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Homemade Beef Jerky | Simple Marinades, Big Flavour!

Homemade beef jerky made with simple marinades and loads of flavour. Easy to prepare, cheaper than store-bought, and perfect for snacks, lunchboxes, or on-the-go fuel.
Print Recipe
A square close-up of homemade beef jerky piled on a wooden serving board with peppercorns and soy sauce nearby. Soft natural light enhances the texture and deep colour of the jerky. Text reads “Homemade Beef Jerky | Simple Marinade, Big Flavour!”

Equipment

  • 1 sharp knife
  • 1 cutting board
  • 2 bowls for the marinades

Ingredients

For the base

  • 1 kg lean beef topsides, rump, or schnitzel-style cuts work best

Peppercorn & Worcestershire Marinade

  • 500 g prepared sliced beef
  • ¼ cup Worcestershire sauce
  • crushed peppercorns to taste
  • pinch of salt

Teriyaki Marinade

  • 500 g prepared sliced beef
  • ¼ cup soy sauce
  • 2-3 Tbsp honey or brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ground ginger optional

Instructions

  • 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.
  • In two separate bowls, whisk together the ingredients for each marinade. Divide the beef equally 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.
  • 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 (Bio Chef 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 open the door slightly with a wooden spoon handle to allow air circulation. Dry for 3–5 hours, checking occasionally.
  • 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.

Notes

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 lamb yet.
Author: Farmers Wife Homestead