Print Recipe
Grass-Fed Beef Jerky Recipe

The Best Grass-Fed Beef Jerky Recipe Ever (Try this!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews



2 pounds eye of round roast, trimmed off fat and sliced thinly agains the grain

½ cup soy sauce

¼ cup Worcestershire sauce

1 ½ tsp honey

1 tsp fresh ground black pepper

½ tsp onion powder

½ tsp garlic powder

½ tsp red pepper flakes

½ tsp smoked sweet paprika

1 ½ tsp Sriracha sauce


  1. In a large bowl whisk together the soy sauce, Worcestershire sauce, honey, black pepper, onion powder, garlic powder, red pepper flakes, smoked sweet paprika and Sriracha sauce until combined.
  2. Add the meat to a bowl and toss until well coated.
  3. Cover and refrigerate for at least 30 minutes, or up to 1 day.
  4. If you’re making the jerky in a dehydrator, lay the strips out in a single layer on the trays of your dehydrator.
  5. Set dehydrator according to manufacturer’s instructions.
  6. If you’re making the jerky in the oven, heat oven to 175°F.
  7. Line a baking sheet with aluminum foil and place a wire rack over the foil.
  8. Lay the beef strips out in a single layer on the wire rack.
  9. Bake the beef in the preheated oven until dry and leathery, about 4 to 8 hours, flipping the beef once about halfway through. (see note*)
  10. Remove from the oven and allow to cool completely.
  11. Transfer into a container and refrigerate for up to 1 month.



The total time is dependent on the thickness of the meat.

Print Recipe

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon