How to Make Perfect Homemade Beef Jerky
by lanne on Sep 09, 2007 with 46 Comments
When man began eating meat, there was only one way to preserve it, and
that was to dry it. Over time it became what we know today as “Beef Jerky”.
Over the past several years, jerky ( most commonly made with beef ) has become a highly sought after snack, and can be purchased just about anywhere. Jerky is an excellent source of protein because all of the fat and moisture must be removed, however, these nutritional benefits are offset by the chemical preservatives added to most commercially made jerky.
Below is the method I use for making my own Beef Jerky.
- Choose your cut of meat. Choosing a lean cut of meat is always best. It may cost a bit more at the meat counter, but will save you a lot of work in the long run. Inside/ outside or eye of round are best because they don`t have a lot of fat.
- Slice your meat. Cut your meat into slices aprox. 1/8″ thick, cutting against the grain of the meat. To make slicing easier, you can put it in the freezer for 20-30 minutes beforehand. Be sure to trim off as much excess fat as you can while you are slicing, because fat can go rancid after drying.
- Marinate your meat. Place your slices of beef into an airtight container and coat with anything you like. I prefer something simple. I use a mixture of cayenne pepper sauce, teriyaki, salt and liquid smoke. (a shot of Jack Daniels doesn`t hurt either) Let stand in fridge over-night. Just remember that the more liquid you use in your preparation, the longer it will take to dry.
- Dehydrate the meat. If you are using an oven : preheat oven to the lowest possible setting. Place meat on wire racks (the kind used for cooling cookies & cakes are perfect) on top of foil lined cookie sheets and put in oven. Keep the oven door open just a crack while drying to let out any extra moisture. After 6-7 hours check the meat frequently. When it is done it should break fairly easily, but not snap. If you are using a dehydrator: lay strips of meat evenly on racks. Be sure the strips aren`t touching, as this will prevent even drying. Rotate trays periodically to ensure an even consistency (the bottom racks dry much more quickly) You can also spray the racks with any brand of non-stick cooking spray, so cleaning the trays is easier.
- Bag it. The best way to store your Beef Jerky is to refrigerate it in Zip-Lock bags. Make sure to keep it refrigerated or even frozen until you plan to eat it.
Jerky Tip : To make one pound of jerky you will usually need 2.5-3lbs of beef , depending on the cut.
Experiment with your ingredients. Try : crushed chillies, soy sauce, cider vinegar, cracked black pepper, brown sugar, honey, grated ginger, Worcestershire sauce, garlic powder, onion powder….the list is endless. Experiment and enjoy.
This method can also be used to make Pork Jerky. I make Hot & Spicy Maple. The kids love it!!
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Published in: Cooking
Naomi | Jan 4, 2008 | Reply
I love beef jerky, and I really want to make it homeade. I really need something that doesn’t take 6-7 hours in the oven.
lanne | Jan 4, 2008 | Reply
Naomi
Unfortunately, beef must be completely dried in order to achieve jerky or you can become ill. It does take a long time, but its worth the wait.
elaine | Jan 21, 2008 | Reply
i agree good jerky take time must smother in hot red crush pepper
elaine | Jan 21, 2008 | Reply
#2ITEM we like our jerky very hot i use 1 cup of very hot sauce with crush red pepper mix in good
sam | Feb 12, 2008 | Reply
i love jerky and always wondered how to make. out of all the websites that i have been to, this one has been the most clearest to me.
lanne | Feb 12, 2008 | Reply
Thank-you Sam. You will have to let me know how yours turns out.
cindy | Feb 22, 2008 | Reply
I can’t wait to try it. I was eating some earlier and thought…jeez I should try to make some myself. I love beef jerky and I think 6-7 hours is nothing…Sure upfront the meat might cost a little much but in the long run you sure save…and you don’t eat any of those preservatives they have in the commercial brands!
Thank you for the recipe and I will post how it turned out!!
t-bone tyler | Mar 6, 2008 | Reply
I have connected intimately with beef jerky and feel passionate
about my relationship with beef jerky.
milaya carrey | Mar 6, 2008 | Reply
beef jerkey is the nastiest and erotic sensation i have ever
eaten.
mandy | Mar 19, 2008 | Reply
beef jerky makes me wet
.... | Mar 23, 2008 | Reply
post 9 and 10 very imature but great how-to,mine came out great!
Dee Huff | Mar 26, 2008 | Reply
Very useful recipe to have, thanks.
jpc | Mar 29, 2008 | Reply
5 lbs meat, some soy sauce, pepper,brown suger, pepper, chili powder,water,and 12 hours later snacks for a week at a fraction of the price
c.j.h | Jun 8, 2008 | Reply
i love beef jerky, i had it today at a fair so i decided i would find out how to make it.
Ted | Jun 18, 2008 | Reply
Can i dry it in a smoker????
lanne | Jun 18, 2008 | Reply
You can smoke it, but it is advisable to dry it as well, just to be sure that there are no harmful bacteria left.
tower69 | Jul 20, 2008 | Reply
cheers bud ive got a beast hanging in my coldroom and have been wondering how to make jerky,ill get started on some this week
julie | Jul 22, 2008 | Reply
Can anyone tell me if I have to drain the marinate off with paper towel before I put the meat in the dehydrater?
thank you
lanne | Jul 22, 2008 | Reply
Julie
No you don`t have to drain off the marinade, but keep in mind the wetter the meat the longer it will take to dry. I use quite a lot of “goop” on mine and it takes about 6-8 hrs.
Kenny | Jul 25, 2008 | Reply
Beefjerkyrecipes.com has tons and tons of great recipes for you jerky lovers. I think it was just launched recently because it wasn’t up last month.
Tom | Aug 14, 2008 | Reply
This was good free information, but a little incomplete. I found a site called: http://www.howtomaktetastymeats.com and they offered tons of great recipes and step-by-step instructions!
cmen | Aug 17, 2008 | Reply
dude thats a book…
chad muaska (google me) xD | Aug 25, 2008 | Reply
very very good i used pineapple on some and it caame out great bbq awsome and chocolate was just plain nasty
Nicole | Sep 5, 2008 | Reply
I love beef Jerky, and I can’t wait to try this at home! I think this will be a good fall/winter project.
Pio M.Sian, M.D. | Sep 13, 2008 | Reply
Familiar with many forms of jerky, the best I had was when on assignment in Hualapai Nation (Peach Springs AZ) last April, a
friend gave me a hindquarter of an elk. I used Alton Brown’s recipe with my own and some native ingredients. The ambient
conditions were perfect 52degress, 8% humidity, 5-8 knot breeze
and of course NO FLIES! I hung the strips on a clotheline secured
by S-shaped partly opened plastic coated paper clips, yes paper
clips! It was ready by sundown. Bull elk can be more tender than beef and no gamy odor nor taste.
I hope my native friends accepted my suggestion of making sun-dried tomatoes.
iheartjerky | Sep 25, 2008 | Reply
Another meat slicing tip…have your butcher slice it for you when you buy it. Most good butchers will do it for you. How sweet is that?
Then you can focus on the fun part.
http://BeefJerkyRecipes.com has a ton of great recipes, FYI…if you are looking for variety.
eddy | Nov 2, 2008 | Reply
beef jerky makes me horny
scrumpy | Dec 20, 2008 | Reply
I passionatly love jerky.
I’d do anything for jerky.
anyone else feeling this?
Mike | Jan 12, 2009 | Reply
I have made jerky before and it came out great. I had forgotten how since its been so long and so I look up receipes that said let the meat soak for 12 hours in soy sauce with other ingredients. I did that and even used paper towels to soak up the soy (no other salt added) and my jerky was incredibly salty after 12 hours of soaking. I use to only soak for a few hours. Whats everyone elses experience?
henry loeks | Jan 15, 2009 | Reply
this is a very good recipe for jerky marinade
about 2 lbs of lean meat
1TSP OF MORTON TENDER QUICK SALT
3tsp table salt
2tsp black pepper
2tsp garlic powder
3 tsp accent
2 oz liquid smoke
1 oz worcestershire sauce
3tsp hot sauce
6 cups warm water
mix well–put in stips of meat
let stand about 8 hrs stir occasionly
drain well then dry
james | Jan 30, 2009 | Reply
beef jerky is great!!!!
MAgnum | Feb 28, 2009 | Reply
I have found that peprika, worcestershire sauce, soy sauce, teriaky, honey, and LOTS OF SALT will make a sublime marinade and reduce the drying time.
Niko | Apr 1, 2009 | Reply
I saw a perfect way to dry it on the food network. It was performed by chef Alton Brown on “Good Eats”.
Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours
bethiejo | May 2, 2009 | Reply
How can I make beef jerky in a way that I can vacuum seal it and not have to refrigerate it? I need to be able to store it on shelves over a long period of time without it going ‘bad’? Thanks for any info.
woot beef jerky | May 19, 2009 | Reply
i love beef jurky its the best food in the world and thank you for the tips how to make beef jerky
Rhet | May 26, 2009 | Reply
I love beef jerky, especially after a big fat reefer:-)
Diane from Guam | Jun 4, 2009 | Reply
Hafa Adai from Guam….Guam is very humid so its a perfect place for sun dried beef jerky. I get alot of compliments about my beef jerky so I would like to share my recipe with you. I normally use top round or london broil beef so I slice them really thin & once its done no one believes that I made them much less slice them so thin. I use salt, black pepper, cayenne pepper, dried red pepper, msg (optional) garlic powder.Some people use water, I don\’t! I overnight the marination in frig & on a good hot sunny day it goes out in my dry box (which my husband made for me) and let it dry up for 6-8 hours. Yes, its long hours but worth the wait. I hope you\’ll enjoy my recipe.
Jerkyturkey | Jul 26, 2009 | Reply
Jerky has been around and has been a popular snack since I was a kid 30 years ago. It is not something that has become sought after in the past several years.
Tara | Aug 2, 2009 | Reply
I’ve enjoyed reading everyones comments about making jerky. My husband makes something called finadeni sauce. It’s a Guamanian sauce. I hope it turns out.
Teddy | Aug 17, 2009 | Reply
Can anyone have a tip of how to make a homemade beef jerky more tender? I can make a very good flavor, but íts so hard to chew. Thank you.
Sal | Sep 17, 2009 | Reply
you could try pounding it with a mallet to tenderize. because you are taking all the moisture out of the meat it’s gonna be tough. I’ve used an italian dressing to marinate once and the jerky came out moist cuz of the oils but it won’t keep well. you’ll have to play with the drying times and temp to get it the way you want. i use a chargrill bbq with side firebox and smoke with hickory or applewood. went the meat looks kinda dry, about 3-4 hrs, i flip the meat. after 2 more hours i’ll test the meat for texture. the lower the temp, the longer the time and it’s has a nice leathery texture. i try to keep the temp below 150 so it doesnt cook. thickness and cut of meat is a factor in texture as well.
Jadah | Sep 24, 2009 | Reply
Great site! I have been researching for a couple weeks now on how to master this thing! Ok so my question: How necessary is the liquid smoke? I’m having trouble finding it but will make sure I have it if it is gong to really make diference in quality?
Rodney | Sep 28, 2009 | Reply
Can anyone tell me after the jerky is made if it is a little salty is there anything I can do to minimize the salty taste?
THanks
Rodney
Tim | Oct 6, 2009 | Reply
How much would these ingredients cost in total? Thanks.
jerky | Oct 8, 2009 | Reply
ok i tryed this and it was the best ever. i live in a small town and gave some to freinds and they said it was better then jack links! i gave it to this one older man and he told me it was better then his freinds home made beef jerky!
little jerk | Oct 28, 2009 | Reply
You can make a smoker out of an old fridge. Try and find one with one door and an internal freezer which can be removed. A metal interior is better than plastic.Remove the compressor and install some extra shelves. Place an electric hot plate in the bottom and use cast iron fry pans to heat the wood chips (available at Canadian Tire). Also, cut a vent hole in the top to allow smoke and moisture to escape. I marinate my meat overnight, then dry on paper towell – covered newspapers. Drying time is about 4 hours. Put in lots of shelves and you can dry/smoke 20 lbs. at a go.