How to make (delicious) beef jerky
Making your own jerky at home is easier than you think. Here’s how to do it:
If you’re into the whole nobleĀ ideal of nose-to-tail eating, which is using as much of the animal as possible, then you should be a jerky fan. Jerky is designed to use those lean cuts usually foundĀ in the hindquarter, that are usually a little tougher and definitely not conducive to cooking up as a rare steak. I used eye of round, but top and bottom round will work great too. Essentially, you can use any cut as long as it’s super lean (which is why venison lends itself to being such great jerky, too). It’s a fantastic way to ensure that evenĀ the less-awesome muscles are being used and enjoyed.
And if you’re only into jerky because it’s a great tasting meaty snack, that’s great too.Ā It’s definitely a tasty treat and making your own can be more economical than buying it pre-made. Plus, with homemadeĀ you get to control the amount of preservatives and junk that’s added to it.
Equipment for making jerky
You can successfully make jerky using a smoker, but the easiest and most reliable way to create it is by using a food dehydrator. The advantage of a dehydrator is it’s true “set and forget’ nature, requiring only one flip of the switch to operate.
Being food safe while making jerky
The USDA recommends that to ensure any nasty bugs are killed off, you boil or heat the meat to 160f. Without doubt, it’s the most safe method. Problem is, doing that can give the meat kind of an unpleasant crumbly texture. My preferred method is simply to blast it in a preheated oven (275f) for ten minutes at theĀ end of the dehydration process.
For storage, use regular zip-top baggies if you’re planning to eat within a week or so, otherwise you can vacuum seal batches of it and keep it in the freezer.
Alternative jerky flavors
Truly, jerky flavors are limited only by your imagination. I’ve seen jerk jerky, sriracha, honey soy, teriyaki, spicy chili… I’ve even done a bloody mary inspired version with venison. It’s all about what you add to the marinade. You can use the following recipe as a base and simply add extra ingredients from there, and have fun experimenting.
Top tips for making jerky
The instructions are really quite simple, but here are a few tips to ensure you have the best possible jerky results:
- use the freshest meat possible
- use lean cuts like top or eye of round
- pat the jerky dry from any marinade before dehydrating to accelerate the process
- freeze meat before slicing toĀ make it easier to cut
- slice very thin pieces no more than 1/4 inch in thickness
- Cut with the grain of the meat – this results in long strands of chewy jerky
How to make (delicious) beef jerky
Ingredients
2 lb beef eye of round
MARINADE INGREDIENTS:
1/4 cup soy sauce
3 tbsp Worcestershire sauce
2 tbsp brown sugar
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
2 tsp salt
1 tbsp fresh coriander seed, crushed
1/4 c water
Instructions
- Place the meat in the freezer to firm for about an hour. This will make it easier to cut.
- Using a sharp knife, cut the meat into thin strips no thicker than 1/4 inch. Place strips into large zip-top bag.
- Add all marinade ingredients in a bowl and stir to combine. Add mixture to meat, ensuring all pieces are well coated. Place bag in fridge. You should marinade 6-8 hours but not too much longer.
- After marinading, work one piece at a time, patting it dry with a paper towel then layering it in the dehydrator.
- Turn the machine on, and allow to dehydrate until done. This process may take anywhere between 6-10 hours.
- As an optional but recommended finishing step, arrange finished jerky on a baking sheet, and place in a preheated oven (275f) for ten minutes. This will bring it up to USDA’s recommended safe temperature.
- Allow jerky to cool, then place in a zip top bag if you’re planning to eat within a week or so, otherwise you can vacuum seal batches of it and store it in the freezer for up to two months.
Notes
The time it takes to dry out the jerky depends on many factors, include humidity, thickness of cut, marinade etc. Generally, it will take between 8-10 hours, but if you’re in doubt leave it in a little longer. It’s always better to err on the side of dryness.Ā Ā Because of the lengthĀ of the marinade and cook time, I usually prepare the beef right before bed, then get it in the dehydrator first thing in the morning.
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About Jess Pryles
Jess Pryles is a full fledged Hardcore Carnivore. Sheās a live fire cook, author, meat specialist and Meat Science grad student. Sheās also a respected authority on Texas style barbecue. Australian born and raised, she now lives in Texas.
Making jerky has been on my short list way too long and after pursuing the recipes on the site, and making some purchases, I decided it was time. Not complicated and the results were very tasty. I tried cutting half the meat with the grain and half against and enjoy the different textures. Next time while it rests, I will let it cool between sheets of paper towel to help remove any additional oil and extend the shelf life (not going to be an issue with the first batch). Thanks for the recipe and inspiration. Cheers š„
I’m giving her a go. wish me luck
Rock on , I’m making it in the morning
This has been my go to jerky recipe for years now. While Iāve experimented with other flavours, this is the standard recipe we love the best. My only tweak is that I add a teaspoon of smoked paprika to the marinade. Iāve found if I donāt pat off the marinade, I get a more intense flavour that I enjoy.
I’ve always been a fan of jerky, and I’ve tried a lot of different brands and flavors. But nothing compares to making my own. It’s so much more flavorful and satisfying, and I know exactly what goes into it.
I’ve also learned a lot about the importance of using high-quality ingredients. When you make your own jerky, you can control what goes into it. I only use the best cuts of meat, and I make sure to use fresh, natural ingredients.
Making jerky is a great way to preserve food, and it’s also a very affordable snack. I can make a batch of jerky for a fraction of the cost of store-bought jerky.
Azraee Mamat
Just made my first batch from this recipe the only thing I didnāt have was the coriander seed. It is probably some of the best jerky I have made. I bought a whole fresh top round.
Good looking recipe.
Just curious what is the recommended temperature the dehydrator should be set at?
I set mine to 150
Just looking what other people do to make jerky.
I but Milanese already cut thin. Just cut it up into jerky sized strips. Marinade in soy sauce for several hours in zip lock bag. I use a dehydrator. Sprinkle both side of your strips with lemon pepper and boom, thatās all there is to it.
4/5 hours later youāll have to hide the stuff from all the moochers.
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Thank you for sharing your recipe. I recently bought a dehydrator for fruits and veggies and while at the grocery store last week, I found a Managers Special of thin slices of top round steak so I thought I would try your recipe. It is marinating as I type. Im going to try and coax my brother in law out of some elk roast!
marinate and dry then cook?
Brilliant! This marinade recipe is simple, tasty and can be tweaked with chilli powder/flakes and honey. I tried the original recipe first, then changed it up a little.