Cube Steak Jerky: What It Is and How To Make It Perfectly – The Best Recipe!

When it comes to homemade jerky, most people picture thin strips of round steak or brisket. But did you know one of the most underrated cuts for beef jerky is cube steak? Often overlooked and undervalued, cube steak transforms into some of the most tender, flavorful jerky you’ll ever try. Its unique texture, quick marinade absorption, and accessibility make it a top choice for both beginner jerky makers and seasoned DIY pitmasters.

If you’re craving a snack that’s protein-packed, portable, and delivers a bold punch of umami, cube steak jerky deserves a spot at the top of your list. This guide covers everything: what makes cube steak special, the best marinades and flavor profiles, how to slice, season, dehydrate, and store your jerky for optimal results. Let’s dive into the art (and science) of making the best cube steak jerky right in your own kitchen.

Overview: Why Cube Steak Makes Outstanding Jerky

Cube steak is usually top or bottom round steak that’s been tenderized with a meat mallet or mechanical tenderizer, giving it the signature “cubed” texture—tiny indentations across the surface. This tenderizing process not only makes it more succulent than many other jerky cuts, but it also helps marinades penetrate deeper and more quickly.

Cube steak is affordable, widely available, and easy to slice evenly, which ensures more consistent drying and better flavor absorption. When properly prepared, it yields jerky that’s both chewy and slightly tender, with a texture that’s just right for snacking. It’s ideal for hunters, hikers, athletes, or anyone looking for a high-protein, shelf-stable treat with less processing and more homemade goodness.

Key Advantages of Cube Steak Jerky:

• Faster marinade penetration for deeper flavor
• Tender bite, less jaw fatigue compared to some traditional cuts
• Affordable and easy to find at most supermarkets
• Perfect for dehydrators, ovens, or smokers

Whether you prefer your jerky peppery, smoky, sweet, or spicy, cube steak’s texture works beautifully with almost any seasoning style.

Ingredients

For the Jerky

• 2–2.5 pounds cube steak (top or bottom round, thinly tenderized)
• 1/2 cup low-sodium soy sauce
• 1/4 cup Worcestershire sauce
• 2 tablespoons brown sugar (or honey for natural sweetness)
• 2 teaspoons smoked paprika (for smoky depth)
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1 teaspoon liquid smoke (optional, for added smokiness)
• 2 tablespoons apple cider vinegar or rice vinegar (for tang and tenderizing)
• 1 tablespoon freshly cracked black pepper (for coating, optional)

Equipment

• Sharp chef’s knife
• Large resealable plastic bag or glass bowl (for marinating)
• Wire racks or dehydrator trays
• Baking sheet (if using oven)
• Paper towels
• Airtight containers or vacuum sealer for storage

How To Make Cube Steak Jerky Perfectly

1. Selecting the Best Cube Steak

Choose cube steak with minimal fat marbling. Excess fat can turn rancid during storage, so trim any visible fat or gristle from your steaks before slicing. Look for uniform, evenly tenderized pieces to ensure consistent drying.

2. Slicing for Success

While cube steak is usually pre-tenderized, you may want to slice it further into 1/4-inch strips.
Tip: For the chewiest jerky, slice with the grain. For a more tender bite, slice across the grain. Keep pieces as uniform as possible—about 4–6 inches long and 1 inch wide.

Pro Tip: For even cleaner cuts, partially freeze the cube steak for 30 minutes before slicing.

3. Marinating for Deep Flavor

A good marinade does more than flavor—it helps preserve and tenderize your jerky.
Classic Cube Steak Jerky Marinade:

1. In a large bowl, whisk together soy sauce, Worcestershire, brown sugar, paprika, garlic powder, onion powder, black pepper, salt, vinegar, and liquid smoke (if using).
2. Add the sliced cube steak, ensuring all pieces are well-coated.
3. Transfer to a large zip-top bag or cover bowl with plastic wrap.
4. Marinate in the refrigerator for at least 8 hours, preferably overnight (12–24 hours for maximum flavor).

Variations:

• For a spicy kick, add sriracha or hot sauce to the marinade.
• For a teriyaki flavor, use pineapple juice and fresh ginger.
• For smokier jerky, increase the liquid smoke or use a pellet smoker.

4. Preparing to Dry

Pat Dry: Remove steak from marinade and pat strips dry with paper towels to remove excess liquid—this helps jerky dry evenly and prevents stickiness.

Optional: Press one side of each strip into freshly cracked black pepper or chili flakes for an extra flavor crust.

Arrange: Place strips in a single layer on wire racks or dehydrator trays, making sure pieces don’t overlap.

5. Dehydrating/Oven-Drying Instructions

Using a Food Dehydrator

1. Preheat dehydrator to 160°F (71°C).
2. Arrange strips evenly on trays, leaving space for air to circulate.
3. Dry for 4–6 hours, flipping strips halfway.
   • Start checking at 4 hours: Jerky should be dark, firm, and flexible, but not brittle.
4. When done, blot any surface oil with paper towels.
5. Let cool before storing.

Using an Oven

1. Preheat oven to 170°F (77°C) or the lowest setting.
2. Place strips on wire racks over baking sheets (for airflow). Prop oven door open slightly with a wooden spoon to let moisture escape.
3. Bake 4–6 hours, turning strips once or twice.
4. Test doneness: Jerky should bend and crack, but not snap.
5. Cool completely before storing.

Using a Smoker

1. Set smoker to 160–180°F (71–82°C) using your favorite wood (hickory, apple, or cherry).
2. Smoke for 3–5 hours, flipping occasionally, until the jerky is dark and firm.

6. Testing for Perfect Jerky

Jerky is ready when it’s dry and leathery, bends without breaking, and no visible moisture remains. If any piece snaps or crumbles, it’s overdone. If it feels soft or moist, dry a bit longer.

Tip: The total drying time depends on your dehydrator/oven, humidity, and thickness of slices.

7. Storing Cube Steak Jerky

• Short Term: Store cooled jerky in airtight containers or resealable bags at room temperature for up to 1 week.
• Long Term: For storage beyond a week, refrigerate or freeze, or use a vacuum sealer for maximum shelf life (up to 2–3 months in freezer).

Pro Tip: Always check for mold or off smells if storing at room temperature.

Cook and Prep Times

• Prep Time: 30 minutes (plus slicing and trimming)
• Marinating Time: 8–24 hours
• Drying/Cooking Time: 4–6 hours (dehydrator or oven)
• Cooling/Packaging: 30 minutes
• Total Time: 13–31 hours (mostly inactive, depends on marinade)

Yield: About 1 pound finished jerky per 2.5 pounds raw cube steak (yields vary)

Nutrition Information (per 1-ounce serving, approx.)

• Calories: 95
• Protein: 13g
• Carbohydrates: 4g
• Sugar: 2g
• Fat: 3g
• Saturated Fat: 1g
• Sodium: 500mg

Nutrition may vary depending on marinade and fat content of steak.

Pro Tips and Flavor Variations

• Bold BBQ: Swap Worcestershire for BBQ sauce, and add a teaspoon of molasses to the marinade.
• Sweet & Spicy: Use honey or maple syrup and add extra chili flakes or a few drops of hot sauce.
• International: Add a splash of soy sauce, rice vinegar, ginger, and sesame oil for an Asian twist.
• Peppered: Coat one side of each strip with lots of fresh cracked black pepper before drying for a spicy crust.

Serving & Enjoyment

Cube steak jerky is perfect for snacking on hikes, road trips, at your desk, or post-workout. Pair with nuts, dried fruit, or sharp cheese for a balanced protein snack. It also makes a great homemade gift for outdoor enthusiasts and food lovers.

Final Thoughts

Cube steak jerky is the ultimate fusion of convenience, tenderness, and robust flavor. With its unique texture and ability to soak up bold marinades, cube steak makes for a jerky experience that stands out from the ordinary. By following this guide—choosing the right cut, marinating for flavor, drying patiently, and storing properly—you’ll create homemade jerky that rivals anything from a gourmet butcher shop.

Experiment with flavors, perfect your technique, and enjoy the unbeatable satisfaction of making your own high-protein snack from scratch. Cube steak jerky isn’t just a recipe—it’s a game-changer for jerky lovers everywhere!