Homemade Beef Jerky
Making your own homemade beef jerky is a quick, fun,
affordable, and tasty project well worth trying.
Once you’ve tasted your first batch you’ll never look at commercially made beef jerky the same.
We have tried several different jerky blends but like the Nesco/American Harvest Jerky “Original” flavor the best.
Here’s the process we use for making ours… (check out the video, and/or read below)…
Here’s the process we use for making ours…
- Lean cut of beef (we usually use Bottom Round), cut 1/8 to 1/4 inch thick.- 2.25-2.5lbs (should net approx 2lbs when trimmed down)
- – Nesco/American Harvest Marinade Packets- 2-Seasoning Packets, 2-Jerky Packets (one-each per pound of beef)
- Warm Water- ½ cup (1/4 cup per set of packet)
- Trim any excess fat from the beef
- Cut beef into 1-1/2 inch strips, across the grain
- Place beef into large zipper top bag
- Combine marinade packets and water in a bowl (mix well)
- Add marinade to and seal the bag
- Shake beef and marinade in the bag very well to ensure even coverage
- Refrigerate in bag for 2-8 hours
- Load dehydrator trays- laying beef in a single layer
- Dehydrate at 155degrees F, or highest temperature
- Every couple of hours, dab off any liquid that forms on the top of the jerky and turn the jerky, and/or rotate the trays to help ensure even drying
- Continue drying until leathery and dry throughout (but avoid overdrying)
Drying can take from 2-15+ hours, depending on your dehydrator and how heavily it’s loaded, the thickness of the meat, and the humidity.
Storing your homemade jerky
Jerky should be stored in a cool, dry place, preferably in a refrigerator or freezer. We usually vacuum seal and freeze half (to prevent it from getting gobbled up so quickly) and store the remainder in the refrigerator in a clean zipper top bag.