Healthy Homemade Beef Jerky: A Summer Snack You Can Feel Good About

Stacie Edwards
Jun 24
3 min read

Made with Edwards Family Farms Top Round Steak (London Broil)

recipe inspired by our customer, Emily

Summer break is in full swing here and that means one thing: the kids are always hungry.

Between pool days, park outings, and “I’m bored” snack raids, it can feel like your pantry is under constant attack.

And let’s be honest... most store-bought snacks are either loaded with sugar, full of mystery ingredients, or gone in one sitting without filling anyone up.

If you're looking for a high-protein, nutrient-dense snack that your kids will actually eat (without you having to bribe them), this one’s for you.

Homemade beef jerky is surprisingly simple to make, and when you start with our pasture-raised top round roast (also called London Broil), you're not only packing in flavor, you’re giving your family clean, nourishing protein from a source you trust.

Let’s make some jerky.

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Homemade Beef Jerky Using Round Roast/Steak

(AKA London Broil)

Ingredients:

3 lb top round roast (London Broil), trimmed of fat
½ cup coconut aminos or soy sauce
2 tbsp apple cider vinegar
1 tbsp honey or maple syrup
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
½ tsp smoked paprika (optional, but delicious)
¼ tsp red pepper flakes (optional for heat)

Step-by-Step Instructions:

1. Slice the Beef Thin

Tip: For easier slicing, pop the roast in the freezer for 30–45 minutes first. You want it firm, but not frozen solid.
Slice against the grain into ⅛ to ¼ inch thick strips. Thinner slices = chewier jerky; thicker = more bite.

2. Make the Marinade

In a bowl, whisk together the coconut aminos (or soy sauce), vinegar, honey, and all seasonings.

3. Marinate the Meat

Place sliced beef into a large zip-top bag or shallow dish.
Pour marinade over the beef, making sure all pieces are coated.
Refrigerate for at least 8 hours or overnight for the best flavor.

4. Dry the Jerky

You’ve got 2 easy options:

Option A: Oven

Preheat to 170°F (or the lowest your oven goes).
Line a baking sheet with foil and place a wire rack on top. Lay jerky strips in a single layer.
Prop the oven door open slightly with a wooden spoon to allow moisture to escape.
Bake for 3–5 hours, flipping halfway, until the jerky is firm, dry, and bendable (not crispy).

Option B: Dehydrator

Place marinated beef strips on dehydrator trays without overlapping.
Set to 160°F and dehydrate for 4–6 hours, checking for desired texture.

5. Cool and Store

Let jerky cool completely before storing.
Keep in an airtight container or zip-top bag for up to 1 week at room temp.
For longer storage, refrigerate for up to 2 weeks or freeze for 2–3 months.

Why This Works for Busy Families:

Kid-Approved: The marinade is flavorful but not spicy, and you can tweak it to match your family's taste.
Portable & Packable: Perfect for pool bags, road trips, or backyard adventures.
Protein Power: Jerky keeps those little bellies full longer, without the sugar crash.
Clean Ingredients: No preservatives, no fillers—just real meat from a farmer you know.

Tips & Hacks:

Trim the Fat: Fat can make jerky spoil faster, so trim as much as possible before slicing.
Batch Prep: Make a double batch and freeze half—future-you will thank you.
Flavor Swaps: Try adding a splash of pineapple juice or a dash of Worcestershire for a twist.
Slice Consistently: Use a sharp knife or a meat slicer if you have one. Even slices = even drying.
Label It: If you're storing different batches or flavors, write the date and marinade on the bag.

Bonus Idea: Jerky Trail Mix

Chop jerky into bite-size pieces and mix with:

Roasted almonds
Pumpkin seeds
Unsweetened dried cranberries
A handful of dark chocolate chips (optional, but let’s be real... yes!)

Let’s Recap:

This jerky recipe is:

Easy to make
Packed with protein
Made from clean, pasture-raised beef
A snack your kids and your summer schedule will thank you for

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