Homemade Beef Jerky
⏱ 5 hoursEasyServes 6
Tender, flavorful beef jerky with a savory-sweet marinade. Using Crave Pink Curing Salt ensures your jerky is safe to eat and gives it that classic deep color and preserved texture.
Ingredients
- •2 lb beef eye of round or flank steak
- •¼ tsp Crave Pink Curing Salt #1
- •¼ cup soy sauce
- •2 tbsp Worcestershire sauce
- •1 tbsp brown sugar
- •1 tsp black pepper
- •1 tsp garlic powder
- •1 tsp onion powder
- •½ tsp smoked paprika
- •¼ tsp red pepper flakes (optional)
Instructions
- 1Trim all visible fat from the beef (fat causes spoilage). Slice against the grain into ¼-inch strips.
- 2In a bowl, whisk together all marinade ingredients including Crave Pink Curing Salt #1.
- 3Add beef strips to the marinade, toss to coat completely. Cover and refrigerate 8–24 hours.
- 4Preheat your oven to 170°F (or as low as it will go) with the rack in the top position.
- 5Remove beef from marinade, pat lightly dry, and arrange on wire racks set over foil-lined baking sheets.
- 6Prop the oven door open slightly with a wooden spoon to allow moisture to escape.
- 7Dry in oven for 3–4 hours, flipping once halfway, until jerky is dry but still slightly flexible.
- 8Let cool completely before storing in airtight containers. Keeps at room temperature up to 2 weeks.
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Pro Tip
For the best texture, slice the beef partially frozen — it makes uniform ¼-inch slices much easier. The Pink Curing Salt not only adds food safety but also gives jerky its characteristic deep mahogany color that plain dried meat lacks.