🎥 Watch How to Make Beef Jerky

🐄 Choosing the Best Cut of Beef for Jerky

Step 1: Select a Lean Cut of Meat. The foundation of excellent homemade beef jerky lies in choosing the right cut of meat. Your primary goal is to find a piece of beef with as little visible fat as possible. Fat doesn’t dehydrate well; it can become rancid quickly, significantly shortening the shelf life of your jerky. Opting for lean cuts ensures a longer-lasting, more stable, and healthier snack.

While many cuts can work, some are naturally better suited for jerky due to their low-fat content and muscle structure. Here are the top recommendations:

Recommended Beef Cuts:

• Eye of Round Roast: This is often considered the gold standard for jerky due to its very low-fat content and uniform texture, making it easy to slice consistently.
• Top & Bottom Round Roasts: Also lean and fibrous, these cuts are excellent for jerky. The top round tends to be a bit more tender than the bottom round.
• Flank Steak: Known for its distinct grain, flank steak makes flavorful and chewy jerky. It’s relatively lean but may require more careful fat trimming.
• Sirloin Tip: A lean and economical cut that performs well for jerky, offering a good balance of flavor and tenderness when prepared correctly.
• Ground Beef (10% fat or less): For those who prefer a more uniform, less chewy jerky, lean ground beef can be pressed into strips. Ensure it’s 90% lean or higher to minimize fat.

For this particular beef jerky recipe, I utilized a 2lb Beef Eye of Round, which consistently yields fantastic results, striking a perfect balance of tenderness and flavor retention after dehydration.

🥩 How to Prepare and Slice Your Beef

Step 2: Trim All Visible Fat. Once you’ve chosen your cut, the next crucial step is meticulous trimming. Carefully remove the fat cap and any other visible pockets of fat from the meat. This is paramount because fat not only impacts the texture of the jerky (it can become crumbly or greasy) but also significantly accelerates spoilage. The more fat you remove now, the longer your delicious homemade beef jerky will stay fresh and enjoyable.

Step 3: Partially Freeze for Easier Slicing. This often-overlooked step is a game-changer for achieving uniform slices, which is vital for even drying. Place your trimmed beef in the freezer for 1-2 hours. The meat should become firm and hard to the touch, but not completely frozen solid. This semi-frozen state makes it much easier to cut thin, consistent strips without the meat tearing or squishing under your knife.

The direction you slice your meat has a profound impact on the final texture of your beef jerky. For an easier, more tender chew, slice the meat ⅛” to ¼” thick AGAINST the grain. This shortens the muscle fibers, making the jerky less fibrous. If you prefer a tougher, more traditional, and chewier beef jerky, slice the meat WITH the grain at the same thickness. Understanding the grain of the meat is one of the most important techniques when learning how to make beef jerky, as it dictates whether you’ll have a tough or soft product.

If you’re looking for more in-depth information on how to properly identify and slice meat for beef jerky, including visual examples and advanced tips, I highly recommend visiting my detailed slicing meat for beef jerky page. Mastering this technique will elevate your homemade jerky to professional quality.

For those who frequently make large batches of jerky or desire absolute precision, a dedicated jerky slicer can be an invaluable tool. You can bypass the partial freezing stage entirely and achieve perfectly uniform strips with minimal effort. I personally use a Weston Jerky Slicer, which ensures every strip is the same width, promoting incredibly even drying. While a slicer is a fantastic investment for serious jerky enthusiasts, it’s not strictly necessary for smaller, occasional batches; a sharp knife and a bit of practice will suffice.

🧂 Crafting the Perfect Beef Jerky Marinade

Step 4: Prepare Your Flavorful Marinade. Once all your beef is expertly sliced and set aside, it’s time to create the heart of your jerky’s flavor: the marinade. In a bowl or a large, sealable ziplock bag, combine all the marinade ingredients. Stir or shake vigorously until everything is thoroughly mixed. This recipe, fortunately, doesn’t require a blender as it contains no large, whole ingredients like peppers that need to be pureed, keeping the process straightforward and clean.

A great marinade does more than just add flavor; it also contributes to the preservation and tenderization of the meat. Ingredients like soy sauce and Worcestershire sauce provide a deep umami base, while black pepper and red pepper flakes add a pleasant kick. Brown sugar helps balance the savory and salty notes, and liquid smoke imparts that classic, irresistible smoky flavor without needing a smoker. Each component plays a vital role in developing the complex taste profile of your homemade beef jerky.

Step 5: Marinate for Maximum Flavor. Add your sliced beef strips to the prepared marinade. If using a bowl, ensure all the meat is submerged. If using a ziplock bag, press out as much air as possible and seal, then gently massage the bag to ensure every piece of beef is evenly coated with the marinade. This even coating is crucial for consistent flavor in every bite.

Place the container or bag in the refrigerator to marinate. For optimal flavor penetration, allow the beef to marinate for anywhere from 6 to 24 hours. Generally, the longer the marinating time, the more intense and developed the flavor will be. For this specific batch of beef jerky, I found that an 18-hour marination period in the fridge yielded an exceptional depth of flavor that was perfectly balanced. Don’t forget to periodically flip or shake the bag/container during this time to redistribute the marinade.

Step 6: Drain and Pat Dry. After the marinating period, remove the beef strips from the marinade. Place them in a colander to drain off any excess liquid. Following this, it’s essential to thoroughly pat each strip dry with paper towels. This step might seem minor, but it’s incredibly important. Removing excess surface moisture not only prevents your jerky from steaming in the dehydrator but also significantly speeds up the dehydration process, leading to a better texture and reduced drying time.

⏲️ Dehydrating Your Beef Jerky to Perfection

Step 7: Arrange on Dehydrator Racks. Now for the relatively easy part: loading your dehydrator! For this batch, I used my trusted Excalibur Dehydrator, known for its consistent and efficient drying capabilities. Carefully arrange the marinated and patted-dry beef strips on the dehydrator racks. It’s crucial to ensure that the strips are not touching or overlapping. Proper spacing is key.

Leaving ample space between each beef jerky slice allows for optimal air circulation. Good airflow is paramount for efficient and even drying, preventing moisture pockets and promoting a uniform texture throughout all your jerky strips. Overcrowding the trays can lead to longer drying times and inconsistent results.

Step 8: Dehydrate at the Correct Temperature. Beef jerky typically takes around 4-6 hours to fully dry in a dehydrator, but this can vary based on slice thickness, meat type, and dehydrator model. To ensure food safety, set your dehydrator to 165°F (74°C). This initial high temperature is critical to quickly bring the internal temperature of the jerky up to a safe 160°F (71°C), as recommended by the USDA guidelines for beef jerky. Maintaining this temperature for the first few hours helps destroy any potential bacteria.

After approximately 3-4 hours at 165°F, you can reduce the temperature to around 145°F (63°C) for the remainder of the drying process. This lower temperature allows the jerky to dry more thoroughly without “case hardening” (where the outside dries too quickly, trapping moisture inside). Continue drying, checking periodically. The total drying time for this specific beef jerky recipe was about 5 hours, but always rely on the jerky’s texture rather than just the clock.

🌡️ How to Determine When Your Jerky is Done

Step 9: Test for Doneness. Throughout the drying process, especially after the first few hours, it’s vital to regularly check your beef jerky to prevent over-drying. The perfect jerky is pliable but firm. To test, remove a piece, let it cool for a few minutes (jerky becomes firmer as it cools), then bend it. It should bend and crack without snapping completely in half. You should also observe white fibers appearing within the meat as it bends; this is a good indication that the internal moisture content is sufficiently low. If it breaks cleanly, it’s likely over-dried. If it feels spongy or wet, it needs more time. Once done, turn off the dehydrator and let the jerky cool completely on the racks for a couple of hours. This allows any residual heat to dissipate and the jerky to fully firm up.

Step 10: Storage for Longevity. Congratulations, your homemade beef jerky is complete! Now, it’s time to decide how to store your delicious creation. You have several options: ziplock bags, vacuum-sealed bags, or glass jars. For short-term enjoyment, beef jerky stored in ziplock bags will remain fresh for approximately 7-10 days at room temperature. For significantly extended shelf life, vacuum-sealed bags are highly recommended, keeping your jerky fresh for 1-2 months or even longer in a cool, dark place. Glass jars also work well for medium-term storage, preventing air exposure. However, my personal favorite storage method is, of course, directly into your stomach!

For more detailed information on various storage techniques, tips for maximizing shelf life, and signs of spoilage, please visit my dedicated page on storing beef jerky. These 10 easy-to-follow steps are all you need to master the art of making fantastic homemade beef jerky.

💭 Frequently Asked Questions About Making Beef Jerky

👨🏽‍🍳 Expert Pro Tips for Perfect Jerky Every Time:

• Invest in a Quality Knife or Jerky Slicer: A super sharp knife is paramount for thin, even slices. If you struggle with consistency, partially freezing the meat (as detailed in Step 3) will help immensely. For ultimate uniformity and convenience, consider a specialized jerky slicer; it’s a game-changer for regular jerky makers. Our Slicing Meat Page offers more in-depth advice.
• Maximize Marinade Efficiency with Ziplock Bags: Using a ziplock bag instead of a bowl for marinating is a smart trick. It allows you to use less marinade ingredients, saving money, while ensuring every strip of meat gets coated. Simply place the meat and marinade in the bag, roll it up to expel all air, and the marinade will fully envelop the meat with a relatively small volume.
• Marinate Longer for Deeper Flavor: While 6 hours is the minimum for good flavor, extending the marination period significantly enhances the taste. If time permits, aim for at least 18 hours in the refrigerator. This allows the flavors to truly penetrate the meat, resulting in a more rich and robust jerky.
• Always Cool Before Testing Doneness: When checking if your jerky is finished, always remove a few strips from the dehydrator and let them cool for 5 minutes. Jerky is pliable when warm and stiffens as it cools. The final test is a bend: it should bend and crack without breaking completely in half, and you should see those characteristic white fibers inside.
• Consider Curing Salt for Safety and Shelf Life: For added food safety and extended shelf life, especially if you plan to store your jerky for more than a week, consider adding a small amount of curing salt (Prague Powder #1) to your marinade. It helps inhibit bacterial growth and gives jerky that classic cured meat flavor and color.

Explore More Jerky Recipes and Information

If you enjoyed making this dehydrator beef jerky, you’ll love diving deeper into the world of homemade jerky. We have a wealth of resources to help you continue your jerky-making journey, from diverse flavor profiles to alternative drying methods and equipment reviews.