Making Beef Jerky at Home
Jerky is essentially preserved meat, transformed by time and low heat. By removing the moisture, you create a shelf-stable snack that concentrates the texture and the marinade.
Start with the leanest cut you can find
Fat does not dehydrate; it turns rancid, which ruins the shelf life of your finished jerky. Use eye of round or top round and trim away every visible speck of white before slicing.
- Sharp chef's knife
- Large bowl or zip-top bag
- Dehydrator or wire rack on a baking sheet
- Paper towels
What goes in.
- 2 lbEye of round beef, trimmed of all fat
- 1/2 cupSoy sauce
- 2 tbspWorcestershire sauce
- 1 tbspBrown sugar
- 1 tspSmoked paprika
- 1 tspBlack pepper, coarsely cracked
- 1/2 tspGarlic powder
Control the chew with your knife
Slicing across the grain results in a tender, easier-to-eat jerky. Slicing parallel to the grain creates a much tougher, more aggressive chew.
The method.
Freeze the meat
Place the trimmed beef in the freezer for 45 minutes until firm but not frozen solid. This makes it much easier to cut uniform, thin slices.
Slice thin
Aim for uniform strips about 1/8 to 1/4 inch thick. Consistency is critical so the pieces dry at the same rate.
Marinate
Whisk the remaining ingredients together and coat the beef strips thoroughly. Let this sit in the refrigerator for at least 8 hours, or overnight, to ensure the cure reaches the center.
Pat dry
Remove the meat from the marinade and blot each strip thoroughly with paper towels. Excess moisture on the surface significantly increases drying time.
Dehydrate
Arrange the strips on dehydrator trays or a wire rack with space between them. Dry at 160°F until the meat is dark and pliable, but snaps rather than bends when folded.
Other turns to take.
Spicy Heat
Add one tablespoon of red chili flakes or a dash of hot sauce to the marinade for a slow, building heat.
Teriyaki Style
Replace brown sugar with honey and add a teaspoon of fresh grated ginger to the base marinade.
When it doesn't go to plan.
If using a standard oven, set it to the lowest possible temperature and prop the door open slightly with a wooden spoon to allow moisture to escape.
Store the finished jerky in an airtight container in a cool, dark place, or keep it in the refrigerator to extend its life by several months.
If you see a bead of oil on the surface of the meat after drying, dab it away; that is residual fat that will shorten the shelf life.
The ones that keep coming up.
How do I know when it is finished?
Take a piece out and let it cool completely for a few minutes. It should feel dry to the touch and be firm enough that it resists tearing, but it should snap when you bend it.
Do I have to use curing salt?
For short-term storage, no. If you plan to keep your jerky for more than a few weeks or store it at room temperature, use an Instacure salt according to the manufacturer's ratio.