The Best Jerky Recipe Ever

🍁 The Best Homemade Jerky Recipe 🍁
Recipe by The Northern Smokehouse

If you’re gearing up for a weekend adventure or just want a classic, protein-packed snack for your next fishing trip, homemade jerky is a must-try. We love this recipe from The Northern Smokehouse—it’s easy, doesn’t require any fancy equipment, and delivers that perfect smoky, savoury flavour that keeps you reaching for more.

Whether you’re prepping for a day on the lake or a backcountry hunt, this jerky fits right in your pack. The best part? You can use beef, moose, or elk—whatever you have on hand or prefer. Here’s how to make it at home:

The Best Homemade Jerky Recipe

Servings: 12 to 14
Prep Time: 30 Minutes
Cook Time: 3 Hours
Total Time: 3 Hours 30 Minutes (plus at least 12 hours to marinate)

Ingredients

• 1 cup soy sauce
• One 3-pound eye of round roast (beef, moose, or elk—see note), trimmed of fat and silver skin
• 1 cup (packed) dark brown sugar
• 3 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 teaspoon unseasoned meat tenderizer (see note)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon onion powder
• ½ teaspoon garlic powder

Instructions

1. Slice the Meat:
   Slice the meat between ⅛ and ¼ inch thick with the grain. (Tip: If the roast is too thick to slice easily, cut it in half horizontally before slicing. For easier slicing, pop the meat in the freezer for 1–2 hours first.)
2. Make the Marinade:
   In a medium bowl, combine brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder. Whisk until the sugar dissolves.
3. Marinate:
   Add the meat to the marinade and coat well. Cover with plastic wrap or transfer to a large ziplock bag. Marinate in the fridge for at least 12 hours or overnight, tossing or flipping once or twice for even flavour.
4. Dry the Jerky:
   • Oven (Toothpick Hanging Method):
     Preheat your oven to 175°F. Thread one end of each meat strip onto a toothpick and hang the strips directly from the oven rack, letting them dangle between the bars. Place a foil-lined baking sheet on the rack below to catch drips. Dry the jerky for 3–4 hours, checking for that classic leathery, chewy texture.
   • Electric or Charcoal Smoker:
     Arrange the marinated strips directly on your smoker racks, or hang them using toothpicks or hooks. Smoke at 160–175°F for 3–4 hours, or until the jerky is dry to the touch but still a bit tender and chewy.
5. Store:
   Keep your jerky in an airtight container, Ziploc bag, or glass jar. It’ll last about a week at room temp—refrigerate or freeze for longer storage.

Notes:

• This recipe works great with beef, moose, or elk. Use what you have or what you’ve harvested—just make sure it’s trimmed well for best results!
• Meat tenderizer contains bromelain (an enzyme that breaks down meat tissue). Look for it in the spice aisle—McCormick is a good option.
• Freezing the meat briefly before slicing makes the job much easier!

Let us know if you give this recipe a try, or share your own favourite jerky tips below! Perfect for those long days outdoors, whether you’re chasing pike or tracking moose. 🍂

Amazing Flavor

– Terry a O’Neal