How To Make Beef Jerky

How to Choose the Best Meat for Homemade Beef Jerky

Selecting the right meat is crucial for making quality beef jerky. The best cuts come from the animal's rear leg or round, specifically:

Recommended Cuts

• Eye Round: The most popular choice as it's a lean cut requiring minimal fat trimming. Its longitudinal muscle fibers make it ideal for jerky.
• Sirloin: Also known as eye round, it's a lean and tender cut that's excellent for making jerky. Its low fat content makes it perfect for dehydration.
• Tenderloin: Another excellent option as it's a lean and versatile cut. Its low fat content makes it an ideal candidate for producing superior quality jerky.

Important Characteristics

• Fat Content: It's crucial to choose lean cuts with very little fat, as fat can quickly become rancid and shorten the jerky's shelf life.
• Meat Condition: To facilitate cutting, partially freeze the meat for approximately one hour before slicing, or ask your butcher to cut it directly.

How to Cut the Meat Correctly (With or Against the Grain)

Proper meat cutting is crucial for achieving the perfect texture in your beef jerky. Here are the fundamental aspects:

Initial Preparation

Partial Freezing: To facilitate uniform cutting, freeze the meat for approximately 30 minutes before slicing. This will help the meat become firmer and make it easier to obtain uniform slices.

Ideal Thickness

The optimal thickness for beef jerky strips should be between 3 to 6 mm (1/8 to 1/4 inch). This thickness is ideal because:

• It allows uniform drying by facilitating heat penetration throughout the meat, ensuring consistent dehydration across the entire piece.
• It prevents strips from breaking during the dehydration process, maintaining the integrity of each piece and ensuring a professional-quality final product.
• It ensures proper final texture by allowing the meat to maintain sufficient internal moisture while the surface dehydrates, creating the perfect balance.

Cutting Direction

You have two options depending on the texture you desire:

Against the Grain:

• Produces a more tender and easier-to-chew jerky because the cross-cutting naturally breaks down muscle fibers, creating softer and more manageable bites.
• Helps break down the meat's natural fibers, allowing marinade flavors to penetrate more deeply and distribute more evenly.
• Ideal for those who prefer a softer texture, especially recommended for older people or those seeking a more delicate chewing experience.

With the Grain:

• Results in a more chewy and tough jerky, perfect for those who enjoy the traditional beef jerky experience with a more pronounced and lasting texture.
• Creates longer and more resistant strips that better maintain their shape during the dehydration process and are less likely to fall apart during storage.
• Perfect for those who enjoy a firmer texture, providing a longer and more satisfying chewing experience in traditional jerky style.

Tips for Achieving the Perfect Texture: Not Too Dry, Not Too Moist

Achieving the ideal texture in beef jerky requires a precise balance between several key factors:

Cutting Thickness: To achieve a more tender texture, it's recommended to cut the meat between ¼" to ⅜" thick. This thickness allows sufficient moisture retention while dehydrating properly.

Marinating Techniques: Vacuum sealing during marination allows better flavor penetration, resulting in more tender and uniform meat.

Meat Massage: During the marinating process, it's important to massage the meat every few hours. This process helps muscle fibers relax, contributing to a softer texture.

Temperature and Time: It's recommended to dehydrate at 165°F (74°C) for 3-6 hours. A lower temperature for a longer time will result in a softer and more controlled texture.

Cooking Method: Using a dehydrator results in softer jerky than the oven, as it maintains more constant relative humidity and allows for more gradual moisture extraction.

Moisture Control: The key is finding the exact point of dehydration:

• Too little moisture results in jerky that's too hard and brittle.
• Too much moisture can cause the jerky to spoil.

Basic Marinades and Flavor Variations

The marinade is the element that defines your beef jerky's personality, being crucial not only for flavor but also for texture and preservation of the final product.

Basic Marinades:

• Classic Marinade: A balanced combination of soy sauce, Worcestershire sauce, and basic spices like garlic and onion powder, creating that traditional flavor everyone recognizes as authentic beef jerky.
• Asian Marinade: Fuses umami elements with sweet notes and a touch of ginger, creating an experience that brings traditional oriental flavors to your homemade beef jerky.
• Smoked Marinade: Incorporates naturally smoked elements with robust spices and a subtle touch of sweetness, resulting in a jerky with deep and complex flavor reminiscent of old west traditional cooking.
• Herbal Marinade: A refreshing blend of fresh herbs with citrus notes and mild spices, offering a lighter and more aromatic alternative to traditional jerky.

Flavor Variations:

• Spicy: From mild heat to intense levels, incorporating different types of chilies and spices that add layers of flavor beyond simple heat.
• Teriyaki: A sweet and salty version with touches of ginger and garlic, perfect for those seeking a sweeter and more exotic flavor.
• BBQ: Combines smoked elements with sweetness and a touch of vinegar, creating that characteristic American grill flavor.
• Black Pepper: A renewed classic that enhances the natural flavors of the meat with a spicy but not aggressive touch.

Key Ingredients for Making Beef Jerky

To prepare traditional and flavorful beef jerky, you'll need a specific combination of ingredients that work together to create that characteristic flavor we all know and love.

1. Lean meat (2 pounds): Main base of the jerky providing flavor and texture.
2. Kosher salt (2 tablespoons): Essential ingredient that acts as a natural preservative and enhances all flavors.
3. Soy sauce (1/2 cup): Adds salinity and umami to the marinade.
4. Worcestershire sauce  (1/4 cup): Adds a deep and complex flavor to the meat.
5. Liquid smoke (1/2 teaspoon): Imparts the classic smoky flavor of jerky.
6. Garlic powder  (1 teaspoon): Provides one of the basic flavors of the marinade.
7. Onion powder (1 teaspoon): Complements the garlic powder adding depth.
8. Ground black pepper (1/2 teaspoon): Adds spices and depth to the final flavor.
9. Brown sugar (1/2 cup): Provides sweetness and balance to the marinade's salinity.

How to Make Beef Jerky Step by Step

Making homemade beef jerky requires precision and attention to detail. With correctly measured ingredients and following these steps systematically, you'll achieve a professional and delicious result.

Step 1: Meat Preparation

• Remove the lean meat (2 pounds) from the refrigerator and partially freeze it for 30 minutes, this will make it easier to get uniform and precise cuts for even drying.
• Thoroughly clean the meat removing all visible fat, as fat can cause the jerky to become rancid more quickly.
• Cut the meat into uniform slices 3-6mm thick, always against the grain for more tender and easier-to-chew jerky.

Step 2: Marinade Preparation

• In a large bowl, combine kosher salt (2 tablespoons) with soy sauce (1/2 cup) and Worcestershire sauce (1/4 cup), mixing well to completely dissolve the salt.
• Add liquid smoke (1/2 teaspoon), garlic powder (1 teaspoon), and onion powder (1 teaspoon), ensuring they blend uniformly.
• Incorporate brown sugar (1/2 cup) and ground black pepper (1/2 teaspoon), stirring until all ingredients are perfectly combined.

Step 3: Marinating Process

• Submerge each strip of meat in the prepared marinade, ensuring all surfaces are well covered with the spice and sauce mixture.
• Place the marinated meat in an airtight container or zip-lock bag and refrigerate for 6-24 hours, turning occasionally to ensure uniform marinating.
• Remove the meat from the marinade and carefully dry each strip with paper towels to remove excess liquid that could interfere with the dehydration process.

Step 4: Dehydrator Preparation

• Clean and sanitize all dehydrator trays, ensuring they are completely dry before use.
• Preheat the dehydrator to 165°F (74°C), following the manufacturer's specific instructions to maintain a constant temperature.
• Verify there is sufficient space between trays to allow good air circulation, fundamental for uniform drying.

Step 5: Dehydration Process

• Distribute the marinated meat strips on the dehydrator trays, leaving space between each piece to allow proper air circulation.
• Dehydrate for 4-6 hours, rotating the trays every 2 hours to ensure uniform drying of all pieces.
• Check the texture periodically: the jerky is ready when it bends without breaking and doesn't release moisture when pressed.

Step 6: Storage and Preservation

• Let the beef jerky cool completely at room temperature before storing.
• Store the strips in airtight containers or zip-lock bags, removing as much air as possible.
• Store in a cool, dry place for up to 2 months, or refrigerate to extend shelf life up to 6 months.

Well-prepared beef jerky can be preserved for up to 2 months in an airtight container at room temperature, although refrigeration is always recommended to extend its shelf life and maintain optimal quality.

Ideal Time and Temperature for Each Preparation Method

The correct temperature and time are crucial for achieving safe and tasty beef jerky. Here are the details for each method:

Conventional Oven

Temperature: 165°F (74°C)

• The oven must maintain this constant temperature to ensure safe and uniform dehydration.
• If the oven doesn't reach this low temperature, keep the door slightly open to regulate heat.

Time: 4-6 hours

• Start checking the texture after 4 hours.
• Total time may vary depending on the thickness of the strips.

Dehydrator

Temperature: 160°F-165°F (70°C-74°C)

• This is the optimal temperature recommended by the USDA to eliminate harmful bacteria.
• Maintain constant temperature throughout the process.

Time: 4-5 hours

• Rotate trays every hour to ensure uniform drying.
• The jerky is ready when it bends without breaking.

Smoker

Temperature: 165°F (74°C)

• Maintain constant temperature by adding charcoal every 40-60 minutes.
• The smoke will add additional flavor to the jerky.

Time: 6-8 hours

• Time may vary depending on the type of smoker and environmental conditions.
• Check texture periodically after 6 hours.

How to Determine the Exact Point of Dehydration

Identifying the exact point of dehydration is crucial for achieving safe and delicious beef jerky. Here are the fundamental aspects:

Texture Test: The most reliable test consists of bending a strip of jerky:

• It should bend without breaking, maintaining its structural integrity.
• When bent, it should not release moisture or drip liquid.
• If it breaks or cracks, it indicates it's over-dehydrated.

Visual Indicators:

• The color should be uniform and darker than raw meat.
• The surface should not show wet or shiny spots.
• The meat fibers should be visible and well-defined.

Time and Temperature:

• Temperature must remain constant between 160°F and 165°F (70°C-74°C).
• Average time is 4-6 hours, but may vary depending on thickness.
• It's crucial to check periodically after the initial 4 hours.

How to Properly Store Beef Jerky to Maximize its Shelf Life

Proper storage is crucial for maintaining the quality and safety of your homemade beef jerky. Here are the best options:

Short-term Storage

Ziplock Bags:

• Use food-grade airtight bags, ideal for storage of 3-4 weeks.
• If you notice excess moisture, you can add a food-grade desiccant packet to absorb extra moisture.

Long-term Storage

Vacuum Sealing:

• The most effective method for long-term preservation, maintaining texture and flavor for up to 6 months in the pantry.
• If refrigerated, it can last up to 1 year while maintaining its quality.

Glass Jars:

• Use Mason jars with airtight seals for extended storage.
• The dry canning process can significantly extend shelf life.

Ideal Conditions

Temperature:

• Keep the jerky in a cool place, ideally below 5°C.
• Refrigeration is the best option for preserving freshness.

Humidity and Air Control:

• Avoid exposure to moisture and air, the main causes of deterioration.
• Ensure the container is completely sealed.

Frequently Asked Questions (FAQs)

Q: How long does beef jerky last?

A: Properly prepared and stored beef jerky in an airtight container can last up to 2 months at room temperature, although in practice it can last several months longer if stored properly in a cool, dark place.

Q: What's the difference between beef jerky and biltong?

A: Biltong originates from South Africa while jerky is from America, with the main difference being the thickness of the cut: biltong is cut thicker, while jerky is cut into slices as thin as possible.

Q: Why is it important to remove all fat from the meat?

A: Removing visible fat is crucial because it doesn't dehydrate well and can cause the jerky to spoil more quickly, affecting both its preservation and final quality.

Q: What is the exact cooking point for beef jerky?

A: Jerky is at its optimal point when it can bend without breaking but doesn't release moisture when pressed, which typically occurs after 4-6 hours of dehydration at 170°F.