, jerky recipe, classic jerky, smoky jerky, sweet and salty jerky

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-beef-jerky-recipe/