Description
Sweet and smoky homemade beef jerky with honey and hickory flavors, offering a protein-packed snack without preservatives or excessive sodium.
Ingredients
Scale
- 2 pounds lean beef (eye of round, top round, or flank steak)
- 1/3 cup honey (local raw honey preferred for enhanced flavor)
- 1/4 cup soy sauce (low-sodium option available)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon liquid smoke (hickory flavor)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon pink curing salt (optional, helps preserve color and extend shelf life)
Instructions
- Select lean beef cuts and trim away any visible fat. Place meat in freezer for 1-2 hours until firm but not frozen.
- Slice meat against the grain into 1/8 to 1/4-inch thick strips.
- In a medium bowl, combine honey, soy sauce, Worcestershire sauce, liquid smoke, black pepper, garlic powder, onion powder, red pepper flakes, smoked paprika, and curing salt (if using). Whisk thoroughly until smooth.
- Place sliced beef in a ziplock bag or non-reactive container and pour marinade over meat. Massage gently to coat all pieces evenly.
- Refrigerate for at least 3 hours, preferably overnight (up to 24 hours). Flip bag or stir meat occasionally.
- Remove meat from marinade and pat each piece dry with paper towels.
- Arrange meat strips on dehydrator trays without overlapping, or on wire racks over baking sheets if using an oven.
- If using a dehydrator, set to 160°F (71°C) and dry for 4-6 hours. If using an oven, preheat to lowest setting (160-175°F) and prop door open slightly with a wooden spoon. Dry for 4-6 hours.
- Jerky is ready when it bends and cracks but doesn’t break completely. It should be dry to touch but still somewhat pliable.
Notes
- Replace soy sauce with coconut aminos for a gluten-free alternative
- Maple syrup can substitute for honey (though it will slightly alter the flavor profile)
- Fresh minced garlic (3 cloves) can replace garlic powder for a more robust flavor
- For a spicier version, add 1/2 teaspoon of cayenne pepper
- For short-term storage (1-2 weeks), place cooled jerky in airtight containers at room temperature
- For extended shelf life (up to 2 months), refrigerate in airtight containers
- For long-term storage (3-6 months), vacuum seal and freeze
- Prep Time: 30 minutes (plus 3-24 hours for marinating)
- Cook Time: 4-6 hours
- Category: Snack
- Method: Dehydrating
- Cuisine: American
Nutrition
- Serving Size: 1 oz (28g)
- Calories: 83
- Sugar: 2.8g
- Sodium: 323mg
- Fat: 1.8g
- Carbohydrates: 3.2g
- Protein: 13.5g
Keywords: beef jerky, honey hickory jerky, homemade jerky, protein snack, dehydrated beef, smoky jerky