Chewy savory beef jerky makes for the ideal high-protein snack to take on hikes or road trips. But most store-bought jerkies are loaded with artificial ingredients and sodium. With a few simple steps you can make your own homemade paper thin beef jerky that’s tender and bursting with natural flavor.
Choose the Right Cut of Meat
Selecting the proper cut of beef is key for thin, tender jerky Opt for very lean cuts like eye of round, bottom round, or flank steak Have your butcher slice the beef against the grain into 1/8-inch thick slices. Partially freezing the meat first makes slicing easier.
Trim and Marinate
Trim off any visible fat, as fat causes jerky to spoil faster. Make a marinade with soy sauce, Worcestershire, brown sugar, garlic, onion, and your favorite spices. Allow meat to marinate 8-24 hours for flavor and tenderness.
Dehydrate Thoroughly
Arrange slices in a single layer on dehydrator trays, avoiding overlap. Dehydrate at 155°-165°F for 4-6 hours, flipping occasionally, until dried but still pliable. If oven drying, prop door open and use lowest heat.
Slice Against the Grain
Cutting beef against the grain breaks up muscle fibers, resulting in tender jerky when dried. Grain direction changes depending on the cut. Identify grain before slicing.
Keep it Lean
Extra fat can lead to spoilage, so trim all visible fat before marinating. Stick to lean cuts like eye of round, bottom round, flank steak, sirloin tip, or London broil.
Marinate 8-24 Hours
Letting meat marinate overnight allows the flavors to penetrate fully while also tenderizing. For convenience, make marinade in a zip-top bag.
Blot Fat During Drying
Blot any beads of fat that leach out during dehydrating with a paper towel. This keeps the jerky from spoiling.
Dry Thoroughly
Jerky should dry for 4-6 hours, until firm but still slightly pliable. Under-drying can allow bacteria to grow. Check often to prevent over-drying.
Rest Before Testing
Let jerky cool completely before testing doneness by bending. Warm jerky will seem more pliable than when cooled.
Store Properly
Let jerky cool fully, then store in a sealed container in the fridge or freezer. Consume within 1-2 months for optimal freshness and texture.
Customize Flavors
Experiment with ingredients like soy sauce, brown sugar, garlic, pepper, paprika, onion, liquid smoke, red pepper flakes, Worcestershire, and more!
Food Safety Tips
Follow proper food safety:
- Wash hands, surfaces, utensils before and after prep
- Defrost meats safely in fridge
- Marinate in fridge
- Dry meats quickly at proper temperatures
- Store properly after cooling
With the right techniques, making paper thin jerky at home is simple. Enjoy experimenting with flavors to create your new favorite homemade jerky!
Slice Frozen Beef Paper Thin on Beswood 250 Meat Slicer. The Secret To Making Best Beef Jerky!
FAQ
How to make jerky thin?
Can jerky be too thin?
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 thick should beef jerky be?
That way you can make thin slices (about a 1/4 inch thick) without cutting off your finger, or worse, swearing. Most beef jerky recipes will tell you to slice WITH the grain, meaning they recommend you slice parallel with the existing muscle fibers in the meat. The purpose is to help the meat stay together.
How do you slice beef jerky?
The first step of slicing meat for beef jerky is to trim the cut of meat of all visible fat. You can see the white fat in the picture below, just trim that off BEFORE you start slicing the meat. Fat spoils faster than meat, so the more you get off now, the longer your jerky will be shelf stable.
