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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
- 1/4 cup worcestershire sauce
- 1/4 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
- 1/4 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
Will,
Read all the rave reviews on your Rig Hand Jerky. Now I know why it’s in your top 5. INCREDIBLE!!!!
By far, the best Jerky I have made yet!!!
The best way to describe the taste is, It’s like biting into a Slim Jim. Been trying different recipes from your book. You were right. This Jerky didn’t last long. Thanks again for the book and all your recipes.
This is a good one! Glad you are enjoying the book Mark.
Turned out perfect!! So damn good!
Thanks for the site, inspiration and the help!
Kerry
Nice! No problem Kerry.
Stumbled across your page and was inspired to try my hand at making jerky. I have purchased all the ingredients and the Nesco FD-75A.
For my first patch I will attempt to make the Rig Hand Jerky. My question is, the recipe calls for "1 tsp salt". I also purchased the Curing salt.
Am I to use the curing salt in place of the regular salt or use both (1 tsp salt and 1/4 tsp curing salt) if I have both?
Thanks in advance.
Kerry
I would put 3/4 tsp of regular salt (table or sea salt) and then 1/4 tsp of curing salt. This would be the amount for 1lb of meat. Make sure to double check your curing salt amount per 1lb on the container you bought. It should be about 1/4 tsp per 1lb though.
I purchased the same curing salt you recommended, so should be all set. First batch is in the Nesco right now. Fingers crossed!
A question I had, ithe recipe calls for 4 hours @ 160 degrees - is that for a single pound? I am making 2 lbs (or Rig Hand Jerky) - do I need to dehydrate for 8 hours?
The drying time should be about the same even though it is double the amount of meat. Don't just dry for 4 hours and call it good. Drying time depends on thickness of meat, dehydrator, how many trays you have in the dehydrator. I would pull a piece out and let it cool for 5 minutes at the 4 hour mark. Bend it and see if it cracks and has white fibers. If not, keep it going for another hour and check another piece. Once it's done, it ready to eat!
Hi Will! I am new to Jerky making and having a great time at it. Thus far, I have made your Sweet Spicy Jerky, the recipe in the booklet that came with the dehydrator and the Rig Hand Jerky. The Rig Hand is my favorite!! I have a couple of questions...
1. I bought Wright's Hickory flavored Liquid Smoke. They also had Mesquite flavor and a couple of other brands in which it was just called Liquid Smoke. What flavor does the recipe call for? The smoke flavor seems to be very pronounced (I don't hate it, though), would you recommend to decrease the amount of liquid smoke if a flavored one is used?
2. I just bought a cheapo Presto dehydrator (to start) that you just plug in and it turns on and goes to 165 degrees for the duration. I have been using Top Round beef that the butcher has pre-sliced for me against the grain, closer to 1/4" thick. At 4 hours, they seem to be done (bending, white threads, not breaking). Then I bake in the oven at 275 degrees for 10-12 minutes until the pieces are sizzling. My question is this: what happens if you over dehydrate the beef? Is that when it breaks when bent? Is it possible to take less than 4 hours to be done in the dehydrator? I apologize if these questions are dumb, but you warn against the Jerky not being safe so I just want to make sure I am doing it right.
Thank you for your most awesome site. I cannot wait to keep trying your recipes. Happy Jerkying!!
Hey Lisa, thanks for checking out the site! Wrights liquid smoke is definitely the best brand to buy. When I first made this recipe I was using a lesser quality liquid smoke that requires more. If using wrights, use only about 2 tsp of liquid smoke. You can totally change and try different flavors. I like the hickory, but mesquite is good as well. The best thing to do is experiment with different flavors and find one you like. To answer your second questions; yes, it can take less than 4 hours for the jerky to be finished. When it is over dried it will break and just taste extremely dry. If you are having the meat sliced very thin, start checking it at 3 hours.
Thank you so much, Will! I appreciate it! Off to the market to get the mesquite liquid smoke - it's on sale and get some more meat! Who knew making your own beef jerky is so satisfying and delicious! Best to you!!
Thanks Will! I'm using the oven because I can hang about 4 lbs with toothpicks , and, well, I'm too lazy to fire up the smoker today... Your recipes have become a regular thing for me. Driving truck and eating right is a hard combination. With jerky I can have my PFC snacks between meals without missing a beat. Thanks again for taking the time to share and for the straightforward guides and recipes.
No problem Mark, glad the site has been helping you when making jerky. Thanks for the kind words!
Hi Will,
I noticed on your dehydrator review it says the NESCO takes about 90 minutes to get to 160 degrees. Do I need to pre-cook the beef I want to dehydrate in my NESCO or can I just go straight to the dehydrator. Thanks!
I go straight to the dehydrator when using the Nesco.
LOVE the Rig Hand! I've already done 2 batches in my Masterbuilt, first one was dry (live and learn...we still ate it) and the second was pretty close to spot on. I'll be doing another batch soon with some tweaks. Thanks for sharing your knowledge and recipes, it is greatly appreciated!
This is a really good one. Glad you found one that you like!
After marinading meat for the first batch of jerky, can I re-use the marinade?
What are your thoughts of freezing meat for an hour, slicing up into strips, adding the marinade, and bagging it in freezer bags for future drying at a later date?
From a safety standpoint, it is not recommended to re-use a marinade after you have marinated meat in it. I have never frozen meat in a marinade for future use but don't see why it would be a problem. Before freezing, I would let it marinade in the refrigerator for at least 8 hours and then put the bag in the freezer. That way it is ready to go as soon as it thaws.
Hi! Our 9 year old daughter wants to make jerky for her father's/ my husband birthday next week. Just wanted to let you know that after reading your posts I'm excited too. And very grateful for all the tips. We'll let ya know how it goes.
Nice! Looking forward to hearing about it...
Great song. Listen to Corb Lund Roughest Neck Around.
I'll check it out. Thanks!