Homemade Bottom Round Roast Jerky
Here’s the best recipe for making your own oven-baked beef jerky - and you need zero special equipment to do it. Homemade Bottom Round Roast Jerky has just the right flavor combination of savory, smoky, and salty-sweetness...with a bit of kick added, if you prefer.
Servings: 12 servings
Chef Alli
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Ingredients
- 3 pounds bottom round roast
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1/2 cup dark brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic
- 2 teaspoons kosher salt
- 1/2 cup cider vinegar
- 1/4 teaspoon red pepper flakes
- 1 medium jalapeno, sliced and some of the seeds removed optional, for added heat and flavor
Instructions
- To make the roast very easy to slice thinly, place it into the freezer for 2 hours. Remove the roast and unpackage, placing it onto the center of a large cutting board.3 pounds bottom round roast
- Using your favorite sharp carving knife or Chef's knife, slice the roast across grain in about 1/4-inch thick slices.
- Prepare the marinade by combining all the ingredients in a gallon freezer bag; massage well to combine. Add the sliced meat; seal the bag and place into a mixing bowl.1/2 cup ketchup, 2 tablespoons Worcestershire sauce, 1/2 cup dark brown sugar, 1 teaspoon smoked paprika, 1 teaspoon granulated garlic, 2 teaspoons kosher salt, 1/2 cup cider vinegar, 1/4 teaspoon red pepper flakes, 1 medium jalapeno, sliced and some of the seeds removed
- Place the meat and marinade into refrigeration to marinate for at least 12 hours (preferably 18-24 hours), massaging the bag and it's contents every so often.
- Once the meat has fully marinated, line two large rimmed baking sheets (13x18 half sheet pans work great) with heavy-duty aluminum foil. Place a wire cooling rack over the top of each one. Preheat the oven to 175 degrees F.
- Using tongs, remove the pieces of meat from the marinade, laying them on top of the cooling racks in a single layer, leaving space around each one.
- Bake the meat for 3-4 hours, turning it over half way through the baking time and also rotating the baking sheets from front to back and top to bottom mid way through. **To determine if the meat has baked into jerky, remove a piece from the baking sheet and let it cool to room temperature. It should be dry to the touch with a leather-like appearance on both sides, chewy in texture yet still a bit tender. (You know, how jerky is supposed to be!)
- Let the jerky fully cool, then store in an air-tight plastic container, freezer bag, or glass jar with a lid. Jerky will keep at room temperature for 5-7 days or in refrigeration for up to 30 days. Jerky freezes well, too.
Nutrition
Calories: 211kcalCarbohydrates: 13gProtein: 25gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 515mgPotassium: 476mgFiber: 0.3gSugar: 11gVitamin A: 299IUVitamin C: 2mgCalcium: 36mgIron: 3mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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