Beef Jerky

Beef Jerky - oven baked
Cook time
Total time
This beef jerky recipe was shared by Tom Cantwell. Tom dries the jerky in the oven, so this recipe does not require any special equipment. For a lean jerky, make this with Snug Valley Farm's grass-fed round or flank steak.
Recipe for: GRASS-FED BEEF
Cut of Meat: Round or Flank Steak
  • 1 lb Very lean round or flank steak
  • 4 Tablespoons Soy sauce
  • 4 Tablespoons Worcestershire sauce
  • 1 Tablespoon Ketchup
  • ¼ teaspoon Black Pepper (use more pepper for hotter jerky)
  • ¼ teaspoon Garlic powder
  • ¼ teaspoon Onion salt
  • ½ teaspoon Salt
  1. Remove fat from the meat and place in a freezer. When semi-frozen, it is easily cut into ⅜ or ¼ inch strips (the thinner the slices, the faster the drying). Note: meat cut with the grain will be chewy, against the grain, tender.
  2. Combine remaining ingredients in a large bowl. Add the meat and marinate for 1 hour in the refrigerator.
  3. Remove from refrigerator and drain in a colander. Place meat on cookie sheets to dry. For faster drying, do not overlap meat and turn at least once during drying.
  4. Dry in 200 degree oven for 4 hours on cookie sheets. It is ready when it bends like a green willow without breaking.
  5. Refrigerate for long term storage.