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There are several different ways of making beef jerky. The top three are: Using your Oven, a Dehydrator, or a Smoker. I have detailed pages with ALL the information you could ever need to get started making jerky using these methods. Click on the links or pictures below to learn in more detail about how to make beef jerky!

How to make amazing beef jerky

How to Make Beef Jerky in a Dehydrator

Learn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comThe dehydrator is my second favorite way to make beef jerky. It is easy to use and has a quick clean up. You can still heat your jerky up to 160º to keep you and your loved ones safe from bacteria and it TASTES GREAT!

How to Make Beef Jerky in a Smoker

Learn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.com

The smoker is my favorite method of making beef jerky. The smoke flavor you get from using real wood chips can not be fully re-created with any other method of drying. It does take longer to dry and requires more attention, but that’s the fun of making jerky!

How to Make Beef Jerky in the Oven

How to make Beef Jerky in the Oven

Using the oven to make jerky is the best way to get started in the fun that is jerky making! Everyone already has an oven and it produces GREAT tasting jerky. If you do not already have a dehydrator or smoker, this is the place to start. After making several batches I bet you will upgrade to a dehydrator or smoker. Ha. That’s just how it goes; Trust me!

21 comments

  1. Peter Meyer says:

    I built my own jerky drome. 4 feet tall 2 feet by 2 feet. 22 slide in shelves. I can dehydrate around 20 lbs at a time.
    You have given me some great recipes to load up in the beast.
    Thanks for all the ideas.

    • Will says:

      I marinate my jerky between 8-24 hours, so no you do not have to wait 24 hours. You can also marinate longer. There are plenty of people that marinate their jerky for 2 days or so.

  2. Zane Austin says:

    Have tried the recipe on the site with slight modifications. Try with red chili sprinkles from the pizza places. Added brown sugar. Trued couple tbs per pound of various marinades and sauces. Ginger powder and mango concentrate are good as well. Thanks for info and encouragement. Most ingredients for exotic recipes can be fund on Amazon.

    • Will says:

      Awesome! I love to hear about people modifying and testing out different tastes and ingredients. Thanks for checking out the site!

  3. Chrissy says:

    Hello, can U use a Microwave to make Jerky ?

    I live in Sydney Australia, so thought I would start by making Kangaroo Jerky.

  4. Morgan says:

    Thanks for the tips! I just got a dehydrator with all my ingredients and getting ready to make my first batch. I noticed that a lot of food dehydrators don’t quite reach 160 F though. I will be using curing salts too. What temp. and what length of time do you recommend in the dehydrator?
    Thank you!

    • Will says:

      Hey Morgan. I am not sure what dehydrator you bought but I recommend the Nesco and the Excalibur. You can read more about my reviews of several dehydrators here. These DO reach 160F. I always have the jerky reach the 160F even if using curing salts. If the dehydrator does not reach 160F, you can bake the strips in the oven at 300F for about 10 minutes. After the meat reaches the 160F, you can dehydrate it at 145F until it is finished. I would start checking it at about 3 1/2 hours. The drying time really depends on how thick the meat is and your particular dehydrator. Let me know how it turns out!

  5. Dennis says:

    Hi Will, thanks for your page, been making your recipes for almost a year now.
    What would you say are your 5 or so favorite/best recipes?
    Thanks again, Dennis

  6. anthony says:

    Watched Alton Brown good wats episode on food Network and use his method of drying jerky for 12 hours on furnace filters strapped over a box fan.. I have been making jerky like this for 2 years now works great

  7. USMC66'- says:

    I read the recipe for that Malaysian Pork Jerky today. Could you tell me how many pounds of pork was used with that recipe amount? To me, it doesn’t seem like much meat at all. I have not whipped up a batch to see…..Please comment
    Ed/Galveston way

    • Will says:

      Thanks for pointing out that I forgot to put amount of pork! Ha. I used 1 pound of pork loin for this recipe. It might look like less because I don’t always use all the jerky in the pictures. I updated the recipe to show the amount of pork…

  8. Jay Wiedenmeyer says:

    I’m truly a novice here…Is there a difference between a smoker and a dehydrator. I purchased an inexpensive, Masterbuilt electric smoker and have only done ribs and Cornish hens. Both were good but I love Jerky. Going to try this weekend for the first time. Temp is obviously not going to be a problem but cooking time gets confusing. I see where some receipts are done in 3 hours and some take 7-9 hours. For the electric smoker, is there a standard temp and approximate smoking time I should use as a guide? I can always adjust. Thank you

    • Will says:

      Hey Jay. A dehydrator is an electric box that sits on your counter to dry the jerky with heat and air. There is no smoke involved. The smoker, as you know, uses smoke and heat to dry the jerky. You do leave the vents open on the smoker to get some airflow to help dry it though. I have a page on making jerky with a smoker that would help you. The dehydrators I have usually take about 4-5 hours to dry jerky, the Masterbuilt smoker I have takes longer, more in the 7-9 hour range. The time varies drastically between smokers, dehydrators, outside temperature (when using smoker)…..

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