London Broil Beef Jerky Recipe

I absolutely love making my own London broil beef jerky recipe at home because it’s one of the most satisfying and flavorful snacks you can prepare with minimal ingredients. If you enjoy bold, savory, slightly smoky flavors with a chewy texture, this recipe will quickly become your favorite. The beauty of using London broil is that it’s a lean cut of beef, which makes it perfect for jerky—less fat means longer shelf life and better texture.

This London broil beef jerky recipe is ideal for busy people, hikers, fitness enthusiasts, or anyone who wants a high-protein snack without preservatives. I’ve tested different marinades and drying methods over time, and this version gives the perfect balance of sweet, salty, and spicy flavors. Whether you use a dehydrator, oven, or air dryer, you’ll get consistent results that taste even better than store-bought jerky.

Another reason I keep coming back to this London broil beef jerky recipe is its versatility. You can tweak the marinade, adjust the spice level, or even experiment with different seasonings depending on your taste. Plus, making it at home allows you to control every ingredient, ensuring a healthier snack option for you and your family.

Ingredients

Preparation Time: 20 minutes (plus 12–24 hours marinating time)
Cook Time: 4–6 hours drying time
Yield: 6 servings

• 2 pounds London broil beef (thinly sliced against the grain)
• 1/2 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 1 tablespoon honey
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (optional for heat)
• 1 teaspoon liquid smoke (optional)
• 1 tablespoon olive oil

Instructions

1. Prepare the meat: Place the London broil in the freezer for about 1 hour to firm it up. This makes slicing much easier. Using a sharp knife, slice the beef thinly (about 1/8 inch thick) against the grain for tender jerky.
2. Make the marinade: In a large bowl, combine soy sauce, Worcestershire sauce, brown sugar, honey, black pepper, garlic powder, onion powder, smoked paprika, red pepper flakes, liquid smoke, and olive oil. Mix well until fully combined.
3. Marinate the beef: Add the sliced beef into the marinade, ensuring each piece is well coated. Cover and refrigerate for 12–24 hours for maximum flavor. I personally prefer marinating overnight for the best taste.
4. Prepare for drying: Remove the beef from the marinade and pat dry with paper towels. This step helps the jerky dry properly and prevents it from becoming overly sticky.
5. Arrange slices: Lay the beef slices in a single layer on dehydrator trays or oven racks. Make sure they do not overlap.
6. Dry the jerky: If using a dehydrator, set it to 70°C (160°F) and dry for 4–6 hours. If using an oven, set it to the lowest temperature and keep the door slightly open to allow moisture to escape.
7. Check doneness: The jerky is ready when it bends without breaking and has no visible moisture. It should be firm but slightly flexible.
8. Cool and store: Allow the jerky to cool completely before storing it in airtight containers or vacuum-sealed bags.

Tips or Variations

One of my favorite things about this London broil beef jerky recipe is how customizable it is. If you enjoy sweeter jerky, you can increase the honey or brown sugar slightly. For a spicier kick, add cayenne pepper or extra red pepper flakes. I sometimes add a splash of pineapple juice to the marinade for a subtle tangy sweetness.

If you prefer a smoky flavor but don’t have liquid smoke, you can use a smoker instead of a dehydrator. This gives the jerky an even deeper, authentic taste that’s hard to beat. Another tip is to always slice the meat evenly to ensure consistent drying. Uneven slices can lead to some pieces being too dry while others remain undercooked.

For those looking for a healthier option, you can reduce the sodium by using low-sodium soy sauce. You can also experiment with spices like cumin, coriander, or even a touch of ginger for a unique twist. I’ve tried several variations of this London broil beef jerky recipe, and each one brings something special to the table.

Frequently Asked Question (FAQs)

1. Why is London broil good for jerky?

London broil is a lean cut of beef, which makes it ideal for jerky. Less fat means the jerky lasts longer and has a better texture without becoming greasy.

2. How long does homemade beef jerky last?

When stored in an airtight container, homemade jerky can last up to 1–2 weeks at room temperature or up to a month in the refrigerator. Vacuum sealing extends its shelf life even further.

3. Can I make this without a dehydrator?

Yes, you can use your oven. Set it to the lowest temperature and leave the door slightly open. This allows moisture to escape and mimics the dehydrating process.

4. How do I know when the jerky is done?

The jerky should be dry but still flexible. If it snaps easily, it may be over-dried. If it feels soft or moist, it needs more time.

5. Can I freeze beef jerky?

Yes, freezing jerky is a great way to extend its shelf life. Just make sure it’s stored in an airtight container or freezer-safe bag.

Conclusion

Making this London broil beef jerky recipe at home is one of the most rewarding kitchen projects you can try. Not only do you get a delicious, protein-packed snack, but you also have complete control over the ingredients and flavors. Every time I prepare this recipe, I’m reminded of how simple ingredients can transform into something truly satisfying.

If you’ve never made jerky before, this is the perfect place to start. It’s straightforward, customizable, and delivers incredible results every time. Once you try this London broil beef jerky recipe, you may never go back to store-bought versions again. Give it a try, experiment with flavors, and enjoy the process—it’s absolutely worth it.