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beef jerky poured out from a mason jar
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5 from 1 vote

Beef Jerky

Chewy dried beef with a savory bite of spice.
Prep Time1 hour
Cook Time1 hour
Marinating Time6 hours
Total Time2 hours
Course: Snack Food
Cuisine: American
Servings: 8
Calories: 179kcal
Author: Judy Purcell

Ingredients

  • 2 lbs London broil , or a very lean cut of meat

For The Marinade:

  • 2/3 cup Worcestershire sauce
  • 2/3 cup Bachan's Japanese Original Barbecue Sauce , or 1/3 cup soy sauce & 3 tbsp honey
  • 2 tsp freshly ground black pepper
  • 2 tsp onion powder
  • 1 tsp liquid smoke
  • 1 tsp red pepper flakes

Instructions

  • Put beef in freezer for 1 hour to partially freeze; this will make it easier to slice evenly. Slice beef, with the grain, into thin slices; place in a Ziploc bag. Mix the marinade ingredients and pour over the sliced beef, making sure it is well coated. Refrigerate overnight or at least 6 hours.
  • Remove beef from the bag and spread out on paper towels. Blot meat with paper towels to remove as much excess moisture as possible. Spread out strips of meat on a baking rack set over a pan. Place meat in the oven at 170° for 1 hour to be sure the meat has reached that temperature. Jerky requires a minimum 160° for food safety before the drying process begins.
  • Remove the meat from the oven and evenly space the strips of beef on the dehydrator trays so the meat does not overlap. Set the dehydrator at 160° for approximately 6 hours (drying time will depend on the thickness of the slices). Periodically blot the jerky with a fresh paper towel to remove any oil that accumulates (2-3 times during the process).
  • To determine if the jerky is done, let a piece cool to room temperature. Bend it in half. If it bends without cracking, it needs more time. If the jerky cracks or snaps in half, it has dried too long. If it cracks without breaking, it is just right. Once the jerky is done wrap it in paper towels and let it stand for a couple of hours. The paper towels will absorb excess oil, which will extend shelf life.

Notes

Jerky can be stored in a glass container or vacuum seal for long-term storage. Homemade jerky will keep for 1-2 weeks unrefrigerated (there are differing opinions on this). Refrigerate or freeze for longer storage.

Nutrition

Calories: 179kcal | Carbohydrates: 6g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 69mg | Sodium: 1383mg | Potassium: 664mg | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 3.1mg | Calcium: 58mg | Iron: 4mg