Hamdi Saidani This Pioneer Woman Beef Jerky is a savory and easy recipe, which is made with soy sauce and liquid smoke. It’s the perfect protein-packed snack, ready in about 4 hours.
Pioneer Woman Beef Jerky Recipe Ingredients
- 3 lb. top roast, rump roast, or London broil
- 1 cup gluten-free soy sauce
- 1/2 cup Worcestershire sauce
- 1 Tbsp. oregano
- 2 tsp. liquid smoke
- 2 tsp. ground black pepper
- 2 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
How To Make Pioneer Woman Beef Jerky
- Slice the Beef: Trim any large, excess pieces of fat from the beef. Slice the meat into very thin, 1/8th-inch slices, making sure to cut against the grain. Place the sliced beef into a large gallon-sized zip-top bag.
- Marinate the Beef: Add all the remaining ingredients (soy sauce, Worcestershire, oregano, liquid smoke, pepper, paprika, garlic powder, and onion powder) to the bag with the beef. Seal the bag, removing as much air as possible, and massage the marinade into the meat. Chill in the refrigerator for at least 45 minutes, but up to 24 hours for the best flavor.
- Prepare for Baking: Preheat your oven to its lowest setting, around 175°F. Line three large, rimmed baking sheets with foil for easy cleanup. Place a metal wire rack over the foil on each pan.
- Arrange and Bake: Remove the beef slices from the marinade, letting any excess drip off. Arrange the beef in a single layer across the wire racks, ensuring the pieces do not overlap.
- Dehydrate the Jerky: Bake for 3 to 4 hours. Start checking the jerky at the 3-hour mark for texture. To test, remove one piece, let it cool for a few minutes, then bend and taste it. It should be dry and leathery but still pliable, not brittle.
- Cool and Store: Once the jerky has reached the perfect texture, remove it from the oven and let it cool completely before storing.
Recipe Tips
- How do I slice the beef so thinly? For the easiest, thinnest, and most uniform slices, place the beef roast in the freezer for about 1-2 hours before cutting. This firms up the meat, making it much easier to slice thinly and evenly.
- How do I know when the jerky is done? The perfect jerky should be dry to the touch and bend without breaking. If it snaps, it’s overcooked. If it’s still very soft and fleshy, it needs more time. Let a test piece cool completely before you check its texture.
- What’s the best cut of beef for jerky? Lean cuts of beef with minimal fat are best. Top round, rump roast, or London broil are all excellent choices because they are lean and economical.
- Why is it important to cut against the grain? Slicing against the grain shortens the muscle fibers, which makes the final jerky much more tender and easier to chew.
What To Serve With Beef Jerky
Beef jerky is the ultimate grab-and-go snack, perfect for hikes, road trips, or an afternoon protein boost. It’s great on its own or as part of a snack platter with:
- Cheese cubes
- Nuts and dried fruit
- Crackers
How To Store Beef Jerky
Store: Let the jerky cool completely to room temperature. Place it in an airtight container or a zip-top bag, removing as much air as possible. It can be stored in a cool, dark place like a pantry for up to 2 weeks, or in the refrigerator for up to a month.
Beef Jerky Nutrition Facts
- Calories: ~150 kcal per serving
- Protein: 20g
- Fat: 6g
- Carbohydrates: 4g
- Sugar: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this recipe in a dehydrator?
Yes, this recipe is perfect for a dehydrator. After marinating, arrange the beef strips in a single layer on the dehydrator trays. Dehydrate at 160°F for 4 to 6 hours, or until the jerky reaches your desired texture.
Is liquid smoke necessary?
Liquid smoke gives the jerky a classic, smoky flavor without needing a smoker. If you don’t have it or don’t like it, you can simply omit it. The jerky will still be delicious and savory from the other spices.
Can I use a different type of soy sauce?
Yes, you can use regular soy sauce if you are not concerned about gluten. Low-sodium soy sauce is also a great option to control the saltiness of the final product.
Try More Pioneer Woman Recipes:
- Pioneer Woman Corned Beef Hash Recipe
- Pioneer Woman Vegetable Beef Soup Recipe
- Pioneer Woman Beef Hand Pies Recipe
Pioneer Woman Beef Jerky Recipe
Description
A classic, savory, and chewy homemade beef jerky made with a simple, flavorful marinade and slowly dried in the oven for the perfect protein-packed snack.
Ingredients
Instructions
- Slice the beef very thinly (1/8th inch) against the grain.
- Combine the beef and all other ingredients in a large zip-top bag. Marinate in the refrigerator for at least 45 minutes and up to 24 hours.
- Preheat oven to 175°F. Arrange the marinated beef slices in a single layer on wire racks set over foil-lined baking sheets.
- Bake for 3 to 4 hours, until the jerky is dry but still pliable.
- Let the jerky cool completely before storing.
Notes
- u003cliu003ePartially freezing the beef for 1-2 hours makes it much easier to slice thinly and evenly.u003c/liu003eu003cliu003eSlicing against the grain is crucial for a tender final product.u003c/liu003eu003cliu003eThe jerky is done when it bends and cracks but does not snap in half.u003c/liu003eu003cliu003eStore in an airtight container at room temperature or in the refrigerator.u003c/liu003e
