How to make it

  • Choose lean beef only, as fat goes rancid when making jerky.
  • Remove all fat from meat.
  • Beef top round, flank steak and rump work well.
  • To make jerky that isn't hard to chew, slice across the grain no more than 1/4" thick and don't overdry it.
  • If you freeze meat for a short time, not until it is frozen solid, but just until ice crystals form and meat can still be pierced easily with the point of a knife, then it will be easier to slice thinly.
  • You can also use an electric slicer (Rival or Chef's Choice make home type slicers if you'll be making a lot of jerky).
  • Combine ingredients and marinate meat in a ziploc bag in the refrigerator for 12-24 hours, stirring occasionally.
  • Be sure marinade gets between the slices and covers the meat.
  • Drain liquid and place in smoker, oven, or food dehydrator at 160-180°F. Turn when dripping stops.
  • They are ready when jerky is dry enough to easily break off a portion, but still has enough resilience to crack when bent, but not break (4-8 hours). It should not be tough and leathery.
  • It's important to store jerky away from humidity.
  • Let cool completely before packaging.
  • Seal up in Food Saver bags, canning jars or use Press-N-Seal or aluminum foil to keep away air and humidity.
  • If you won't be using right away, store in the refrigerator to preserve freshness longer, but jerky can be kept without refrigeration.
  • Note:
  • Sodium Nitrate (curing salt) can be used to enhance preservative qualities, but is not required.
  • If used, add 3/4 teaspoon to the above recipe or follow directions on package.

Reviews & Comments 3

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  • mrheckbash 8 years ago
    Looks great...can't wait to use this recipe.
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  • cmnjersey 8 years ago
    my kids love jerky. cant wait to give this a try!
    Was this review helpful? Yes Flag
    " It was excellent "
    mjcmcook ate it and said...
    "5"FORK!!!!! recipe~
    I think that the ingredients sound
    "just right!"~
    Thank-you for sharing~
    Was this review helpful? Yes Flag

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