How To Make Beef Jerky

Claude Nelson
By Claude Nelson September 20, 2016 12:38

How To Make Beef Jerky

Jerky is becoming increasingly popular in today’s market. Several years ago when people thought of jerky, the first thing that came to mind were the cheap packaged tubes of processed meat. They were fatty, salty, and low quality. Recently, jerky has been trending as a health food and is slowly getting rid of its bad reputation. It’s possible to find jerky of all types now; exotic ones such as alligator or ostrich, and even meatless types.

As with most health foods, beef jerky does not avoid the higher prices. Making it homemade keeps costs down without sacrificing quality. Also, despite popular belief that a dehydrator needs to be purchased, there is no need for fancy equipment—simply use an oven set at the lowest temperature and make delicious, beef jerky without spending health food store prices.

#1 Step

The first step to making homemade jerky is to mix together a marinade. There are many types of marinades that will work well, but this particular recipe is for honey teriyaki. Whisk together a half cup of soy sauce, a heaping tablespoon of honey, a half teaspoon of garlic powder, and a teaspoon or more of hot sauce, depending on level of spiciness desired. Unlike marinades used for grilling or baking, no oil is used—the addition fat makes it more difficult for the meat to dehydrate.1

#2 Step

Next, choose a one to two pound lean steak—sirloin, top round, eye round, or London broil will all work well. There should not be too much excess fat on these cuts of meat, but if there is any still visible be sure to trim it off. Then, slice against the grain (pictured) and make slices less than a quarter inch thick.2

#3 Step

Once all of the steak is sliced, place the marinade and the beef slices in a sealable plastic bag and refrigerate for at least one hour, up to overnight.3

#4 Step

After the beef is done marinating, place on paper towels and dry off any excess moisture leftover. Discard any remaining marinade, then preheat the oven to the lowest possible temperature it can go. Make sure it is at least above 140°F in order to kill off any potential bacterial growth.

4

#5 Step

Meanwhile, remove one of the wire racks from the oven or use a metal cooling rack. If concerned about the beef sticking, it can be very lightly oiled. Then, evenly space out the strips of marinated beef onto the wires.5

#6 Step

When oven has heated, place the rack with the beef on one of the top spots. Then, place a baking sheet lined with foil on the rack below it to catch the drippings.6

#7 Step

Keep the oven door open an inch or two in order to help with heat circulation. Be sure to use something wooden or metal—plastic will melt! Allow beef to dehydrate anywhere from one to four hours, depending on the type of meat being used.7

#8 Step

Once beef has reached a dry and leathery texture, it is ready to be taken out of the oven, cooled and kept at room temperature, then enjoyed!8

Related: How To Make Pemmican – The Ultimate Survival Food

The honey teriyaki recipe featured is one of many possible flavors that can be made—simply choose any favorite marinade and omit the oil in order to make it into a jerky.

For a quick barbeque flavored jerky, simply marinade the meat in any barbeque sauce of choice.

Different types of protein can be used as well, including lean turkey breast.

If feeling adventurous, venison or bison meat will also make a great jerky.

In addition to being able to make different flavors that may not be found in a store, it’s also possible to choose to make lower sodium options. For example, a low-sodium soy sauce may be used if salt intake is a concern.

Beef Jerky can be stored or taken anywhere very easily, making it a perfect snack to travel with. High in protein, beef jerky is a delicious way to maintain a healthy lifestyle. The best way to store it is in a vacuum sealed mylar bag, in a cool dark place like the pantry, away from the stove or other appliances and sunlight. For even longer storage you can freeze your beef, turkey or pork jerky until ready to use. And because of its up to 6 month shelf-life it can be a great survival food to at to your stockpiles.

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Claude Nelson
By Claude Nelson September 20, 2016 12:38
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5 Comments

  1. Catryna September 21, 01:26

    Call this what you want, I have been making jerky for over 40 years and this is not how you make jerky or dried meat. 140 degrees? That is not drying, that is cooking. The only way to dry meats, fruit, vegetables, etc, properly, is in a dehydrator or in the heat of the sun. And not over 110-15 degrees.

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