In a medium sized bowl, whisk together all the marinade ingredients until fully combined.
Add in the meat slices and toss to coat.
Cover and refrigerate for a minimum of 12 hours up to 48 hours (I find about 24 hours to be the sweet spot)! Marinating the meat for a long time makes the jerky SO flavorful and helps tenderize tougher cuts of beef.
Discard the marinade and gently pat the slices of beef dry. Skewer the meat so that it hangs straight down, with at least 1 inch between each piece. This will allow the air to fully circulate around the meat so that it dries more quickly.
Line the bottom of your oven with aluminum foil (do NOT skip this unless you want to be scrubbing burnt marinade off the bottom of your oven for the rest of time).
Preheat the oven to 300°F
Place the skewers across the oven racks so that the strips hang down.
Bake the meat for 10 minutes at 300°F.
Then turn your oven down to the lowest temperature it can go (most home ovens go down to about 170°F). Typically beef jerky is dehydrated between 140°F and 150°F and there is some type of air circulation. So to achieve similar results with your home oven, crack the door open and use a wooden spoon to hold the door open in that position.
Continue to dry the jerky for 4 to 8 hours depending on the thickness of the jerky. The jerky is done when it's completely dry but is still somewhat pliable and bends without breaking.
After about 3 hours I like to check the jerky every 30 minutes observe the progress. Depending on your oven, the back by dry more quickly than the front, so it's okay to begin removing some pieces before the rest are dry!
Once the beef jerky is fully dry, let cool to room temperature before storing.
For best results and the longest shelf life, vacuum seal the jerky for storing! I love my Zwilling Fresh and Save Set for storing this beef jerky!
Notes
If stored in a vacuum sealed bag, homemade jerky will last at room temperature for up to a month. But if stored in a regular ziploc bag, it's best consumed within 1 to 2 weeks. Always store in a cool, dry, dark place!See full blog post for tips on how to safely make and consume homemade beef jerky. Consuming raw or undercooked meat always carries some risk of foodborne illness. Consume at your own risk.