Dehydrating at Home
We suggest using flank or any other lean cut of beef for jerky.
The reason for using lean meat is that fat can turn rancid and cause
the jerky to spoil. You can easily change any of the seasonings in
this recipe to suit your taste.
Yield: 10–12 servings
Prep time: 12 hours 30 minutes
Drying time: 6–10 hours
- Cat Morley added Classic Beef Jerky to Food Festival Munchies 20 Jun 05:49
- SilverSnake S. favorited Classic Beef Jerky 07 Jun 19:25
- Darlene M. favorited Classic Beef Jerky 16 May 16:12
- Crafterella featured Classic Beef Jerky 12 May 23:00
- Emma H. favorited Classic Beef Jerky 07 May 09:57
- Karen G. favorited Classic Beef Jerky 07 May 01:06
- Creative Publishing international published her project Classic Beef Jerky 01 May 09:00
Prepare the beef by cutting away all visible fat and slicing it with
the grain into strips 2.5 cm (1 inch) wide by 5 mm (¼ inch) thick.
Prepare the marinade by placing the soy sauce, Worcestershire
sauce, honey, liquid smoke, black pepper and garlic powder into a
large mixing bowl and mixing well.
Add the beef strips to the bowl and mix until all the beef is well
coated in the marinade. Press the beef down into the marinade as
much as possible, cover the bowl with cling film and refrigerate for
6 to 12 hours, or overnight.
Remove the beef strips from the marinade and pull each strip
flat and straight before arranging them onto the dehydrator trays.
Avoid overcrowding because air needs to circulate around them.
Sprinkle lightly with chilli flakes, to taste.
Dry at 68˚C (155˚F) for 6 to 10 hours, rotating the trays a few
times during dehydrating, until the meat is dry to the touch and
cracks, but doesn’t break, when bent. Store in an airtight container
at room temperature.