Savory Beef Protein Snack (Printable)
Flavorful, spiced beef snack dried to tender perfection, rich in protein and ideal for an energizing treat.
# What You'll Need:
→ Beef
01 - 2.2 lbs lean beef (top round, sirloin, or flank steak), trimmed of fat
→ Marinade
02 - 1/2 cup low-sodium soy sauce
03 - 1/4 cup Worcestershire sauce
04 - 1 tablespoon brown sugar
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon ground black pepper
07 - 1 teaspoon onion powder
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon chili flakes (optional)
10 - 1/2 teaspoon ground cumin
# Directions:
01 - Freeze beef for 1 hour to firm it for easier slicing.
02 - Cut beef against the grain into 1/8–1/4 inch thick strips.
03 - Combine soy sauce, Worcestershire sauce, brown sugar, smoked paprika, black pepper, onion powder, garlic powder, chili flakes, and cumin in a large bowl.
04 - Add beef strips to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 8 hours, stirring occasionally.
05 - Set oven to 160°F or set food dehydrator to the same temperature.
06 - Remove beef from marinade and pat dry with paper towels to remove excess moisture.
07 - Lay beef strips in a single layer on wire racks over baking sheets or dehydrator trays, ensuring pieces do not overlap.
08 - Dry in the oven with the door slightly ajar or in the dehydrator for 4 to 5 hours until the beef is dry, firm, and bends without breaking.
09 - Allow jerky to cool completely before storing it in an airtight container.
# Expert Advice:
01 -
- It tastes homemade because it is—none of that artificial aftertaste or weird preservatives lurking in the ingredient list.
- You control the salt level and spice intensity, so it becomes exactly what you crave in a snack.
- Once you make it, you'll have this protein-packed treasure waiting in your pantry for lazy afternoons or hiking trips.
02 -
- The marinade is only as good as your soy sauce, so taste it first—if it tastes off or too salty, your whole batch suffers, and no amount of other spices can fix that.
- Underdried jerky feels soft and will grow mold within days, while overdried jerky turns into something you can barely chew, so aim for that perfect middle ground where it bends but resists.
- Freezing your beef before slicing is not optional if you want uniform pieces; room-temperature beef shreds and tears no matter how sharp your knife is.
03 -
- Slicing beef by hand is fine if your knife is sharp, but a meat slicer at the deli counter (if you ask nicely) will give you perfectly uniform strips that dry at exactly the same rate.
- The smell of jerky drying is addictive and a perfect signal that you're doing things right, but if it ever smells off or sour, something went wrong and you should throw it out rather than risk it.