Homemade Beef Jerky | Trevor Kashey Nutrition

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Homemade Beef Jerky | Trevor Kashey Nutrition

Homemade Beef Jerky is a savory, smoky snack made by marinating lean beef in soy sauce, Worcestershire sauce, and warm spices before slowly drying it to concentrate flavor. Rich in protein and easy to prepare ahead of time, it provides a practical snack option that supports sustainable weight loss habits. Simple ingredients and batch preparation make it an efficient way to keep satisfying, high protein snacks ready throughout the week.

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Making Homemade Beef Jerky is a simple way to prepare a high protein snack with bold flavor and minimal ingredients. Thin slices of lean beef are marinated overnight in a mixture of soy sauce, Worcestershire sauce, brown sugar, liquid smoke, and spices to develop deep, savory flavor.

Once dried, the result is chewy, satisfying jerky that stores well and travels easily. Preparing jerky at home allows you to control the salt, sweetness, and spice levels while keeping the recipe straightforward. High protein snacks like this support sustainable weight loss habits by providing convenient, satisfying options that help maintain steady energy and consistent nutrition throughout the day.

Nutrition

222 Calories | 14g Fat | 5g Carbohydrates | 19g Protein
Per Piece
Serves 10

Ingredients

2 lb Beef Round Steak, thinly sliced
¼ cup Low Sodium Soy Sauce
2 tbsp Worcestershire Sauce
2 tbsp Liquid Smoke
2 tbsp Brown Sugar
2 tsp Salt
1 tsp Ground Black Pepper
1 tsp Meat Tenderizer
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Paprika

Directions

In a large bowl, whisk together the Low Sodium Soy Sauce, Worcestershire Sauce, Liquid Smoke, Brown Sugar, Salt, Ground Black Pepper, Meat Tenderizer, Garlic Powder, Onion Powder, and Paprika.
Add the sliced Beef Round Steak to the marinade and toss until fully coated. Cover and refrigerate for at least 8 hours or overnight.
Remove the beef from the marinade and pat dry with paper towels.
Arrange the strips in a single layer on dehydrator trays, leaving space between pieces.
Dehydrate at the highest setting for about 4 hours or until the jerky reaches your desired texture.
Alternatively, place the strips on a wire rack set over a baking sheet and dry in the oven at 175°F until fully dried.
Allow the jerky to cool completely before storing in an airtight container.

Pro-Tips

Freeze the Beef Round Steak for 30 minutes before slicing to make thin cuts easier.
Slice against the grain for a more tender texture or with the grain for a chewier bite.
Use lean cuts with minimal visible fat to improve shelf life.
Store in airtight bags and keep refrigerated if not consuming within a few days.

Taking control of your nutrition starts with practical skills. This recipe is more than just a meal; it’s a blueprint for using what you have to create something nourishing and delicious. By incorporating simple, sustainable habits like this into your routine, you can build lasting skills that support your goals and simplify your busy life.