Homemade Beef Jerky

When trail mix is making you feel a bit nutty, it’s time to break out another satiating protein source. Our version of homemade beef jerky is fresh, lean and free of all those unhealthy and unpronounceable ingredients.
By / Photography By Justin Faubert | July 05, 2015


In a mixing bowl, mix all ingredients together and set the mixture aside.

Slice beef into thin strips, about a 1/4-inch thick. Place the sliced beef into a storage container or bag. Pour marinade over beef and mix well. Place in refrigerator overnight or for at least 4 hours.

Preheat oven to 150F or as low as your oven will go. Cover two baking sheets with parchment paper and place a wire cooling rack onto the sheet pans. Remove beef from marinade and lay strips out on cooling racks and place in oven. Bake for 6 to 8 hours, turning the beef over once after at least 3 hours. Remove from the oven and let cool and dry for another 1 to 2 hours.

Once the jerky is cooled, store in an airtight container for up to 3 months.

* we used Beyond the Pale's "The Darkeness"
** we used Perth Pepper & Pestle liquid smoke


  • 2 pounds steak - flank, top round, sirloin or brisket
  • 2/3 cup dark or your favourite beer *
  • 1/3 cup Worchestershire sauce
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon liquid smoke **
  • 1 teaspoon chili paste or chilli flakes
  • 1 teaspoon grainy mustard
  • 1 teaspoon salt
  • pinch black pepper
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