Beef Jerky
Savory, peppery strips of lean beef marinated, heat-treated, and slowly oven-dried until chewy.
Instructions
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Step 1
Trim away visible surface fat and place the beef on a rimmed baking sheet. Freeze until firm but not solid.
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Step 2
Slice the beef against the grain into strips about 3 mm thick.
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Step 3
Whisk the soy sauce, Worcestershire sauce, brown sugar, black pepper, garlic powder, onion powder, and smoked paprika until the sugar dissolves.
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Step 4
Place the beef and marinade in a resealable bag, press out excess air, and turn to coat. Refrigerate for 8 hours.
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Step 5
Set wire racks over rimmed baking sheets and preheat the oven to 165°C.
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Step 6
Remove the beef from the marinade, discard the marinade, and blot the strips dry. Arrange them on the wire racks in a single layer without overlap.
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Step 7
Bake until the thickest strips reach an internal temperature of 71°C, checking from the side with an instant-read thermometer.
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Step 8
Reduce the oven to 80°C and continue drying, turning the strips and rotating the sheets halfway through. Dry until the jerky is firm, dry to the touch, and bends with small surface cracks without snapping.
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Step 9
Cool the jerky completely on the racks, then transfer it to an airtight container and refrigerate.
Nutrition (Estimated)
Food safety
Caution: high
Keep the beef refrigerated while marinating, heat every strip to 71°C before drying, and refrigerate the cooled jerky in an airtight container for up to 2 weeks.
Risk factors
- Raw beef can cross-contaminate hands, utensils, and work surfaces.
- Low-temperature drying alone may not destroy harmful bacteria.
- Unevenly sliced or insufficiently dried meat can retain unsafe pockets of moisture.