If you love snacking on beef jerky but want to skip the preservatives and high prices of store-bought versions, making your own beef jerky at home with a dehydrator is a fantastic option. It’s easier than you think, and the results are deliciously rewarding. Here’s how you can make tender, flavorful beef jerky right in your kitchen.
Choosing the Right Beef
The key to great jerky starts with the meat. You want a lean cut with minimal fat because fat doesn’t dry well and can cause the jerky to spoil faster. Popular choices include:
– Top round
– Eye of round
– Top sirloin
– London broil
– Flank steak (a bit pricier but very flavorful)
Trim any visible fat before slicing to ensure your jerky lasts longer and has the perfect chewy texture.
Preparing the Beef
Slice Thinly
For the best results, slice your beef into thin strips about 1/8 inch thick. You can slice against the grain for more tender jerky or with the grain if you prefer a chewier texture. To make slicing easier, place the beef in the freezer for 1-2 hours beforehand so it firms up.
Pound to Uniform Thickness
If your slices vary in thickness, use a meat mallet to pound them evenly. This helps the jerky dry uniformly and improves texture.
Making the Marinade
The marinade is where you infuse your jerky with flavor. A classic marinade might include:
– Soy sauce
– Worcestershire sauce
– Liquid smoke (for that smoky flavor)
– Brown sugar or honey (for a touch of sweetness)
– Smoked paprika
– Garlic powder
– Onion powder
– Black pepper
– Cayenne pepper (optional for heat)
Mix all the ingredients well in a bowl or directly in a large zip-top bag.
Marinating the Beef
Place the thin beef strips into the marinade, ensuring each piece is well-coated. Seal the bag or cover the bowl and refrigerate for at least 8 hours or overnight. This allows the flavors to deeply penetrate the meat.
Dehydrating the Beef
Preparing the Dehydrator
Remove the beef strips from the marinade and pat them dry with paper towels to speed up drying time. Discard any leftover marinade. Arrange the strips in a single layer on your dehydrator trays, making sure they don’t overlap or touch.
Temperature and Time
Set your dehydrator to 160°F (70°C), which is the ideal temperature to safely dry beef jerky. Drying typically takes about 4 to 6 hours, but this can vary depending on the thickness of your slices and your dehydrator model. Rotate the trays every hour to ensure even drying.
Checking for Doneness
Your jerky is done when it is dry to the touch but still slightly pliable. It should bend and crack but not snap like a cracker. If it breaks immediately, it’s overdone. The internal temperature should reach at least 160°F to ensure safety.
Storing Your Homemade Beef Jerky
Once cooled, store your jerky in an airtight container or resealable bags. Properly dried jerky can be kept at room temperature for up to two weeks, or refrigerated for up to three months. For longer storage, consider freezing it.
Tips for Perfect Jerky Every Time
– Use lean cuts to avoid spoilage and improve texture.
– Freeze meat slightly before slicing for cleaner, thinner cuts.
– Marinate overnight for maximum flavor.
– Pat meat dry before dehydrating to reduce drying time.
– Rotate trays regularly during dehydration.
– Check jerky frequently near the end of drying to avoid over-drying.
Making beef jerky in a dehydrator is a fun, hands-off way to create a healthy, protein-packed snack you can customize to your taste. With these simple steps, you’ll be enjoying your own homemade jerky in no time!
Enjoy your delicious, homemade beef jerky — a perfect snack for any adventure or just a tasty treat at home.