The Ultimate Guide to Making Mouthwatering Crispy Beef Jerky at Home

Beef jerky is the perfect on-the-go protein packed snack. With its irresistible savory flavor and satisfying chewy texture, store-bought jerky can get expensive. Luckily making crispy beef jerky at home is easy, customizable, and cost effective. This comprehensive guide will walk you through every step of the process from meat selection to flavor profiles and dehydrating methods. Follow these tips and tricks for crunchy, flavorful homemade beef jerky that will be better than any store-bought version.

Choosing the Right Cut of Beef

The first step in crispy beef jerky success is choosing the right cut of beef. Opt for lean red meat with little marbling, like flank steak, bottom round, or eye of round. Excess fat doesn’t dry out well, causing soggy jerky. Cut across the grain into long, thin slices around 1⁄4 inch thick. This makes the jerky easier to chew. If working with precut stew meat, freeze it slightly to firm it up before slicing. Uniform thin slices allow the meat to dehydrate evenly.

Prepping the Meat for Maximum Tenderness

Before marinating, it’s important to prep the meat for tenderness. To break down tough muscle fibers, lightly pound the meat with a meat tenderizer. Cutting against the grain helps shorten the muscle fibers as well. Both tricks make the end result pleasantly chewy instead of tough. For extra tenderization, some people choose to marinate the meat in a tenderizing solution first. This typically contains ingredients like pineapple juice, vinegar, or Worcestershire sauce.

Creating Flavorful Marinades

Now comes the fun part – flavoring! A basic marinade contains 4 components:

Acid – Vinegar, citrus juice
Sweetener – Brown sugar, honey
Salt – Soy sauce, teriyaki
Spices & seasonings – Garlic, pepper, liquids smoke

Some classic flavor combinations include teriyaki, barbecue, lemon-pepper, and Cajun spice mixes. Get creative with ingredients like chili sauce, jalapeños, onions, or herbs. The savory umami flavor of Worcestershire sauce and soy sauce are jerky essentials.

Aim for a minimum 4 hour marinade time, but leaving it overnight really allows the flavors to permeate. Keep the raw meat refrigerated while marinating. Discard used marinade instead of reusing to avoid bacteria.

Dehydrating Methods for Maximum Crispiness

Proper dehydrating results in the crispy, chewy texture that makes jerky so addicting. There are two main methods:

Oven Method

Set oven to lowest temp, usually 150°F – 170°F
Place jerky strips directly on oven racks
Prop door open slightly with a spoon to allow moisture to escape
Rotate racks and flip jerky every 1-2 hours
Takes 6-8 hours (less time for chewier jerky, more for crisper)

Electric Dehydrator Method:

Arrange jerky strips on dehydrator trays without overlapping
Follow appliance instructions for temperature setting
Takes 4-6 hours typically
Rotate trays and check doneness every 2 hours

The jerky is ready when it cracks but doesn’t break when bent Be sure to let it cool completely before storage so moisture doesn’t get trapped

Storing Your Homemade Jerky

Properly stored, homemade beef jerky can last 1-2 weeks at room temperature or 2-3 months refrigerated. To maximize freshness:

Let jerky cool completely before storing
Use airtight containers or zip top bags
Press out excess air
Store away from direct light

For longer shelf life, jerky can also be frozen for up to 6 months. Thaw overnight in the fridge before enjoying.

With the right preparation and storage, homemade jerky can rival store-bought versions. Follow these tips for irresistibly crispy, flavorful beef jerky. Experiment with flavors and customize to your taste. Making jerky at home is satisfying and lets you control ingredients. Whip up a batch for road trips, hiking snacks, or to share at parties.

HOMEMADE CRISPY MEAT CHIPS

FAQ

How do you make jerky not chewy?

Add additional sugar Adding sugar to your standard recipe will help maintain more moisture in the meat and improve the tenderness of the finished jerky. The sugar will envelop the water molecules and limit the growth of bacteria. The sugar will also prevent the moisture from cooking out of the meat.

How are beef jerky chips made?

A: Jerky Chips are processed the same as traditional beef jerky, marinaded and dehydrated. The only difference is, we slice them thin so they become more like a chip rather than traditional chewy jerky.

Why is my jerky crunchy?

Over-dehydrated jerky loses its chewy and palatable texture. Instead of that enjoyable tug and pull, you might find yourself dealing with a brittle, crumbly piece that lacks moisture and feels like biting into a piece of hard bark. Flavor, too, takes a hit with over-dehydration.

Why is my homemade beef jerky so chewy?

The short answer is that your jerky is so tough because it’s too dehydrated. For some people, this is a great thing and the tougher the jerky, the better! But maybe toughness isn’t what you (or your teeth) want in a jerky.

How to make beef jerky?

This is a straightforward beef jerky recipe with just 5 ingredients. Although the jerky takes some time to make, the preparations are pretty easy. You just slice the meat, let it marinate overnight, spread onto a baking rack, let bake for about 6 hours at a very low temperature, and you are done.

Can you consider beef jerky a healthy snack?

No, as this is high in salt and other preservatives to main both its structure, taste and longevity. As a processed meat, beef jerky is also higher in saturated fat. All the salt, preservatives and saturated fat can be harmful to primarily your heart health. It is best to swap this out for some chicken breasts that have been cubed or homemade turkey balls.

How do I choose the best beef jerky?

1. Start by selecting the right cut of beef. Flank steak is often thought to be the best choice for beef jerky, but it’s expensive. By using a cheaper cut of beef and slicing it thin, you will save money without sacrificing flavor or texture. Look for a very lean cut of beef without a lot of fat.

What is the best beef to make homemade jerky?

The best beef to make homemade jerky is something lean and flavorful. Top round and bottom round steaks are ideal and what I normally use. Because the cook time is very long and at a low temp, you can use a cheaper (tougher) cut of meat than if you wanted to quick roast it (a good quality tender cut is better used for an air fryer roast ).