On the run · Inspired by Fellow Cooks
Adapted from PublicDomainRecipes.com.
Homemade Beef Jerky
Make it once, snack all week. Strips of dry-aged inside skirt are marinated in Worcestershire, brown sugar and a touch of smoke, then slowly dried into a chewy, protein-packed snack for road trips, hikes and busy days.
TimeAbout 20 minutes hands-on, plus 2+ hours marinating and 4–6 hours drying
ServesMakes about ⅓–½ lb
EaseMedium
CutInside Skirt Steak
Target160°F
Ingredients
- Legacy Maker Farms 1876 Single-Source1 lb inside skirt or bavette
- ¾ tsp salt
- ¼ tsp black pepper
- 1 tbsp brown sugar
- 1 clove garlic, minced
- 2 tbsp Worcestershire or teriyaki sauce
- ¼ tsp liquid smoke
- Optional: ¼ tsp cayenne pepper
Method
- 1Freeze the beef for 30–60 minutes, until firm. Trim off visible fat, then slice into ¼-inch strips: along the grain for a chewier jerky, across it for a more tender one.
- 2Mix the remaining ingredients, add the beef, and refrigerate for at least 2 hours or overnight.
- 3Food safety step (USDA): heat the strips to 160°F before drying. Bring the strips and marinade to a boil in a saucepan and simmer for 5 minutes, or bake the strips on a rack in a 325°F oven until a thermometer reads 160°F. Drain and pat dry.
- 4Arrange the strips on dehydrator racks without touching and dry at 145–155°F for 4–6 hours. Or use the oven at its lowest setting with the door propped open, turning the strips halfway.
- 5The jerky is done when it bends and cracks but doesn't snap. Cool completely and store in an airtight container in the refrigerator.
160°F
Cook to temperature, not timeThe USDA recommends heating jerky to 160°F. Dry until it bends and cracks without snapping.
On the run · Inspired by Fellow Cooks
Adapted from PublicDomainRecipes.com.
Homemade Beef Jerky
Make it once, snack all week. Strips of dry-aged inside skirt are marinated in Worcestershire, brown sugar and a touch of smoke, then slowly dried into a chewy, protein-packed snack for road trips, hikes and busy days.
TimeAbout 20 minutes hands-on, plus 2+ hours marinating and 4–6 hours drying
ServesMakes about ⅓–½ lb
EaseMedium
CutInside Skirt Steak
Target160°F
Ingredients
- Legacy Maker Farms 1876 Single-Source1 lb inside skirt or bavette
- ¾ tsp salt
- ¼ tsp black pepper
- 1 tbsp brown sugar
- 1 clove garlic, minced
- 2 tbsp Worcestershire or teriyaki sauce
- ¼ tsp liquid smoke
- Optional: ¼ tsp cayenne pepper
Method
- 1Freeze the beef for 30–60 minutes, until firm. Trim off visible fat, then slice into ¼-inch strips: along the grain for a chewier jerky, across it for a more tender one.
- 2Mix the remaining ingredients, add the beef, and refrigerate for at least 2 hours or overnight.
- 3Food safety step (USDA): heat the strips to 160°F before drying. Bring the strips and marinade to a boil in a saucepan and simmer for 5 minutes, or bake the strips on a rack in a 325°F oven until a thermometer reads 160°F. Drain and pat dry.
- 4Arrange the strips on dehydrator racks without touching and dry at 145–155°F for 4–6 hours. Or use the oven at its lowest setting with the door propped open, turning the strips halfway.
- 5The jerky is done when it bends and cracks but doesn't snap. Cool completely and store in an airtight container in the refrigerator.
160°F
Cook to temperature, not timeThe USDA recommends heating jerky to 160°F. Dry until it bends and cracks without snapping.