Lyla Lindsey
Beef jerky is a tasty treat and making your own can be more economical than buying it pre-made. Plus, with homemade jerky, you get to control the amount of preservatives and other additives. You can make beef jerky in a food dehydrator or a smoker, but the easiest and most reliable method is to use your oven. To make beef jerky in the oven, you'll need to trim the fat off a lean cut of meat, add your chosen marinade, and then dry the meat in the oven for several hours.
| Characteristics | Values |
|---|---|
| Meat | Lean meat with a minimum of 93% lean |
| Cut | Eye of round, sirloin tip roast, flank steak, top round, bottom round, venison, elk, bison, turkey, pork, or ground beef |
| Marinade | Soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, smoked paprika, red pepper flakes, whiskey, beer |
| Temperature | 170°F-200°F for 3-4 hours or 275°F for 10 minutes |
| Storage | Airtight container, Ziploc bag, or airtight glass jars at room temperature for a week, in the refrigerator for a couple of months, or in the freezer for up to a year |
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What You'll Learn
Choosing the right cut of meat
Beef fat does not dry well and can become rancid quickly, so it is important to choose a lean cut of meat. Look for meat that is 93% lean or higher. Some recommended cuts include eye of round, sirloin tip roast, flank steak, top round, and bottom round. These cuts may be more expensive, but they will produce a higher-quality jerky. If you are looking for a more economical option, choose a cheaper cut of meat that is still lean, such as a round steak.
In addition to leanness, you should also consider the thickness of the meat. For jerky, you want to slice the meat between ⅛ and ¼ inch thick. Choosing a cut of meat that is not too thick will make slicing easier and ensure even drying during the cooking process.
If you are purchasing meat that is already sliced, look for packages that contain pieces of similar thickness. This will ensure that all of the jerky dries at the same rate and none of it ends up overcooked or undercooked.
Finally, consider the marbling of the meat. Marbling refers to the amount and distribution of fat within the meat. For jerky, you want to avoid excessive marbling as it can lead to spoilage and affect the texture of the final product. Trim any visible fat from the meat before beginning the jerky-making process.
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Trimming the fat
To trim the fat, use a sharp knife to cut off any visible fat from the meat. Be sure to cut off as much fat as possible, as even a small amount can impact the final product.
Once you have trimmed the fat, it is recommended to flash freeze the beef for 30-45 minutes. This will make it easier to slice the meat thinly and consistently. Aim for slices between 1/8 and 1/4 inch thick.
After slicing, you can begin the marination process. This is an important step in adding flavour and tenderness to your jerky. Place the beef slices in a marinade, ensuring they are evenly coated, and leave to marinate in the refrigerator for 6-24 hours. For maximum flavour, you can even leave it for up to 12 hours.
Finally, dry your meat. This can be done in an oven, dehydrator, or smoker. If using an oven, preheat to between 170°F and 200°F, and bake for 3 to 4 hours, rotating the pans midway through. To determine if your jerky is ready, take a piece out of the oven and let it cool to room temperature. It should be dry to the touch, with a leather-like appearance, and chewy but still somewhat tender.
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Marinating the meat
Once you have made your marinade, place the beef slices in it, ensuring they are covered evenly. You can leave the beef in the marinade for up to 24 hours, flipping the bag and massaging the meat every 6-8 hours. Leaving the beef to marinate for longer will result in more flavourful meat. If you want to speed up the process, you can boil the meat in the marinade for two minutes.
After marinating, dry the strips on paper towels to soak up any excess marinade. Then, place the meat on a wire rack over a baking sheet and put it in the oven.
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Preparing the oven
First, cover the bottom rack of the oven with aluminium foil. This step is important as it catches any drippings during the drying process, making cleanup easier and preventing a mess in your oven.
Next, preheat your oven to a temperature between 170°F and 200°F (77°C to 93°C). The exact temperature may vary slightly depending on your oven, but it should be set to a low heat. Remember that traditionally, beef jerky is dried at around 145°F (63°C), so you want to get as close to this temperature as possible. If your oven has a convection fan, you may want to use it to speed up the drying process.
Once the oven is preheated, it's time to prepare the meat. Take the meat out of the marinade and dry the strips with paper towels. It's important to remove any excess marinade to ensure the meat dries properly.
Now, you have a choice to make. You can either lay the meat strips directly on the oven rack or use toothpicks to hang them. If you hang the strips, slide a toothpick through one end of each piece of meat. This method ensures better airflow and more even drying.
Finally, place the meat in the oven and adjust the temperature. Set the oven to 275°F (135°C) for 10 minutes to bring the internal temperature of the meat to the safe level of 160°F (71°C), as recommended by the USDA. Then, lower the temperature to the lowest setting, typically around 170°F (77°C), and prop the oven door open slightly. This step is crucial as it allows moisture to escape during the drying process. You can use a wooden spoon to keep the door ajar.
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Drying the meat
If you are using an oven, you need to set it to the lowest temperature setting available, which is usually around 170°F. Place the meat on a wire rack over a baking sheet lined with aluminum foil and put it in the oven. Keep the oven door slightly open using a wooden spoon to allow moisture to escape. You can also use the convection fan if your oven has one to speed up the drying process.
The time required to dry the meat depends on various factors such as humidity, thickness of the cut, marinade used, and oven temperature. In an oven, it typically takes between 3 to 4 hours for the meat to dry out completely. However, it is important to monitor the process and adjust the time accordingly to avoid over-drying or under-drying the meat.
To ensure the meat is safe to consume, it should be heated to an internal temperature of 160°F. This can be achieved by placing the meat in an oven set to a higher temperature, such as 275°F, for about 10 minutes. This step is crucial for killing any potential pathogenic bacteria, such as E. coli and Listeria.
Once the meat is done drying, it should be dry to the touch, have a leather-like appearance, and be chewy yet somewhat tender. Properly dried jerky can be stored at room temperature in airtight containers or bags for about a week. For longer storage, it is recommended to refrigerate or freeze the jerky.
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Frequently asked questions
Any lean meat can be used, but ideally, the meat should be 93% lean or higher. Some good options are eye of round, sirloin, flank steak, top round, or bottom round.
Marinating the meat is not necessary, but it will make the jerky more flavorful and tender. If you do decide to marinate, place the beef slices in your marinade and ensure they are covered evenly. Marinate in the refrigerator for 6-24 hours, or even overnight for maximum flavor.
Set your oven to between 170°F and 200°F. Keep the oven door slightly ajar with a wooden spoon to allow moisture to escape. After baking the jerky for 3 to 4 hours, heat the oven to 275°F for 10 minutes to ensure the meat reaches a safe internal temperature of 160°F.
