1. Freeze & Slice Beef:
Partially freeze beef for 1–2 hours (makes slicing easier).
Slice against the grain for a chewier texture or with the grain for a softer bite.
2. Marinate:
Mix all marinade ingredients in a bowl or ziplock bag.
Add sliced beef and marinate in the refrigerator for 6–24 hours (the longer, the better the flavor).
3. Dry the Jerky:
Remove beef from marinade, pat dry with paper towels to remove excess moisture.
Arrange slices on a wire rack over a baking sheet or in a dehydrator.
4. Drying Options:
Oven: Bake at 170°F (or lowest temp) for 4–6 hours, flipping halfway.
Dehydrator: Set to 160°F and dry for 4–6 hours or until dry but still slightly flexible.
5. Cool & Store:
Let jerky cool completely.
Store in airtight container for up to 1 week at room temp, or refrigerate/freezer for longer shelf life.
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