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If you’re looking for quite possibly the easiest way of all time to make your own homemade beef jerky, then you’re in luck – this recipe will show you exactly how to do just that. It makes a homemade sheet pan black pepper beef jerky that’s absolutely bursting with flavor. You’ll only need a handful of ingredients to prepare a savory marinade mix and then all you’ll have to do is throw your beef in the oven. A few hours later and you’ll be all set to enjoy some ridiculously tasty beef jerky. It doesn’t get much easier than that! Not only is this black pepper beef jerky a great tasting snack, but it’s loaded with plenty of protein as well. It’s a perfect choice to make in advance to make sure you won’t be feeling bothered by hunger anytime soon.
Nice and Simple Sheet Pan Beef Jerky
Making the marinade mixture for this recipe is incredibly easy. It’s also the first thing you’ll need to do, so go ahead and grab a bowl to mix together the water, black pepper, and smoked paprika. Aside from the grass-fed beef, those are really the only ingredients you’ll be needing to make the beef jerky. I told you this beef jerky was nice and easy! Don’t let the simplicity of the recipe fool you though – the marinade mix is full of both flavor AND health benefits.
While black pepper is most commonly served alongside salt at the dinner table, it’s actually quite a nutritious seasoning in its own right. According to studies, black pepper, also known as Piper Nigrum L, has been found to possess antioxidant, anti-inflammatory, antimicrobial, antidepressive, and gastro-protective properties. (1) Certain antioxidants found in black pepper have also been found to potentially be useful in the treatment of Alzheimer’s disease or other neurodegenerative disorders. (2)
The smoked paprika provides just as much nutritional value to the marinade. Paprika is a good source of essential vitamins and minerals, including copper, magnesium, phosphorus, thiamin, and vitamins A, B6, C, E, and K. It also contains numerous antioxidant and anti-inflammatory properties that help to reduce your risk of developing several different types of chronic diseases. (3) Last but not least, paprika has also been found to help improve both your digestion and circulation – this spice is truly a jack-of-all-trades.
Marinate the two pounds of top round steak in the fridge for a minimum of eight hours. For your steak, it’s strongly recommend to use grass-fed cuts of beef for this recipe (and all our other beef jerky recipes as well). If grass-fed beef isn’t readily available in your area, then you can always turn to ButcherBox. They’ll provide you with high quality cuts of beef, chicken, and pork delivered to your front door on a monthly basis – all at an incredibly affordable price. I’ve been nothing but impressed with their service every time I’ve tried it. Give them a shot – you won’t be disappointed.
Once the beef is done marinating, sprinkle a bit of extra black pepper over top of it, and then you can throw it in the oven on a single baking sheet at 175ºF. Bake the beef for about 4-6 hours, flipping it once about halfway through, and then voila! Your very own tasty beef jerky snack. It can be stored in the refrigerator for up to one month as well. I like to make up a bunch all at once and then I’ve got a ready made snack that’s full of protein to go all month long.
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Homemade Sheet Pan Black Pepper Beef Jerky (Easy Recipe)
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- Author: Evelyn - HealthySubstitute.com
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours, 20 minutes
- Yield: 10 1x
Scale
Ingredients
2 pounds top round steak (or eye or flank steak), trimmed from any fat and thinly sliced against the grain
½ cup water
1 tsp smoked paprika
2 tsp freshly ground black pepper plus extra for sprinkling
2 tbsp salt
Instructions
- In a bowl combine water, salt, smoked paprika and black pepper.
- Add the steak and toss until the steak is evenly coated.
- Cover and marinate in the refrigerator for 8 hours or overnight.
- Preheat oven to 175°F.
- Line a baking sheet with aluminum foil and place a wire rack over the foil.
- Lay the beef strips out in a single layer on the wire rack.
- Sprinkle with extra coarsely ground black pepper.
- Bake the beef in the preheated oven until dry and leathery, about 4 to 6 hours, flipping the beef once about halfway through. (see note*)
- Remove from the oven and allow to cool completely.
- Transfer in a container and refrigerate for up to 1 month.
Notes
The total time is dependent on the thickness of the meat.
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FAQs
Beef jerky is a good source of protein and high in many vitamins and minerals, including zinc, iron, vitamin B12, phosphorus, and folate. It also has a long shelf life and is portable, making it a great on-the-go option.
What is the safest way to make beef jerky? ›
The U.S. Department of Agriculture (USDA) Meat and Poultry Hotline's current recommendation for making jerky safely is to heat meat to 160°F and poultry to 165°F before the dehydrating process. This step assures that any bacteria present will be destroyed by wet heat.
Can you make jerky in an air fryer? ›
Place steak strips on air fryer tray making sure strips do not touch. Cook beef on steak setting at 350° F for 3 minutes or until there is no pink in the center of the strips. USDA recommends the beef reach an internal temperature of 160° F. Switch air fryer to dehydrate setting for 2 hours.
Is it safe to use ground beef for jerky? ›
And here is even better news, you don't have to have strips of meat, you can use ground beef! You heard me right! My husband and I buy a half a cow at a time for our large size family, but we always end up with more ground beef than we need. That is where the jerky comes in.
Is it OK to eat jerky everyday? ›
A Word From Verywell
Beef jerky is best consumed in moderation. Jerky is high in sodium and is a processed food. Those diagnosed with conditions such as hypertension or heart disease or who require a low-sodium diet should avoid excess consumption of beef jerky as a snack.
Is beef jerky OK for weight loss? ›
Packed with protein, jerky offers a satisfying and filling option that can help control hunger and cravings, making it a great addition to any weight loss plan. Moreover, jerky is often low in fat and carbohydrates, making it a suitable choice for those who are watching their calorie intake.
What to avoid in beef jerky? ›
The key, it turns out, is the exact opposite of what you want out of cuts of steak: go as lean as possible for your jerky, which means avoiding meat high in fat content.
What temp kills bacteria in jerky? ›
Heating slices or strips of raw beef to be made into jerky by dipping them in hot brine long enough to heat the meat to 160°F (or 165°F for poultry) destroys pathogens that may be present. Baking raw meat strips to an internal tempera- ture of 160°F (165°F for poultry) is also effective.
Why add vinegar to jerky? ›
35ml apple cider vinegar: Acids are essential for food safety since they inhibit the growth of microbes. This ingredient will not just add a distinct taste but help ensure your jerky is safe for consumption.
How long does homemade beef jerky last? ›
Generally, if stored properly in a cool, dry place, homemade beef jerky can last 1-2 months, making it a reliable and flavorful addition to any emergency food kit. Refrigeration or freezing can further extend this period, ensuring your preparedness pantry is well-stocked with long-lasting sustenance.
The best cuts of meat for beef jerky are Top Round, Bottom Round, Lifter and Pectoral, but a variety of cuts can be used such as Flank Steak and Skirt Steak. These cuts of beef check all the boxes for beef jerky—economical, lean, and full of flavor. Selecting a lean cut of meat that has very little fat is key.
How to make beef jerky without a dehydrator? ›
Typically beef jerky is dehydrated between 140°F and 150°F and there is some type of air circulation. So to achieve similar results with your home oven, crack the door open and use a wooden spoon to hold the door open in that position. Continue to dry the jerky for 4 to 8 hours depending on the thickness of the jerky.
Why doesn't bacteria grow in beef jerky? ›
The simple answer is because it doesn't have enough moisture to support the growth of bacteria. Bacteria need water to grow, and jerky has very little water content thanks to its production methods. As a result, jerky can last for months without refrigeration - as long as it's stored in a cool, dry place.
Do you need curing salt for jerky? ›
Using curing salt when making jerky is not essential, however it does have a lot of great benefits. Using curing salt correctly helps to reduce the chance of harmful bacteria growing on meat and ensures a safer curing process. It also improves flavour, colour and extends the shelf life.
Is beef jerky healthier than chips? ›
Beef Jerky vs Chips
Both beef jerky and chips are both salty, savory, and delicious snacks. Beef jerky, however, is a much healthier option than chips with less calories, less fat, less carbs, and more protein.
Is homemade beef jerky processed? ›
Beef Jerky
It's the perfect traveling meat snack: dried, salted meat you can put in your pocket. Quality makes a difference here: Cheaper, mass-produced beef jerky can have added sugar along with the fat and salt. But high-quality beef jerky is still processed meat, so don't overdo it.
What are the health benefits of homemade jerky? ›
In addition to being a good source of lean protein, beef jerky is rich in iron, folate, calcium and vitamins A and C. Because it's been preserved, beef jerky is a convenient on-the-go snack and can easily be tossed in a work bag for snacking emergencies.
Is homemade beef jerky high in calories? ›
For plain, traditional beef jerky without any added sugars or flavorings, you're typically looking at around 80 to 100 calories per serving. A significant chunk of these calories stems from protein, making it a potent snack for muscle repair and growth.
How long is homemade beef jerky safe to eat? ›
Homemade beef jerky, on the other hand, should last one to two months if you store it in an airtight container after making it. If you store beef jerky in a Ziplock bag in your pantry, it'll last about a week. And, if you store your beef jerky in the fridge, you can expect it to last one to two weeks.
