Do you make your own jerky? You need to… it is ridiculously easy. Unless I order online, I do not have access to any quality jerky. The jerky that is sold in our grocery stores is N.A.S.T.Y. Ever read the ingredients label? And why do the bags have the same little tiny absorption packets that come in my shoes? It’s not right… please don’t eat it… ever.
Anyway, all you need is
- some beef- I prefer to use london broil, but you can use a roast or a steak. (Tip: partially frozen makes it easier to slice)
- a sharp knife-
- a dehydrator- I own this one. (You can also use your oven)
- marinade (the recipe I like is linked below)
1. Trim your beef of any visible fat. Using a sharp knife, slice the beef against the grain as thinly and as uniformly as you can and place it into a bowl or container.
I like to use london broil.
Trim the excess fat.
You want the slices to be the same thickness so that they dry evenly... but you don't need to get all crazy about it.
2. Mix the marinade (I like this Maple Sage recipe) and pour it over the beef. Mix it around a little bit. Cover and refrigerate overnight. You should try to pull it out of the fridge and mix it around a couple of times so that the marinade can distribute evenly… but, again, you don’t need to get all crazy about it… the end result will still be good.
Pour the marinade over the jerky.Use tongs to mix the beef with the marinade.
3. Place the strips in your dehydrator (or you can use racks on top of baking sheets if you are using your oven) and set at 135-145 degrees. Depending on your dehydrator, this will probably take 3-5 hours. I start checking the jerky after 3 hours. The thinner pieces dry faster, so you may need to remove those while any thicker pieces continue to dry. If using your oven, set it on the lowest setting and check it after 2 hours or so.
When the jerky has dried to the consistency that you prefer... it's done!
4. Store jerky in the refrigerator in an air tight container.
Shared at: Fight Back Friday, Monday Mania, Fat Tuesday
I do make jerky, but haven’t gotten the hang of that ‘sweet spot’ where it’s not too dried out and tough, but it won’t mold if you store it. How do you tell?
I’ve never had a problem with mold, but maybe that’s because it doesn’t last too long around this joint! Do you store it in the fridge?
I only make it for the purpose of my husband’s camping trips. So no, no fridge. But I haven’t had any mold either – I just overcook it b/c I’m afraid of leaving in any moisture at all. That is why I wonder how you can tell when it’s done enough but not too done.
I am definitely going to have to give this a try really soon. I had wondered if it was hard to do, but you make it look super easy. Thanks!
Mindy, I only do super easy!
Bring on the jerky! I’ve been making the Cheeseslave’s jerky recipe for a while using round steak, but the maple sage using a London broil sounds tasty too. Bragg liquid aminos make a tasty marinade all by itself, too. I do store mine in the fridge because I’ve had it mold once. It was only in the cupboard for a week before it molded. Everyone forgot I made beef jerky that week so it wasn’t eaten up as quickly as it normally is. I hate wasting food, especially meat.
I’ve made homemade beef jerky quite a few times now, and I keep going back to the Asian-style recipe that I came up with.
For the meat, I like to go to Costco and buy the 2 pack of Eye of Round roasts. I find this a great cut of meat for jerky, as It is very lean (too much fat can make the jerky go rancid), and has a nice grain to it.
For the marinade, I like to use Asian flavours. I never measure when making marinades, but any ingredient can be adjusted for personal preference.
- soy sauce
- chili paste (sambal oelek)
- sesame oil (this is a super strong flavour, I find 1 or 2 drops is enough)
- a few cloves of minced garlic
- about an inch or thumb’s worth of minced ginger
- a little bit of rice vinegar (1/2 to 1 Tsp.)
Try this marinade and you’ll go home talking to yourself!
Maybe I’ll try it with my next batch. I avoid soy, but I could probably sub coconut aminos. Just need to remember to buy some chili paste. Thanks for the recipe!
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I haven’t made jerky yet,however, I’m almost ready to try. I was wondering if storing the finished product (jerky) in food saver bags, would make it keep a longer period of time. Really like the pictures and explanations for making jerky. Thank you for sharing. Linda from Quebec.
Probably. Although, if you store it in the fridge, I don’t think you’ll have a problem. Or maybe that’s just in my house… jerky doesn’t last too long around here! Try it… it really is easy. I promise.
actually storing it in the fridge allows it to gather moisture a good way to keep it fresh is get soem paper towel and fill it with some rice and have that sit in the bag with the jerky since rice is used commonly in restruants and in salt shakers there because they absorb moisture real good better than the silica gel packets from your shoe box
Great idea David!
Would you use the same process with turkey jerky?
I’ve never made turkey jerky, but I don’t see why not.