Beef Jerky
Beef jerky is ideal for road trips and camping, as it will not perish as readily as fresh meat. It is suitable not only as a snack but also as a meal. This recipe for jerky is not heavily brined and flavored as commercial jerky is. Other meats may be substituted instead of beef, but use caution.
Ingredients
- ¾ tsp salt
- ¼ tsp pepper
- 1 tbsp brown sugar
- ¼ tsp garlic, minced or pressed
- 2 tbsp Worcestershire sauce or teriyaki sauce
- ¼ tsp liquid smoke
- 1 lb (450 g) beef (flank or skirt steak is ideal)
Ingredients for 6 servings (510 g) · the original recipe
Method
- 1
Mix all ingredients except beef to make brine.
- 2
Slice beef into ¼-inch thick strips. Small chunks (about ¾-inch) of stewing beef may also be used. If possible, cut along the grain of the meat rather than across it. It may be easier to freeze the meat before attempting to cut it, as this will stop the meat pulling and deforming so easily.
- 3
Marinate meat in overnight, or at least for an hour or two.
- 4
Place meat on racks and dry in a food dehydrator at 145 °F (63 °C) for 6–8 hours. They may also be dried in a 150 °F (65 °C) oven with foil-covered racks. If using the oven, turn meat over 3–4 hours into drying time and reduce temperature to 130 °F (55 °C).
Oven
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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