Hamdi Saidani Pioneer Woman Beef Jerky is a savory American snack made from lean beef roast and a smoky, spiced marinade. This recipe uses liquid smoke and a slow bake at low heat to transform thin slices of meat into a chewy, portable treat.
Ree Drummond’s approach here is all about the direction of your knife. Most people just start slicing, but you’ll fail this recipe if you don’t cut against the grain. If you cut with the grain, the jerky will be impossibly stringy and tough to bite through, but cutting against it makes the fibers short and easy to snap.
The marinade timing is where you can really customize the saltiness. I’ve found that forty-five minutes gives you a light flavor, but leaving it for a full day makes the spices soak deep into the center of the meat. Just make sure you pat the slices a bit before they hit the rack so they don’t steam in the oven from too much leftover liquid.
Pioneer Woman Beef Jerky Ingredients
- 3 lbs (1.4kg) top roast, rump roast, or London broil
- 1 cup (240ml) gluten-free soy sauce
- 1/2 cup (120ml) Worcestershire sauce
- 1 tablespoon dried oregano
- 2 teaspoons liquid smoke
- 2 teaspoons ground black pepper
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
How To Make Pioneer Woman Beef Jerky
- 1. Slice the beef: Trim away any visible white fat from the edges of the roast. Slice the meat into very thin strips, about 1/8-inch thick, making sure to cut across the muscle fibers. Place all the meat strips into a large gallon-sized zip-top bag.
Putting the beef in the freezer for about 45 minutes before slicing makes the meat firm. This trick lets you get those paper-thin, even slices that are almost impossible to cut when the meat is room temperature and squishy.
- 2. Marinate the beef: Pour the soy sauce, Worcestershire, oregano, liquid smoke, pepper, paprika, garlic, and onion powder into the bag with the meat. Seal it tight while pushing out the air, then massage the bag to coat every piece. Chill in the fridge for at least 45 minutes or up to 24 hours.
- 3. Prepare for baking: Set your oven to its lowest possible temperature, usually around 175°F (80°C). Line three large baking sheets with foil and place a wire cooling rack on top of each one. The racks are necessary because they allow hot air to hit the bottom of the meat so it dries evenly.
- 4. Arrange the meat: Take the beef out of the bag and let the extra liquid drip off. Lay the strips out in a single layer on the wire racks. Don’t let the pieces touch or overlap, or they’ll stick together and stay raw in those spots.
- 5. Dehydrate the jerky: Slide the pans into the oven and bake for 3 to 4 hours. Take a piece out at the 3-hour mark, let it cool for a minute, and bend it. It’s done when it’s leathery and white fibers show when bent, but it shouldn’t snap in half like a cracker.
- 6. Cool and store: Turn off the oven and let the jerky sit on the racks until it’s completely cold. If you put warm jerky into a bag, the leftover heat will create moisture that causes the meat to spoil or get soft.
Recipe Tips
- Choose the leanest meat possible. Fat doesn’t dry out and it’s the first thing to go rancid. Rump roast or London broil are better than ribeye because they have very little internal marbling, which helps the jerky stay shelf-stable for much longer.
- Don’t skip the liquid smoke. Since we aren’t using a real smoker, this ingredient provides the essential campfire flavor that makes it taste like authentic jerky. If you leave it out, you’re basically just making salty dried beef.
- Keep the oven door cracked. If your oven doesn’t go below 175°F, you can prop the door open slightly with a wooden spoon. This helps the moisture escape and prevents the temperature from getting high enough to actually “cook” the meat.
- Use a sharp knife. A dull blade will tear the meat instead of slicing it cleanly. If you find the meat is tearing, take a second to sharpen your knife or put the meat back in the freezer to firm up more.
- Blot the meat before baking. If the slices are soaking wet when they go on the rack, they take much longer to dry. Using a paper towel to gently dab the top of the strips helps the dehydration process start immediately.
- Check for consistency. Oven temperatures vary, and the pieces near the back of the oven often dry faster. Switch the positions of your baking sheets halfway through the cook time to make sure every tray finishes at the same time.
What To Serve With Pioneer Woman Beef Jerky Recipe
A handful of roasted almonds or some dried cranberries makes a great trail mix alongside this jerky. The saltiness of the beef is balanced well by something slightly sweet or nutty.
If you’re eating this at home, a few slices of sharp cheddar cheese or a cold apple are good pairings. A cold ginger ale or a light beer is also a great way to wash down the smoky pepper flavors.
Storing & Reheating Tips
- Reheat: You don’t usually reheat jerky, but if it has become too tough in the fridge, you can let it sit at room temperature for 10 minutes. This softens the proteins slightly so it’s easier to chew.
- Freeze: You can freeze beef jerky for up to 6 months in a vacuum-sealed bag. When you’re ready to eat it, just let it sit on the counter for an hour to thaw out completely.
Pioneer Woman Beef Jerky Nutrition Facts
Per serving (about 1 ounce):
- Calories: 90 kcal
- Protein: 14g
- Fat: 2g
- Carbohydrates: 3g
- Sugar: 1g
- Sodium: 580mg
FAQs
Can I use a dehydrator for Pioneer Woman Beef Jerky?
Yes, you can use a dehydrator set to 160°F for about 6 to 8 hours. The oven method is just a faster way for people who don’t have specialized equipment at home.
Is this jerky gluten-free?
Yes, as long as you use the gluten-free soy sauce listed in the ingredients. Make sure your Worcestershire sauce is also a gluten-free brand, as some contain malt vinegar.
Can I make this Pioneer Woman Beef Jerky with ground beef?
No, this specific recipe is designed for whole muscle cuts. If you use ground beef, you’d need a jerky gun to extrude the meat and the texture would be much softer and more like a snack stick.
Why is my jerky so salty?
The soy sauce and Worcestershire are both high in sodium, especially if you marinate for the full 24 hours. If you’re sensitive to salt, use a low-sodium soy sauce or shorten the marinating time to 2 hours.
How do I know if the jerky has gone bad?
Look for any fuzzy white or green spots, which is mold, or a sour smell that wasn’t there before. If the meat feels damp or sticky instead of dry and leathery, it’s best to toss it.
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
Pioneer Woman Beef Jerky is a savory, leathery snack featuring lean cuts of beef marinated in a robust blend of soy sauce, Worcestershire, and smoky aromatics. The recipe utilizes a low-and-slow dehydration technique in a conventional oven, allowing the meat to dry evenly on wire racks. Infused with liquid smoke, garlic, and onion powders, this jerky delivers a classic campfire flavor with a perfect chew, achieved by slicing the meat against the grain for ideal tenderness.
Ingredients
Instructions
- Slice the beef: Trim away any visible white fat from the edges of the roast. Slice the meat into very thin strips, about 1/8-inch thick, making sure to cut across the muscle fibers. Place all the meat strips into a large gallon-sized zip-top bag.
- Marinate the beef: Pour the soy sauce, Worcestershire, oregano, liquid smoke, pepper, paprika, garlic, and onion powder into the bag with the meat. Seal it tight while pushing out the air, then massage the bag to coat every piece. Chill in the fridge for at least 45 minutes or up to 24 hours.
- Prepare for baking: Set your oven to its lowest possible temperature, usually around 175°F (80°C). Line three large baking sheets with foil and place a wire cooling rack on top of each one. The racks are necessary because they allow hot air to hit the bottom of the meat so it dries evenly.
- Arrange the meat: Take the beef out of the bag and let the extra liquid drip off. Lay the strips out in a single layer on the wire racks. Don’t let the pieces touch or overlap, or they’ll stick together and stay raw in those spots.
- Dehydrate the jerky: Slide the pans into the oven and bake for 3 to 4 hours. Take a piece out at the 3-hour mark, let it cool for a minute, and bend it. It’s done when it’s leathery and white fibers show when bent, but it shouldn’t snap in half like a cracker.
- Cool and store: Turn off the oven and let the jerky sit on the racks until it’s completely cold. If you put warm jerky into a bag, the leftover heat will create moisture that causes the meat to spoil or get soft.
Putting the beef in the freezer for about 45 minutes before slicing makes the meat firm. This trick lets you get those paper-thin, even slices that are almost impossible to cut when the meat is room temperature and squishy.
Notes
-
Choose the leanest meat possible. Fat doesn’t dry out and it’s the first thing to go rancid. Rump roast or London broil are better than ribeye because they have very little internal marbling, which helps the jerky stay shelf-stable for much longer.
Don’t skip the liquid smoke. Since we aren’t using a real smoker, this ingredient provides the essential campfire flavor that makes it taste like authentic jerky. If you leave it out, you’re basically just making salty dried beef.
Keep the oven door cracked. If your oven doesn’t go below 175°F, you can prop the door open slightly with a wooden spoon. This helps the moisture escape and prevents the temperature from getting high enough to actually “cook” the meat.
Use a sharp knife. A dull blade will tear the meat instead of slicing it cleanly. If you find the meat is tearing, take a second to sharpen your knife or put the meat back in the freezer to firm up more.
Blot the meat before baking. If the slices are soaking wet when they go on the rack, they take much longer to dry. Using a paper towel to gently dab the top of the strips helps the dehydration process start immediately.
Check for consistency. Oven temperatures vary, and the pieces near the back of the oven often dry faster. Switch the positions of your baking sheets halfway through the cook time to make sure every tray finishes at the same time.
