Master the Art of Homemade Beef Jerky: The Irresistible Rig Hand Recipe
This exceptional beef jerky recipe began its journey on a South Texas drilling rig, quickly becoming a highly requested staple. While sharing it might have been a “bad decision” for my personal stash – as now many of the guys constantly ask if I have any jerky on hand – it certainly proves how a fantastic homemade snack can skyrocket your popularity among colleagues and family members alike! There’s nothing quite like the satisfaction of creating your own flavorful, chewy beef jerky right in your kitchen.
*This recipe has been meticulously updated with even more helpful photos and a detailed video guide covering the entire jerky making process, from start to finish. Original Post: February 19, 2015*
I’m dedicating this robust and flavorful recipe to the hardworking individuals on the rig, affectionately known as the “Rig Hands.” This is for you! Get ready to savor every bite of this “Rig Hand Jerky.” Below, you’ll find a visual of a drilling rig in South Texas, giving you a glimpse into the environment where this recipe first gained its legendary status.
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Mastering Jerky: A Step-by-Step Video Guide
The Foundation of Great Jerky: Perfect Meat Slicing
The journey to making truly delicious homemade beef jerky begins with selecting the right cut of beef and preparing it meticulously. For this recipe, I’ve consistently achieved excellent results using Beef Eye of Round, renowned for its leanness and ideal texture when dried. However, the world of jerky offers many options, and you can explore a comprehensive list of the best cuts of meat for beef jerky to find your personal favorite.
The crucial first step in preparing your meat for jerky is to thoroughly trim away all visible fat. As you can observe in the picture below, any white fat present on the roast needs to be removed before you begin slicing. This step is non-negotiable for extending your jerky’s shelf life. Fat spoils much faster than muscle meat, so eliminating it now will ensure your jerky remains fresh and delicious for longer.
Once trimmed, you’ll need to slice the meat into uniform strips. The direction you slice makes a significant difference in the final texture of your jerky. For a chewier jerky, slice the meat with the grain. If you prefer a more tender, easier-to-chew jerky, slice against the grain. Use a very sharp knife to achieve clean, even cuts, which are essential for consistent drying.
Aim for consistent strip thickness, ideally around ¼ inch. This uniformity ensures that all your jerky pieces dry evenly and are ready at the same time, preventing some pieces from being over-dried while others are still moist. A helpful tip to make slicing easier, especially with larger cuts, is to wrap the roast tightly in plastic wrap and partially freeze it for 1-2 hours. This firms up the meat, allowing for much cleaner and more precise cuts.
While I didn’t utilize one for this specific batch, a dedicated jerky slicer can be a game-changer. It’s an incredibly efficient piece of equipment that helps achieve perfectly even strips with minimal effort, making your jerky preparation significantly faster and more consistent.
Crafting the Irresistible Marinade for Flavorful Jerky
The heart of any great jerky recipe lies in its marinade, and this particular blend is renowned for its fantastic flavor profile. It combines a harmonious mix of savory, sweet, and spicy notes, thanks to key ingredients like rich soy sauce, tangy Worcestershire sauce, a touch of brown sugar for balance, and a hint of red pepper flakes to deliver that desirable subtle kick.
To prepare the marinade, simply combine all the specified ingredients in a large bowl or a sturdy ziplock bag and mix them thoroughly. Since this recipe doesn’t call for any whole peppers or large chunky ingredients, there’s no need for blending in a blender; a good stir will suffice to ensure everything is well incorporated.
Related Page: Looking for more inspiration? Discover Dozens of Great Tasting Jerky Recipes – Click Here
Once your marinade is ready, add the previously sliced beef strips to the mixture. Ensure every piece is thoroughly coated by mixing them around well. Allow the meat strips to marinate in the refrigerator for an optimal period of 6 to 24 hours. It is absolutely crucial to marinate the meat in the refrigerator and never at room temperature to prevent any risk of spoilage and ensure food safety. The longer the marinating process, the more deeply the flavors will penetrate the meat, resulting in a more intense and satisfying jerky.
The Dehydration Process: Drying Your Jerky to Perfection
After your beef strips have soaked up all the delicious flavors from the marinade, it’s time to prepare them for drying. First, carefully strain any excess marinade using a colander. For this particular batch, I let the beef marinate for a full 20 hours before straining, allowing the flavors to truly develop. Remember, the longer the marinade process (within the safe refrigeration window), the more intense and delicious the final jerky flavor will be!
Before placing the marinated strips into your dehydrator, oven, or smoker, an important step is to lay them out on paper towels. Place the meat strips in a single layer and then pat them thoroughly dry with additional paper towels. This crucial step helps to remove even more excess marinade and surface moisture, which significantly speeds up the drying process. It also prevents the jerky from becoming ‘sticky’ after it has finished drying, resulting in a more appealing texture.
When it comes to drying, I typically use my reliable Excalibur Dehydrator. For this recipe, I dried the jerky for a total of 3 hours at 165°F (74°C), followed by 1 hour at 145°F (63°C). It is absolutely essential that the meat reaches an internal temperature of 160°F (71°C) during the drying process to effectively kill any potential bacteria and ensure the jerky is safe to consume. The initial 3 hours at 165°F in a capable dehydrator typically achieves this. If your dehydrator doesn’t reach temperatures of 160°F or higher, you can pre-heat the meat in a conventional oven to this temperature before transferring it to the dehydrator for the remainder of the drying process. For more detailed information on making safe jerky, please refer to my page on jerky safety.
Related Page: Considering a new dehydrator? Check out our Dehydrator Reviews to find the best model for your needs.
Ensuring Perfection: How to Tell When Your Jerky is Done
As your jerky progresses through the drying process, it’s important to start checking for doneness around the 3 to 4-hour mark. This proactive approach ensures you achieve the perfect texture without over-drying. To test, simply remove a piece of jerky from your dehydrator, oven, or smoker and allow it to cool completely to room temperature for about 5 minutes. This cooling period is crucial, as jerky will stiffen slightly as it cools, making an accurate assessment possible.
Once cooled, bend the jerky in half. The ideal outcome is that it should bend and show cracks, but it should not cleanly break in half. If it snaps crisply, it’s likely over-dried. If it bends without cracking, it needs more drying time. You will also notice distinct white fibers in the meat when it’s properly dried. These fibers become particularly visible when you tear a piece of jerky in half, confirming its readiness.
If your jerky doesn’t pass the bend test or still feels too moist, continue drying it for another hour and then repeat the cooling and testing process. Keep repeating until you achieve that perfect bend-and-crack consistency. From my extensive experience, approximately 90% of the jerky I make is perfectly finished within 4-6 hours when utilizing a dehydrator or oven. When using a smoker, the process typically takes a bit longer, usually 6-9 hours. If you opt to pre-heat the meat in a conventional oven to ensure food safety before transferring it to a dehydrator, your overall drying time can be significantly reduced to as little as 2.5 hours.
There’s no surprise that this particular recipe remains one of the top favorites on the site; its flavor is truly fantastic. It captures that classic, recognizable taste of premium jerky you might find at an authentic smokehouse or a charming country store. The red pepper flakes contribute just the right amount of delightful spice, while the soy sauce provides a perfectly balanced saltiness, creating an utterly addictive snack. You won’t be able to stop at just one piece!
Maximizing Freshness: Proper Jerky Storage Techniques
To ensure your homemade jerky lasts as long as possible while maintaining its fresh taste and texture, proper storage is key. Incorporating curing salt into your recipe is a highly recommended practice that significantly extends shelf life. Additionally, always store your finished jerky in airtight containers to protect it from moisture and air exposure.
I’ve compiled a detailed guide specifically on storing jerky, outlining various steps you can take to give your delicious homemade snack an extended shelf life. Be sure to check it out for comprehensive tips and best practices!
Essential Pro Tips for Perfect Jerky Every Time:
- Trim all visible fat from the meat before marinating. This is crucial for longer-lasting jerky once it’s finished drying, as fat can quickly go rancid.
- Consider using curing salt (like Prague Powder #1) or celery juice powder. These ingredients are excellent for extending the shelf life of your jerky and enhancing food safety.
- For the most intense and deeply infused flavor, aim to marinate your meat closer to the 24-hour mark.
- If you desire a spicier jerky, feel free to sprinkle on additional red pepper flakes just before placing the meat in your dehydrator or oven for drying.
Frequently Asked Questions About Homemade Jerky
YES! Jerky is an absolutely fantastic and highly recommended snack for both camping and hiking. Its lightweight nature, high protein content, and long shelf life make it an ideal fuel source for outdoor adventures. For more comprehensive information, explore this complete guide to camping food and prep at Kuhl.
Yes, this recipe can certainly be adapted for ground jerky, though with a slight modification. When preparing ground jerky, simply cut the liquid ingredients in the marinade in half to achieve the correct consistency.
Absolutely, this marinade recipe will produce excellent results when used for chicken jerky. However, for safety reasons, it is imperative to ensure that chicken jerky reaches an internal temperature of 165°F (74°C) during the drying process. For more specific guidance and information on making chicken jerky, please consult this dedicated chicken jerky post.
Discover More Jerky Making Guides
- How to Make Beef Jerky in a Dehydrator
- How to Make Beef Jerky in the Oven
- How to Make Beef Jerky in a Smoker
Rig Hand Beef Jerky Recipe
Pin Recipe
Ingredients
Lean Beef
- 1 lb eye of round
Marinade
- ¼ cup worcestershire sauce
- ¼ cup soy sauce
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 teaspoon brown sugar
- 2 teaspoon liquid smoke (Do NOT add if using smoker for authentic smoke flavor)
- 1 teaspoon red pepper flakes
Optional Ingredients for Enhanced Preservation
- ¼ teaspoon Curing Salt (Prague Powder #1, essential for extended shelf life and safety)
Equipment
Instructions
- Begin by selecting a lean cut of beef, such as eye of round. Carefully trim off the fat cap and any other visible fat from the meat. For easier, more uniform slicing, wrap the trimmed meat tightly in plastic wrap and place it in the freezer for 1-2 hours, or until it is partially frozen and firm.
- In a durable plastic container with a tight-fitting lid or a large ziplock bag, combine all the marinade ingredients. Mix them thoroughly until well blended, ensuring no clumps remain.
- Remove the partially frozen meat from the freezer. Using a sharp knife, slice the beef into uniform ¼-inch strips. Slice against the grain for a more tender, easy-to-chew jerky, or with the grain for a chewier texture.
- Add the sliced meat to the prepared marinade. Seal the container or bag and shake well, ensuring all beef slices are completely covered with the marinade. Place it in the refrigerator and allow it to marinate for a minimum of 6 hours, up to 24 hours for maximum flavor infusion. Remember to shake the container or bag two or three times during the marinating period to redistribute the marinade.
- After marinating, remove the meat strips and place them in a colander to drain any excess marinade. Then, lay the strips on several layers of paper towels and pat them thoroughly dry to remove as much surface moisture as possible. This step helps prevent stickiness and speeds up drying.
- Arrange the dried meat strips on your dehydrator drying racks, ensuring there is ample space between each piece for optimal airflow. Proceed with drying using your preferred jerky making method (dehydrator, oven, or smoker).
- For dehydrators, dry for an initial 3 hours at 165°F (74°C) to ensure the internal temperature of the meat reaches 160°F (71°C) for food safety. After this period, reduce the temperature to 145°F (63°C). Begin checking the jerky for doneness after 4 hours of total drying time. Continue drying until the jerky bends and cracks but does not break cleanly in half.
- Once dried to your desired texture, remove the jerky and allow it to cool completely for several hours at room temperature before storing it in airtight containers.
Pro Tips for the Best Results
- Always trim all visible fat from your beef before marinating. This is the single most important step for preventing spoilage and ensuring your jerky has a long shelf life.
- To significantly extend the life of your homemade jerky and enhance safety, consider incorporating a small amount of curing salt (like Prague Powder #1) or celery juice powder into your marinade.
- For the deepest, most pronounced flavors, let your meat marinate for closer to 24 hours in the refrigerator. This allows the marinade to fully infuse the beef.
- If you prefer a bolder, spicier jerky, don’t hesitate to sprinkle an extra dash of red pepper flakes directly onto the meat strips just before you begin the drying process.