This Pioneer Woman Beef Jerky Recipe is a savory and smoky recipe, which uses lean top roast (or London broil) and aromatic liquid smoke. It’s a high-protein snack, ready in about 4 hours (plus marinating time).
Pioneer Woman Beef Jerky Recipe Ingredients
- 3 lb. top roast, rump roast, or London broil
- 1 cup gluten-free soy sauce
- 1/2 cup Worcestershire sauce
- 1 Tbsp. oregano
- 2 tsp. liquid smoke
- 2 tsp. ground black pepper
- 2 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
How To Make Pioneer Woman Beef Jerky Recipe
- Slice the beef: Trim off any excess fat from the slab of beef (fat causes spoilage). Slice the beef into strips about 1/8th inch thick. Crucial: Slice against the grain to ensure the jerky is tender and easy to chew, rather than tough and stringy.
- Marinate: Place the beef strips in a large gallon zip-top bag. Add the soy sauce, Worcestershire sauce, oregano, liquid smoke, black pepper, paprika, garlic powder, and onion powder. Seal the bag and massage it well to mix the ingredients and coat every piece of meat.
- Chill: Place the bag in the refrigerator for at least 45 minutes to let the flavors penetrate. For a deeper flavor, you can marinate it for up to 24 hours.
- Prep the oven: Preheat your oven to 175ºF (80ºC). Line 3 large rimmed baking sheets with foil for easy cleanup. Place a metal wire rack over the foil on each pan.
- Dry the beef: Remove the beef strips from the marinade and shake off any excess liquid. Lay the beef strips in a single layer across the wire racks, ensuring they do not touch or overlap. This allows air to circulate for even drying.
- Bake: Place the pans in the oven. Bake for 3 to 4 hours. At the 3-hour mark, check the texture. Take a tester piece out and let it cool completely (it crisps up as it cools). Bend it; it should bend and crack slightly but not break apart completely. Taste it. If it’s chewy and dry enough for your liking, remove all the jerky. If using a convection oven, bake for 2–3 hours.
- Store: Let the jerky cool completely on the racks. Transfer to an airtight container and store at room temperature for 1 to 2 weeks.
Recipe Tips
- Freezing for Slicing: To make slicing easier, place the beef roast in the freezer for 30-45 minutes before cutting. The semi-frozen meat is firmer and allows for precise, paper-thin slices.
- Trim the Fat: Fat does not dehydrate well and will go rancid quickly. Be ruthless when trimming the fat cap and any internal gristle from your roast before slicing.
- Against the Grain: Identifying the grain (the direction the muscle fibers run) is key. Cutting perpendicular to these lines shortens the fibers, making the jerky tender. If you cut with the grain, it will be very chewy.
- Oven Door Trick: If your oven doesn’t go down to 175ºF (some stop at 200ºF), set it to the lowest temperature and prop the door open slightly with a wooden spoon to allow moisture to escape and lower the temp.
What To Serve With Pioneer Woman Beef Jerky
This is the ultimate portable snack.
- Cheese Sticks: Mozzarella or cheddar sticks pair well for a protein boost.
- Dried Fruit: Mango or apple rings complement the savory meat.
- Nuts: Almonds or cashews.
- Cold Beer: A classic pairing for salty snacks.
How To Store Pioneer Woman Beef Jerky Recipe
- Room Temperature: Store in a sealed glass jar or airtight container in a cool, dry place. It will last for 1 to 2 weeks.
- Refrigerate: For longer storage, keep the container in the refrigerator for up to 1 month.
- Freeze: For long-term storage, vacuum seal the jerky and freeze for up to 6 months.
Pioneer Woman Beef Jerky Recipe Nutrition Facts
- Calories: 80
- Total Fat: 1g
- Saturated Fat: 0.5g
- Cholesterol: 25mg
- Sodium: 450mg
- Total Carbohydrates: 1g
- Dietary Fiber: 0g
- Sugar: 0g
- Protein: 14g
Nutrition information is estimated per ounce of dried jerky.
FAQs
Can I use a dehydrator?
Yes! Lay the strips on dehydrator trays and dry at 160ºF (71ºC) for 4 to 6 hours, checking periodically until it reaches your desired texture.
Is this recipe gluten-free?
Yes, provided you use gluten-free soy sauce (Tamari) and ensure your Worcestershire sauce is gluten-free (some brands contain barley malt). The ingredients listed call for gluten-free soy sauce.
What cuts of beef work best?
You want lean cuts. Eye of round, top round, bottom round, and flank steak are excellent choices. Avoid fatty cuts like ribeye or chuck, as the fat spoils faster.
Pioneer Woman Beef Jerky Recipe
Description
A homemade, high-protein beef jerky marinated in a savory soy-Worcestershire blend with liquid smoke, slowly dried in the oven for a chewy, smoky snack.
Ingredients
Instructions
- Trim fat from beef. Freeze 30 mins.
- Slice beef 1/8″ thick against the grain.
- Mix soy sauce, Worcestershire, liquid smoke, and spices in a bag.
- Add beef, seal, and massage. Chill 45 mins to 24 hours.
- Preheat oven to 175ºF. Place racks over foil-lined sheet pans.
- Lay beef on racks (not touching).
- Bake 3-4 hours until dry but pliable.
- Cool completely and store.
Notes
- Liquid Smoke: This ingredient mimics the flavor of a real smoker; be careful not to overuse it as it is potent.
- Testing: The jerky is done when you bend a cooled piece and it creates white fibrous cracks in the meat but doesn’t snap cleanly in half.
Pioneer Woman Beef Jerky Recipe
