How to Make Classic Beef Jerky at Home

Basic Jerky

Lean Beef:

• ▢ 1 lb eye of round

Marinade:

• ▢ 1 tablespoon soy sauce
• ▢ 3 tablespoon worcestershire sauce
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon black pepper
• ▢ 2 tablespoon liquid smoke (only use if NOT using a smoker)

Optional

• ▢ ¼ teaspoon Curing Salt (Prague Powder #1)

• Trim all visible fat from the meat. Place the trimmed roast in the freezer for about an hour to firm it up; this makes slicing much easier.
• While the meat chills, combine the soy sauce, Worcestershire sauce, salt, black pepper, and liquid smoke (if using) in a container with a tight-fitting lid.
• When the meat is firm but not frozen solid, slice it against the grain into strips 1/8″–1/4″ thick. Aim for uniform thickness so the jerky dries evenly.
• Add the sliced beef to the marinade, seal the container, and shake or turn the beef to coat thoroughly. Refrigerate to marinate for 6–24 hours, shaking the container occasionally to redistribute the marinade.
• Remove the meat from the marinade and pat the strips dry with paper towels. Pierce one end of each strip with a toothpick if you plan to hang them in the oven.
• Dry the strips in the oven at 170°F (or the lowest setting) for about 4 hours, then check and continue drying as needed. Properly dried jerky should bend and crack but not break in half.
• Allow the jerky to cool completely before storing. Keep fresh jerky in zip-top bags for 7–10 days, or vacuum-seal it for 1–2 months of storage.