Bready or Not: Homemade Beef Jerky
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Bready or Not: Homemade Beef Jerky

If using a larger roast, such as one closer to 3 pounds, just use heaping amounts of spices to create the rub. Note that the recipe requires a day of marinating prior to baking. After cooking, the dried meat is stored at room temperature.
Course: Appetizer, Snack
Keyword: beef
Author: Beth Cato


  • 2 - 2 1/2 pounds eye of round roast trimmed of fat
  • 1 1/2 Tablespoons kosher salt
  • 2 teaspoons white sugar
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon smoked paprika


  • Slice the beef against the grain into chunks roughly 1 inch by 3 inches long. If the pieces look large, that's fine; they'll shrink a lot as they cook.
  • In a mixing bowl, combine all of the spices. Liberally cover the beef pieces, using the entire mix. Place beef in a gallon bag, and keep sealed in the fridge for 24 hours or so.
  • Preheat oven at 250-degrees. Line a baking sheet with foil and place a metal rack on top; apply nonstick spray. Set the meat on the rack so that no pieces are touching.
  • Bake for 6 to 7 hours, until quite dry. If you want pieces chewier, remove closer to 6 hour point.
  • Let cool completely to finish drying. Store in sealed container at room temperature for up to several months.