Classic Homemade Dried Beef (Jerky)
You can make a traditional-style dried beef at home, but food safety matters: USDA recommends heating beef to 160°F (71°C) before dehydrating, because simply drying raw meat at a low temperature may not kill harmful bacteria.
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Ingredients
1 kg (2.2 lb) lean beef, such as top round, eye of round, or sirloin
60 ml (¼ cup) soy sauce
1 tbsp Worcestershire sauce
½ tsp onion powder
¼ tsp garlic powder
¼ tsp black pepper
1 tsp smoked salt or regular salt, adjusted to taste
This flavor profile is adapted from the National Center for Home Food Preservation’s tested jerky guidance.
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Home Food Preservation
Step-by-step
Chill the beef. Partially freeze it for easier slicing, then trim away visible fat. Fat can become rancid during storage.
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Utah State University Extension
Slice thinly. Cut into strips about ⅛–¼ inch (3–6 mm) thick.
Marinate. Mix the seasonings and sauces, coat the beef, cover, and refrigerate for 1–2 hours or overnight. Never marinate at room temperature.
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Home Food Preservation
Heat for safety. After marinating, heat the meat until it reaches 160°F/71°C internally. USDA specifically recommends this step before dehydration.
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Dry. Arrange the strips in a single layer without overlapping. Dehydrate at about 130–140°F (54–60°C) until the meat is dry and a test piece bends and cracks without breaking. Depending on thickness and equipment, drying can take several hours.
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Cool and store. Let the jerky cool completely before packaging. For homemade jerky, USDA recommends a considerably shorter storage period than commercially produced jerky; its guidance gives roughly 1–2 months for home-dried jerky.
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FSIS
Important: Traditional sun-drying or simply hanging raw beef outdoors is not recommended for home jerky because temperature and contamination cannot be reliably controlled.
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FSIS
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