Homemade Beef Jerky Recipe

May 17, 2011 2:46 pm

How to make a cracked pepper beef jerky that rocks

Why would you make something you can buy at any corner store? Because you can, and because it's a lot cooler to pull out a bag with beef jerky that you slow-cooked yourself than to unwrap processed beef jerky. Try it, tear off a piece and hand it to a friend. See what happens.

This technique takes some time, however, so don't plan on tearing into a piece tonight. This jerky also packs some heat, so it's best enjoyed with an ice cold beer. 

beef jerky
photo: methTICALman on Flickr
Homemade beef jerky
Servings: 8 to 10 servings


2 pounds strip loin
1/2 cup white wine vinegar
1/2 cup light brown sugar, packed
1/2 cup salt
1 tablespoon, freshly ground
1 teaspoon chili powder
2 teaspoons onion powder
  1. Place beef in the freezer until firm enough to slice but not frozen, about 45 minutes. Then using a very sharp knife, slice thinly against the grain of the meat.
  2. In a small bowl, combine the vinegar, sugar, 2 cups water, salt, and half each of the pepper, chili powder and onion powder. Place the beef strips in the mixture and let marinate in the refrigerator overnight.
  3. Remove the beef from the marinade, pat dry, and season with the remaining pepper, chili powder, and onion powder.
  4. Heat the oven to 150°F.
  5. Place the beef strips on an oven rack set over a sheet pan. Cook in the oven for 8 hours, allowing the beef to dry out. Remove from the oven and let cool.
  6. Can be stored in a plastic bag in a cool dry place for up to 3 weeks.
Level of Difficulty: 
Prep Time: 
10 minutes
Cooking Time: 
8 hours
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