How to make beef jerky

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How to make beef jerky
Beef jerky is a popular American snack. (Carla McMahon/iStock/Getty Images)

Originating from the US -- jerky a form of dehydrated meat eaten as a snack. It's recommended for hikers. Store jerky in plastic bags in the refrigerator or freezer. Shelf life is about six months.

Skill level:

Things you need

  • 900g (2 lbs) lean beef
  • 60 ml (1/4 cup) soy sauce
  • 60 ml (1/4 cup) Worcestershire sauces
  • 15 ml (1 tbsp) brown sugar
  • 15 ml (1 tbsp) cider vinegar
  • 5 ml (1 tsp) liquid smoke
  • 15 ml (1 tbsp) hot sauce (optional)
  • 2.5 g (1/2 tsp) chopped dried garlic
  • 2.5 g (1/2 tsp) chopped dried onion
  • 1 g (1/4 tsp) seasoned salt
  • 1 tsp. salt
  • Dehydrators

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  1. 1

    Trim all fat from meat.

  2. 2

    Freeze meat until solid enough to slice easily.

  3. 3

    Cut across grain into 3 mm (1/8-inch) slices.

  4. 4

    Cut slices into 2.5 cm to 4 cm (1- to 1 1/2-inch) wide strips.

  5. 5

    Combine soy sauce, Worcestershire sauce, brown sugar, cider vinegar, hot sauce, dried onion, garlic, liquid smoke, salt and seasoned salt to make the marinade.

  6. 6

    Marinate meat overnight in refrigerator.

  7. 7

    Drain strips.

  8. 8

    Place strips on dehydrator trays. Don't overlap pieces.

  9. 9

    Dry for 4 hours at 60°C (140°F).

  10. 10

    Turn strips and rotate trays.

  11. 11

    Dry for 6 to 8 hours or until jerky is dark, fibrous-looking and brittle enough to splinter when bent in half.

Tips and warnings

  • To oven dry, place marinated strips on trays and cook at 60°C (140°F) for 18 to 24 hours or until strips will splinter on the edges when bent in half.
  • You can use venison, turkey, chicken or hamburger to make jerky.
  • Mix and match spices for your marinade until you come up with your own special sauce.
  • Don't sun dry your jerky, as you risk spoilage.

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