How to Make Beef Jerky

The preservation of meat wasn’t the same in prehistoric times, as the only way to keep this type of food item for longer periods of time was to dry it into jerky. The flavor and ease of jerky is still a popular treat that also provides a decent amount of protein and other benefits due to the lack of moisture and fat. Since commercial retailers add chemical preservatives, many of these nutritional perks are lost. Making beef jerky at home permits individuals to once again tap into the healthy advantages of their ancestors.

Before you begin, consider the type of jerky that you wish to create. While beef is still favorable with choices of round steak and flank steak, others have sided with deer, buffalo, elk, antelope, and even the occasional turkey products.

Below you will find a few steps to consider when making beef jerky:

1) Choose a cut of meat, lean cuts are highly recommended. This may include sirloin, top round, or eye round.

2) Slice the meat into thin strips that are less than 1/8" thick. Sometimes, people will ask their butcher to do this for them. A trick to consider for easy slicing is to freeze the meat for about 30 minutes. You may cut with or against the grain, but usually strips cut against the grain seem easiest to chew. Make sure to trim excess fat as you cut. Please note that fat does not dry and can cause your jerky to become rancid.

3) Marinate the meat in a mixture of cider vinegar and sea salt, but you may also use a recipe that you prefer. Soy sauce marinades are often popular. A few seasonings and flavors to consider include Adobo seasoning, red pepper flakes, cayenne pepper, sesame oil, and Cajun spices.

4) Put the meat in the refrigerator for 4 to 24 hours, which will allow the flavor to soak in. This of course is optional, as the more moisture your meat has – the longer the dehydration process will take. The end results are often stickier as well.

5) Coat the meat in seasonings of your choice.

6) Dehydrate the meat, making sure to leave enough room between the pieces to allow air to flow about the meat. It is suggested to avoid pieces of meat to touch.

7) In a dehydrator, use non-stick cooking spray to spray the racks, where you will then place prepared meat on.

8) In an oven, you will set the temperature to 150 degrees F to preheat. It is not necessary to use heat to cook the jerky – just enough is needed to assist in the dehydration process. The goal is to cause moisture to evaporate. Place the prepared meat on a wire rack that is situated over a cookie sheet.

9) Next comes the process of waiting and inspection. Also keep in mind that slice thickness, temperatures, and humidity levels will vary. There is no set amount of time to expect your jerky to become complete. Typical times range from six to 12 hours. After six hours have passed, see if it to your liking. In the end, jerky should become a deep brown or burgundy shade.

Storing Homemade Jerky

Fresh jerky should be placed in plastic bags and stored in the refrigerator or freezer.