Classic Homemade Dried Beef (Jerky)
You can make a traditional-style dried beef at home, but food safety is important. USDA recommends heating beef to 160°F (71°C) before dehydrating, because a low-temperature dehydrator alone may not reliably kill harmful bacteria.
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Ingredients
1½–2 lb (700–900 g) lean beef, such as eye of round or top round
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, to taste
These proportions are based on the National Center for Home Food Preservation’s tested jerky guidance.
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Method
Partially freeze the beef for easier slicing, then trim away visible fat.
Slice the beef no thicker than ¼ inch (6 mm). Slice with the grain for chewy jerky or across the grain for a more tender texture.
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Mix the marinade ingredients and coat the beef. Cover and refrigerate for 1–2 hours or overnight. Never marinate at room temperature.
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For the safest home method, put the marinated strips and marinade in a saucepan, bring to a boil, and boil for 5 minutes. Check that the meat reaches 160°F (71°C) with a food thermometer.
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Drain the strips and arrange them on dehydrator trays without overlapping.
Dry at about 140°F (60°C) until a cooled test strip cracks when bent but doesn’t break. This can take roughly 10–24 hours, depending on thickness and equipment.
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Cool completely before packaging. Store in clean, airtight containers. For the best quality and longer storage, refrigerate or freeze homemade jerky.
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Don’t improvise the curing step with random amounts of curing salt. Traditional dried meats can involve different curing and drying processes, and improper home curing can create serious food-safety risks.
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