Beef jerky has become an increasingly popular snack in recent years. Known for its intense flavor and chewy, satisfying texture, this protein-packed dried meat has won over consumers looking for a tasty and portable snack. But have you ever wondered exactly how this strange yet addictive food is actually made?
The basic process of making beef jerky involves just a few simple steps – slicing meat, marinating it, dehydrating it, and packaging it. However commercial producers have turned jerky-making into a complex science involving specialized equipment and techniques. Homemade versions follow roughly the same steps, just on a smaller less efficient scale.
So let’s take a closer look at how beef jerky goes from fresh meat to flavorful shelf-stable strips!
Selecting the Beef
The first step is choosing the right cut of beef. Jerky prospers when made with lean, low-fat cuts that offer the most concentrated beefy flavor. Top round, bottom round, flank steak, sirloin tip, and London broil are common choices. Tenderloin and other high-end cuts can also be used for premium jerkies.
Fatty cuts are avoided since the fat can oxidize during processing and storage, causing off-flavors. Any visible fat or connective tissue is trimmed off prior to slicing.
Ground beef can be used to make a softer, chewier jerky. However, food safety recommendations suggest precooking ground meat to 160°F before dehydrating to kill any pathogens.
Slicing and Preparing the Meat
The selected cut of beef is thinly sliced, generally 1⁄4 inch thick or less. Slicing against the grain helps break down the meat fibers, resulting in a more tender, easy-to-chew jerky.
Commercial operations use specialized meat slicers to produce uniform slices. For home recipes, partially freezing the meat makes slicing easier. A sharp knife and steady hand also works!
After slicing, the meat is usually marinated to impart flavor.
Flavoring with Marinades and Spices
Before dehydrating, jerky is seasoned using wet marinades, dry rubs, or a combination of the two. This adds flavor and improves texture.
Simple marinades may contain just soy sauce, Worcestershire sauce, liquid smoke, and spices. Gourmet versions can include ingredients like brown sugar, garlic, teriyaki, honey, beer, bourbon, and countless other possibilities.
The marinade ingredients are combined with the sliced meat in a bowl, bag, or vat. Allowing time for the flavors to mingle before dehydrating results in the best flavor. Commercial operations often marinate for 24 hours or more. At home, a few hours of marinating is usually sufficient.
Dehydrating and Cooking the Meat
After marinating, the meat must be dehydrated. This removes moisture, concentrating the flavor and preserving the jerky.
Industrial dehydrators use low consistent heat between 140-175°F to slowly dry the meat over several hours. Home recipes can use a food dehydrator, oven, or even just sunlight if the weather cooperates!
In addition to drying, the meat must reach an internal temperature of at least 160°F during processing to eliminate any pathogens. Food safety guidelines strictly enforce this.
The total dehydrating time ranges from 2-12 hours depending on factors like meat thickness, appliance used, and desired texture. Jerky should be dried enough to be shelf-stable but still tender.
Packaging the Finished Product
Once sufficiently dried, the jerky is ready for packaging. Vacuum sealing or oxygen absorber packets help maximize freshness by removing oxygen. Some brands use resealable bags, while bulk jerky may be packaged in simple plastic bags or boxes.
Packaging material should block light and moisture and keep airflow to a minimum. Properly stored, packaged jerky can last 1-2 months without refrigeration.
Key Differences Between Commercial and Homemade
While the basic process is the same, commercial jerky production utilizes more specialized equipment and techniques. This includes:
- Meat centrifuge machines to defat meat
- Large stainless vats for mass marinating
- Enormous dehydrators or smoking kilns
- Vacuum packers for packaging
Home recipes rely on more standard kitchen tools. Knives, bowls, racks, and a simple dehydrator or oven are all that’s needed. While homemade jerky usually can’t match the efficiency and sophistication of commercial operations, it makes up for it with customized flavors and ingredients.
Health and Safety Considerations
To ensure safety, jerky regulations enforce guidelines like:
- Using only fresh, uncontaminated cuts of meat
- Keeping surfaces and tools sanitized
- Heating meat to 160°F before dehydrating
- Maintaining consistent dehydrator temperatures
- Rapidly drying to a safe moisture level
Preservatives like nitrite may be used but can form carcinogenic compounds if overused. Most brands stick to all-natural ingredients these days.
While jerky is tasty and nutritious, its high sodium content means it’s best enjoyed in moderation. And beware of poor quality gas station jerkies!
Final Thoughts
So there you have it! From marinating to dehydrating to packaging, beef jerky takes quite a journey from fresh meat to flavorful finished product. While the basic process is straightforward, perfecting commercial production involves some serious science and technique. For homemade versions, simply focus on lean meat, flavorful marinades, and food safety.
However it’s made, beef jerky is clearly a food phenomenon, with its unique texture and taste making it almost addictively snackable. Just be mindful of your sodium intake, and enjoy this meaty treat in moderation!
What is beef jerky made out of?
Beef jerky is made out of beef, liquid ingredients, and dry ingredients.
- Beef
- Liquid Ingredients (Soy Sauce, Tamari, Worcestershire Sauce, Teriyaki Sauce, Liquid Aminos, Coconut Aminos)
- Dry Ingredients (Salt, Pepper, Garlic Powder, Smoked Paprika, Onion Powder, Chile Flakes, and other seasonings)
The options are limitless when it comes to beef jerky ingredients.
Here are the five key steps to making beef jerky.
Cooking Beef Jerky
The fourth step in the beef jerky making process is cooking and drying. Low and slow is the secret to deliciously-tender beef jerky.
Whether the jerky is cooked in an at-home food dehydrator or a commercial oven, the process is the same. When working with a meat product, food safety is very important and the cooking and drying steps of the process are the most important.
In most cases the two steps of cooking and drying are completed at the same time, but there’s a small but important distinction.
Cooking ensures that the beef jerky reaches an acceptable temperature where all pathogens and bacteria are killed. When the internal temperature of the meat hits a minimum 160°F, the jerky is fully cooked and ready to eat.
Drying guarantees that the jerky is dried and shelf-stable. When the water activity of the beef jerky is under an acceptable threshold, it becomes shelf stable and does not require any special handling or refrigeration.
Depending on the thickness of the meat, beef jerky needs to cook from 2.5 and up to 8 hours.
Temperatures during the cook time average between 165° to 185° F. This range of temperature ensures that the beef jerky is fully cooked. During this cooking process, the humidity level within the oven remains constant.
For the jerky to be shelf-stable, it must be under a water activity of <0.85. The dryness will extend the shelf life.
The consistent level of low humidity combined with the hot temperature creates a shelf-stable beef jerky that requires no refrigeration. The jerky is ready for the final step before the snacking can begin.
How It’s Made : Beef Jerky
FAQ
Is beef jerky cooked or raw meat?
Beef Jerky is not raw, it’s actually dried (dehydrated). Here’s a few ways to prepare it. Packaged beef jerky has been cooked in one of a few methods: Dehydration: Low heat and airflow is applied for 8-12 hours (depending on many factors) until the water is removed from the beef.
Is beef jerky actually healthy?
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Healthlinehttps://www.healthline.comIs Beef Jerky Good for You? – HealthlineMar 13, 2020 — That also makes it unsuitable for certain diets that restrict sodium intake ( 7 ). Furthermore, beef jerky is highly processed. Numerous studies hav…
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Verywell Healthhttps://www.verywellhealth.comWhat Happens to Your Body When You Eat Beef Jerky RegularlyJan 31, 2025 — Beef jerky is a savory, protein-rich, and low-carb snack full of other essential minerals and is nutritious in moderation. But because it’s processe…
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TODAY.comhttps://www.today.comThis is the healthiest type of beef jerky, according to dietitiansApr 30, 2025 — The main downside of beef jerky is the sodium, the experts note. The Dietary Guidelines for Americans recommend limiting sodium intake to 2,300 mill…
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Jeff’s Famous Jerkyhttps://jeffsfinestbeefjerky.comIs Beef Jerky a Healthy for You?First off, beef jerky is extremely high in protein. However, unlike other meat-based foods, you don’t have to put it in the fridge. This makes it super convenie…
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Old Trapperhttps://oldtrapper.comIs Beef Jerky a Good Source of Protein? – Old TrapperNov 11, 2022 — Not only is beef jerky a good source of protein, but it’s also packed full of vitamins, minerals, and delicious flavor. … When you take a bite of …
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Mountain America Jerkyhttps://mountainamericajerky.comIs Beef Jerky Healthy? The Answer Depends on These ThingsBeef Jerky Nutrition Facts All beef jerky isn’t created equally, and some brands can be quite high in sodium and sugar as well as contain unnecessary additives.
What cut of meat is beef jerky made from?
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Top Round:This cut is very lean and has a pronounced grain, making it ideal for jerky, says The Bearded Butchers.
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Bottom Round:Similar to Top Round, this cut is also lean and can be used for jerky, says People’s Choice Beef Jerky.
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Eye of Round:This cut is often considered the best choice for jerky due to its lean and flavorful nature, says Jess Pryles.
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Flank Steak:This cut is also lean, but it can be tough if not sliced against the grain, says Bigwig Jerky Co.
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Skirt Steak:Similar to Flank Steak, this cut can be tough if not sliced correctly and is more expensive.
How to make beef jerky?
Ingredients 1. Make sure beef is trimmed of any excess fat 2. Slice beef into 5mm thick slices. For a chewy jerky cut strips along the grain, for a more tender jerky cut against the grain 3. Place sliced beef into bowl and add soy sauce, garlic and chilli. Mix together thoroughly.
What is beef jerky made of?
Made with sweet strawberry jam, this beef jerky comes in big, thick pieces. Soft and tender, it’s a pleasure to eat. Product packaging, specifications and price are subject to change without notice. All information about the products on our website is provided for information purposes only.
How long does it take to make beef jerky?
On average, it takes about 4-6 hours to make beef jerky, but you may need more or less time. Your drying time depends on your particular dehydrator, oven, marinade, and cut of meat. Check the meat every 1.5-2 hours or so to avoid over-drying the jerky. To test the jerky, remove a piece, let it cool, and take a bite.