Delicious Homemade Beef Jerky Recipe for Outdoor Adventures

There’s something satisfying about pulling out a piece of homemade beef jerky on the trail.

You’re tired, hungry, maybe a little sunburned—and that first bite hits just right. It’s smoky, salty, full of flavor, and made with your own hands.

This isn’t gas station jerky.

It’s real food that fuels real adventures.

If you’ve never made jerky before, it’s easier than you think. And once you taste it, you won’t want to go back.

How I Make Homemade Beef Jerky for the Trail

When I’m heading out on a hike or camping trip, I always pack homemade beef jerky.

It’s lightweight, doesn’t need to stay cold, and gives me a solid protein boost when I need it most.

I start by slicing lean beef into thin strips—usually something like top round or flank steak. I trim off any fat so it keeps longer.

Then I mix up a marinade with soy sauce, garlic powder, smoked paprika, and sometimes a little brown sugar or chili flakes. I let the beef soak in that overnight so it really soaks up the flavor.

The next day, I lay the strips out in my dehydrator and let it run for several hours, usually around 6 to 8, until the jerky is firm but still has a little chew.

Once it’s done, I let it cool and pack it in vacuum-sealed bags or airtight containers. It’ll stay good for weeks, which makes it perfect for longer trips.

Sometimes I bring a small container of dipping sauce—something spicy or tangy—to mix it up a bit on the trail.

This jerky has become one of my go-to snacks. It’s easy to make, great to share, and always hits the spot when I’m out in the backcountry.

Gear You Need to Make Homemade Beef Jerky

Here’s everything I use when making beef jerky at home:

• Sharp Knife
• Cutting Board
• Mixing Bowl
• Measuring Spoons and Cups
• Dehydrator
• Paper Towels
• Resealable Bags or Vacuum Sealer

That’s it—just a few basic tools, and you’re ready to make jerky that’s trail-ready and packed with flavor.

Homemade Beef Jerky Perfect for Camping and Hiking

This Homemade Beef Jerky is seasoned to perfection, offering a rich and savory taste that is both chewy and satisfying. Utilizing a dehydrator allows you to lock in the flavors while ensuring the jerky is perfectly dried for a long shelf life, making it an ideal companion for your outdoor excursions.

Ingredients

• 2 pounds of lean beef (such as flank steak or sirloin)
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon red pepper flakes (optional for heat)
• 1 tablespoon brown sugar (optional for sweetness)

Instructions

1. Slice the Beef: Trim any excess fat from the beef and slice it into thin strips (about 1/4 inch thick) against the grain.
2. Marinate the Beef: In a bowl, combine soy sauce, Worcestershire sauce, garlic powder, onion powder, black pepper, smoked paprika, red pepper flakes, and brown sugar. Add the beef strips, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Prepare the Dehydrator: Set your dehydrator to 155°F (68°C) and arrange the marinated beef strips in a single layer on the dehydrator trays. Make sure they are not touching to allow for proper airflow.
4. Dehydrate the Beef: Let the jerky dehydrate for 6-8 hours, or until it’s dry and firm. Check periodically for desired texture.
5. Store the Jerky: Once done, let the jerky cool completely before storing it in an airtight container or vacuum-sealed bag. It can last for several weeks when stored properly.

Cook and Prep Times

• Prep Time: 20 minutes
• Marinating Time: 4 hours (or overnight)
• Dehydrating Time: 6-8 hours
• Total Time: Around 8-12 hours (includes marinating)

Nutrition Information

• Servings: 10 servings
• Calories: 116kcal
• Fat: 4g
• Protein: 19g
• Carbohydrates: 2g