Beef Jerky Beef Jerky

Beef Jerky

Make you own home-made version of this marinated dried beef that is popular in America.

prep time
25 mins

cook time
2 hours 30 minutes

8 people


  • 900g sirloin or picanha steaks, fat removed
  • For the marinade:

  • 100ml light soy sauce
  • 100ml Worcestershire sauce
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons maple syrup
  • 2 teaspoons garlic powder


  1. Put the steaks onto a chopping board, cover with cling film and using a rolling pin or a meat mallet flatten until 5mm thick.  Transfer to a clean tray or large plate, cover and freeze for about ½ an hour until the steaks are firm, but not hard.
  2. Meanwhile, mix the marinade ingredients together in a plastic food bag (inside a second bag, just to be safe).
  3. Remove the steaks from the freezer and using a sharp knife cut into strips, 2.5cm diameter.  Add the strips to the marinade, reseal and toss gently.  Chill for at least 4 hours, or if time allows, overnight.
  4. Remove a clean metal rack from the oven and line the base of the oven well with foil. Preheat the oven to 110°C, 90°C Fan, Gas Mark ¼.
  5. Position the rack over a large tray to catch the drips.  Remove the strips from the marinade and lay on the rack.  Ensure the strips do not touch.
  6. Carefully slide the rack into the oven.  Use a small wooden spoon or pastry brush to wedge the oven door ajar and cook for 1½-2½hours, but check after 1½ hours, then at 30 minute intervals thereafter.  Cut a piece of the jerky to ensure that the meat is not raw inside.  It should be well cooked and a deep brown or burgundy colour.
  7. Remove from the oven and transfer to a container with a lid or a clean kilner jar.  Store in the fridge until required.  The jerky will keep for 1 week.


Why not use some of your jerky in our Cajun Rice with beef jerky recipe?