Homemade Pepper Beef Jerky

Homemade Pepper Beef Jerky


Servings 10
Time Needed Prep
Ingredients 10
Difficulty Easy

Rating (click to rate)

4.3 based on 15 ratings.


  • 900 g Beef Round Steak thinly sliced, all fat trimmed
  • 2 Black Pepper 2 teaspoons, ground or to taste
  • 2 Chili Powder 2 teaspoons, optional
  • 3 Worcestershire Sauce 3 tablespoons
  • 3 Soy Sauce 3 tablespoons
  • 2 tbsp Brown Sugar
  • 2 tsp Salt
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika

Nutrition Information

Qty per
106g serve
Qty per
Energy 271cal 255cal
Protein 18g 17g
Fat (total) 6.6g 6.2g
 - saturated 3.25g 3.05g
Carbohydrate 9.2g 8.6g
 - sugars 7.6g 7.2g
Dietary Fibre 2.32g 2.18g
Sodium 951mg 893mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Jerky is one of those foods that is always expensive to buy, despite being relatively easy to make, as in the case of this Homemade Pepper Beef Jerky. With just a few spices and some beef, you can make a protein-packed snack that is peppery and super satisfying.

We’d recommend going to the butcher to get your beef, only because you’re likely to have a better selection and you can request that the butcher himself thinly slices the meat, which saves a lot of time. Beef round is the best part of the animal for making affordable jerky, but you can also use flank steak or even sirloin tip. Remember, you want a cut that has the least amount of fat possible, as fat will ruin the jerky.

Homemade Pepper Beef Jerky


  1. Place all the ingredients in a large bowl and mix well.

  2. Add the beef strips into the bowl, and mix until the meat is well coated in the spices.

  3. Cover the bowl, and marinate in your fridge for at least 6 hours, or overnight.

  4. Once marinated, preheat your oven to 80 degrees.

  5. Remove the meat from the bowl and place between two pieces of plastic before pounding with a meat hammer. You want the beef to be thinner, but not too thin. About 5mm is good. Dry the beef on paper towels.

  6. Arrange the beef on a wire rack on top of a baking sheet laid with aluminium foil, ensuring that the pieces do not overlap.

  7. Bake until dry and leathery, generally 3-6 hours, turning in the middle.

  8. Cut with scissors into more manageable pieces.

About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

Ask a Question

Close sidebar