Classic Skirt Steak Jerky

Making beef jerky at home has been a weekend tradition in our house for years. There’s something so satisfying about turning a simple cut of skirt steak into chewy, flavorful jerky that beats anything you’d find at the store. I started making it when my kids were little, and now they come running to the kitchen whenever they smell that familiar aroma.

What I love most about this skirt steak jerky recipe is how straightforward it is. You don’t need fancy equipment or hard-to-find ingredients – just good meat, basic seasonings, and a little patience. I usually prep everything the night before, let it marinate while I sleep, and start the drying process first thing in the morning.

Whether you’re new to jerky-making or you’ve been doing it for years, this recipe is a great go-to. It’s perfect for road trips, hiking adventures, or just having a protein-rich snack ready when hunger strikes. Plus, it’s way cheaper than buying pre-made jerky, and you know exactly what’s going into it.

What Kind of Steak Should I Use?

While this recipe calls for flank steak, you’ve actually got several good options when making jerky at home. Flank steak, eye of round, and top round are all excellent choices because they’re lean cuts with minimal internal fat marbling, which is exactly what you want for jerky. The less fat in your meat, the better your jerky will store and the less likely it is to spoil. When shopping, look for meat that’s bright red with very little visible fat running through it. To make slicing easier, pop your meat in the freezer for about 30 minutes before cutting – this firms it up just enough to help you get those thin, even slices that are crucial for good jerky.

Options for Substitutions

Making jerky at home is pretty straightforward, and you’ve got some wiggle room with the ingredients:

• Meat cuts: While the recipe calls for flank steak, you can use any lean cut like eye of round, top round, or even London broil. Just make sure to slice against the grain and trim off all visible fat to prevent spoilage.
• Soy sauce: If you need to avoid soy, coconut aminos make a great substitute. You can also use tamari for a gluten-free option. Either way, use the same amount as called for in the recipe.
• Liquid smoke: No liquid smoke? Try adding 1 teaspoon of smoked paprika instead. You can also skip it altogether – your jerky will still taste good, just less smoky.
• Worcestershire sauce: You can replace this with a mix of 1 tablespoon soy sauce and 1 tablespoon balsamic vinegar to get that same tangy, savory kick.
• Seasoning mix: Feel free to play around with the seasonings – try adding red pepper flakes for heat, or swap the seasoned salt for regular salt plus your favorite dried herbs. Just keep the total amount of dry seasonings about the same.

Watch Out for These Mistakes While Making

The biggest challenge when making beef jerky is cutting the meat incorrectly – always slice against the grain and aim for uniform thickness (about 1/4 inch) to ensure even drying and prevent tough, chewy pieces.

Temperature control is crucial during the drying process – setting your dehydrator or oven too high (above 165°F) will cook the meat instead of drying it, while too low of a temperature (below 145°F) can create food safety concerns and extend drying time unnecessarily.

A common oversight is not removing enough fat from the meat before marinating – excess fat can turn rancid during storage, so trim visible fat thoroughly before slicing.

For the best flavor absorption, don’t rush the marinating process – letting the meat soak for at least 8 hours (or up to 24 hours) allows the seasonings to fully penetrate, and be sure to pat the strips dry with paper towels before placing them in the dehydrator to speed up the drying process.

What to Serve With Beef Jerky?

While beef jerky is typically enjoyed as a standalone snack, there are some fun ways to incorporate it into a proper meal or snack spread. Try serving it alongside some sharp cheddar cheese and crackers for a protein-packed snack plate that’s perfect for hiking or road trips. When I’m having people over to watch sports, I like to put out a bowl of jerky next to some mixed nuts, pretzels, and fresh fruit – it’s always the first thing to disappear! For a quick lunch, you can even chop up the jerky and add it to a trail mix with dried fruit and nuts, or crumble it over a salad for some extra protein and smoky flavor.

Storage Instructions

Keep Fresh: Once your jerky has completely cooled, place it in an airtight container or zip-top bag. It’ll stay good at room temperature for about 1-2 weeks. For the best results, toss in a food-grade silica gel packet to keep moisture away and maintain that perfect chewy texture.

Refrigerate: Want your jerky to last longer? Pop it in the fridge in an airtight container, and it’ll stay fresh for up to 3-4 months. Just remember to let it come to room temperature before eating – the flavor and texture are much better that way!

Pack: This jerky is perfect for taking on hikes or road trips! Just portion it into small zip-top bags or wrap in parchment paper. When properly dried and stored, it’s a great protein-packed snack that travels well without refrigeration.

Preparation Time	45-60 minutes
Cooking Time	240-480 minutes
Total Time	285-540 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 200-220 g
• Fat: 80-100 g
• Carbohydrates: 10-15 g

Ingredients

• 2 pounds flank steak (or eye of round or top round steak)
• 1/2 cup reduced-sodium soy sauce
• 2 tablespoons worcestershire sauce
• 2 teaspoons crushed black pepper
• 1 teaspoon liquid smoke flavoring
• 1 teaspoon onion powder
• 1 teaspoon seasoned salt
• 1/2 teaspoon garlic powder

Step 1: Prepare the Steak

Begin by thinly slicing the steak into 1/8-inch thick strips.

You can cut either with the grain for a chewier beef jerky or against the grain for a more tender texture.

For easier slicing, consider popping the steak in the freezer for 15-30 minutes.

Alternatively, you can ask the butchers at your grocery store to slice it for you.

Step 2: Marinate the Steak

Transfer the sliced steak strips into a large ziplock bag.

In a separate small mixing bowl, whisk together the remaining ingredients to combine.

Pour this marinade mixture into the ziplock bag with the steak.

Seal the bag and toss the steak until it is evenly coated with the marinade.

Place the bag in the refrigerator and let it marinate for at least 30 minutes, or up to 1 day, to allow the flavors to infuse.

Step 3: Dehydrate the Jerky Using a Dehydrator

If using a dehydrator, lay the marinated steak strips in a single layer on the trays of your dehydrator.

Follow the dehydrator’s instructions to cook the beef jerky until it is dry and firm, yet still a little pliable.

Usually, this involves cooking the jerky on medium heat for about 8 hours, but cooking times will vary based on the thickness of your meat and the specific dehydrator used.

Once done, remove the jerky and transfer it to a sealed container.

Refrigerate for up to 1 month.

Step 4: Bake the Jerky Using an Oven

Preheat your oven to 175°F (80°C).

Adjust the racks to the upper-middle and lower-middle positions.

Line two large baking sheets with aluminum foil and place wire cooling racks on top of each sheet.

Lay the marinated steak strips in a single layer on the wire racks.

Bake the beef jerky until it is dry and firm, yet still a little pliable, which should take about 4 hours.

Remember to flip the jerky once about halfway through cooking.

Times may vary depending on the meat’s thickness.

Once baked, remove the jerky and transfer it to a sealed container.

Refrigerate for up to 1 month.

Step 5: Store the Jerky

Ensure your beef jerky is stored in a sealed container once it has cooled.

Keep it refrigerated to maintain freshness and enjoy it as a tasty, homemade snack for up to 1 month.