How Long Does It Take to Make Beef Jerky? A Complete Guide

Making your own beef jerky at home is extremely satisfying plus you can control the ingredients. But many first-timers wonder – how long does it actually take to make beef jerky? The full process involves multiple steps like preparing the meat marinating, and dehydrating, so it’s helpful to understand the time commitment.

In this complete guide I’ll break down the entire beef jerky making process step-by-step, so you know exactly what to expect. You’ll learn how long each stage takes, timing tips and tricks to produce the best homemade jerky texture.

Overview of the Beef Jerky Process

Here are the essential steps needed to make beef jerky and how long each typically takes:

• Selecting and Preparing the Meat: 30 minutes
• Making the Marinade: 10 minutes
• Marinating the Meat: 2 hours to overnight
• Dehydrating the Meat: 5-7 hours
• Cooling and Storing Jerky: 1 hour

So in total, you can expect the entire beef jerky process to take about 8-12 hours depending on your techniques. Now, let’s explore the timing of each step more in-depth.

Selecting and Preparing the Meat

Choosing the right cut of beef is the first step to tasty jerky. Plan on spending about 30 minutes prepping the meat. Here’s how:

Select a Lean Cut: Top round, eye of round, and flank steak offer the best texture. Trim visible fat, which can go rancid.

Partially Freeze: For easier slicing, freeze beef for 1-2 hours until firm but not rock solid.

Slice Thinly: Slice across the grain into long 1⁄4” thick or thinner strips for even drying.

Pat Dry: Before marinating, pat meat strips dry with paper towels.

Make the Marinade

Making your own marinade adds lots of flavor but doesn’t take much time.

Prep the Ingredients: Get out spices, liquids, and any produce needed for your recipe.

Mix and Blend: Whisk wet and dry ingredients in a bowl until well incorporated.

Taste and Adjust: Sample a bit of the marinade and tweak flavors as needed.

Time Needed: Basic marinade can be prepped in just 10 minutes. More complex recipes may take 15-20 minutes.

Marinating the Meat

Marinating is hands-off but requires enough time for the jerky to soak up all the flavors.

Combine and Massage: Add meat strips to the marinade and rub to evenly coat.

Refrigerate: Cover and chill meat in the marinade for at least 2 hours, or up to 24 hours.

Marinating Time: Short marination of 2-4 hours adds light flavor. For intensely flavored jerky, marinate overnight 8-12 hours.

Dehydrating the Meat

This is the most time-intensive part of making jerky. For beef, dehydrating takes around:

• 5-6 hours at 160°F in a dehydrator
• 6-8 hours at 150°F in an oven

Here are some tips for the drying process:

• Rotate trays and flip strips periodically for even drying.
• Don’t overlap strips on trays.
• Dry until strips crack but don’t snap when bent.
• Use a thermometer to confirm 160°F internal temp.

Drying time can vary based on factors like meat thickness, marinade tackiness, and humidity.

Cooling and Storing Jerky

Once fully dehydrated, jerky needs proper storage for maximum freshness.

• Let cool 1 hour until completely cold.
• Pat off any beads of oil with a paper towel.
• Pack in sealed bags or airtight containers.
• Store for 1-2 weeks at room temp or longer in the fridge/freezer.

So there you have it! With proper timing for each stage, you’ll gain confidence making delicious homemade beef jerky. While the full process takes around 8-12 hours from start to finish, active prep time is only about 1 hour.

The lengthy unattended marinating and drying times are what intensifies jerky flavor and ensures food safety. So be patient through the process, and you’ll be rewarded with amazing jerky worth sharing!

Frequently Asked Questions

What is the fastest way to make beef jerky?

If short on time, you can speed up beef jerky in two ways:

• Use an electric dehydrator which dries jerky faster than an oven
• Slice the meat extra thinly, at around 1/8 inch thickness, for quicker drying

Thinner meat and constant air circulation in a dehydrator can cut total dehydrating time down to around 3-5 hours. But don’t rush the marinating time, which is key for flavor.

Can you make beef jerky in 2 hours?

It’s extremely challenging to complete the full beef jerky process in only 2 hours. However, you can make a faster “jerky-style” snack by baking thinly sliced beef in the oven on a low 200°F for around 1.5-2 hours until dry and chewy. But for properly dried shelf-stable jerky, you need 5+ hours to dehydrate and a marinade time of at least 2 hours.

How can you tell when beef jerky is done dehydrating?

Tests for doneness:

• Jerky bends without breaking
• Cracks appear on the meat surface
• Internal temp reaches 160°F
• No moist spots remain
• Color darkens compared to raw
• Changes from bending to fracturing when bent

How do you keep homemade beef jerky shelf stable?

• Dry until cracks form and no moisture remains
• Use a marinade with acids like vinegar or citrus
• Store in sealed bags or airtight containers
• Refrigerate for up to 2 weeks, or freeze for longer storage

Can you make beef jerky without a dehydrator?

Yes, you can make jerky in a regular oven by drying low at 150-170°F. Drying time may take 6-8 hours vs. 5 hours in a dehydrator. Rotate pans and prop the oven door open slightly to allow moisture to escape. A dehydrator circulates air for faster drying, but the oven absolutely still works.

What is the best beef cut for jerky?

The top cuts of beef for jerky are:

• Eye of round
• Top round
• Flank steak
• Sirloin tip

These lean cuts offer great texture and flavor for jerky when sliced across the grain. Always trim off any visible fat before slicing to prevent rancidity.