Classic Beef Jerky
The classic among dried meat recipes – thinly sliced beef is marinated in a savory soy-Worcestershire marinade and then gently dehydrated. The combination of salt, smoke and umami creates an intensely aromatic, long-lasting snack. Ideal for outdoor activities and as a protein-rich snack.
Ingredients(for 1 kg)
Instructions
Preparation
30 min.Freeze beef (e.g. top round or rump) for 1–2 hours, then cut into even 4–5 mm strips against the grain. Mix all marinade ingredients together until the sugar has dissolved.
Marinating
12–24 hoursSubmerge meat strips completely in the marinade, place in a sealed container or zip bag in the refrigerator at max. 4 °C for 12–24 hours. Turn occasionally.
Dehydrating
6–8 hoursRemove meat strips from marinade, pat dry with paper towels and spread on dehydrator racks. Dry in a dehydrator or oven at 70 °C (convection) for 6–8 hours. Turn once after 3–4 hours.
Finishing & Storage
15 min.Check jerky for pliability: it should bend but not break. Allow to cool completely to room temperature, then store airtight. Shelf life: 1–2 weeks at room temperature, 1 month refrigerated, or 6 months frozen.
Pro Tip
Turn the meat strips once halfway through drying for even dehydration. The jerky is done when it shows white fibers when bent but does not break.
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