How to Make Your Own Beef Jerky?

How to Make Your Own Beef Jerky?
December 09 10:37 2016 Print This Article

You love beef jerky, but the problem is you don’t like the huge amount of sodium and chemical present in the packaged brands. There are two possible solutions for your problem. One is that you try a new brand which is promising to give you natural flavors. The second option is to prepare your own All Natural Beef Jerky.

In the beginning you may find it an intimidating task to prepare beef jerky, but this guide will help you to make the difficult task easier for you. You will have a new treat to share with your family members and friends. In order to check the difference between your preparation and packaged brand, you can order online and as well as enjoy your own preparation.


Let us to start it from the very beginning, first of all ask your butcher to select a lean cut of meat around 5 lbs. Your butcher may have already removed fat, but in case you find it, trim it with the sharpest knife. You can perform the task of slicing by yourself.

While slicing do not forget to keep them long and thin slicing is always considered good. Wrap all the pieces in a zip lock plastic bag and freeze it. Do not make it too hard by freezing; you are doing it to make it firm enough for slicing. This will make the slicing process easier and two hours are enough for this.


Enjoying bee jerky is a wonderful experience from the chewiness and flavor to the pungent mix of spices. You are supposed to make it rich and salty and put some spices for flavoring. You can select different spices as per your taste and mood. Flavors are also selected according to the season. You can select a basic recipe and then start experimenting with your future preparations. This will make you understand the importance of flavoring.

You can try the following ingredients for flavoring All Natural Beef Jerky.

  • Sweet: most of the recipes have brown sugar and honey. You can also use black strap molasses and dark corn syrup for sweetness.
  • Spices and reasoning: you can try garlic powder, salt, onion powder, mustard sauce, fish sauce, turmeric, black pepper, cayenne pepper, sesame oil and smoked paprika.
  • Liquid: you can use tamari sauce, beer, soya sauce, apple cider and balsamic vinegar.

After this you can use zip lock plastic bags to keep the marinated strips of meat in the freezer. The more you keep it in the freezer the better it will become. You can marinate it up to 24 hours or more, but no fewer than four hours. Longer duration of marination will give deeper flavor. The most convenient process is to refrigerate the strips of meat and then next day start the drying process.


Preheat the oven up to 180° Fahrenheit and then lay the strips. Make sure that they are not touching each other, this will help the air to circulate. Some people also advise to keep the strips on paper towels, this will absorb the excess liquid, but jerky enthusiasts cannot wait for this.

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Thomas Hereford
Thomas Hereford

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