Beef Jerky

Beef Jerky

Savory, peppery strips of lean beef marinated, heat-treated, and slowly oven-dried until chewy.

Instructions

  1. Step 1

    Trim away visible surface fat and place the beef on a rimmed baking sheet. Freeze until firm but not solid.

    Timer: 30 min (fixed)

    Ingredients used: 900.0 gr Beef Top Round

    Cookware: Chef Knife, cutting board, rimmed baking sheet

  2. Step 2

    Slice the beef against the grain into strips about 3 mm thick.

    Cookware: Chef Knife, cutting board

  3. Step 3

    Whisk the soy sauce, Worcestershire sauce, brown sugar, black pepper, garlic powder, onion powder, and smoked paprika until the sugar dissolves.

    Ingredients used: 24.0 gr Brown Sugar, 3.0 gr Garlic Powder, 4.0 gr Ground Black Pepper, 3.0 gr Onion Powder, 2.0 gr Smoked Paprika, 60.0 ml Soy Sauce, 45.0 ml Worcestershire Sauce

    Cookware: mixing bowl, whisk

  4. Step 4

    Place the beef and marinade in a resealable bag, press out excess air, and turn to coat. Refrigerate for 8 hours.

    Timer: 480 min (fixed)

    Cookware: Resealable bag

  5. Step 5

    Set wire racks over rimmed baking sheets and preheat the oven to 165°C.

    Timer: 15 min (fixed)

    Cookware: oven, rimmed baking sheet, wire rack

  6. 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.

    Cookware: Resealable bag, rimmed baking sheet, tongs, wire rack

  7. Step 7

    Bake until the thickest strips reach an internal temperature of 71°C, checking from the side with an instant-read thermometer.

    Timer: 15 min (fixed)

    Cookware: instant-read thermometer, oven

  8. 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.

    Timer: 210 min (fixed)

    Cookware: oven, rimmed baking sheet, tongs, wire rack

  9. Step 9

    Cool the jerky completely on the racks, then transfer it to an airtight container and refrigerate.

    Timer: 30 min (fixed)

    Cookware: Airtight storage container, wire rack

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.