Beef Jerky is incredibly easy to make, fun to eat, and long lasting. The most difficult part of making beef jerky is slicing the meat, assuming you don’t have a meat slicer. In the video above, we slice through 5 lbs of Eye Round steak – a process that can take hours by way of knife – in under 5 minutes. Next, you will want to marinade or brine the meat. I mix the meat and ingredients in a zip-lock bag and put it in the refrigerator for 8-24 hours. See below for my favorite recipe.
You need a Dehydrator to properly dehydrate meat, but a convection oven will also work. When using the latter, you may want to crack the door to keep the humidity from getting too high. What both of these will do that a regular oven won’t do is circulate hot air (around 160 F), removing the moisture from the meat and keeping the humidity down. The process takes between 4 and 8 hours to complete at 155-160 F, and you will want to check the strips halfway through to make sure they are dehydrating evenly on both sides. Enjoy!
Original Style, Beef Jerky Recipe(Per 2 pounds of meat):
- 1 Cup Soy Sauce
- 2 tbs Worcestershire sauce
- 1 tbs Liquid Smoke
- 1 tbs Paprika
- 1 tbs Onion powder
- 1 tbs Garlic powder
- 1 tbs Brown Sugar
- Add Crushed red peppers to make spicy