dehydrated beef jerky recipe

Written ByJenny Smyth Posted on
dehydrated beef jerky recipe
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The Best dehydrated beef jerky recipe

I’ve been making dehydrated beef jerky for my family for years, and it’s always a hit. My kids love the convenience of having a healthy snack on the go, and I appreciate how easy it is to make. The process of dehydrating the beef creates a chewy texture that’s perfect for snacking.

I’ve experimented with various seasonings and marinades over the years, but this recipe remains a favorite. It’s a staple in our household, and I often make it for special occasions or as a quick lunch option. The best part is that it’s incredibly easy to customize to suit your taste preferences.

The history of beef jerky dates back to ancient times, when it was first made by Native American tribes. They would dry strips of meat in the sun or over an open flame to preserve them for future meals. This method allowed them to carry food on long journeys without spoiling.

Today, we have the luxury of modern dehydrators and various seasonings, but the basic principle remains the same. The key to making great beef jerky is in the marinade. You want to use a combination of acidic ingredients like soy sauce or Worcestershire sauce, along with some oil and spices to create a rich flavor profile.

This recipe uses a simple mixture of soy sauce, brown sugar, and smoked paprika, but feel free to experiment with different combinations. Dehydrating the beef takes patience, but it’s well worth the wait. The resulting jerky is tender and flavorful, with a texture that’s both chewy and dry.

Dehydrated Beef Jerky

Dehydrated Beef Jerky

4.8 from 1359 votes

This homemade beef jerky is lean, chewy, and packed with savory flavor. It is marinated in a soy-based sauce with garlic and spices, then slowly dried in a dehydrator until perfectly firm.

Prep Time20 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Marinade

1/3 cup low-sodium soy sauce
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon honey
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon curing salt (optional)

For the Beef

1 1/2 pounds lean beef sirloin or flank steak
1 tablespoon liquid smoke (optional)

👨‍🍳Directions

1Trim all visible fat from the beef and place it in the freezer for 1 hour to firm up.
2Slice the beef against the grain into even strips about 1/4 inch thick for a tender chew.
3In a medium bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, honey, garlic powder, onion powder, smoked paprika, black pepper, red pepper flakes, and curing salt if using.
4If using liquid smoke, stir it in as well.
5Place the beef strips in a large resealable bag or glass bowl and pour the marinade over them.
6Seal the bag or cover the bowl and refrigerate for at least 6 hours or up to 24 hours, turning occasionally to coat evenly.
7Remove the beef from the marinade and pat each strip dry with paper towels.
8Arrange the strips in a single layer on the dehydrator trays, leaving a small gap between each piece for air circulation.
9Set the dehydrator to 160°F and dry the jerky for 4 to 6 hours.
10The jerky is done when it bends and cracks but does not break in half; the surface should feel dry and slightly firm to the touch.
11Let the jerky cool completely on a wire rack for about 30 minutes.
12Store in an airtight container at room temperature for up to 2 weeks or refrigerate for longer shelf life.

🔧Equipment

Sharp knife
Cutting board
Large resealable plastic bag or glass bowl
Food dehydrator
Paper towels
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 4g💛Saturated Fat: 1.5g❤️Cholesterol: 45mg🧂Sodium: 720mg🌾Total Carbs: 8g🥦Dietary Fiber: 0g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For best results, use a very lean cut of beef and slice uniformly. You can adjust the spice level by increasing or decreasing the red pepper flakes. If you prefer a drier jerky, extend the drying time by 1 hour and check for the bend test.

Watch Video Of How Dehydrated Beef Jerky Works

This dehydrated beef jerky recipe is always a good idea for any occasion. It works well for family gatherings because it is a crowd pleaser that everyone can grab and go.

I store my jerky in glass jars or zip top bags and keep it in the pantry for quick snacks. If you want to reheat it just pop it in a low oven for a few minutes to bring back some warmth.

Serve it on a platter with cheese and crackers or just hand out bags for snacking. It is a simple wholesome snack that never goes to waste.

❓ Frequently Asked Questions About Dehydrated Beef Jerky

Q: What is the ideal temperature for dehydrating beef jerky?

The ideal temperature for dehydrating beef jerky is between 130°F and 140°F (54°C to 60°C). This allows for even drying and helps prevent bacterial growth.

Q: Can I use other types of meat besides beef?

Yes, you can use other types of meat like turkey or venison, but keep in mind that they may have different drying times.

Q: How do I know when my jerky is done?

Cut into one piece of jerky to check its texture. It should be slightly flexible but still hold its shape.

Q: Can I store dehydrated beef jerky at room temperature?

No, it’s best to store dehydrated beef jerky in an airtight container in the refrigerator or freezer.

Q: What are some tips for making homemade seasoning blends?

Create your own seasoning blends using herbs and spices you enjoy. Start with small batches and adjust as needed.

Q: Can I rehydrate dried-out beef jerky?

No, once dried-out beef jerky has lost its moisture content, it cannot be rehydrated.

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