Beef Jerky
Ingredients
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- 2 pounds beef eye of round – trimmed of fat and silverskin
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tbsp brown sugar
- 2 tsp black pepper – coarsely ground
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp red pepper flakes
Instructions
1. Trim all visible fat and silverskin from the beef. Place the meat in the freezer until firm at the edges, 30–60 minutes, to make slicing easier.
2. Slice the beef into 0.25-inch-thick strips. Slice with the grain for chewier jerky or against the grain for a bit more tenderness; keep thickness consistent for even drying.
3. In a large bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, black pepper, garlic powder, onion powder, and red pepper flakes until the sugar dissolves.
4. Add the beef to the marinade, turning to coat well. Transfer to a zipper bag or covered container, press out air, and refrigerate 8–24 hours, turning once or twice.
5. Set oven racks in the middle positions and line rimmed baking sheets with foil; place wire racks on top. Drain the beef and pat the strips dry thoroughly. Arrange in a single layer on the racks without overlapping.
6. Heat-treat for safety: Bake at 275°F until the strips reach an internal temperature of 160°F, 10–15 minutes.
7. Dehydrate the beef: Transfer the strips to dehydrator trays and set to 160°F (or keep in the oven at its lowest setting, 170–200°F, with the door cracked 1–2 inches). Dry 3.5–6 hours, rotating trays every hour, until the jerky is dry to the touch, firm but pliable; when bent it should crack along the surface fibers without snapping, and no moisture should bead when pressed.
8. Cool completely on racks, about 30 minutes. Blot any surface fat. Store in airtight bags or jars at cool room temperature up to 1 week, in the refrigerator up to 1 month, or frozen up to 3 months.
Beef jerky is a lean, seasoned, and dried meat snack prized for its concentrated beef flavor, gentle chew, and portability. The marinade typically balances salty umami from soy and Worcestershire with a touch of sweetness and spice, then slow drying produces a firm yet pliable texture. Good jerky bends and shows fibrous cracks without snapping, with flavors that intensify as moisture evaporates.
Jerky’s roots run deep: Indigenous peoples across the Americas dried lean meat to preserve it, and the Quechua word “ch’arki” (dried meat) gave us “jerky.” In North America, frontier and ranching cultures refined the practice, favoring lean beef muscles that dry cleanly. Modern home methods use dehydrators or low ovens, but the essential idea—season, dry gently, and keep it safe—remains the same.