Love beef jerky? It’s easy to make your own at home.
Making your own beef jerky with no special equipment is simpler than you think. The first time I tried it was when I made this recipe on Between Carpools by Chantzy Weinstein.
Slicing the Meat.
You can ask your butcher to prepare thinly sliced top of the rib. Some like to use first cut brisket or london broil instead. You want meat that’s as lean as possible. When slicing beef jerky meat by yourself, freeze the meat for 1- 2 hours until it is semi-frozen. Trim off any extra large sections of fat that you see. Using a sharp knife, cut meat into ⅛-¼ inch thin slices.
If you want a chewier jerky, slice the meat with the grain. And if you want a more tender jerky, slice the meat against the grain. If you’re not sure which way the grain lays, cut a thin slice of the meat from the piece you’ve chosen for jerky. Grasp opposite ends of the meat slice and attempt to pull it apart. If it separates easily, you’ve likely cut it “across the grain.” If it stretches and doesn’t pull apart easily, your cut is likely with the grain which is what you want.
There is no right or wrong way to make it. Adjust the pepper to your liking and enjoy!
First combine all ingredients but the meat in a large Ziplock bag. Then add the meat.
Line a baking sheet very well with foil. Spray the pan very well.
Lay the pieces of meat flat on the baking sheets.
Bake , then flip and bake some more until meat is dry.
- 2 lbs. thinly sliced beef jerky meat
- 1 teaspoon liquid smoke
- ½ cup teriyaki sauce
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 teaspoon garlic powder
- 1 teaspoon pepper
- 1 teaspoon salt
- Dash chili powder
- Combine all ingredients but the meat in a large Ziplock bag. Then add meat, making sure the meat is fully coated with the marinade.
- At this point, you can freeze it or simply marinate overnight in the refrigerator, at least 8 hours.
- Preheat oven to175ºF.
- Line a baking sheet very well with foil. Spray the pan very well. Lay the pieces of meat flat on the baking sheets (each pan will fit one pound). The pieces of meat can touch but they should not overlap.
- Bake for 1 ½ hours, then flip and bake for another 1 ½ - 2 hours (depending on the thickness of your meat), until meat is dry.
- Refrigerate for up to 1 month.
If you are interested in getting a dehydrator to make the process easier, Cuisinart has a great one (click here to view and purchase it.) Follow the direction on the dehydrator. It should take about double the amount of time vs. cooking in the oven.