Homemade Beef Jerky

Simple • Savory • Protein-Packed

This month, some of our CSA members received a special cut—thin-sliced BBQ beef—and if you’ve got it in your box, you’re already halfway to making something incredible.

Homemade beef jerky.

If you’ve ever searched for how to make beef jerky at home or wondered if it’s worth the effort, the answer is yes!—and it’s surprisingly simple. With just a few ingredients (and a little patience), you can turn grass-fed beef into a clean, high-protein snack that’s perfect for busy days, beach trips, or keeping something nourishing on hand.

This version uses Bachan’s Japanese BBQ sauce for an easy, flavorful marinade that hits that perfect balance of sweet, savory, and umami. You can get Bachan's in any flavor and the gluten-free option is just as good. 

Ingredients

2–3 lbs lean thinly sliced grass-fed beef (BBQ cut in your meat CSA)

1/2–3/4 cup Bachan’s Japanese BBQ Sauce

Optional:

1 Tbsp soy sauce (for extra salt)

1 tsp garlic powder

1 tsp ginger powder (or fresh grated)

Red pepper flakes (for heat)

 

 

Method

1. Prep your meat

Defrost your BBQ sliced beef safely in the refrigerator. Once thawed, open the package and place the meat into a glass container (bonus if it has a top), unfurl the meat in the process. 

2. Marinate

Toss beef with Bachan’s sauce—just enough to coat. Add optional seasonings if desired. Marinate covered in the refrigerator for 4–12 hours in the fridge.

3. Dry

Preheat oven to 170–180°F. Lay slices on racks (not touching), then crack the door slightly to allow moisture to escape. This process can take from 4-6 hours. You may want to flip them half way.

Step 4: Check for Doneness

Your jerky should bend slightly with small cracks, it should feel dry but not brittle. The goal is to have a little chew. To increase the flavor, lightly brush with a thin layer of Bachan's sauce, and return to the oven for another 20-30 minutes.

How to Store Homemade Beef Jerky

Keep your jerky at room temp (short term): 1–2 days, it's best in the fridge: up to 1–2 weeks. 

Because this is homemade jerky without preservatives, refrigeration is recommended for longer storage.

 

Why Make Your Own Beef Jerky?

When you make jerky at home, you’re in control.

✔ Made with 100% grass-fed, grass-finished beef

✔ No preservatives or mystery ingredients

✔ High in protein and naturally nutrient-dense

✔ Perfect for meal prep, snacks, or on-the-go fuel

✔ A great way to use lean cuts from your freezer

Store-bought jerky often includes additives, excess sugar, and low-quality meat. Homemade jerky lets the quality of the beef shine through.