Beef Jerky — FarmPal

Dehydrating recipe yielding About 8 oz dried. Stores for 1-2 months (room temp), 6 months (refrigerated).

Method
dehydrating
Yield
About 8 oz dried
Storage
1-2 months (room temp), 6 months (refrigerated)
Difficulty
intermediate

Ingredients

  • •2 lbs lean beef (top round, sirloin, or eye of round)
  • •1/2 cup soy sauce
  • •2 tablespoons Worcestershire sauce
  • •1 tablespoon honey
  • •1 teaspoon black pepper
  • •1 teaspoon garlic powder
  • •1 teaspoon onion powder
  • •1/2 teaspoon red pepper flakes (optional)

Instructions

  1. 1Partially freeze meat for easier slicing (about 1-2 hours)
  2. 2Slice meat into 1/8 to 1/4 inch strips WITH the grain
  3. 3Combine all marinade ingredients in bowl
  4. 4Add meat strips, ensure all are coated
  5. 5Marinate in refrigerator 4-24 hours (overnight is best)
  6. 6Pat strips dry with paper towels
  7. 7Arrange on dehydrator trays without overlapping
  8. 8Dry at 160°F for first hour (food safety), then 145°F
  9. 9Total drying time: 4-8 hours depending on thickness
  10. 10Jerky is done when it bends and cracks but doesn't break
  11. 11Store in airtight container; refrigerate for longer storage