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This is the Beef Jerky recipe that I started passing around while out on the drilling rig in South Texas. This was a bad decision as now many of the guys out here always ask if I have any Jerky on me while we are working. Making homemade jerky results in a big increase in popularity among work colleagues and family members! n
*This recipe is updated with more photos and video of the jerky making process and finished jerky. Original Post: 2/19/2015*
I’m dedicating this recipe to the guys working on the rig; "Rig Hands". Enjoy Rig Hand Jerky! Here is a picture of a drilling rig in South Texas for ya!
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Jerky Video
Slicing the meat
Start with a great cut of beef when making this jerky. I used Beef Eye of Round, but you can find a complete list of the best cuts of meat for beef jerky here.
The first step of slicing meat for jerky is to trim the cut of meat of all visible fat. You can see the white fat in the picture below, just trim that off BEFORE you start slicing the meat. Fat spoils faster than meat, so the more you get off now, the longer your jerky will be shelf stable.
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.
Slice even strips so they will dry evenly and be finished at the same time. You can wrap the roast in plastic wrap and partially freeze for 1-2 hours to make slicing easier.
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.
Making the marinade
This recipe tastes fantastic because of some of the great tasting ingredients such as soy sauce, worcestershire sauce, brown sugar, and red pepper flakes for a little bit of a spice!
Combine all the ingredients in a bowl or ziplock bag and mix well. Since this recipe does not have any whole peppers, blending in a blender is not needed.
Related Page: Dozens of Great Tasting Jerky Recipes – Click Here
Add the earlier sliced meat strips to the marinade and mix around so all the strips are evenly covered. Allow the strips to marinate for 6-24 hours in the refrigerator. Do NOT marinate the meat at room temperature, always marinate in the fridge to prevent the meat from spoiling.
Dehydrating
Once the meat has finished marinating, strain any excess marinade in a colander. I marinated this beef for a total of 20 hours before straining. The longer the marinade process, the more intense flavor the jerky will have!
Before adding the meat to your dehydrator, oven, or smoker; lay out paper towels placing the meat strips on top. Pat dry the strips to remove even more of the excess marinade. This step will help speed up the drying process and prevent the meat from being 'sticky' after it has finished drying.
I dried them in my Excalibur Dehydrator for a total of 3 hours at 165°F and 1 hour at 145°F. Make sure the meat reaches an internal temperature of 160°F to kill any potential bacteria. The 3 hours at 165°F in the dehydrator does the trick. You can also pre-heat the meat in an oven before drying if your dehydrator does not heat up to 160°F. Check out my page on jerky safety for more information on this process.
Related Page: Dehydrator Reviews
Testing for when it's 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. 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 in half.
If the jerky is not finished, continue drying for another hour and repeat the same process until the jerky is 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.
This recipe tastes fantastic, that's why there is not surprise that it is one of the top recipes on the site. It has that recognizable flavor of jerky you find at your local smokehouse or country store. The red pepper flakes gives it a little bit of a spice and the soy sauce the perfect amount of saltiness!
Storing 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 jerky and steps you can take to make your jerky have an extended shelf life. Check it out!
Old 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
- Sprinkle on more red pepper flakes before drying if desiring a spicier jerky
Related Posts
Ingredients
Lean Beef
- 1 lb eye of round
Marinade
- ¼ cup worcestershire sauce
- ¼ cup soy sauce
- 1 tsp black pepper
- 1 tsp salt
- 2 tsp brown sugar
- 2 tsp liquid smoke (Do NOT add if using smoker)
- 1 tsp red pepper flakes
Optional
- ¼ tsp Curing Salt (Prague Powder #1)
Equipment
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 with your favorite jerky making method.
- 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
- Sprinkle on more red pepper flakes before drying if desiring a spicier jerky
Nutrition
Environmental Information
In the process of marinating the Top Round as I type. My wife just purchased PowerXL Air fryer that has a dehydrator function. Do you think I should cook as per your instructions or the instructions located in their recipe book that came with the air fryer (160 for 6hrs)? Thanks in advance Will!
Definitely dry at 160f, but I’m not sure about the timing using that air fryer. Start checking it around 4hrs in, then keep drying as needed.
Thanks Will, the Jerky turned out fantastic! It was the perfect consistency when pulled at the 4 hour mark. The flavor profile was exactly what I was looking for, I did not use any curing salt in the marinade, is the only benefit to the salt for storing purposes or will it change the flavor? Again, well done...my new favorite snack!
Curing salt will give it a little bit of a different flavor as well as extend the shelf life. Glad you found one you like! This is definitely a great tasting jerky.
I purchased a Nesco Pro dehydrator ($90), and I tried your Rig Hand recipe with an eye of round roast. I made two small alterations to the recipe: 1 extra tsp brown sugar and 1 tsp liquid smoke instead of 2. I also sprinkled with black pepper prior to dehydration. Your recipe is AMAZING. It took around 4 1/2 hours to dehydrate. Thanks for sharing! It’s better than store bought jerky and much less expensive. This is my go to recipe. Thanks for sharing!
Awesome, I love hearing first time jerky success stories. Put that new dehydrator to work!
I am going to make this recipe soon, just waiting for my liquid smoke. Just a question, if you heat up the marinade a beat until the sugar is diluted, does it make a difference?
Love your website!
Thanks!
It will incorporate the sugar into the marinade better than if it wasn't heated. When it's not heated you tend to have some sugar at the bottom of the bag or bowl that you marinated the meat in, not too much though. I brought a marinade to a slight boil several days ago to mix the sugar into the marinade better and it turned out great.
I have been making this jerky for about a year now, and it is the only one I have tried from this site, or any other for that matter. It is that good, that I don't want to risk trying another. I have tweaked instructions to accommodate my dehydrator, and personal taste. All dehydrators are different, so you will have to adjust accordingly. I only half agree with the patting dry instructions. I have found that the red pepper in the marinade does not stick well or evenly to the meat after removing. Plus, I like a little extra heat. So, I put the marinated meat on paper towels, and DON"T pat them dry, effectively drying the bottom half only. The wet meat on top acts as a glue for a sprinkling of some additional crushed red pepper flakes.
This is my favorite recipe! Thank you for creating it!
No problem! One of my favorites as well.
What about an infrared thermometer?
It will only tell you the surface temperature and not the internal temperature.
Ahhh... darn.
What kind of thermometer can display the internal temperature of beef jerky? When it's thin and dry I can't think of one that would be able to do this.
Trying to find one that will tell the temp of dry thin jerky is hard. normally taking a food thermometer and wrapping the thinnest piece of jerky around it will give you a pretty close number. I am looking into some real small food grade professional thermometers though. I'll try to make a post about them whenever I get a chance to get one.
This flavor was awesome.
Do you have a recipe close to this one that you can use for ground beef? I know with beef you want to stay away from liquid so it's not exactly a marinade. But this flavor duplicated for dry ingredients would be awesome to try.
Thank you for the recipe!
You can use this recipe, but cut the liquid ingredients in half. Use only 2 tbsp of soy sauce and 2 tbsp of worcestershire per 1 pound of meat. That shouldn't be too much liquid and the jerky should come out tasting just as great!
beautiful, thank you!
Hello,
I took a shot at making jerky for the first time tonight.
My dehydrator of choice is the Nesco FD-75A
My meat has been sitting in marinade for about 48 hours.
After draining/dabbing off the excess marinade, I have placed the meat in the dehydrator. It dried for about 4 hours. I was struggling to get the temp above 130 degrees, but the softness/chewiness was where I wanted it. So I removed it from the dehydrator and placed it in the oven on 300 for about 10 minutes to bring it up to a temp of around 175-180.
Now I am nervous about it. Although it's up to temp, when I squeeze the jerky with my fingers, the smallest amount of oil/moisture comes out. I read if there is ANY moisture, it's not done. I have had a number of pieces already, and although it tastes good and I like how it turned out, now the moisture has me concerned. Especially after I ate some.
I know everyone is different, but how much does it take for one to get sick from eating jerky in said condition? Should I be worrying?
I read that you can pre-cook or post-cook the jerky to get it to the temp you want. which I did the post cook method.
Can anyone ease my mind or do I need to start pumping my stomach? sigh, I thought I was doing everything right
I would like to add. I just placed the jerky back in the oven, again. 300 degrees for like 10 minutes. this time there seemed to me a lot of oil/water or marinade on the baking sheet. and it was sizzling. so obviously it is still cooking out the moisture. but at this point, they are becoming close to burnt sticks.
The pre-heat method is better than the post-heat method, but it should be fine. What cut of meat did you use? How thick are your slices? It could be fat/oil from the meat that is coming out. The only way to prevent that is to trim as much fat as possible before marinating and choosing a lean cut of beef to use. It is okay if there is a little fat or marinade on the jerky, it just wont last as long as a really dry piece. If you tear a piece and see white stringy fibers, the jerky is finished.
I used eye of round filets that came pre packaged. I'd say they were about 1/4" thick, then I sliced them into 1/4" strips. This week I think I'll try wider strips, but still maintain the 1/4" thickness.
I will definitely try the pre-bake method this weekend.
thank you again