How to Make Beef Jerky

Gather the ingredients.

Trim all of the fat off of meat.

With a very sharp knife, slice beef with or against the grain depending on preferred texture. Cut thinly, at least 1/4‑inch thick, if not thinner. Freezing meat for 1 hour prior to slicing will make this process much easier.

Mix vinegar, liquid smoke, soy, Worcestershire, brown sugar, ginger, garlic, and salt in a nonreactive bowl.

Place slices of meat in bowl. Mix well, cover with plastic wrap, and marinate meat for 10 hours in fridge. Toss meat around once or twice during this process.

Once marinating time is over, place meat in a colander and drain off liquid.

Mix red pepper flakes, salt, garlic powder, pepper, and brown sugar (if using) in a medium‑sized bowl.

Once meat is drained, dip both sides of each slice of meat into dry rub. Follow instructions for oven or dehydrator method, depending on which appliance you will be using.

Preheat oven to 175 °F. Cover a large baking tray with parchment paper. Place a wire rack on top of the tray, then place strips of beef jerky on top. Allow excess moisture from marinade to drip off first.

The jerky will take 2 to 3 hours to dehydrate in oven depending on how much moisture the meat had at the beginning. If there are spots in oven that are hotter, turn trays around halfway through process. About three‑fourths through on the drying time, take a piece of jerky and bend it. If there is any visible moisture, the jerky needs the remaining drying time. Check again at the end of the dehydration process and add more oven time if needed.

Heat up your dehydrator to 165 °F. Once hot, lower the temperature to 150 °F. Place the meat slices onto greased dehydrator trays. Leave the meat for 8 to 10 hours. However, check your jerky about 3/4 through on the drying time, take a piece of jerky and bend it. If there is any visible moisture, the jerky needs the remaining drying time. Check again at the end of the dehydration process and add more dehydrator time if needed.

Because the homemade jerky has no additives or preservatives, it's best to keep it in the fridge if you're not eating it right away. For safe storage, place the meat in resealable bags or an airtight container and keep it in the fridge for up to three weeks. Vacuum seal it for ultimate freshness; it can keep in the fridge for three months.