Beef jerky is a popular and nutritious snack that is loved by many for its delicious taste and long storability. Making beef jerky at home is surprisingly simple and allows you to customize the flavors to your preference. In this article, we’ll guide you through an easy-to-follow, step-by-step process on how to make beef jerky at home.

Ingredients:

– 2 lbs of lean beef (e.g. round steak, flank steak)

– ½ cup of soy sauce

– ¼ cup of Worcestershire sauce

– 2 tablespoons of honey or brown sugar

– 2 teaspoons of black pepper

– 1 teaspoon of garlic powder

– 1 teaspoon of onion powder

– Optional: Crushed red pepper flakes for spicier jerky

Instructions:

1. Choose the right cut: Select a lean cut of beef with minimal fat, such as round steak or flank steak. Fat can lead to spoilage, so it’s essential to choose a lean cut to ensure longer-lasting jerky.

2. Freeze the meat: Place the meat in the freezer for about one hour. This makes it easier to slice evenly and thinly.

3. Slice the meat: Using a sharp knife, slice the partially-frozen meat into thin strips, approximately ⅛ inch thick. For a more tender jerky, slice against the grain; for a chewier texture, slice with the grain.

4. Prepare the marinade: In a large bowl, mix together the soy sauce, Worcestershire sauce, honey or brown sugar, black pepper, garlic powder, and onion powder. Optionally add crushed red pepper flakes for a spicy kick.

5. Marinate the meat: Add the sliced beef strips to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 6 hours, preferably overnight for maximum flavor.

6. Drain and pat dry: Remove the marinated beef strips from the refrigerator and place them on a paper towel-lined tray. Pat them dry with additional paper towels to remove excess marinade.

7. Choose your drying method:

a) Oven: Preheat your oven to its lowest temperature setting (usually between 150°F and 170°F). Place the beef strips on a wire rack over a foil-lined baking sheet, leaving some space between each strip for air circulation. Bake for 4-6 hours, flipping the strips halfway through until they are dry and have a leathery texture.

b) Dehydrator: Arrange the beef strips on the trays of your dehydrator, ensuring they are not touching or overlapping. Set your dehydrator to 160°F (70°C) and dry the jerky for 6-8 hours, or until it reaches your desired consistency.

8. Cool and store: Allow the jerky to cool at room temperature before transferring it to an airtight container or resealable plastic bag. Store in a cool, dark place for up to two months or in a refrigerator for even longer storage life.

Now that you know how to make beef jerky at home, feel free to get creative with different cuts of meat, marinade ingredients, or drying methods. Homemade beef jerky is not only a tasty and convenient snack, but it’s also an excellent way to enjoy your favorite flavors while saving money compared to buying pre-packaged versions. So go ahead and give it a try – you might just find yourself hooked!