To make beef jerky at home, follow these key steps:

Ingredients and Preparation

• Choose a lean cut of beef such as eye of round, top round, sirloin, or flank steak. Trim off all visible fat to ensure longer shelf life and proper drying

• Freeze the beef for about 30-45 minutes until firm but not frozen to make slicing easier

• Slice the beef thinly (about 1/8 inch thick), either with or against the grain depending on desired texture—cutting with the grain yields chewier jerky, against the grain yields more tender jerky

Marinating

• Prepare a marinade with ingredients such as soy sauce, Worcestershire sauce, brown sugar, salt, garlic powder, onion powder, smoked paprika, black pepper, and optional liquid smoke or meat tenderizer

• Place the beef strips in a zip-top bag or glass dish, pour the marinade over, seal, and refrigerate for 8 to 36 hours, shaking or massaging occasionally to coat evenly

Drying/Dehydrating

• Remove beef from marinade, pat dry to remove excess moisture, and arrange strips in a single layer on dehydrator trays, oven racks, or smoker grates

• Dry at about 145°F (62°C) in a dehydrator for 4-6 hours, or in an oven at 150-170°F for 4-8 hours, until the jerky is dry but still pliable (it should bend without breaking)

• Occasionally blot off any fat droplets during drying to prevent spoilage

Finishing and Storage

• Optionally, heat the dried jerky in a 275°F oven for 10 minutes to kill bacteria and improve shelf life

• Cool completely, then store in an airtight container or vacuum-sealed bag in a cool, dark, dry place. Properly made jerky can last several weeks at room temperature or longer refrigerated

This process yields flavorful, chewy homemade beef jerky that can be customized with your preferred spices and marinades