Beef Jerky

4.5 Hours
4 Servings
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Take your trail snacks to the next level with this sweet and smoky baked beef jerky recipe.


  • 2 lbs. Market District top round London broil
  • ½ cup Giant Eagle low sodium soy sauce
  • ¼ cup Lea & Perrins Worcestershire sauce
  • 2 tsp. McCormick® coarse ground black pepper
  • 1 tsp. McCormick® smoked paprika
  • 1 tsp. McCormick® garlic powder


  Prep Time: 30 min. + marinating • Cook Time: 4 hrs.

Place the steak in the freezer for 15-30 minutes before slicing so that it is easier to cut. Thinly slice the steak into ⅛-inch thick strips. Transfer the strips of steak to a large Ziploc bag.

In a separate small mixing bowl, whisk together the remaining ingredients until combined. Pour the mixture into the Ziploc bag with the steak, seal the bag, and toss until the steak is evenly coated. Refrigerate for at least 2 hours, or up to 1 day.

Preheat oven to 200°F. 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 tray. Lay the strips out in a single layer on the wire racks. Bake the beef jerky until it is dry and firm, yet still a little pliable, about 4 hours, flipping the beef jerky once about halfway through. *Cooking times will vary based on the thickness of your meat.

Remove the jerky and transfer to a sealed container. Refrigerate for up to 1 month.

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