Homemade Blue Ribbon Beef Brisket Jerky

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 11/26/21
Homemade Blue Ribbon Beef Brisket Jerky

The Spruce / Christine Ma

Prep: 15 mins
Cook: 8 hrs
Total: 8 hrs 15 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
505 Calories
31g Fat
2g Carbs
50g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 505
% Daily Value*
Total Fat 31g 40%
Saturated Fat 12g 62%
Cholesterol 180mg 60%
Sodium 999mg 43%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 50g
Vitamin C 1mg 3%
Calcium 38mg 3%
Iron 5mg 26%
Potassium 503mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Making your own beef jerky is easier than it sounds and well worth it. Store-bought brands have nothing on the natural flavors of homemade jerky. While most pre-packaged jerkies tend to be dry and full of food coloring, preservatives, and other additives, this do-it-yourself snack proves superior in flavor and texture.

For your beef jerky, you can choose to use beef brisket, eye of round, or flank steak. Just make sure that it is a quality piece of meat. This jerky is flavored in a marinade of soy sauce, Worcestershire, garlic, onion, ginger, and Chinese five spice. Plan ahead to allow your beef slices to marinate overnight, as well as allowing for 8 to 12 hours of drying time in the oven or dehydrator. This recipe provides instructions for both drying methods, depending on your preference and kitchen equipment.

Ingredients

  • 1/2 cup dark soy sauce

  • 2 tablespoons Worcestershire sauce

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon Chinese five-spice powder

  • 3 pounds lean beef brisket, or eye of round, or flank steak

Steps to Make It

  1. Gather the ingredients.

    Homemade Blue Ribbon Beef Brisket Jerky ingredients

    The Spruce / Christine Ma

  2. Trim your choice of beef completely of fat and cut across the grain into slices 1/8-inch thick. To aid in slicing meat thinly, freeze meat until ice crystals are formed. After slicing, set aside.

    beef slices on a cutting board

    The Spruce / Christine Ma

  3. Blend soy sauce, Worcestershire sauce, onion powder, garlic powder, ginger, and Chinese 5-spice powder in a small bowl.

    sauce in a bowl

    The Spruce / Christine Ma

  4. Dip each piece of meat into marinade, coating well. Place coated slices in shallow dish.

    beef in a baking dish

    The Spruce / Christine Ma

  5. Pour remaining marinade over top, cover, and refrigerate overnight. Next, follow the instructions for the oven drying method or dehydrator method depending upon your preference.

    beef and sauce in a baking dish

    The Spruce / Christine Ma

Oven Method

  1. Preheat oven to lowest setting (preferably about 110 F). Place several layers of paper towels on baking sheets. Arrange the meat in a single layer on prepared sheets and cover with additional toweling.

    beef slices between paper towels on a baking sheet

    The Spruce / Christine Ma

  2. Flatten meat with a rolling pin.

    Flatten meat with a rolling pin

    The Spruce / Christine Ma

  3. Discard towels and set meat directly on oven racks.

    beef on a baking sheet

    The Spruce / Christine Ma

  4. Allow to dry for 8 to 12 hours, depending on the temperature of the oven, being sure to monitor the jerky and oven.

    Homemade Blue Ribbon Beef Brisket Jerky

    The Spruce / Christine Ma

Variation With Dehydrator

Rather than in the oven, this can be made using a dehydrator. Arrange meat on trays in a single layer and dehydrate 10 to 12 hours, depending on thickness, following manufacturer's instructions. Once dried, store homemade jerky in plastic bags or in tightly covered containers in cool, dry area.