How to Make Beef Jerky (Step by Step)

Beef jerky is a high-protein snack that’s delicious, portable, and surprisingly easy to make at home. By preparing your own jerky, you can customize flavors, control ingredients, and save money. Follow this step-by-step guide for the perfect homemade beef jerky.

Step 1: Gather Your Ingredients and Tools

Ingredients:

• Beef: 2–3 pounds of lean beef (top round, bottom round, or flank steak work best).
• Marinade Ingredients:
  • ½ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional, for heat)

Tools:

• Knife and Cutting Board: For slicing the beef.
• Mixing Bowl: To prepare the marinade.
• Zip-Top Bag or Container: For marinating the beef.
• Dehydrator or Oven: To dry the jerky.
• Baking Sheet and Rack (if using an oven): For even drying.
• Paper Towels: To pat the beef dry before dehydrating.

Step 2: Choose and Prepare the Beef

1. Select Lean Meat: Choose a cut of beef with minimal fat, as fat does not dry well and can spoil the jerky.
2. Trim the Fat: Use a sharp knife to remove any visible fat from the meat.
3. Partially Freeze for Easy Slicing: Place the beef in the freezer for 1–2 hours to firm it up. This makes slicing easier.

Step 3: Slice the Beef

1. Thin Slices: Slice the beef into thin strips, about ⅛–¼ inch thick. Thinner slices dry faster.
2. Against or With the Grain:
   • Against the Grain: For tender jerky that’s easier to chew.
   • With the Grain: For chewier, more traditional jerky.

Step 4: Prepare the Marinade

1. In a mixing bowl, combine:
   • ½ cup soy sauce
   • ¼ cup Worcestershire sauce
   • 2 tablespoons brown sugar
   • 1 teaspoon smoked paprika
   • 1 teaspoon onion powder
   • 1 teaspoon garlic powder
   • 1 teaspoon black pepper
   • ½ teaspoon cayenne pepper (optional)
2. Whisk the marinade until the sugar and spices are dissolved.

Step 5: Marinate the Beef

1. Place the beef strips in a zip-top bag or shallow container.
2. Pour the marinade over the beef, ensuring all pieces are coated.
3. Seal the bag or cover the container and refrigerate for at least 6–12 hours or overnight for maximum flavor.

Step 6: Prepare for Drying

1. Remove from Marinade: Take the beef strips out of the marinade and discard the excess marinade.
2. Pat Dry: Use paper towels to pat the strips dry. Removing excess liquid helps the jerky dry evenly and prevents it from becoming sticky.

Step 7: Dry the Beef

Option 1: Using a Dehydrator

1. Preheat the dehydrator to 160°F (70°C).
2. Arrange the beef strips in a single layer on the dehydrator trays, leaving space between each piece for air circulation.
3. Dry for 4–6 hours, checking for doneness after 4 hours.

Option 2: Using an Oven

1. Preheat the oven to 170°F (75°C) or the lowest setting.
2. Place a wire rack on a baking sheet and arrange the beef strips on the rack in a single layer.
3. Dry the beef in the oven for 4–6 hours, leaving the oven door slightly ajar to allow moisture to escape.

Step 8: Check for Doneness

1. The jerky is done when it is firm but pliable, not brittle. Bend a strip slightly; it should bend without breaking.
2. If moisture remains, continue drying until fully dehydrated.

Step 9: Cool and Store

1. Allow the jerky to cool completely before storing.
2. Store in an airtight container or zip-top bag at room temperature for up to 1 week or refrigerate for up to 1 month.

Optional Variations

1. Spicy Jerky: Add extra cayenne pepper, red chili flakes, or hot sauce to the marinade.
2. Sweet Jerky: Increase the brown sugar or add honey or maple syrup.
3. Teriyaki Jerky: Use teriyaki sauce in place of soy sauce and add a splash of pineapple juice.

Tips for Perfect Beef Jerky

1. Use Lean Cuts: Fat doesn’t dry well and can lead to spoilage.
2. Even Slicing: Consistently thick slices ensure even drying.
3. Test for Doneness: Properly dried jerky should be chewy and not overly brittle or moist.

Storing Beef Jerky

1. Room Temperature: Store in a cool, dry place for short-term use (1 week).
2. Refrigerate: For longer storage, refrigerate in an airtight container.
3. Freeze: Freeze jerky in a vacuum-sealed bag for up to 3 months.

Making beef jerky at home is a rewarding process that lets you customize flavors and ensure high-quality ingredients. With this guide, you’ll enjoy a tasty, protein-packed snack anytime. Happy jerky-making!