How to make jerky at home

Choose & prepare the meat

Pick lean cuts with little fat, like eye of round, top round or flank steak. Fat can spoil during drying.

Trim any visible fat, since it can lead to rancidity.

Slice the meat

Cut strips about 1/8 to 1/4 inch thick. Slice with the grain for chewier jerky, or against it for more tender jerky.

Tip: partially freeze the meat for 1–2 hours so it’s firm and easier to slice.

Mix the marinade

Combine all marinade ingredients in a bowl and stir until well blended.

Marinate

Put the strips in a resealable bag or shallow dish, pour the marinade over, and refrigerate at least 6 hours, preferably overnight.

Drain

Remove the meat and discard the used marinade.

Preheat

Dehydrator: 170°F. Oven: 175°F.

Arrange for drying

Dehydrator: a single layer with no overlap. Oven: strips on a wire rack over a baking sheet for air flow.

Dry the jerky

Dehydrator: 6–8 hours. Oven: 4–6 hours, flipping halfway. After 3 hours, prop the oven door open with a wooden spoon to let moisture escape.

It’s done when it bends and cracks but doesn’t break.

Check the temperature

Make sure the jerky reaches an internal temperature of 160°F (71°C) to kill bacteria. It should hit this temperature before it dries out so bacteria don’t become heat resistant.

Cool & store

Let it cool, then store in resealable bags, vacuum-sealed bags or glass jars.