Homemade Beef Jerky
Making your own beef jerky at home is easier than you think—and so much healthier than store-bought versions. With just beef, a clean BBQ sauce, and a little salt, you get a high-protein snack that’s free from preservatives and hidden sugars. Perfect for lunchboxes or an afternoon energy boost.
Ingredients
1 kg beef chuck roast (trimmed of excess fat)
½ cup “no nasties” BBQ sauce (choose one with no refined sugars or additives)
1 tsp sea salt
Method
Prep the beef: Place the chuck roast in the freezer for 30–45 minutes until firm (this makes it easier to slice). Using a sharp knife, slice the beef thinly against the grain, about 3–5 mm thick.
Marinate: Place beef strips in a large bowl. Add BBQ sauce (I use no nasties) and salt, then toss until all pieces are coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavour.
Arrange: Preheat oven to 60°C (140°F). Line trays with baking paper or wire racks. Lay beef strips in a single layer, ensuring they don’t overlap.
Dehydrate: Place trays in the oven and dehydrate for 6 hours, or until jerky is dry, chewy, and bends without snapping.
Cool & store: Allow jerky to cool completely before storing in an airtight container. Keeps in the fridge for up to 2 weeks, or freeze for longer storage.
Notes & Tips
Slice against the grain for tender jerky, or with the grain for a chewier bite.
Oven airflow: To let moisture escape, crack the oven door slightly. I use a small fold of aluminium foil in the corner of the door—it keeps the oven ajar just enough for better drying.
Flavour twists: Add chilli flakes, smoked paprika, or garlic powder to the marinade for extra kick.
Storage tip: Portion into small containers or bags for grab-and-go snacks.