By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 10
328 cal · 1410 min
Homemade Beef Jerky
Recipe GLPRbecf0295069182
Tender, flavorful beef jerky made from lean meat slowly dried in a low oven and seasoned with a robust spice blend. This traditional snack is high in protein, shelf-stable when properly stored, and perfect for on-the-go eating.
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Ingredients
5 pounds very lean beef, trimmed of all fat
3 tablespoons kosher salt
2 tablespoons ground black pepper
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2½ tablespoons paprika
Directions
In a small bowl, combine the kosher salt, ground black pepper, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, and paprika. Mix thoroughly until the spices are evenly distributed.
Slice the beef against the grain into strips approximately 1 inch wide and 1/2 inch thick, removing any remaining visible fat.
Arrange the beef strips on baking sheets in a single layer. Generously coat one side of each strip with the spice mixture, then flip and season the other side evenly.
Cover the baking sheets with plastic wrap or foil and refrigerate overnight to allow the seasonings to fully penetrate the meat.
Preheat your oven to 200°F.
Place the seasoned beef strips on oven racks or baking sheets, leaving space between them for air circulation. Dry in the preheated oven for 6 to 8 hours, turning the strips halfway through to ensure even drying. The jerky is done when completely dry and slightly flexible but no moisture remains when bent.
Remove the jerky from the oven and allow it to cool completely at room temperature.
Store the cooled jerky in an airtight container in the refrigerator for up to 1 month, or in an airtight jar at room temperature for up to 2 weeks.
Comments
The stated 1410 minutes (23.5 hours) is honest—this is an oven or dehydrator job, not a quick weeknight meal, though active prep is only 15 minutes. Ingredients are all standard pantry staples available at every Charlotte chain, including Harris Teeter, Food Lion, and Walmart, with no special trips required. The cost per serving depends entirely on your beef choice: using a three-dollar-per-pound round steak runs roughly 60 cents per serving, while higher-grade cuts double that, making this an economical project if you're not precious about the meat. The main drawback is that jerky requires hands-off drying time and close oven monitoring to avoid charring, so it's not truly passive despite minimal active work, and reheats poorly—this is a same-night or same-week snack, not a meal.
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