Homemade Beef Jerky
Tender, flavorful dried beef strips seasoned with a savory-sweet marinade. Perfect for snacking or gifting.
Story
This classic dried beef jerky is marinated until flavorful, then slowly dried until perfectly chewy. The key is cutting the meat with the grain for that classic jerky texture.
Ingredients
beef sirloin or round
2 lbs (900g)
soy sauce
3 tablespoons
oyster sauce
1 tablespoon
sugar
2 tablespoons
salt
1 teaspoon
garlic, minced
3 cloves
ginger, grated
1 teaspoon
five-spice powder
1/2 teaspoon
black pepper
1/4 teaspoon
sesame oil
1 tablespoon
Instructions
1
Trim and slice the beef
Remove any visible fat or connective tissue from the beef. Cut the meat into strips about 1/2 inch thick, following the grain of the muscle fibers. Each strip should be roughly finger-width.
2
Marinate the meat
In a large bowl, combine soy sauce, oyster sauce, sugar, salt, garlic, ginger, five-spice powder, pepper, and sesame oil. Add the beef strips and massage the marinade into the meat. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3
Prepare for drying
Remove beef from the marinade. Shake off excess liquid. Lay strips in a single layer on a wire rack or dehydrator tray, making sure pieces don't touch.
4
Dry the beef
Using a food dehydrator set to 160°F (70°C), dry for 6 to 8 hours until the beef is firm but still slightly pliable with no moisture when squeezed. Alternatively, air-dry in a well-ventilated area for 2 to 3 days, or bake in the lowest oven setting with the door cracked open.
5
Store the jerky
Let the jerky cool completely before storing. Keep in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.
