• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Jerkyholic logo

  • Jerky Recipes
  • Smoked Meats
  • How to Make Jerky
    • Make Beef Jerky with a Dehydrator
    • Make Beef Jerky in a Smoker
    • Make Beef Jerky in the Oven
    • Make Ground Beef Jerky
  • Jerky Tips & Info
    • Best Meat for Beef Jerky
    • Slicing Meat for Beef Jerky
    • The Best Dehydrator for Making Beef Jerky [2021]
    • The BEST Pellet Smokers
    • Storing Beef Jerky
    • 6 Steps To Making Safe Jerky
  • Jerky Equipment
  • Top Pellet Smokers
  • Cookbook
  • FAQ’s
menu icon
go to homepage
subscribe
search icon
Homepage link
  • -Jerky Recipes / Marinades
  • -Smoked Meat Recipes
  • -How to Make Beef Jerky
  • -Best Meat for Jerky
  • -Slicing Meat for Jerky
  • -Best Dehydrator for Jerky
  • -Top Pellet Smokers
  • -Jerky Cookbook
    • Instagram
    • Pinterest
  • ×

    Home » Beef Jerky Recipes

    Original Beef Jerky

    Published: Jul 6, 2020 · Modified: Apr 7, 2021 by Will · This post may contain affiliate links.

    Pin2K
    Tweet
    Share46
    Reddit
    Yum6
    2K Shares
    Jump to Recipe Print Recipe

    This post may contain affiliate links. Please read my privacy policy.

    This Original Jerky recipe really does taste like good ol' fashioned jerky you got from a small town smokehouse when you were a kid on a long road trip. Hell, it reminds me of my favorite smokehouse in between Houston and Corpus Christi, Texas' Prasek's Family Smokehouse. This place is good, seriously good!

    Original Jerky
    Jump to:
    • How to slice the meat
    • Making the marinade
    • Dehydrating
    • Testing for when the jerky is finished
    • Storing the jerky
    • Old Pro Tips:
    • Related Posts
    • Original Beef Jerky Recipe

    How to slice the meat

    The first step to making beef jerky is choosing a lean cut of beef. I used beef eye of round when making this beef jerky. You can find a complete list of the best cuts of meat for making beef jerky by clicking here.

    Eye of Round Roast on cutting board

    Slice the meat with a very sharp knife either with the grain for a more chewy jerky or against the grain for a more tender jerky. a ¼″ in thickness is just right.

    Lean Eye of Round Roast Sliced Thin and Ready to Marinate

    Slice with the grain for a chewy jerky or against the grain for more of a tender chew. Wanting a little more chew, the meat was sliced with the grain when making this beef jerky recipe.

    Jerky strips on plate with seasoning and curing salt on cutting board

    I didn’t use it on this recipe, but a jerky slicer is a FANTASTIC piece of equipment to help get even strips when slicing jerky.

    Beef Jerky slicer slicing beef for jerky onto a cutting board with knife

    Not sure what way the grain runs? Need more information on slicing meat for jerky? I have put together a page on Slicing Meat for Jerky where you can find EVERYTHING you need to know when slicing meat for jerky.

    Making the marinade

    This is a very traditional beef jerky and that calls for some pretty common but TASTY ingredients. Most of the ingredients you will already have in your pantry, so no need to break the bank at the grocery store.

    Simply add all the ingredients into a bowl or ziplock bag and mix until they are well incorporated together.

    Marinating jerky strips in bag

    Marinate in the refrigerator for 6-24 hours mixing the bag up several times to further make sure the strips are evenly coated. This makes sure the every piece of finished jerky has a consistent flavor.

    RELATED PAGE: ------> DOZENS OF GREAT TASTING JERKY RECIPES <------

    Dehydrating

    Once the meat has finished marinating, strain any excess marinade in a colander. I marinated this beef for a total of 21 hours before straining. The longer the marinade process, the more intense flavor the jerky will have! 

    Once you strain the jerky strips in a colander, lay out some paper towels and place the strips on the paper towels. The goal is to pat dry the strips removing any marinade that is still on the surface of the beef jerky strips.

    Getting off the marinade on the surface will prevent the jerky from having that "sticky" feel when it is finished. This also speeds up the drying process. A double win!

    A Nesco Snackmaster Dehydrator was used when making this jerky recipe. I LOVE the Nesco dehydrators. They work, are reasonably prices, and they last a long time!

    Original Jerky on dehydrator tray

    Make sure there is space in between the strips so air can circulate around all the jerky and dry it evenly. This is not the time to cram a bunch of meat on one tray and have it overlapping. Give them space people!

    Testing for when the jerky is finished

    While drying the jerky, you want to start testing to see if it has finished at about the 3-4 hour mark. Take a piece of jerky out of the dehydrator, oven, or smoker and allow it to cool for 5 minutes to room temperature.

    Testing jerky by bending it to see if its finished

    Bend the jerky in half; it should bend and crack but not break in half. You will also see white fibers in the meat. The fibers are really visible when a piece is ripped or bent in half.

    This jerky took 6 hours to be finished. 90% of the jerky I make is finished within 4-6 hours when using a dehydrator or oven and 6-9 hours when using a smoker. If pre-heating the meat in the oven, drying time can be as little as 2.5 hours.

    Storing the jerky

    To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. I have put together a page on storing beef jerky and steps you can take to make your jerky have an extended shelf life.

    This Original Beef Jerky has a rich meat taste brought out by the simple ingredients and finishes with a nice pepper taste. The curing salt definitely adds to the smokehouse beef jerky flavor we are all accustomed to.

    Not a fan of curing salts? Not to worry, you can leave out this ingredient if you choose. As I mentioned earlier, most of the recipes I make do NOT call for curing salt. Just make sure that you heat the meat to 160° to prevent any bacteria along with the possibility of becoming sick.

    Old Pro Tips:

    • Leaving the curing salt out of the recipe will alter the look and flavor of this recipe
    • Use liquid smoke that does not include filler ingredients, such as Wright's Liquid Smoke
    • When finished, jerky will bend and crack but not break in half. Test for doneness after a piece has cooled for 5 minutes, not while warm.
    • Store in ziplock bags or vacuum seal for longer storage. Check out my page on Storing Jerky for more information.

    Related Posts

    • The Ultimate Beef Jerky Recipe
    • 6 Steps To Making Safe Jerky
    • How to Make Beef Jerky in a Smoker
    Instagram Request Box
    Beef jerky on plate with spices and glass of water

    Original Beef Jerky Recipe

    This Original Beef Jerky recipe really does taste like good ol' fashioned jerky you got from your parents when you were a kid.
    4 from 64 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 45 minutes
    Cook Time: 6 hours
    Total Time: 6 hours 45 minutes
    Course: Beef Jerky, Snack
    Cuisine: American, Beef Jerky
    Type: Beef Jerky
    Flavor: Savory
    Servings: 5
    Calories: 175kcal
    Author: Will

    Ingredients
     

    Lean Meat

    • 1 lb Beef Eye of Round or Venison

    Marinade

    • 1 ½ teaspoon pickling salt (or sea salt)
    • 1 ½ teaspoon brown sugar
    • 1 ½ teaspoon ground black pepper
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ¼ teaspoon coriander (ground)
    • ½ cup cold water
    • ¼ teaspoon Prague Powder #1 (curing salt)
    • ½ teaspoon liquid smoke (mesquite)

    Equipment

    Nesco Dehydrator
    Nesco Dehydrator
    Colander
    Colander

    Instructions

    • Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
    • While the meat is in the freezer, combine the pickling salt, curing salt, coriander, onion powder, garlic powder, liquid smoke, black pepper, sugar, and cold water in a medium size bowl or ziplock bag. Mix well.
    • Remove the meat from the freezer and slice ¼" strips with the grain. Or skip the freezing phase and use a jerky slicer for evenly sliced strips.
    • Tenderize the beef strips with a tenderizing mallet to prevent the jerky from being too tough.
    • Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
    • After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.
    • A Dehydrator was used with this recipe and dried for 7 hours at 160 degrees. You can also use a smoker or your oven.

    Pro Tips

    • Leaving the curing salt out of the recipe will alter the look and flavor of this recipe
    • Use liquid smoke that does not include filler ingredients, such as Wright's Liquid Smoke
    • When finished, jerky will bend and crack but not break in half. Test for doneness after a piece has cooled for 5 minutes, not while warm.
    • Store in ziplock bags or vacuum seal for longer storage.

    Nutrition

    Serving: 70g | Calories: 175kcal | Carbohydrates: 1g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 733mg | Potassium: 209mg | Sugar: 1g | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 2.2mg
    Tried this recipe?Let us know how it was!
    Original Beef Jerky
    « Italian Porcini Mushroom Jerky
    Fireman's Beef Jerky »

    Reader Interactions

    Comments

    1. Rick says

      September 23, 2022 at 8:02 pm

      Prasek's...enough said! There's another store now in Seally on I-10, pretty close to us. We get their smoked sausage in the local grocers. Very tasty and great quality.

      Just starting with jerky, and really liking your sight so far. I have done a little bit of curing, so I understand a lot of the do's and don't's and why's). I see the most difficult part in making jerky is determining when it is done. It has to be a guessing game, and you get better with experience.

      Rick
      Fulshear, TX

      Reply
    2. Ismael Perez says

      November 23, 2021 at 7:00 am

      Subtle, salty, great after taste. My friends and family love this.

      Reply
    3. Sarah Huitema says

      November 09, 2021 at 8:50 am

      Could you make this recipe with less or no sugar? Looking for a very low sugar (or no sugar) beef jerky to make!

      Reply
      • Will says

        November 11, 2021 at 10:30 am

        You can totally leave out the sugar and this will still turn out tasting great!

        Reply
    4. RaDonna says

      August 06, 2021 at 2:24 pm

      If this jerky tastes like Prasek's I'm gonna make some this weekend!

      Reply
      • Will says

        August 07, 2021 at 8:40 am

        It has a great taste, definitely make a batch!

        Reply
    5. Mark says

      May 11, 2021 at 5:48 pm

      This recipe is awesome! I’ve been making Jerky for many years and never quite got it where I wanted. This one nailed it.

      Reply
      • Will says

        May 11, 2021 at 8:14 pm

        Glad you found one that you like. Thanks for checking out the site Mark!

        Reply
    6. John says

      April 27, 2021 at 2:12 am

      5 stars
      5 stars! Recently processed a 25 lb inside round with this recipe and I have nothing to show for it -- the family devoured it all. My only tweak was to add 1/4 tsp of MSG per pound to accentuate the savoriness.

      Also want to thank you for your work on this site. Had everything a beginner like me needed. Kudos to you!

      Reply
      • Will says

        April 28, 2021 at 3:10 pm

        Thanks for the kind words John! You can always tell it's great tasting jerky when there is none left! Ha.

        Reply
    7. Chuck Lee says

      April 14, 2021 at 12:04 am

      5 stars
      This recipe is the best!! I use it repeatedly. I cook it in my electric box smoker between 150 & 200 degrees. Shooting for about 175 for most of 6-7 hours . Untill the beef looks waxy and is "sweating" juices. So delicious. Thanks Will!!

      Reply
    8. Edward Guerrero says

      February 05, 2021 at 11:12 am

      5 stars
      Hi...I'll give the recipe 5 stars even though I haven't made it yet, just sounds like it will be awesome haha. Question: In the instructions it says ".....combine the pickling salt, curing salt....." BUT in the list of ingredients the pickling salt isn't listed? I need to know how much...
      Thanks,
      Ed

      Reply
      • Will says

        February 06, 2021 at 9:09 am

        Sorry about the confusion Ed. I either use pickling salt or sea salt in my recipes. I had it listed as sea salt on the recipe card, I changed it to represent either picking or sea salt. Thanks for the heads up!

        Reply
    9. Jon says

      January 31, 2021 at 8:58 pm

      I made a 2lb batch of this with eye of round today and the flavor was great. Reminded me of the jerky you would get a small town shops. I think I may have set my slicer a bit too thin since this only took a little over 4 hours in my dehydrator.

      Reply
    10. Glen says

      October 29, 2020 at 6:13 am

      Love your recipes and the give and take online. Not sure if you have ever had Big Chief or Old Dutch jerky? It is a great original taste and texture with a fresh strip is so fresh, soft, and like I said fairly basic flavour’s but so very good.
      Thanks
      Glen

      Reply
      • Will says

        October 29, 2020 at 9:47 am

        Thanks! I haven't checked those out before, I guess I need to put in a couple orders for jerky!

        Reply
    11. BiteSeeing says

      August 11, 2020 at 7:46 pm

      4 stars
      Made this recently for a hiking weekend and it is a great traditional, foundational jerky flavor. No frills, but takes you back to the early days of yore!

      Reply
    12. kris savino says

      February 23, 2020 at 8:41 pm

      5 stars
      Great! But i didnt have coriander so i had to improvise. I put smoked paprika instead then added chipotle chili pepper to give some heat. Came out awesome. Thanks

      Reply
      • Will says

        February 26, 2020 at 9:00 am

        Glad to hear Kris. Can't go wrong with an original flavored jerky!

        Reply
    13. Mark Shrum says

      February 20, 2020 at 1:56 pm

      5 stars
      Also read in comments that letting it set , the longer the better, does that mean longer than 24hrs. Can you let sit 48 hrs
      Just wondering what the pros and cons of that

      Reply
      • Will says

        February 22, 2020 at 11:58 am

        You can marinade for longer than 24 hours, I have just found that the flavor difference between 24 hours and 48 hours isn't that much different.

        Reply
    14. Mark Shrum says

      February 20, 2020 at 1:52 pm

      Really love this recipe, I substitute Dr Pepper for the liquid, i know that there is sugar in the Dr Pepper but still add it according to recipe . Comes out great.
      Thanks for the recipe

      Reply
      • Will says

        February 22, 2020 at 11:58 am

        No problem, glad you liked it!

        Reply
    15. Larry says

      February 08, 2020 at 7:18 pm

      Thanks Will,

      But, I did some more research and found a forum that these guys have posted
      you may want to take a look. 😉 They say ADD the WATER and the MEAT together
      and go from there... when your adding Cure #1...

      I also posted a link the calculator enjoyment, this will make sure you don't get
      your recipe to salty. 😉 🙂

      https://www.smokingmeatforums.com/threads/curing-confusions-prague-1.239972/#

      calc.
      http://diggingdogfarm.com/page2.html

      Thanks
      Larry

      Reply
    16. Larry says

      February 02, 2020 at 4:30 pm

      Love your recipe, but if I wanted to put more water would I have to adjust the
      curing salt and canning salt.....and sugar? (this is for 1 pound of beef)

      (note: I only use Salt,Curing Salt, Sugar, Filtered Water, and sometimes Liquid Smoke)

      I like more of a brine so the meat is all covered and (stays) covered
      and marinate for 3 to 4 days...sometimes longer up to a week. 😉

      I just keep stirring every day and moving meat to stay covered

      Reply
      • Will says

        February 05, 2020 at 3:17 pm

        If you are only adding a little bit of water say 1 cup or so, there shouldn't be a need to add extra. If you are adding more than that, you will have to add extra of the salt and sugar, but keep the curing salt the same. Longer the marinating process the better the jerky!

        Reply
    17. Doris Long says

      December 20, 2019 at 9:19 pm

      Also living in Colorado and looking to make an original jerky for my grown son that tastes like one my father brought from PA. years ago.
      Hoping to try your recipe as soon as I can find a butcher who has the cut and time to slice it for me. Game season has kept them busy.
      Thank you for sharing your recipes.

      Reply
      • Will says

        December 25, 2019 at 8:02 pm

        Let me know how it turns out when you do get around to making some Doris!

        Reply
    18. Richard Klein says

      December 15, 2019 at 12:18 pm

      We want to take this to Cambidia for 4 months. We have no fridge there. Will Original with cure salt last that long there. Protein is hard to get where we will be. I can vacuum seal before leaving. Temps are in the 90s, no action. Thanks

      Reply
      • Richard Klein says

        December 15, 2019 at 12:20 pm

        meant no ac, not no action

        Reply
      • Will says

        December 16, 2019 at 2:20 pm

        If you use curing salt and vacuum seal the jerky it should last several months in those temperatures. Just try to keep the jerky in a dark place, not laying out in the sun. Have fun on your trip!

        Reply
    19. Clarence Parsons says

      October 26, 2019 at 8:13 pm

      Thanks a bunch.. appreciate you sharing all your experience.

      Reply
    20. Clarence Parsons says

      October 23, 2019 at 6:32 pm

      5 stars
      Two questions:
      1. I have a Nesco dehydrator with 8 trays. How many pounds of meat does it take to fill the 8 trays after marinating? Does 1 lb. cover 8 trays?

      2. Can I substitute Morton Tender Quick for the Prague powder?

      Reply
      • Will says

        October 26, 2019 at 4:44 pm

        I have found that you can fit just under a pound of meat per tray. I would say that you could get around 5-6 lbs of meat on 8 trays. You can use morton tender quick, but it requires A LOT more than prague powder. This can make the jerky very salty, especially if you are using ingredients like soy sauce that already have a lot of salt.

        Reply
    21. Daniel Lawton says

      June 28, 2019 at 4:55 pm

      5 stars
      I love the jerky recipes, but I think the 160F is a little naïve. Just because the drier says it's going to that temp doesn't mean it gets there in less than 6 hours. It's a matter of how much water has to be removed, vs the power f the drier. With 3 pounds of meat in the typical drier, you'll never reach 160 until it's pretty much too dry.

      In the oven seems wrong. you sure about that 160F? No need to go overboard.

      Sous Vide people know, 132 will do the job, if it's at that temp for a few hours.

      Reply
    22. Cary Floyd says

      February 21, 2019 at 5:50 pm

      5 stars
      Great site. Second recipe I made after getting a dehydrator ( got this one from Amazon, Gourmia GFD1680 Premium Countertop Food Dehydrator 6 Drying Shelves Digital Thermostat Preset Temperature Settings Airflow Circulation Countdown Timer Free Recipe Book Included 110V). Great stuff! My wife and kids love it. I will be trying a lot more of your recipes. Thanks!

      Reply
      • Will says

        February 21, 2019 at 6:18 pm

        Glad you found one you like Cary. The most fun part is trying new recipes, so try a bunch and let me know how they turn out!

        Reply
    23. Dustin says

      February 02, 2019 at 11:48 pm

      Curious, when using curing salts do you just substitute it for reg salt?

      For example if the recipe calls for 2 tablespoons of salt would I just use 2 tablespoons of curing salt instead?

      Great articles by the way! So much help.

      Reply
      • Will says

        February 03, 2019 at 5:37 pm

        No, you can not just substitute evenly for curing salt. Curing salt normally is 1tsp per 5lbs of meat. Make sure to check your curing salt package to make sure you use the correct amount. So if the recipe calls for 2 tbsp of regular salt for 5lbs of meat, use 1tsp of curing salt and 1tbsp + 2tsp of regular salt. Hope that helps Dustin!

        Reply
    24. Dawn Robinson says

      December 07, 2018 at 9:48 pm

      I'd like to try some of your recipes but I don't have a dehydrator or smoker. I would like to use my oven. Do you have any recommendations?

      Reply
      • Will says

        December 08, 2018 at 12:22 pm

        Check out my making jerky in the oven page. That will get you started Dawn!

        Reply
    25. DontJerkMeAround says

      May 30, 2018 at 12:13 am

      Bought a presto dehydrator a few days ago. Got a 1lb top round(i think thats what it was) sliced against the grain, marinated over night. Slices couldnt have been more than a quarter inch, was probany close to an eighth thick. Followed various instructions throught the internet...cooked on the only setting,for about 9 hours. I only kept cooking becaude the surface of rhe jerky still had a greasy sheen to it...seemed to be done at 5 or 6 hours, never changed color or texture after that, still had a greasiness to it when i called it quits at 9 hours. Doesnt seem right. Good but not great. I preboiled it per instructions online, and im keeping this batchin the fridge in case i didnt do it right and it isnt shelf stable...what do you recommend?

      Reply
      • Will says

        May 31, 2018 at 8:45 pm

        9 hours seems very long and drying longer won't get rid of that grease on the jerky. You have to blot the jerky with paper towels. This happens if either the meat was too fatty or you used some oil in the marinade. It probably was done around 4 or 5 hours...

        Reply
    26. Shannon Chin says

      April 12, 2018 at 6:16 am

      Hi! So glad I found your site. I have just bought a Traeger smoker and my whole family is begging me to make some jerky! Do you have a recipe you recommend that has the technique of using my smoker? I have no idea what I am doing. You seem to be the Jerky Guru 🙂 Any tips or recommends are really appreciated! Thanks in advance!

      Reply
      • Will says

        April 12, 2018 at 5:30 pm

        I unfortunately do not have a Traeger and am not sure what settings would work best for that unit. I would recommend trying the Garlic Beef Jerky recipe though, I think it turns out great in the smoker.

        Reply
    27. Tim Dwyer says

      March 13, 2018 at 9:03 pm

      Hey there
      I have had store bought jerky turn white before with mold I assume. My question is should I always keep jerky in the fridge?

      Reply
      • Will says

        March 16, 2018 at 7:58 am

        Store bought jerky should last a year or so in the package. Once you open the package, you need to eat it within 3-4 days or it will mold. So if you aren't eating it that fast, keeping in the fridge will allow it to last a little bit longer.

        Reply
    28. Eli Knopfler says

      February 04, 2018 at 6:37 pm

      5 stars
      Hey will, love your recipes especially the kentucky bourbon. I wanted to know, does adding prague powder give the meat a store bought artificial taste?

      Reply
      • Will says

        February 05, 2018 at 6:26 pm

        I have never thought of it as an artificial taste, but it will give it the distinct flavor that cured meats have. It is a flavor that is mostly associated with jerky.

        Reply
    29. Mark Shrum says

      January 11, 2018 at 8:09 am

      5 stars
      Best Jerky ever
      I also used dehydration and in the place of water and sugar used 1/4 cup of Dr Pepper
      Also added pinch of mustard seeds
      Thank for clearing up the use of curing salts
      Well written

      Reply
      • Will says

        January 11, 2018 at 6:52 pm

        No problem Mark.

        Reply
    30. Don B says

      January 10, 2018 at 8:19 pm

      Have a question as I just started making my own jerky so I would go to that for a snack instead of chips, candy, etc. I use London broil, cut it maybe up to an eighth of an inch and put it into 170° oven for anywhere between six and eight hours leaning toward the 7.5 - 8 hour mark as that like a really hard one you have to chew for a while as I don’t like the type that semi melts in your mouth. On this recipe it says original I was wondering if it is close to Jack’s links original as that’s one of my favorite flavors. I’ve made jerky using teriyaki marinade, just salt and pepper, even a lager ( which marinade too long and too strong of a flavor). But when I make just simple salt & pepper probably is my favorite because I like basics, but commercial grocery store type Jacks Links Original is my favorite. Is this original similar? And also where do you get the pink stuff besides going on the Internet? Do grocery stores carry this? No matter what I’m going to try this recipe was just curious about the flavor before I do.

      Reply
      • Will says

        January 11, 2018 at 1:57 pm

        Hey Don! I buy jerky all the time from farmers markets and shops across the country, but have not bought Jack Links in years. I do not remember what their original jerky tastes like, so I'm not sure if this is somewhat similar. Since you are going to try it, let me know if it is like the JL original jerky. Now I'm curious. The easiest place to get curing salt is on the internet. The only places I have seen it in stores are spice shops and butchers. This does NOT include your butcher at your local grocery store.

        Reply
    31. Mike says

      January 10, 2018 at 2:19 pm

      5 stars
      If I have 8 pounds of meat will I just multiply the recipe by 8..will that b to much curing salt for 8 pounds of meat. Will b marinating in large bowl.
      Thank you
      Mike from Albuquerque

      Reply
      • Will says

        January 10, 2018 at 6:15 pm

        I would multiply the recipe by 8 with a couple exceptions. You only need enough water to cover all the meat, so you might not need all 4 cups. I'm not sure, I have never made this recipe with 8lbs of meat. Also, always double check the instructions on your curing salt, but the cure that I use calls for 1 tsp per 5 lbs of meat. So a little more than a 1.5 tsp of cure would be enough to cure the meat.

        Reply
    32. NorwegianDude says

      December 11, 2017 at 5:59 pm

      Hey! Amazing recipies you got there. I have tried alot of recipes by my own and they are usually similiar to the ones on the internet. The exceptions are that I use Scandinavian Forest (powder) and pretty much "Norwegian products". Perhaps the American products are better I don't know, but I always fail on the consistency part. I always get "too dry" meat, and I do not want it to be raw either. I am using a normal dehydrator and hydrates for maybe 10-14 hours at 50-60 degrees. Also, whenever I have bought Jack Link's beef jerky, for example teryaki version, it tastes so good and the consistency is easy to chew, AND it looks good too. I don't know how to get the good red color in it. Right now I have added brown vinegar and liquid smoke (which I have never tried before) and the beef is now in the marinade soaking in a good marinade which smells good. The beef I use now is "mørbradbiff" from Norway, and it is the lower back of the cowmeat. But I still miss the color part and the easy to chew part. Any ideas? Thanks.

      Reply
      • Will says

        December 12, 2017 at 12:16 pm

        Hey Norwegian Dude, love the name! I am sure Norwegian products are just as good as stuff here in the states. The red color you are trying to get comes from curing salt. This can be hard to find locally and is best to buy online. I would increase your drying temp to a minimum of 63C with an initial heating of the jerky to an internal temp of 71C to kill any potential bacteria. 10-14 hours seems a little long to dry the jerky. Most of my jerky takes around 4 hours to dry with my Nesco Dehydrator. Check out my Slicing meat for Jerky page for more info on slicing more tender jerky.

        Reply
    33. Jo Ann says

      November 01, 2017 at 9:25 pm

      I thought a cure was a cure, found out the hard way it is not. Is there a way to salvage my completely cured and dried beef jerky? Recipe on bag from Cabelas has .06 lbs for 25 lbs of meat. I followed my normal recipe for High Mountain Jerky product from Cabelas. This called for 2 tbl and 2tsp per 4lbs.

      Reply
      • Will says

        November 02, 2017 at 2:32 pm

        If you used 2tbsp + 2tsp of curing salt (such as Prague Powder #1), there is no way you can salvage that jerky. Too much cure is unhealthy, I would throw it out and start over.

        Reply
    34. Jimmy Carl says

      October 24, 2017 at 9:39 pm

      5 stars
      Hi Will, Haven’t tried your recipe, yet. I plan on putting it through my Masterbuilt on Thursday. I have a four pound sirloin roast to slice up marinate and smoke. Can this recipe be up scaled to accommodate the 3+ pounds I’ll get out this roast?

      I did add the cold smoker attachment. The last batch of jerky came out perfectly. The cold smoker attachment makes it easy to control temperature in the smoker. The last batch was sliced 1/8” thick, hung on toothpicks, and started at 180F for one hour. The cold smoker put out a solid stream of hickory smoke for the entire hour. After that the heat was turned down to 140F. The cold smoker attachment was turned off. It continued to give off a light smoke until the hickory chips burned out on their own. After three hour at 140F the jerky was done. Thanks, jc

      Reply
      • Will says

        October 25, 2017 at 3:37 pm

        Thanks for the info on the cold smoker attachment. I have been thinking about getting one for my smoker. Going to pull the trigger and get one now. Glad to hear your jerky is turning out great!

        Reply
    35. Michael Miller says

      September 11, 2017 at 11:44 pm

      4 stars
      Why cook the jerkey? It changes the natural flavor

      Reply
      • Will says

        September 12, 2017 at 9:14 pm

        Heating the jerky to an internal temperature of 160F is an important step to kill potential bacteria. It is done as a safety precaution.

        Reply
        • John says

          October 15, 2017 at 3:32 am

          4 stars
          Hey Will - great site.
          I have an electric smoker and recently purchased a cold smoker attachment hoping to make smoked and salt cured jerkey rather than "cooked". I am trying to replicate the deli style salt encrusted jerkey that doesn't look cooked - just salt/ smoke cured.
          The instructions on the attachment imply that it is more for smoking cheeses and vegetables rather than meats. I've ordered Prague #1 cure. Is that all that is needed for the salty look/taste or is more regular salt needed for that effect?

          Am not really a fan of smoked cheese or veggies so trying to determine if i should return the cold smoker attachment or not.

          Reply
          • Will says

            October 15, 2017 at 9:49 pm

            I have not used the cold smoker attachment for my Masterbuilt. I only have chips smoking for about 30 minutes to an hour and have to turn the smoker up to about 180F to achieve this. I then turn it down to about 160F until it's done drying. I am not sure how much difference it would make to NOT have the temp up that high for 1 hour or so. I always heat my jerky to 160F for safety reasons and that is why I never pulled the trigger on buying the cold smoker attachment. But if you do decide to use it, let me know how it works out! The prague Powder #1 will give it that jerky flavor and the red coloring that you see in most cured meats/jerky. You will still need to add salt for flavor on top of the Prague #1 if you are looking for a saltier jerky.

            Reply
    36. James Smith says

      August 08, 2017 at 11:08 am

      4 stars
      Sounds tasty, can I use chopped onion & garlic instead of powder? I had bad experience making beef with powders.

      Reply
      • Will says

        August 10, 2017 at 4:54 am

        Of course you can use the real stuff! I would try to mince it as small as possible, you will get great flavor that way.

        Reply
    37. Rodolfo Marquez says

      March 20, 2017 at 12:55 am

      If my dehydrator heat at 158ºF is safe for beef jerky? How long should I leave it in the dehydrator?

      Reply
      • Will says

        March 20, 2017 at 9:42 pm

        I would recommend first heating it in your oven for 10 minutes at 300F to bring the internal temperature to 160F and then dehydrate in your dehydrator.

        Reply
        • Sam says

          August 02, 2017 at 4:55 pm

          Would you necessarily need to bring the internal temp up is you`re using a curing agent?

          SAM

          Reply
          • Will says

            August 02, 2017 at 10:30 pm

            The prague powder #1 that I mention in my recipes is a cure that is meant for meat that will be cooked or smoked. It helps prevent bacteria growth and prevent food poisoning, but still requires some heat. I recommend still heating the internal temp of the jerky to 160F.

            Reply
      • Travis says

        December 14, 2017 at 11:53 am

        Pasteurization is a function of temperature and time.

        You're told 165 because it instantly kills most bacteria. But it's not like they live just fine at 159. 165 is the idiot proof rule (if the idiot can remember).

        130 degrees takes 112 minutes
        140 degrees takes 12 minutes
        150 degrees takes 75 seconds
        160 takes 7 seconds
        165 takes 2.4 seconds

        For just about any cook, it'll take more than 75 seconds to get from 150 to 165!

        If using whole meat, you worry about the surface temps. Bacteria does not burrow into the meat.

        If using ground meat (or you tenderize with a jaccard, puncturing the meat), then you worry about the internal temp. The mixing during grinding and the puncturing create opportunities for the bacteria to get anywhere in the product.

        Hope this helps!

        Reply
    38. Tane says

      November 21, 2016 at 9:07 am

      Hi and thank you for this website! I am new to making jerky and have made a batch using the packets that came with my dehydrator and jerky gun however to be more cost effective, I want to make my own recipes and your page is amazing. My only question is, can these recipes that call for eye of round meat be used with lean ground beef as this is what my family seems to prefer? Thanks in advanced.

      Reply
      • Will says

        November 21, 2016 at 3:05 pm

        Hey Tane! I have had this question several times before, and here is my answer:
        Great question. I would use a recipe that does NOT have much liquid ingredients (soy sauce, worcestershire, vinegar…) Dos Pepper Jerky would be a good one to try. If the recipe calls for water, omit the water since you are using ground beef. I would also recommend using cure when making ground jerky since it will be handled more than whole muscle jerky (mixing the spices in by hand). Lastly, ground beef jerky sometimes requires more spices than whole meat jerky since you are mixing the spices into the meat instead of on the outside. If your first batch doesn’t have a really strong taste, increase the amount of spice for the second batch! Have fun! Thanks for stopping by, let me know how it turns out.
        I also have more info on my How to Make Ground Beef Jerky page.

        Reply
        • Tane Zacharias says

          November 21, 2016 at 4:53 pm

          Thanks so much do the response. I will come back and let you know about the results. I will try the dos pepper recipe that I will try. I found put the hard way that I needed to use more flavor then some recipes call for.

          Reply
      • Jim Armstrong says

        December 07, 2017 at 8:15 pm

        I have been making jerky and smoking it on my Smokers. I smoke at temps between 160 and 180 degrees for up to 4 hrs until it reaches the desired texture/ twist. As long as the meat reaches a temp of minimally 160 there should be no need for Prague powder.... correct? I feel the ingredients used such as Soy sauce and Worcester should have enough salt content. I don’t believe extra salt is required if temps are properly reached again 160 +. I also use a lean London Broil for my Jerky making sure there is minimal fat content. Am I correct in my thought process?

        Reply
        • Will says

          December 07, 2017 at 10:18 pm

          That's exactly right Jim. As long as you get that jerky up to the internal temp of 160F, it should be safe to eat without curing salt.

          Reply
          • Milana Fasoli says

            August 09, 2022 at 10:08 am

            If you heat it to the temps needed, and skip the curing salt, how would this be able to be stored? I’d love to do this and still have it be shelf stable.

            Reply
            • Will says

              August 10, 2022 at 6:45 pm

              If not using curing salt, vacuum seal for the longest storage. It should still last about a month. Using curing salt really extends the life of the jerky.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    The Guy Behind the Jerky

    Will standing with grill in front of trees

    Hi! My name is Will and I live in Colorado with my beautiful wife. I love to hunt, fish, & make jerky. After making homemade jerky for over two decades, I started this website and published a Recipe Book to share some of my favorite recipes with you! Learn more →

    How to Make Beef Jerky

    • How to Make Beef Jerky in a Dehydrator
    • How to Make Beef Jerky in a Smoker
    • How to Make Beef Jerky in the Oven
    • How to Make Ground Beef Jerky

    Beef Jerky Recipes

    jerky in bowls on black slate
    100+ Beef Jerky Recipes →

    Popular Recipes

    • The Ultimate Beef Jerky Recipe
    • Rig Hand Beef Jerky
    • Jerkyholic's Original Ground Beef Jerky
    • Spicy Sweet Beef Jerky

    Jerkyholic Recipe Book

    Jerkyholic Cookbook
    Jerkyholic Recipe Book - Now available on Amazon

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Terms & Conditions

    Also Seen On

    jerkyholic featured on websites

    Contact

    • Contact
    • Subscribe
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Jerkyholic