Description
Ball Tip Steak Beef Jerky is a lean, flavorful, protein-rich snack made from thinly sliced ball tip steak marinated in a savory soy-Worcestershire mixture and slowly dehydrated until firm and chewy. It can be prepared in a food dehydrator, oven, or smoker.
Ingredients
Scale
- 2 lb ball tip steak
- ½ cup soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp black pepper
- ½ tsp onion powder
- ½ tsp red pepper flakes, optional
- ½ tsp smoked paprika, optional
Instructions
- Trim all visible fat and connective tissue from the ball tip steak.
- Place the steak in the freezer for about 30 minutes to firm it up, making it easier to slice.
- Slice the steak into thin, even strips about ¼ inch thick or thinner, cutting against the grain for a more tender chew.
- In a bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, garlic powder, black pepper, onion powder, and optional red pepper flakes and smoked paprika.
- Place the beef slices in a resealable bag or shallow container and pour the marinade over them. Toss until every piece is well coated.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Remove the beef from the marinade and gently pat the slices dry with paper towels.
- For a dehydrator: Arrange the beef slices in a single layer on the dehydrator trays without overlapping. Dehydrate at 160°F (71°C) for approximately 4–6 hours, checking after 4 hours.
- For an oven: Place the beef slices on a wire rack set over a foil-lined baking sheet. Dry at about 170°F (77°C), leaving the oven door slightly ajar if appropriate for your oven, for approximately 4–6 hours.
- For a smoker: Arrange the beef on the racks and smoke at approximately 160°F (71°C) for 4–5 hours, using hickory or mesquite wood if desired.
- Check the jerky regularly toward the end of drying. It should be firm and pliable when bent rather than wet or excessively brittle.
- Allow the finished jerky to cool completely before storing.
Notes
- Choose a lean ball tip steak and trim away as much visible fat as possible.
- Slicing the meat against the grain produces a more tender jerky; slicing with the grain creates a chewier texture.
- Partially freezing the steak for about 30 minutes makes thin, even slicing easier.
- Marinate for at least 4 hours, preferably overnight, for deeper flavor.
- Drying time varies depending on slice thickness, moisture content, and equipment.
- For food safety, use a reliable thermometer and follow your dehydrator or oven manufacturer’s guidance for preparing meat jerky.
- Jerky should be firm and pliable, not soft or wet. Avoid relying solely on appearance to determine safety.
- Cool completely before placing in an airtight container or vacuum-sealed bag.
- Refrigerate or freeze homemade jerky for longer storage.
- Nutrition values are estimates and may vary based on the beef cut, marinade, and final moisture loss.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Snack, Appetizer
- Method: Dehydrator, Oven-Dried, or Smoked
- Cuisine: American
Nutrition
- Serving Size: 2 oz jerky
- Calories: 190 kcal
- Sugar: 4 g
- Sodium: 1,050 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 65 mg
Keywords: Ball Tip Steak Jerky, beef jerky, homemade beef jerky, ball tip steak, beef jerky recipe, dehydrated beef, oven beef jerky, high protein snack