To make beef jerky, follow these general steps:
- Choose lean beef cuts such as flank steak, eye of round, or top round. Slice the beef thinly about 1/8 inch thick, either with the grain for chewier jerky or against the grain for more tender jerky. Chilling the meat in the freezer for 15-30 minutes can make it easier to slice.
- Prepare a marinade by mixing ingredients such as soy sauce, Worcestershire sauce, black pepper, liquid smoke, onion powder, garlic powder, seasoned salt, brown sugar, and sometimes beer or beef stock. You can adjust these to your taste preferences.
- Place the sliced beef in a ziplock bag or bowl with the marinade, making sure all pieces are evenly coated. Refrigerate and marinate for at least 30 minutes up to 24-48 hours for more flavor and tenderness.
- Remove the beef slices from the marinade and pat them dry with paper towels.
- Dry the beef strips using a dehydrator, smoker, or oven. For oven drying, preheat to low temperatures around 175°F (or start at 300°F for 10 minutes then lower to about 170°F with the door cracked open). Arrange the strips on wire racks or skewers so air circulates well around each piece.
- Dry the jerky until it is dry and firm but still pliable, usually taking 4 to 8 hours depending on thickness. Flip halfway through if using oven trays.
- Once done, let the jerky cool and store it in an airtight container or vacuum-sealed bag. It can last up to a month refrigerated, or longer if vacuum-sealed.
These steps can be tuned depending on your equipment and flavor preferences. The marinade ingredients and drying times may vary slightly, but this is the basic approach to homemade beef jerky.
