Jerky
for “From Scratch” for BC Living
July 2022
This might seem like a lot of work, but believe me, if you’re a jerky fan, making it from scratch is so much better than anything you’ll by covered in plastic.
Main tips include getting the right cut of meat (here’s a description of possible cuts – I used eye of round, because I might as well if I’m going to the effort), removing any fat, cutting it evenly (the butcher might do this for you if you ask them), and watching it while it’s dehydrating. If you do this, you’ll have a tasty snack that you can take on hikes, camping, vacuum seal for later, or just have on hand when you’re hungry.
The spices in here are optional, maybe try mixing the base and then marinating a few in the spicy bowl, and seeing which you prefer. There’s some trial and error to it all.
INGREDIENTS
- 3 pounds chosen beef cut
- 1 cup soy sauce (low sodium, I used Bragg’s)
- 3 tbsp Worcestershire sauce
- 1 tsp liquid smoke
- 1 tbsp of brown sugar or honey (optional)
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 2 tsp ground black pepper (coarse)
- 1 tsp salt
- 1 tsp smoked paprika (optional)
- 1 tsp red pepper flakes (optional)
INSTRUCTIONS
After removing and fat, using a very sharp knife, cut the beef into even slices – some can be round-ish and flat, and others can be long, but make sure it’s consistent. You can try freezing the beef for a while to make slicing easier.
Mix the marinade ingredients together in a bowl – with optional spices – until combined and then add the beef and mix well until coated. Cover and place in refrigerator for 12 hours or overnight.
If you have a dehydrator, follow the instructions on your machine.
If using your oven, set to 175F, line baking sheets and place an oven proof wire rack over top of them.
Evenly space your jerky, in a single layer. For the oven bake for 3-4 hours, rotating the pans after 2 hours of cook time. If using your dehydrator, the time will vary based on the machine, but might be up to 8 hrs.
Check often, you want it to be firm, and dry, but still flexible.
Store in a sealed container and it should be good for a week at room temp, a month in the fridge, or vacuum seal it to extend the life even further.