Making beef jerky at home with a dehydrator is easier than you might think-and the results are incredibly rewarding. You get full control over the flavors, the cut of meat, and the texture, plus it’s a fun project that yields a tasty, protein-packed snack. Here’s a friendly, step-by-step guide to help you make your own beef jerky in a dehydrator.
Choosing the Best Beef for Jerky
Start with a lean cut of beef because fat can spoil and make the jerky less shelf-stable and chewy. The best cuts include:
– Eye of Round Roast
– Top or Bottom Round Roast
– Flank Steak
– Sirloin Tip
Avoid fatty cuts to get that classic dry, chewy texture and longer-lasting jerky.
Preparing the Beef
- Freeze the Beef Slightly: Pop your beef in the freezer for about 1-2 hours. This firms it up and makes slicing easier.
- Slice Thinly: Cut the beef into thin strips about 1/8 inch thick, slicing against the grain for a tender bite or with the grain for chewier jerky.
Making the Marinade
A good marinade adds flavor and helps preserve the meat. Here’s a basic marinade you can customize:
– Soy sauce (½ cup)
– Worcestershire sauce (¼ cup)
– Brown sugar or honey (2 tbsp)
– Garlic powder (1 tsp)
– Onion powder (1 tsp)
– Black pepper (1 tsp)
– Optional: liquid smoke, cayenne pepper, smoked paprika for extra flavor
Mix all ingredients in a bowl or ziplock bag, then add the sliced beef and coat evenly.
Marinating the Beef
Seal the beef and marinade in a bag or cover the bowl, then refrigerate for at least 4 hours, but ideally overnight (up to 24 hours) for maximum flavor absorption.
Dehydrating the Jerky
- Drain and Pat Dry: Remove the beef strips from the marinade and pat them dry with paper towels to speed up drying.
- Arrange on Dehydrator Trays: Lay the strips in a single layer without overlapping, allowing air to circulate freely.
- Set Temperature: Preheat your dehydrator to 160°F (70°C).
- Dehydrate: Dry the beef for about 4 to 6 hours, flipping or rotating trays every hour for even drying. The jerky is done when it is dry but still flexible-it should bend and crack but not snap like a cracker.
Checking for Doneness
Test a piece by bending it. Perfect jerky bends and cracks slightly but doesn’t break apart immediately. If it snaps, it’s overdone; if it’s still moist, dehydrate longer in 30-minute increments.
Storing Your Homemade Jerky
Let the jerky cool completely before storing it in an airtight container. Keep it in the refrigerator for longer shelf life or in a cool, dry place if you plan to consume it quickly.
Enjoy your homemade beef jerky as a healthy, flavorful snack anytime!
Would you like tips on customizing your marinade or advice on using different types of dehydrators?