Homemade Beef Jerky

Beef jerky has a rich history that dates back to ancient civilizations. The preservation method we recognize today has roots in the traditions of indigenous peoples across the Americas, who would dry meat in the sun or over a fire to prevent spoilage. This method allowed them to store food for long periods, which was vital for survival during harsh winters or long journeys. The word "jerky" itself comes from the Quechua word "ch'arki," which translates to "dried meat."

Discover the art of making savory spiced beef jerky at home! This timeless snack is packed with protein and flavor, perfect for outdoor adventures or a quick energy boost. This article guides you through the entire process— from selecting the right cut of beef and crafting the perfect marinade, to drying methods and storage tips. Learn about the rich history, nutritional benefits, and endless flavor variations of beef jerky, making it a customizable treat you'll love!

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Ingredients

2 pounds of beef flank or sirloin, trimmed and sliced into 1/4 inch thick strips

1/2 cup soy sauce

1/4 cup Worcestershire sauce

2 tablespoons brown sugar

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

1 teaspoon red pepper flakes (adjust for spice level)

1/2 teaspoon mustard powder

1 teaspoon liquid smoke (optional, for added smokiness)

1 teaspoon salt (adjust to taste)

Instructions

Prepare the Beef: Freeze the beef for about 1-2 hours, until slightly firm. This will make it easier to slice. Once firm, slice the beef thinly against the grain into strips about 1/4 inch thick.

Make the Marinade: In a large mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, red pepper flakes, mustard powder, liquid smoke (if using), and salt. Whisk until the sugar is dissolved and the marinade is well-mixed.

Marinate the Beef: Place the beef strips in a large resealable plastic bag or a shallow dish. Pour the marinade over the beef, ensuring all pieces are well coated. Seal the bag or cover the dish, and refrigerate for at least 6 hours, preferably overnight for maximum flavor.

Preheat the Dehydrator/Oven: If using a food dehydrator, follow the manufacturer's instructions to preheat to 160°F (71°C). If using an oven, preheat to the lowest setting, usually around 170°F (77°C), and place a wooden spoon or heat-proof object in the door to allow moisture to escape.

Drain and Dry the Beef: Remove the beef strips from the marinade and let them drain in a colander for a few minutes. Pat them dry with paper towels to reduce excess moisture.

Arrange the Beef: Lay the strips out in a single layer on the dehydrator racks or a baking sheet lined with parchment paper (if using the oven). Make sure the strips are not touching.

Dehydrate the Beef: Dry the beef in the dehydrator for 4-6 hours, or in the oven for 4-8 hours, flipping the strips halfway through. The jerky is done when it is dry to the touch and bends without breaking.

Cool and Store: Once finished, allow the jerky to cool completely at room temperature. Store in airtight containers or resealable bags. For longer shelf life, vacuum seal or refrigerate.

Prep Time, Total Time, Servings:

20 minutes | 12+ hours (including marination) | 4-6 servings