This post is about Sweet and Savory Beef Jerky

Homemade Sweet and Savory Beef Jerky | Sweet & Savory Marinade

Making homemade beef jerky is easier than most people think, and the flavor is far better than anything you can buy at the store. This sweet and savory jerky marinade combines soy sauce, brown sugar, Worcestershire sauce, and smoked paprika for a bold, smoky flavor that slowly develops as the beef dries.

One of the secrets to great beef jerky is slicing the meat very thin, which is why I recommend placing the beef in the freezer for about 30–45 minutes before slicing. This firms up the meat and makes it much easier to cut into uniform thin strips.

This recipe can be made using either a food dehydrator or your oven, so you can make homemade jerky no matter what equipment you have available.

Once finished, the jerky is chewy, flavorful, and perfect for snacking, road trips, meal prep, or adding protein to your day.

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Homemade Beef Jerky

Course: Snack
Cuisine: American
Servings: About 10 servings
Prep Time: 20 minutes
Marinating Time: 12–24 hours
Cook Time: 4–6 hours

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Ingredients

• 3-pound eye of round roast, trimmed of fat and silver skin
• 1 cup dark brown sugar (packed)
• 1 cup soy sauce
• 3 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 teaspoon curing salt (Prague Powder #1)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon onion powder
• ½ teaspoon garlic powder

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Instructions

1. Partially freeze the beef

Place the eye of round roast in the freezer for 30–45 minutes.
This firms up the meat and makes it much easier to slice into thin, even strips.

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2. Slice the beef

Using a sharp knife, slice the beef very thin (about ⅛ inch thick).

You can slice:

• Against the grain for more tender jerky
• With the grain for a chewier, traditional jerky texture

Trim any visible fat since fat can cause jerky to spoil faster.

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3. Make the marinade

In a large bowl combine:

• brown sugar
• soy sauce
• Worcestershire sauce
• smoked paprika
• curing salt
• black pepper
• onion powder
• garlic powder

Whisk until the sugar is mostly dissolved.

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4. Marinate the meat

Add the sliced beef to the marinade and toss until every piece is fully coated.

Cover and refrigerate for 12–24 hours, stirring once or twice to evenly distribute the marinade.

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Dehydrator Method

1. Remove the beef from the marinade and gently pat dry with paper towels.
2. Arrange the slices in a single layer on dehydrator trays, making sure the pieces do not overlap.
3. Set the dehydrator to 160°F.
4. Dry the jerky for 4–6 hours, or until the jerky is dry but still slightly flexible.

The jerky should bend without snapping in half.

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Oven Method

1. Preheat the oven to 170°F (or the lowest temperature your oven allows).
2. Line baking sheets with foil and place a wire rack on top.
3. Arrange the jerky slices on the rack in a single layer.
4. Leave the oven door slightly cracked to allow moisture to escape.
5. Dry for 4–6 hours, checking periodically until the jerky reaches your desired texture.

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How to Know When Jerky Is Done

Properly dried jerky should:

• Be dry to the touch
• Bend without snapping
• Not feel wet or sticky

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Storage

Store jerky in an airtight container.

• Room temperature: up to 1 week
• Refrigerator: up to 2 weeks
• Freezer: up to 3 months

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Tips for the Best Beef Jerky

• Eye of round is ideal because it’s very lean.
• Removing fat helps extend shelf life.
• Cutting evenly sized strips ensures consistent drying.
• Longer marinating creates deeper flavor.

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Recipe Notes

Curing salt is used in this recipe to help preserve the meat and improve food safety when making jerky at home.