How To Make Homemade Beef Jerky

We've got a step-by-step tutorial illustrating exactly how to make our clean jerky!
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We've got a step-by-step tutorial illustrating exactly how to make our clean jerky!
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1. Trim any fat from a lean cut of beef. If necessary, slice beef into smaller pieces to ease cutting. Wrap in plastic wrap and freeze for about 1 hour, until beef begins to harden. Using the tip of a sharp chef's knife, slice beef along the grain into equal 1/8-inch-thick strips.

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2. Prepare marinade: Place beef in a heavy gallon-size zip-top bag. Pour marinade into bag, seal tightly and turn to coat beef. Lay flat in refrigerator and marinate for 3 to 6 hours, turning bag 1 to 2 times (NOTE: Do not exceed 6 hours).

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3. Line a baking sheet with 2 sheets paper towel. Remove beef from marinade, shaking or gently wringing each strip through your fingers to remove excess marinade. Transfer beef to baking sheet and cover with additional 2 sheets paper towel. Press down through paper towel to flatten strips and remove as much marinade as possible.

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4. Thread skewers through one end of strips, leaving 1 inch between each strip. Remove oven racks and place a foil drip pan in bottom of oven, or line bottom with foil. Preheat oven to lowest setting, 140 to 170F.

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5. Lay skewers horizontally across one oven rack. Place rack in highest position, allowing strips to hang without touching sides of oven.

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6. Close oven, propping door open a crack with a small, dry, rolled-up dish towel or a wooden spoon to release moisture. Cook for 5 hours.

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7. Check beef for doneness; remove dry, hard and darkened pieces from skewers and place on a cooling rack. Cook remaining strips for 1 to 2 more hours, checking often for doneness. Transfer to cooling racks. When strips are fully cooled, transfer to airtight containers and store upright at room temperature for up to 2 months.

NOTE: Do not pack strips tightly. Discard strips that show signs of spoilage (mold or unpleasant odor) over time.