Beef Jerky

Beef Jerky

26 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    7 h
  • Ready In

    19 h 10 m
PETEIYC
Recipe by  PETEIYC

“This is one of many variations I have tried. I use my oven. If you have a food dehydrator, be sure to follow factory instructions. I store mine in a plastic jar. No refrigeration needed, and it keeps for months.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 to 6 servings

Directions

  1. In a medium bowl, combine the soy sauce, ground black pepper and brown sugar to taste. Mix well and add the steak slices. Place entire mixture with meat into a sealed plastic container and refrigerate for 12 to 24 hours.
  2. In the oven, place one oven rack on the highest rack setting and one rack on the lowest setting. Place a piece of aluminum foil OR a baking sheet on the lowest rack, to catch any drippings.
  3. Preheat oven to 160 degrees F (70 degrees C).
  4. Insert a wooden toothpick through the end of each slice of meat, and suspend each slice from the top rack in the oven, using the toothpick as a support for the slice.
  5. Bake at 160 degrees F (70 degrees C) with the oven door propped open to allow moisture to escape. Bake for 6 to 8 hours depending on thickness of slices. Jerky should bend, and not snap.

Share It

Reviews (26)

Rate This Recipe
WESNER
59

WESNER

Waiting 8 hours is sooooo hard. Your home will be filled with a wonderful aroma (use your exhaust fan). I added about 1 tablespoon of cracked black pepper and red pepper flakes. Delicious!

DREGINEK
50

DREGINEK

This turned out much better than I thought it would. However, we used ground meat and let it marinate for almost 24 hrs(or basically "soak" up the marinade). Using a jerky press that we borrowed, we made half into flat strips and the other half like ropes and deydrated them (it was already ground up-I doubt we'd get them to work very well in the oven as directed). The ropes turned out much better than the flat strips but they were tasty = slightly salty and hot yet sweet (from the brown sugar I assume). Thanks Pete! This worked well for us (even if we didn't follow the instructions exactly).

DEWY42
42

DEWY42

to plain and not much taste!...T-bird's is the best i have tasted!.. alot more flavor and only takes 3 to 4 hours in the oven

More Reviews

Similar Recipes

T Bird's Beef Jerky
(130)

T Bird's Beef Jerky

Sara's Beef Jerky
(9)

Sara's Beef Jerky

Beef Jerky in a Smoker
(11)

Beef Jerky in a Smoker

Mike's Peppered Beef Jerky
(8)

Mike's Peppered Beef Jerky

Beef or Moose Jerky
(8)

Beef or Moose Jerky

Swen's Smokehouse Beef Jerky
(6)

Swen's Smokehouse Beef Jerky

Nutrition

Amount Per Serving (5 total)

  • Calories
  • 204 cal
  • 10%
  • Fat
  • 13 g
  • 20%
  • Carbs
  • 2 g
  • < 1%
  • Protein
  • 18.7 g
  • 37%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 791 mg
  • 32%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mike's Peppered Beef Jerky

>

next recipe:

Teriyaki Beef Jerky