Beef Jerky Recipe: Dehydrator or Oven, Safe and Simple
A beef jerky recipe for a dehydrator or oven, with the best cuts, a classic marinade, USDA safety steps, drying times, storage and protein.
This beef jerky recipe makes lean, high-protein jerky in a dehydrator or a standard oven, using a simple soy, Worcestershire and pepper marinade. It follows USDA food safety guidance, which matters more than most recipes admit: drying alone doesn't reliably kill harmful bacteria, so the method includes a heating step to 71 °C (160 °F). One kilogram of raw beef makes roughly 350 to 450 g of jerky with about 9 to 10 g of protein per ounce.
Ingredients
For about 1 kg (2.2 lb) of lean beef, which makes roughly 400 g of jerky.
| Ingredient | Amount |
|---|---|
| Eye of round or top round, trimmed | 1 kg |
| Soy sauce (or tamari) | 120 ml |
| Worcestershire sauce | 60 ml |
| Brown sugar or honey | 1–2 tbsp |
| Black pepper, coarse | 2 tsp |
| Garlic powder | 1 tsp |
| Onion powder | 1 tsp |
| Smoked paprika | 1 tsp |
| Chilli flakes (optional) | ½–1 tsp |
| Curing salt No. 1 (optional, for colour and safety) | Follow the packet, usually 1 level tsp per 2.2 kg meat |
Equipment
- Sharp knife or meat slicer
- Freezer (for firming the meat before slicing)
- Zip bag or bowl for marinating
- Dehydrator with trays, or an oven with wire racks over baking trays
- Instant-read thermometer
- Paper towels
Step-by-step beef jerky recipe
- Trim the fat. Fat doesn't dry and turns rancid. Remove all visible fat and silver skin.
- Firm the beef. Freeze for 1 to 2 hours until firm but not solid. It slices much more evenly.
- Slice. Cut 4 to 6 mm (about ¼ in) strips. Slice against the grain for tender jerky, or with the grain for chewy jerky.
- Mix the marinade and combine with the strips. Marinate in the fridge for 6 to 24 hours.
- Heat to 71 °C (160 °F). Following USDA jerky guidance, bring the strips and marinade to a boil and simmer briefly until the meat reaches 71 °C, then drain. Alternatively, dry first and heat the finished jerky in a 135 °C (275 °F) oven for about 10 minutes.
- Pat dry. Lay strips on paper towels to remove surface liquid, which shortens drying time.
- Arrange. Place strips in a single layer with space between them.
- Dry.
- Dehydrator: 63–70 °C (145–160 °F) for 4 to 6 hours.
- Oven: lowest setting, ideally 70–80 °C (160–175 °F), door propped open 2–5 cm with a wooden spoon, for 3 to 6 hours.
- Test. Cool a piece for five minutes, then bend it. It should crack but not snap, with no moist or soft areas.
- Condition. Put the cooled jerky in a loosely closed bag for a day and check for condensation. If moisture appears, dry longer.
Drying times by thickness
| Thickness | Dehydrator 63–70 °C | Oven 70–80 °C |
|---|---|---|
| 3 mm (⅛ in) | 3–4 h | 2.5–3.5 h |
| 5 mm (³⁄₁₆ in) | 4–6 h | 3–5 h |
| 6–7 mm (¼ in) | 6–8 h | 4–6 h |
Times vary with humidity, airflow and load. Start checking early.
Best cuts of beef for jerky
| Cut | Leanness | Texture | Cost |
|---|---|---|---|
| Eye of round | Very lean | Even, slightly firm | Low to moderate |
| Top round | Very lean | Tender | Moderate |
| Bottom round | Lean | Chewier | Low |
| Sirloin tip | Lean | Tender, flavourful | Moderate |
| Flank steak | Moderately lean | Very flavourful, fibrous | Higher |
| Brisket flat (trimmed) | Moderate | Rich | Moderate |
Avoid heavily marbled cuts like ribeye or chuck; the fat shortens shelf life.
Marinade variations
| Flavour | Change |
|---|---|
| Teriyaki | Add 2 tbsp mirin, 1 tbsp grated ginger, extra honey |
| Sweet and spicy | Add 2 tbsp sriracha and 1 tbsp honey |
| Peppered | Double the black pepper and press extra onto strips before drying |
| Smoky BBQ | Add 2 tbsp BBQ sauce and ½ tsp liquid smoke |
| Low sodium | Use reduced-salt soy sauce or coconut aminos |
| Without soy sauce | Use Worcestershire, salt, lime juice and spices |
Ground beef jerky
Ground beef jerky is made with a jerky gun or by rolling seasoned lean mince (at least 90 to 93 percent lean) between baking paper and cutting strips. Ground meat carries more risk, because bacteria from the surface get mixed throughout, so the USDA heating step is especially important. It also tends to have a softer texture and shorter shelf life.
Nutrition
| Per 28 g (1 oz) serving | Homemade (approx.) | Typical store-bought (approx.) |
|---|---|---|
| Protein | 10 g | 9 g |
| Calories | 80–90 kcal | 80–116 kcal |
| Fat | 1–2 g | 1–7 g |
| Sugar | 2–4 g | 3–9 g |
| Sodium | 400–600 mg | 400–650 mg |
Values vary with cut and marinade. Jerky has about 30 to 35 g of protein per 100 g, which puts it among the most protein-dense snacks by weight. Check it against other foods with the protein density calculator.
Other meats
The same method works for lean venison, turkey breast and chicken breast. Poultry must reach 74 °C (165 °F) before drying rather than 71 °C. Game meat from hunting can carry parasites, so follow USDA or local wildlife agency guidance, which often recommends freezing or a full heating step first.
Storage
- Airtight container or zip bag: about one to two months at room temperature, per the USDA's general guidance for home-dried jerky.
- Fridge: up to several months.
- Freezer: up to a year.
- Vacuum sealing with an oxygen absorber gives the longest shelf life.
- Discard if you see mould, feel stickiness or smell rancid fat.
Jerky for hiking and backpacking
Jerky is light, needs no cooking and survives a pack. It's high in protein but low in calories per gram compared with nuts, so pair it with high-fat foods if you're trying to carry fewer grams per day.
| Snack | kcal per 100 g | Protein per 100 g |
|---|---|---|
| Beef jerky | 300–410 | 30–35 g |
| Peanuts | 567 | 26 g |
| Trail mix | 450–520 | 12–15 g |
| Protein bar | 350–420 | 20–33 g |
See high protein hiking snacks, camping food ideas and dehydrating food for backpacking. Build a balanced snack mix with the trail mix builder.
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Jerky is brittle | Over-dried or sliced too thin | Check earlier; slice thicker |
| Jerky is tough | Sliced with the grain | Slice against the grain |
| Uneven drying | Mixed thickness or crowded trays | Freeze before slicing; space strips |
| Too salty | Long marinade with full-salt soy | Use reduced-salt soy; marinate 6–12 h |
| Moisture in bag next day | Not dry enough | Dry 30–60 minutes more |
| Rancid smell after weeks | Fat left on meat | Trim more; refrigerate |
Food safety notes
The USDA explains that dehydrator temperatures can dry meat before bacteria are destroyed, and that bacteria can become more heat resistant during dry heat. That's the reason for the 71 °C (160 °F) step. Other safe habits:
- Marinate in the fridge, never on the counter.
- Discard used marinade; don't reuse it raw.
- Wash hands, boards and knives after handling raw meat.
- Use a thermometer rather than guessing.
- The National Center for Home Food Preservation has tested jerky methods if you want more detail.
Cost compared with store-bought
Store-bought jerky is expensive because about 2.5 kg of raw beef goes into each kilogram of finished jerky, plus packaging and margins. Making it at home usually costs noticeably less per gram of protein, especially if you buy eye of round on offer or ask a butcher to slice it for you. The trade-off is time: around 30 minutes of prep plus the marinating and drying. A full dehydrator load is worth doing in one go, since the work hardly changes with quantity.
Sources: jerky safety from the USDA Food Safety and Inspection Service and the National Center for Home Food Preservation; nutrient values approximate, from USDA FoodData Central. General information, not personalised advice.
Frequently asked questions
What is the best cut of beef for jerky?
Lean cuts with little marbling work best because fat goes rancid. Eye of round, top round, bottom round and sirloin tip are the most common choices. Trim all visible fat before slicing.
How long does beef jerky take in a dehydrator?
Usually 4 to 8 hours at 60 to 70 °C (140 to 160 °F), depending on thickness, humidity and the dehydrator. Jerky is done when it bends and cracks but doesn't snap, with no moist spots.
Is homemade jerky safe?
It can be, if you follow tested steps. USDA guidance is to heat meat to 71 °C (160 °F) before or after drying, because a dehydrator's warm air alone may not kill bacteria such as E. coli and Salmonella. Pre-cooking strips in the marinade or heating finished jerky in the oven are common ways to do this.
How long does homemade beef jerky last?
Properly dried homemade jerky keeps about one to two months in an airtight container at room temperature, longer in the fridge or freezer. Vacuum sealing and oxygen absorbers extend shelf life.
How much protein is in beef jerky?
Beef jerky has roughly 30 to 35 g of protein per 100 g, or about 9 to 10 g per 28 g (1 oz) serving. Homemade jerky from very lean beef can be at the higher end.