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Easy Peppered Beef Jerky - Oven Dried Recipe with savory black pepper flavor.

Peppered Beef Jerky

A bold, homemade beef jerky with a heavy black pepper flavor, easy to make in your oven without a dehydrator.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Jerky
  • 1.5 to 2 pounds lean beef, sliced Best cuts include top round, bottom round, or eye of round.
For the Marinade
  • 1/2 cup soy sauce Lower sodium is optional.
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar or honey Optional but adds a nice touch.
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 to 3 teaspoons coarsely ground black pepper Plus more for sprinkling on the outside.
  • 1/2 teaspoon smoked paprika Optional.
  • 1 pinch red pepper flakes Optional for added heat.

Method
 

Preparation
  1. Place the beef in the freezer for 30 to 45 minutes to firm it up for easier slicing.
  2. Using a sharp knife, slice the beef into strips about 1/8 to 1/4 inch thick, trimming visible fat.
  3. Mix all marinade ingredients in a bowl, add sliced beef, and ensure each strip is coated. Press down to submerge.
  4. Cover and refrigerate to marinate for a minimum of 6 hours, ideally overnight.
Cooking
  1. Preheat your oven to 170 F or the lowest setting.
  2. Line baking sheets with foil and place wire racks on top. If not using racks, lay strips directly on the foil.
  3. Remove the beef from marinade, shake off excess, and pat dry with paper towels.
  4. Arrange strips on the racks or foil without overlapping, sprinkle extra black pepper if desired.
  5. Bake for 3 to 5 hours, checking for doneness after 2.5 hours. Jerky should bend without breaking.

Notes

Let jerky cool for at least 30 minutes before storing. For best storage, use an airtight container at room temperature for about 1 week, refrigerated for 2-3 weeks, or frozen for 2-3 months. If using ground beef, ensure to use curing salt and a jerky gun for even drying.