Easiest Beef Jerky Recipe Ever

I used to make jerky in my oven. It took me about 8 hours or so. I did some research, and now I make it in my air fryer. It only takes about 1 hour and 45 minutes!

1 Flat Iron Beef Steak
1/4 cup or less Dale's Steak Seasoning Marinade*

Cut the steak very thin against the grain. It helps to freeze the steak for a little while to be able to cut it thin. Put the steak strips in a zip top plastic bag. Add the marinade and seal the bag, while pushing air out. Marinade in the refrigerator overnight.

*Be careful and don't add to much marinade. It doesn't take much. If you add to much, it will be too salty. You just need enough to lightly coat the meat.

This is the air fryer that I have. I arranged the slices of streak on the two trays. I turn the fryer on dehydrate at 175 degrees and set it for 1 hour and 45 minutes. Perfect. Simple and Easy!

This recipe made 4 oz. of jerky for $4. 

That's over half the cost of Jack Links,

and it tastes just as good if not better!!!

The original recipe for the oven is still on my blog, find it here.

Homemade Beef Jerky

This first time I made this was for Christmas gifts for the guys to take hunting... In turn, they brought me venison to make them some more! LOL  It must have been pretty good! I like making it in the oven better than a dehydrator. Basically, you put it in the oven and walk away... Your nose will remind you it's in the oven!

2 1/2 pounds lean round steak

1/3 cup soy sauce

1/3 cup teriyaki sauce

1 1/2 tablespoons liquid smoke

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon black pepper

Place the meat in the freezer for a couple of hours to make it hard and easier to cut into thin strips. Cut long narrow strips about 1/8” thick.

For the marinade, combine the remaining ingredients in a gallon plastic bag. Add meat slices to the bag, seal and refrigerate overnight.

Preheat oven to 170 degrees. Remove meat from the bag and drain. Line a cookie sheet with foil and place wire racks on top. Place meat slices on the racks, leaving a little space in between each slice.

Place racks in the oven and prop the door open with the handle of a wooden spoon. This will allow the air to circulate. Bake for 6-8 hours. 

The meat will lose about half its weight and will be dark brown. It will be dry to the touch. Remove from the oven and cool completely. Store in an air tight container. 

This recipe makes about a pound of jerky. :-)