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Pappy's Beef Jerky Recipe

Samantha
An adaption of the simple jerky recipe that my grandfather used to make his deer jerky.
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Prep Time 8 hours 30 minutes
Cook Time 8 hours 15 minutes
Total Time 16 hours 45 minutes

Equipment

  • Dehydrator
  • Large dish or zip-lock bag -for marinating in
  • Cutting Board
  • Knife

Ingredients
  

  • 5 lbs Lean Beef or Venison -see notes
  • 1 tsp Salt
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Black Pepper
  • ⅓ cup Worcestershire Sauce
  • ¼ cup Coconut Aminos or Soy Sauce

Instructions
 

  • Pre-Freeze your meat for 2 months, to kill off most pathogens, bacteria, and parasites.
  • Trim off any skin or excess fat.
  • Slice your meat between 1/8" to 1/4" thick, depending on how crunchy you want you jerky to be. This may be easier if you partially freeze the meat first.
  • Place all of your slices in a bag or large dish. I used a 13×9 pan.
  • Mix together the Worcestershire sauce, coconut aminos/soy sauce, and spices.
  • Pour the mixture over the prepared meat, and massage into the meat, making sure to get every piece covered.
  • Cover, and let it rest in the fridge for at least 8 hours or overnight.
  • Spread the meat slices onto dehydrator trays in a single layer, allowing a little space in between the pieces for air to flow around them.
  • Dehydrate between 155-160°F for 6-8 hours.
    The meat should bend and have no signs of redness. If you cut your beef a little on the thin side, when it's done drying, it will snap. Don't be afraid to dry longer if needed, or if you're unsure if they're ready or not.
  • Once the meat is dry, bake on a cookie sheet in a 275°F oven for 10-15 minutes. This helps to make sure the meat is completely dry.
  • Allow your jerky to cool completely before storing in an airtight container, or vacuum sealed bag.
    Store for up to 1 month in the pantry, 6 months in the fridge, or 1 year in the freezer.

Notes

Pick a lean cut of meat, such as New York strip, London broil, or flank steaks. Fat does not dry, and the more fatty your cut of meat, the more quickly the jerky will spoil. I just use a lean roast I already had.