Why You’ll Love Making Homemade Beef Jerky

• Jerky is ideal for active people, being an outstanding source of protein
• It is shelf-stable. You don’t have to find room for it in the refrigerator.
• Smoked jerky is convenient. Take it with you on a walk, when you camp, or on other travels without worry of finding something sticky in your pocket afterward.
• You can personalize it using herbs and spices that please your palate.
• It’s easy on the budget. The cost is far less than that of prepared jerky at the supermarket.

Jack’s Suggestion: Best Cuts for Homemade Beef Jerky  

In this recipe, I use top round. Alternatively, Tri Tip, and flank steak are all good.

Grilling Guide - The Best Woods For Smoking Beef Jerky

Jack recommends apple (slightly sweet, mild), hickory (stronger smoke), mesquite (bold), cherry (mildly sweet), pecan (nutty), or pear

Secrets for Success to Make the Best Smoked Beef Jerky

• Don’t skip meticulously trimming the fat.
• Keep the slices uniform in each batch so they finish at the same time
• Allow time to marinate properly. If possible, let it sit overnight.
• When creating your own marinade, include a salty ingredient, an acidic component like citrus or vinegar, and a browning agent such as honey, maple syrup, or sugar. To this foundation, add your chosen spices, like those in Cuso’s USA-made, natural seasonings.
• If you squeeze the slice and moisture is present, it hasn't fully dehydrated. Return it to the smoker.
• Cut against the grain: Use a Chef Knife to cut the beef into ¼” strips. Cutting against the grain supports tenderness.
• Monitoring: Check your jerky to make sure it’s properly dried. You don’t want it underdone, or overdone and brittle. 

Storing Homemade Beef Jerky

Once the jerky cools, there are several ways to store it properly. If you have any canning jars, store them upright and put on the top. Place this in a dark area, and it will last about 6 months. Use food storage bags, vacuum bags, or plastic containers with a secure lid. In the refrigerator, it lasts about a year. You can also freeze jerky for about two weeks before the flavor starts to decrease. 

Remember to label your containers with the date and flavor

FAQs

What are the best temperatures and times for making beef jerky?

Based on ¼” slices, it will take 4-6 hours at 160-170°F

Can I use an oven or dehydrator to make homemade beef jerky?

Yes. You can use a dehydrator or oven as an alternative to a smoker. Both work. The oven is nice since most people have one in the home, but the airflow isn’t as efficient. It will take longer for your jerky to dry. Set the oven to 160-170°F, or use the “keep warm” setting. Dry for 4-10 hours.

Dehydrators provide the air circulation for consistent drying. It doesn’t use as much energy. There is a small investment, but it doesn’t take long before you make up that cost in savings. As with the oven, you want the heat at 160°F for 4-10 hours.

What pairs well with beef jerky? 

Oh, my! Many things, all of which make an excellent charcuterie board. Cheeses like cheddar, smoked gouda, and parmesan. Crackers and crostini. Fruit, including pineapple, cherries, figs, and pears. Pickles, olives, and raw vegetables.

For beverages, IPAs, lager, Zinfandel, Syrah, whisky, bourbon, cold brew coffee, cider, and sparkling water. 

Where can I buy the best meat for homemade beef jerky?

Buying fresh meat from the butcher is always the best option. Alternatively, you can often buy nice cuts at membership warehouse clubs like Costco and Sam's.

People Also Ask

How long does it take to prepare and dehydrate smoked beef jerky?

You marinate for 8-10 hours, and dehydrate for 4-8 hours. Besides that, it’s just treating the fat and slicing. 

Besides beef, what other proteins are suitable to make jerky?

Pork tenderloin, leg or loin of ham, mutton, venison, elk, moose, antelope, bison, poultry, salmon, mackerel, tuna, cod, alligator, ostrich, goat, skinless duck breast, eggplant, mushrooms, tofu, zucchini. mango, and pineapple.

How can I use smoked beef jerky?

Beef jerky adds a savory touch and a chewy texture that is suitable for many dishes. For breakfast, add it to scrambled eggs or grits. Use it in chili or soups. Garnish salads, mac & cheese, and baked potatoes with jerky. Chop up jerky for fried rice, couscous, pasta, tacos, wraps, and panini.

You can even bake with homemade beef jerky. Add it to biscuits, scones, and cornbread as a savory element. 

Pantry Briefing: How to Rehydrate Beef Jerky

Should you wish, you can rehydrate jerky. It won’t be exactly the same as before, but it is still useful for soups, stews, and fillings. You can use hot water, stock, broth, or beer. If you want fast rehydration, cut it up, but you can just leave it whole. It will take a half an hour before it’s ready. Test it. The jerky will be tender but not mushy. Drain it and use as desired.

History of Beef Jerky

The concept of drying meat is not a new idea. In fact, one can find it on nearly every continent, dating back thousands of years. The earliest records indicate that the Quechua and Incan people were using traditional drying methods for meat, including llama. Salting and sun-drying were the preferred methods. 

Native Americans smoked deer, and bison meat, and Europeans cured it. The popularity among merchants, travelers, and warriors alike helped expand the use of jerky, adding cultural flavor profiles into the mix. 

Related Recipes & Blogs:

I have several recipes besides jerky that use a low-and-slow method for you to try:

• Apple Cider Pulled Pork Sandwich: Slow-cooked pork with apple slaw, enriched with Cuso’s Dirt®, Cuso’s Gravel, and Cuso’s Lava Sauce, rich butter and hot honey.
• Delicious Wolf Fish: With the traditional flavors of Cuso’s Lemon Pepper, dill, and sweet orange.
• Hot Honey Bacon Jam Sure to become a favorite, the salmon treatment includes Cuso’s Hot Honey  maple syrup, and the richness of balsamic vinegar
• Low and Slow Beef Brisket: An overnight treasure kissed with Cuso’s dirt®, textural  Gravel and hot sauce come together to make a juicy smoke ring.
• Smoked Pulled Pork: The slow cooking results in melty meat. This recipe includes Cuso’s Dust, Grass,  Hot Honey, and Maple Bourbon Seasoning.
• Thor’s Hammer A fourteen-hour project that’s worth every second. Lathered in Buffalo sauce, beer, and Cuso’s dirt®, this is a scrumptious treat. 

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