You can make beef jerky in a regular oven. You need lean beef, a marinade, a wire rack set over a baking sheet, the lowest oven temperature you can get, and the oven door propped open a few inches so moisture can escape. It takes longer and needs more attention than a dehydrator, but it works well for an occasional batch. This guide walks through the oven method step by step, including the heating step that keeps homemade jerky safe.
Meat: lean beef (eye of round or top round), sliced no thicker than ¼ inch
Marinate: 1-2 hours up to overnight in the refrigerator
Oven: 145-170°F, door propped open a few inches
Time: start checking at 3 hours; it often takes several hours more
Safety: heat the meat to 160°F before or after drying
What You Need
- About 2 pounds of lean beef. Eye of round, top round or bottom round. Trim all visible fat, since fat turns rancid quickly. See the best meat for beef jerky.
- A sharp knife and a cutting board.
- Wire cooling racks that fit on rimmed baking sheets.
- Baking sheets to catch drips.
- A food thermometer for the safety step.
- An oven that goes low. Many home ovens bottom out around 170°F, which is fine for jerky.
Marinade
This basic marinade works for 2 pounds of sliced beef:
- ½ cup soy sauce
- ¼ cup Worcestershire sauce
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- ½ cup water
Want other flavors? See our marinade collection or our jerky seasoning guide.
Step-by-Step
- Freeze the beef for 1-2 hours until firm but not solid. It slices more evenly.
- Slice no thicker than ¼ inch. The National Center for Home Food Preservation and Ohio State Extension both give ¼ inch as the maximum. Thinner strips dry faster.
- Marinate. Ohio State suggests 1 to 2 hours or overnight in the refrigerator. Overnight gives stronger flavor and saltier jerky.
- Pat the strips dry with paper towels. Surface liquid slows drying.
- Do the heating step (see below) before you start drying.
- Arrange the strips on wire racks set over baking sheets, not touching, so air can circulate around each piece.
- Set the oven to its lowest setting, between 145°F and 170°F, and prop the door open a few inches with a folded towel or the handle of a wooden spoon. The open door lets moisture escape.
- Start checking after about 3 hours. Rotate the sheets if your oven heats unevenly.
- Remove pieces as they finish. Thin strips finish first.
The 160°F Safety Step
The USDA recommends heating meat to 160°F (165°F for poultry) before or after drying. Drying alone does not reliably kill bacteria, and an oven set to a low drying temperature will not get the meat hot enough on its own. Use one of these methods, both from NCHFP guidance:
- Before drying: bring the strips and marinade to a boil and boil for 5 minutes, then lift out the strips and pat them dry. Or bake the marinated strips on a rack at 275°F for about 10 minutes, and check with a thermometer.
- After drying: for strips ¼ inch thick or thinner, finish the dried jerky in a 275°F oven for 10 minutes.
Our beef jerky guide explains why this step matters.
How to Tell It Is Done
Let a piece cool for a few minutes, then bend it. Ohio State describes finished jerky as cracking slightly but not breaking completely. It should feel dry, not damp or greasy. If it is still soft or shows moisture beads, blot it and keep drying. Store it once it is completely cool (see how long beef jerky lasts).
Tips for Better Oven Jerky
- Use a rack. Strips laid flat on a sheet stew in their own juices and stay soft underneath.
- Catch drips. Put an empty baking sheet on a lower rack, not foil on the oven floor, which can be a hazard.
- Watch humidity. A damp day slows drying. Keep the door propped and be patient.
- Try a convection setting if your oven has one. Moving air helps.
- Thin and even wins. Consistent slices finish together.
If you plan to make jerky regularly, a dehydrator is more energy-efficient and easier to control. See the best dehydrators for jerky and dehydrator vs oven.
Quick Answers
What temperature should I set the oven for jerky?
The lowest setting that holds, between 145°F and 170°F. Ohio State Extension gives that range for oven jerky.
Do I have to prop the oven door open?
Yes. Ohio State recommends propping it open a few inches so moisture can escape.
How long does jerky take in the oven?
Start checking after about 3 hours. Thin strips at a higher setting may be done in that window, while thicker ones or lower settings can take several hours more.
Can I make jerky in the oven without a rack?
You can, but you will need to flip the strips often and they will dry unevenly. A rack is better.
Is oven jerky as good as dehydrator jerky?
The taste can be just as good. A dehydrator gives steadier heat and airflow with less attention. See how to dehydrate food without a dehydrator for more oven methods.
