Homemade Beef Jerky | Simple Marinades, Big Flavours!
You might have stood in front of the supermarket shelves staring at the price of jerky. If you thought, “there has to be a better way”, you’re absolutely right. Making your own beef jerky at home is not only more affordable, but it also tastes ten times better. You get to control the ingredients, choose your favourite cuts of beef, and experiment with flavours until it’s shut-the-front-gate good.
This homemade beef jerky recipe uses my trusty BioChef dehydrator. I’ve also included how to make it in your oven. Everyone can join in. You may prefer the classic savoury peppercorn and Worcestershire combo. Alternatively, you might like a sweet and sticky teriyaki-style jerky. These simple marinades are perfect for busy families who love real, homemade snacks.
Watch It on my YouTube Channel
Catch the full step-by-step tutorial on my YouTube channel here:
Watch “Homemade Beef Jerky | Simple Marinade, Big Flavour!” on YouTube
You’ll see how I prepare, marinate, and dehydrate the jerky using my BioChef dehydrator. I’ll also provide my handy tips for doing it in the oven if you don’t have one.
More Recipes You Might Love
If you enjoy this one, you might also like:
- Homemade Spreadable Butter – soft straight from the fridge and cheaper to make at home.
- Quick Corn Fritters – a 15-minute family favourite.
- Cheeseburger Spring Rolls – the ultimate homemade snack.
- Dehydrating Parsley – a simple guide to preserving your garden herbs.
Recipe Card
Homemade Beef Jerky | Simple Marinade, Big Flavour!
Serves: Makes approx. 1 kilo jerky (halve the recipe if you like)
Prep Time: 11 minutes
Marinate Time: 4-6 hours, but 30 minutes has worked well if you are short on time
Drying Time: 5–7 hours (dehydrator) or 3–5 hours (oven). Times will vary depending on your own dehydrator or oven
Ingredients
For the Base:
- 1 kg lean beef (topsides, rump, or schnitzel-style cuts work best)
- Sharp knife and cutting board
- Bowls
Peppercorn & Worcestershire Marinade:
- ¼ cup Worcestershire sauce
- crushed peppercorns to taste
- pinch of salt
- 500g of the cut beef
Teriyaki Marinade:
- ¼ cup soy sauce
- 2-3 heaped tbsp honey or brown sugar
- 500g of the cut beef
- 1 tsp garlic powder
- 1 tsp onion powder
- Optional: ground ginger
Method
- Slice the Beef:
Trim off any visible fat — this helps your jerky last longer. Slice the beef thinly (around 5 mm thick). For chewy jerky, slice with the grain; for a softer bite, slice against it. - Make the Marinades:
In two separate bowls, whisk together the ingredients for each marinade. Divide your beef between them and make sure every piece is coated. Cover and marinate for at least 6 hours — overnight is even better. However, if you need it faster, you can get away with 30 minutes. - Drain & Dry:
It is normally recommended to drain and dry. However, I have never done this and mine always turns out lovely. Use paper towels if you wish to pat the dry. - Using a Dehydrator (BioChef or Similar):
Arrange strips in a single layer on the trays. Dry at 70 °C for around 6–7 hours, or until the jerky is dry but still slightly bendy. Mine only took 3 hours, so please check it every hour. - Using an Oven:
Line baking trays with racks and set your oven to 70 °C (fan on). Wedge the door open slightly with a wooden spoon handle to allow air circulation. Dry for 3–5 hours, checking occasionally. - Cool & Store:
Once done, let the jerky cool completely before storing in airtight jars or resealable bags. It’ll keep for 1–2 weeks at room temperature or longer in the fridge.
Stacey’s Kitchen Tips
- Freeze the meat for 30 minutes before slicing — it makes it much easier to cut nice, even strips.
- If you like a bit of spice, add a dash of chilli flakes or hot sauce to the peppercorn marinade.
- Store your jerky in glass jars with silica packets if you’re planning to gift or store it for longer.
- When testing for doneness, bend a piece — it should crack slightly but not snap. My husband prefers a nice dry jerky, so you can dehydrate for longer if you wish.
Variations
- Sweet & Smoky: Add a dash of liquid smoke or smoked paprika for that campfire-style flavour.
- Honey Soy Sesame: Brush with a little extra honey in the last hour of drying for a sticky finish.
- Venison Jerky: This recipe works beautifully with wild venison or lamb for a true NZ twist. I have made loads of venison jerky, but I haven’t tried the lamb yet.
Final Thoughts
Making your own beef jerky feels like a bit of old-school food preservation magic. It’s thrifty, it’s satisfying, and it fills your kitchen with the most incredible smell while it dries. Once you start making it at home, you’ll never go back to the store-bought packets again.
If you give this one a go, tag me @FarmersWifeHomestead on Instagram or Pinterest. I’d love to see your jerky creations!
— Stacey ️
