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Looking to learn how to make homemade beef jerky? Look no further, here you will learn step by step instructions on how to make beef jerky in a dehydrator. This includes everything from choosing which meat to use, slicing said meat, marinating with a great recipe, dehydrating the jerky, and testing for when it's finished.
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🎥 Watch how to make beef jerky
🐄 Choosing the best cut of meat
Step 1 - Start with a lean piece of meat. The goal is to find a piece of meat that has as little fat as possible.
Best Meat:
- Eye of Round Roast
- Top & Bottom Round Roasts
- Flank Steak
- Sirloin Tip
- Ground Beef (10% fat or less)
I used a 2lb Beef Eye of Round for this beef jerky recipe.
🧾 Where to buy meat - Free Sam's Club Membership
Big box stores tend to have the best prices when it comes to meat for beef jerky. These include the main two, Sam's Club and Costco. If you like purchasing local, great! Local butchers have great cuts of meat, they just tend to be more expensive. However, you are supporting local businesses.
Unfortunately, I do not have any good butchers locally and so I shop at Sam's Club. Right now there is a promotion for Sam's Club where you can buy their membership for $45 and then receive a Sam's Gift Card the same day in store for $45. So basically, the membership is free. We tested the offer on 3-16-21 and it works as advertised. Free Membership Valid until 4-30-2021.
Why get this membership?
Great prices! I found that locally the price of USDA Choice Beef Eye of Round Roast (one of the best cuts for jerky) at Sam's was $4.68. This is compared to $6.99 a pound at the local chain grocery store, that's a 33% savings!
Not to mention savings on just about everything else; ground meat, salmon, tuna, Prime brisket, paper towels, seasonings, etc...
How to get the free membership?
Click here for the $45 gift card with sign up. (Jerkyholic is in no way associated with this deal. We do not get anything from Sam's or you for you signing up; just passing along a great deal!)
It will give you a coupon code when filling out information. Make sure to copy that code down and give it to the person at the membership table at Sam's. The lady we dealt with already had it, but make sure to write it down just to be sure.
🥩 How to slice the meat
Step 2 - Trim off the fat cap and other visible fat from the meat. Fat will make meat spoil faster, so removing as much fat as possible now will extend the shelf life of your finished beef jerky.
Step 3 - Place the beef in the freezer for 1-2 hours to partially freeze for easier uniform slices. Your meat should be hard to the touch but not fully frozen.
This is one of the most important steps when learning how to make beef jerky. Slice the meat against the grain of the meat around ⅛"-¼" thick for an easier chew or with the grain for a more chewier beef jerky.
The way you slice the meat has a big impact on the final texture and whether you will have a tough or soft beef jerky. If you need more information on slicing meat, visit my slicing meat for beef jerky page.
You can also skip the freezing stage and slice your jerky using a jerky slicer. I use a Weston Jerky Slicer. It makes sure all your strips are the same width which allows them to dry evenly. Having a slicer is great when making a lot of beef jerky, if you are only making small batches every once in a while it is not as important.
🧂 How to make the marinade
Step 4 - Finish slicing all of your meat and set aside. Now it's time to get the marinade ready. Mix all of the ingredients together in a bowl or ziplock bag and stir well. Since this recipe doesn't have any whole peppers, a blender is NOT needed.
Step 5 - Add the beef strips and shake the container so all the meat is evenly covered with the marinade. Marinate in the refrigerator anywhere from 6 to 24 hours for great flavor, the longer the better. This beef was marinated in the fridge for 18 hours.
Step 6 - After marinating, drain and pat dry the jerky strips to remove any excess marinade before dehydrating. This helps in speeding up the dehydration process.
⏲️ Drying the jerky
Step 7- It's time for the easy part! As I mentioned above, I used my Excalibur Dehydrator for this batch. Place the beef strips on the racks making sure that they are not touching or overlapping.
Leaving space in between the beef jerky slices allows the air to better circulate and dry the meat.
Step 8 - Beef jerky takes around 4-5 hours to dry when dehydrating. Turn the dehydrator to 165° and let it run for about 4 hours until the internal temperature of the jerky reaches a safe 160° as per guidelines from the USDA. Depending on how thick your slices are will determine how long it will take to finish dehydrating, this beef jerky took 5 hours to dry.
🌡️ How to tell when it's finished drying
Step 9 - Make sure you check your beef jerky throughout the drying process to avoid over drying. The jerky will be done when it bends and cracks but does not break in half. You will also see white fibers within the meat. If it's done, let it sit on the rack and cool for a couple hours.
Step 10 - Now it's time to either store the beef jerky in ziplock bags, vacuum sealed bags, glass jars, or my favorite; your stomach! Beef jerky will stay good for 7-10 days if kept in ziplock bags. For longer storage, using vacuum sealed bags will allow the jerky to last 1-2 months. Please visit my page on storing beef jerky for further information.
That's it! Those are the 10 easy to follow steps when learning how to make beef jerky at home.
💭 FAQ
The Excalibur Dehydrator is my favorite. There are others that will work great as well. Check out this post where I have tested and reviewed the top selling dehydrators for jerky.
No. Using an Oven or Smoker is another great way to make jerky.
Right here on Jerkyholic, we have over 100 great tasting recipes and marinades for making all types of jerky.
👨🏽🍳 Old Pro Tips:
- Use a sharp knife or partially freeze the meat before slicing. Here is my Slicing Meat Page for more information.
- Using a ziplock bag allows you to use less ingredients, saving money on marinades. Put meat in the ziplock bag and roll it up expelling all of the air inside. This allows all the meat to be covered by a relatively small amount of marinade.
- The longer you marinate, the more flavor the jerky will have. If I have time, 18 hours in the minimum I marinate my meat.
- Take jerky strips out of dehydrator and allow to cool for 5 minutes before checking to see if it's finished. It should bend and crack but not break when finished. You should also see white fibers in the meat when bent.
Other recipes and information
Ingredients
Lean Beef
- 1 lb eye of round
Marinade
- ¼ cup worcestershire sauce
- ¼ cup soy sauce
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 teaspoon brown sugar
- 2 teaspoon liquid smoke
- 1 teaspoon red pepper flakes
Optional
- ¼ teaspoon Curing Salt (Prague Powder #1)
Instructions
- Pick a lean cut of beef. Trim the fat cap and other visible fat. After trimmed, place the meat in the freezer for 1-2 hours or until partially frozen. This will allow for more uniform slices when cutting your beef.
- In a plastic container that has a tight fitting lid or ziplock bag, add the marinade ingredients and mix well.
- Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.
- Add the sliced meat to the marinade and shake well until all slices are covered evenly. Place in the fridge and allow to marinate for 6-24 hours. Shake the container/bag two or three times while marinating.
- After marinating, dry slices with paper towels to remove any excess marinade.
- Place strips on your dehydrator drying racks with plenty of spaces in between for easy air flow.
- Dry for 3 hours at 165 degrees allowing the internal temperature to reach 160 degrees and then turn down to 145F. Check the meat after 4 hours and keep drying until the jerky bends and cracks, but does not break in half.
- Allow jerky to cool for several hours before storing.
Pro Tips
- Trim all fat from the meat before marinating for longer lasting jerky once it's finished drying
- Use curing salt or celery juice powder to extend the life of the jerky
- Marinate closer to 24 hours for the most intense flavor
Nutrition
Environmental Information
Dan J says
Hey Will,
Just starting out dehydrating and this recipe is a great base to venture off from. One thing I found is that Walmart sells Milanesa, which is top round presliced at around 1/8 inch and really makes things much easier. It's about a buck a pound more than the regular cut, but worth it IMO.
Cheers
Will says
Yep. Milanesa cut meat is fantastic for making jerky. Really cuts down on the prep time!
Reggie says
Thanks for your help on my first attempt to make jerky.
One question I have regarding the FDA's recommendation on the meat reaching a safe temp of 160. I'm not sure I buy it. The far more important question should be how long it takes to get to get your product into the safe zone. Once the meat gets to 135-145 the pathogens can no longer multiply. Bacteria may still be alive but will not reproduce. Then it becomes both time and temp that will kill the bacteria. Also known as pasteurization.
My Souse Vide device works on this same principle. I'm not saying that we should not cook our meat to 160. I am saying that pathogens are probably dead long before the temp reaches 160.
Will says
Hey Reggie! Hopefully they are dead long before reaching 160°F, but better safe than sorry. When it comes to drying meat, the temperature and time to kill bacteria can be different than cooking meat quickly. Since the drying removes moisture and raises the meat temperature slowly, the bacteria can become more heat resistant and can live longer and at a higher temperature than if cooking quickly with moisture.
Dehydrating is definitely a little different when it comes to safety than the normal cooking of meat.
Douglas Louis says
The reason to use curing salt is to kill the bacteria.
Ken Skipper says
Hi Will,
I have modified the marinade ingredients to include teriyaki sauce, smashed garlic cloves, onion powder, chili powder, and cayenne pepper (dried powder). I have decided to put the mixture in a saucepan and warm for a while over low heat. My thinking is that the dry ingredients will dissolve, and this will give the garlic a chance to release more flavor into the mixture. I will then let the mixture cool before combining with the beef slices.
Have you ever pre-heated the marinade, and if so, did it have any noticeable effect on the final outcome?
Thanks.
Will says
Hey Ken! I have heated the marinade before when using sugar in a recipe. It definitely helps dissolve sugar into the marinade and increases the flavor of the jerky. If using smashed garlic, it will definitely add more flavor to the recipe. But like you said, just make sure to let the mixture cool before pouring over the meat! Let me know how it turns out!
Ken Skipper says
The batch is in the dryer now. I'll report back when it's done.
kenneth j skipper says
Hi Will,
This batch turned out good. Not great, but plenty good. The flavor is a little too complex; I'll not add teriyaki sauce or chili powder in my next batch. The heat from the Cayenne pepper is nice. It's not too much, just a little zing after a bite or two.
Thanks for sharing your knowledge. The information in this page has been quite helpful for me.
Take care,
Ken
Will says
They won't all turn out the be winners. It's nice to try different recipes and flavors! Glad I have been able to help.
sdallstar says
Made 2lbs of round steak today. First try at beef jerky using my dehydrator and I followed this recipe. I am sold. A little heat, a little sweet. Thanks for the guidance.
Will says
Glad you liked it! This is definitely a great one to make!
Karen James says
I have a dehydration feature on my new stove and used this recipe to make my very first batch of beef jerky. Perfect amount of heat from the chili pepper flakes and sweetness from the brown sugar. I marinated the beef strips for 24 hours and the flavour soaked all the way through the meat. Fantastic! I highly recommend this recipe.
Jessica says
I can't wait to try this recipe. Do you know if I could use honey instead of sugar in the marinade?
Will says
Yes, honey goes great in jerky marinades. It will give the jerky a little bit more of a sticky feel, but tastes great.
jack says
High quality flavored syrups can add different flavors to jerky that are fun to play around with. I use a mango syrup sometimes for a tropical flavor. A quarter cup of apple sauce also works well. Both are especially great with pork jerky. Friends love it but few guess exactly what flavor it is on the jerky. When you use a flavored syrup cut back some on any sugar you would otherwise use.
Jeannine says
Questions???
In step 7 are you speaking of the internal temperature of the meat or the dehydrator?
And
Is it check
At the 4th hour or 4 hours after the first 3?
Seems it should be self explanatory but I always question to be sure.
Will says
So you want to make sure the internal temperature of the jerky reaches 160F. It should take about 2-3 hours to reach an internal temperature of 160F. The jerky will not be finished drying though after only 2-3 hours. It will be safe to eat, but has not lost most of the moisture in the meat which makes it shelf stable. So continue drying until it's finished. (bends and cracks, should see white fibers when ripped in half). The TOTAL time to dry jerky should be about 4 hours. Place meat in dehydrator, turn dehydrator on, and let run 4 hours. Jerky should be finished.
Nicole Willis says
We dried ours until it bent and there were white fibers. Let cool over night and put in a ziplock bag. Today is day 2 and there’s oil (?) collecting on the inside of the bag. Is that normal?
Will says
If you didn't pat dry the jerky with a paper towel before dehydrating it's possible to have the inside dry but have some wet marinade on the outside of the jerky. You can help get rid of this by storing the jerky in a paper bag instead of ziplock bag for the first couple of days. It will help continue to dry the outside of the jerky after dehydrating.
Jeef Berky says
"Step 7- It's time for the easy part!"
Ha! For me the drying is the hardest part. The whole house smells like jerky... but I have to wait until it's done. 🙂
Jere Cassidy says
I am new to using the dehydrator and haven't used it with meat yet so this will be my first go at it. Your instructions are very helpful.
Amy Roskelley says
I have the BEST dehydrator, but I've only made fruit in it. I am totally trying jerky next.
Don cook says
I have a Rosewill dehydrator, not the best i know it only goes up to 158 degrees, how long do i need to leave the jerky on in this one to turn have it turn out the best in your opinion thanks in advance
.Don
Will says
I have never used that dehydrator but if sliced 1/4" thick, about 4 hours will probably be a good time.
James S. says
I have a Cabela’s “commercial grade” dehydrator. It goes up to 160 degrees. How much time should I dehydrate the marinated 1/4” sliced Beef weighing 2 1/2 pounds? Somewhere I read that you should put your newly dehydrated jerky in the oven afterward for 30 minutes at 165 degrees to make sure it is safe. Do you always need cure powder? All the spices should have liquid, not like a dry rub for a marinade? I am looking to do your Bourbon recipe. My first batch was a garlic pepper one. Thank you for your help, I ordered your book from Amazon.
Will says
Hey James! I don't have that dehydrator but I would start checking the jerky to see if it's finished after 4 hours set at 160F. Heat treating the jerky in the oven after dehydrating is a technique to kill bacteria, but it should be much hotter than 165F. Do 10 minutes at 300F. If the dehydrator gets the meat to an internal temperature of 160F, you can skip that heat treatment. I'm not positive if that dehydrator heats the meat to that temperature though having never used it. You do not need curing salt, but it does help kill potential bacteria, gives jerky that classic 'jerky' taste and red color, and will extend the shelf life of the finished jerky. I always do a wet marinade instead of just sprinkling the seasoning on the meat because I feel like it results in more flavor, but it doesn't have to be a wet marinade. Good luck. Hope you enjoy the book!
Skylii Joyner says
Hello. My husband and I are really new to making jerky. Our dehydrator only goes up to 145 degrees. Should we get a different one?
Will says
Unless you pre-heat the meat in the oven to an internal temperature of 160F before drying in the dehydrator, you should get a new dehydrator that goes to 160F.
Mitko says
Hey Will!
I put a rating even before tasting the jerky! I really appreciate the effort and time that you put in your awesome website! You make the things look easy and you want to share your secrets about jerky - my admirations and respect!
This is my 1st attempt ever! I have already marinated the meat and it's already in the fridge! 🙂 I am planning to start drying tomorrow afternoon and can't wait to see the result! I hope that it will be like the one on the photos that you shared!
Many thanks once again!
Stay healthy and best wishes, I will do my best to try everything and be active in here!
Will says
Hope it turns out tasting great! Let me know, and thanks for leaving a comment.
Mitko says
It turned out fantastic!
It was really thin in the end, but probably I should make bigger meat pieces, I cut like 3.5cm, next time I will try with 4cm.
I somehow didn't feel the smoky flavor, it may depend on the brand of the liquid smoke that I use, so next time I will use 2tsp instead of 1, and I will add 1 + 1/2tsp of salt.
In general I was totally stunned! I didn't believe that I will be able to make this at home, it turned out fantastic and it already hooked me up! 🙂 Tonight I will prepare "Dos Pepper Jerky" and "Best Beef Jerky Recipe"
I will leave my thoughts in the corresponding recipe pages!
Thanks Will!
See you around! 🙂
Will says
Awesome! I like it when the jerky turns out tasting great! Yeah, it's so easy to make at home, you will be making a lot now... You are trying two of my favorite recipes next, hope they turn out good for you!
Mitko says
I mean millimeters (mm), no cm - lol... We are not making steaks right?! 😀
Teresa says
Thanks for all of the great recipes! I wanted to ask if lamb could be used instead of beef. I raise my own lamb so I want to try making some jerky.
Will says
I have never made jerky out of lamb, but you can totally use these recipes on lamb. People make jerky out of virtually every meat there is. Let me know how it turns out!
Sonya says
Hi,
I bought a. Nutriware digital dehydrator that was advertised on your site stating one of the top 5 for jerky making 2 years ago, well that machine only reaches 158° to my disappointment, I tried the oven precooked method and most marinade flavor dropped off and the jerky dried looking horrible, brittle and tasteless! So essentially I wasted good money. Any helpful tips to get tender flavorful jerky using the nutriware digital dehydrator? Thanks in advance.
Will says
If you are referring to the Aroma Dehydrator that came in at #4, I also found that this machine did not reach the internal temperature of 160F. That is why in my review I stated that if you bought this dehydrator you would have to pre-heat the meat in the oven before drying. Unfortunately this changes the consistency of the jerky. I would try to return that dehydrator and get a Nesco, the #1 recommended dehydrator.
Jack Nisanov says
Will,
You recipes and methods are concise and easy to follow!! Great job and thanks a million for a Sharing !
Jack from NY
Dan says
Hey there Will , my name is Dan and i have a question for you , which i'm sure you have answered before .Well here goes i have done hamburger jerky before but , choosing a recipe that has VERY little liquid ingredients. 1-2oz of liquid per 1 pound of meat is about the perfect amount. (1oz liquid = 2tbsp) If there are no liquid ingredients, COLD water can be used to help mix seasonings and meat.Well with that being said ...what if there are a couple of liquid ingredients , soya sauce and Worcester sauce and some others liquids.Could a person take equal amounts of these liquids and mix together in a separate jar or whatever and then take the 1-2 OZ of the mixed mixture then add the 1-2 OZ to pound ?lol l well i hope you understand what i am asking .
thanks in advance Dan
Will says
Yep, that's what I do. That is the best way to still get the flavor from the liquid ingredients but not use too much.
Lance says
Hi, I just ordered a Dehydrator from amazon (Nesco garden master 1000watt.) on sale right now fo $61 if anyone is interested. Anyway I have never made jerky, but I have had home made jerky from friends and one guy I buy some from every so often. My main complaint is every one that I get it from makes it really salty. Does this recipe or any on the ones on you list have a moderate amount of saltyness to it?
Will says
Good deal! You can always lower the amount of salt if you don't like salty jerky. Feel free to modify any recipe. Have fun Lance!
Darcy Burns says
Don't at as much soy sauce and add liquid smoke that cuts back on the saltiness
Ratna Cook says
you have same problem me, Lance.
every time I buy it from the fair or any bender always salty.
I think if we make our self just using soy sauce, we down need to put salt or put salt just like 1 Tsp.
when I made Asian bbq meat only put kecap manis ( Indonesian sweet soy sauce) and little bit salt, meat so tasty.
rick says
do i keep the door on the dehydrator closed.it is old
Will says
Closed