This is the easiest beef jerky we have ever made! (You can use your oven!) Spicy options are included for the more adventurous. Jerky is a must for us for road trips, camping and even a high protein snack at work.

When I was a kid, I always wanted meat. It was better than anything else you could give me, including candy. My fondest trick-or-treating memory is of going up to the door of some College students who had not prepared for Halloween and being given a bag of beef jerky instead of candy.

Making Homemade Beef Jerky In The Oven

My love of meat never faded, and has led me to experiment with many, many methods of preparing beef jerky from using store bought mixes to using ground meat and my own recipes.

All that said, this is by far the easiest beef jerky I have ever made. You get the meat (preferably sliced by the butcher at the store but you can slice it yourself in a pinch) and a big bottle of Yoshida sauce. Marinate for 4 hours, and then dehydrate in the oven for 4 hours. You can also add pepper or other spices for additional flavor if desired.

Tools In This Post: This Yoshida sauce is a staple in our kitchen. Amazon has it but most grocery stores carry small bottles. We buy the big one at Costco.

I highly recommend lining your oven somehow because the meat will drip while it dries. We have one of these oven liners which is easy to use and wash. It saves a lot of time cleaning up oven spills.

This is another one of my favorite ways to eat meat: Korean BBQ Short Ribs (Kalbi , Galbi or Garbi)

A big pile of strips of beef jerky are stacked on a white dinner plate. You can see black and red pepper on the jerky.

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4.75 from 12 votes

Two Ingredient Beef Jerky

Course Snack

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Jonathan Neuneker

Author Jonathan Neuneker

Ingredients

2 lbs of beef sliced 1/4" thick
1 1/2 cups Yoshida sauce
1 tsp black pepper optional
1 tsp red pepper optional

Instructions

Mix sliced beef with Yoshida sauce in large bowl. Add peppers if desired.
Let marinate for up to 4 hours.
Dehydrate for 4 hours.
If using the oven set to 170° Fahrenheit and leave the door cracked open. Flip after 2 hours. An air circulator (I use a miniature fan) is recommended. I use cookie cooling racks to spread out my meat.

Nutrition

Nutrition Disclaimer

MirlandrasKitchen.com is written to share great recipes. While we do our best to provide nutritional information as a general guideline, we are not registered dietitians and the values provided here should be considered estimates – not exact scientific data.

Calories 154kcal

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