This original beef jerky recipe has the classic, old-fashioned flavor of the jerky you might remember from a roadside smokehouse. It is savory, peppery, slightly smoky, and made with simple ingredients that let the beef flavor stand out.
If you enjoy traditional homemade beef jerky with a firm chew and a rich, meaty finish, this recipe is a great place to start. It uses lean beef, a straightforward marinade, and a dehydrator to create a dependable snack that tastes familiar without being overly sweet or complicated.
How to Slice the Meat
The first step in making great beef jerky is choosing the right cut of meat. A lean cut is best because excess fat does not dry well and can shorten the storage life of the finished jerky. Beef eye of round works very well for this original beef jerky recipe because it is lean, easy to slice, and has a clean beef flavor.
- Use a very sharp knife and slice the beef into strips about ¼ inch thick. Consistent thickness helps the jerky dry evenly.
- Slice with the grain for a chewier jerky, or slice against the grain if you prefer a more tender bite. For this recipe, slicing with the grain gives the jerky a traditional, chewy texture.
Long strips are a classic choice for homemade beef jerky. They are easy to arrange on dehydrator trays and give the finished jerky that familiar smokehouse-style look.
A jerky slicer can also be useful if you want very even strips. It is not required for this recipe, but it can make preparation faster and help each piece dry at the same rate.
If you are not sure which direction the grain runs, look for the long muscle fibers in the meat. Cutting in the same direction as those fibers produces a firmer chew, while cutting across them makes the jerky easier to bite.
Making the Marinade
This homemade beef jerky marinade is simple, traditional, and full of savory flavor. The combination of salt, brown sugar, black pepper, onion powder, garlic powder, coriander, liquid smoke, and cold water creates a balanced marinade that seasons the beef without overpowering it.
Add all of the marinade ingredients to a bowl or a zip-top bag and mix until the salt and sugar are well distributed. Once the beef is sliced, add the strips to the marinade and make sure every piece is coated.
Marinate the beef in the refrigerator for 6 to 24 hours. During that time, turn or mix the bag several times so the strips stay evenly covered. A longer marinade time will give the jerky a stronger flavor, while a shorter time will keep it milder.
Video – How to Make Jerky
Follow the slicing, marinating, drying, and doneness steps below to make this original beef jerky recipe at home.
Dehydrating
- After marinating, drain the beef strips in a colander to remove excess marinade. This recipe was marinated for 21 hours, which gives the jerky a bold, well-seasoned flavor.
- Place the drained strips on paper towels and pat them dry. Removing surface moisture helps the jerky dry more evenly and reduces stickiness.
- Arrange the strips on dehydrator trays with space between each piece. Air needs to circulate around the meat so the jerky dries properly.
- Dry on the highest setting of your dehydrator and begin checking for doneness after about 4 hours.
Top Tip: Patting the strips dry before dehydrating helps prevent a sticky surface and can shorten the drying time. It is a small step that makes a noticeable difference in the final texture.
A dehydrator is a reliable option for this recipe because it provides steady heat and airflow. Drying times can vary depending on the thickness of the slices, the dehydrator model, and how much space is left between the strips.
Testing for When the Jerky Is Finished
Start testing the beef jerky around the 3 to 4 hour mark. Remove one piece from the dehydrator, oven, or smoker and let it cool for 5 minutes. Testing while the jerky is still warm can be misleading because it firms up as it cools.
Bend the cooled piece in half. Finished jerky should bend and crack, but it should not snap cleanly in two. You may also see white fibers in the meat when it is bent or torn.
This batch took about 6 hours to finish. Many batches of jerky made in a dehydrator or oven are done in 4 to 6 hours, while jerky made in a smoker may take 6 to 9 hours. If the meat is preheated in the oven, the drying time may be shorter.
Storing the Jerky
For the best storage, allow the jerky to cool completely before packing it. Store it in airtight containers, zip-top bags, or vacuum-sealed bags. Removing as much air as possible can help maintain quality for longer storage.
Curing salt can help with preservation and also gives this original beef jerky its familiar smokehouse-style flavor. The finished jerky has a rich beef taste, a savory seasoning blend, and a clean pepper finish.
Curing Salt
If you prefer not to use curing salt, you can leave it out. Keep in mind that removing it will change the color, flavor, and storage qualities of the finished jerky.
If you omit curing salt, make sure the meat is heated to 160°F to help reduce the risk of bacteria and foodborne illness.
Old Pro Tips:
- Leaving out the curing salt will change the appearance and flavor of this beef jerky recipe.
- Use liquid smoke without unnecessary filler ingredients for the cleanest smoke flavor.
- Jerky is done when it bends and cracks but does not break in half. Always let a test piece cool for 5 minutes before checking.
- Store jerky in zip-top bags or vacuum-sealed bags for longer storage.
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Original Beef Jerky Recipe
Ingredients
Lean Meat
- 1 lb Beef eye of round
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 ground coriander
- ½ cup cold water
- ¼ teaspoon Prague Powder #1 (curing salt)
- ½ teaspoon liquid smoke (mesquite)
Equipment
Instructions
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Trim all visible fat from the beef. Place the meat in the freezer for 1 to 2 hours, until it is firm but not frozen solid.
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While the meat firms up, combine the pickling salt, curing salt, coriander, onion powder, garlic powder, liquid smoke, black pepper, brown sugar, and cold water in a bowl or zip-top bag. Mix well.
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Remove the beef from the freezer and slice it into ¼ inch strips with the grain for a chewier texture.
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Tenderize the beef strips with a tenderizing mallet if you want to reduce toughness.
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Add the sliced beef to the marinade and refrigerate for 6 to 24 hours, mixing occasionally so the strips stay evenly coated.
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After marinating, drain the beef and pat each strip dry with paper towels.
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Place the strips on dehydrator trays with space between them. Dry at 160°F until the jerky bends and cracks without breaking, usually about 6 to 7 hours depending on thickness and equipment.
Pro Tips
- Removing the curing salt will change the look and taste of this original beef jerky recipe.
- Use a clean-tasting liquid smoke for the best smoky flavor.
- Let a test piece cool for 5 minutes before checking doneness.
- Store finished jerky in airtight bags or vacuum-sealed packaging.
Nutrition
Calories: 175kcal |
Carbohydrates: 1g |
Protein: 24g |
Fat: 6g |
Sodium: 733mg