Can I use ground beef to make jerky?

Yes, but it's a different process. Ground beef jerky requires a jerky gun to form strips, and you should always add curing salt (Prague Powder #1) to ground meat jerky for safety. However, whole muscle cuts are the best meat for beef jerky for beginners.

Why is my homemade beef jerky too tough?

You likely either selected a cut with too much connective tissue or sliced with the grain instead of against it. The best meat for beef jerky should be sliced against the grain for tenderness.

Do I need to use curing salt in my jerky?

For traditional dried jerky made from whole muscle cuts and heated to 160°F before drying, curing salt is optional. It extends shelf life and provides that distinctive "jerky" flavor, but isn't strictly necessary for food safety if proper procedures are followed.

How can I make low-sodium beef jerky that still tastes good?

Replace most of the soy sauce with unsalted beef broth, then add flavoring with more garlic, onion, and dried herbs. Adding a touch of liquid smoke helps compensate for the reduced soy sauce.

What's the difference between using a dehydrator and an oven for jerky?

Dehydrators offer more consistent temperature control and better air circulation, resulting in more evenly dried jerky. Ovens work well but typically take longer and may require rotating the trays for even drying. Both methods can produce excellent jerky when using the best meat for beef jerky.

Best Meat for Beef Jerky Revealed: Top Cuts You Need to Try Today 2025

Best Meat for Beef Jerky Revealed: Top Cuts You Need to Try Today

Print Recipe

This homemade beef jerky recipe uses the best lean cuts of beef like eye of round or top round for a tender, flavorful result. Packed with protein and easy to customize, it’s the perfect snack for meal prep, hiking, or everyday munching.

Author: Harmony
Prep Time: 30 minutes (plus 6–24 hours marinating)
Cook Time: 4–8 hours
Total Time: 10–32 hours
Yield: 10–12 servings 1x
Category: Snacks
Method: Dehydrated or Oven-Dried
Cuisine: American

Ingredients

Scale

2–3 pounds of lean beef (eye of round, top round, bottom round, or sirloin tip)
¼ cup soy sauce or coconut aminos
2 tablespoons Worcestershire sauce
1 tablespoon honey or brown sugar
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon red pepper flakes (optional)
1 teaspoon liquid smoke (if not using a smoker)

Instructions

Prep the Meat: Choose a lean cut of beef and trim all visible fat. Freeze for 1–2 hours until firm. Slice against the grain for tender jerky, aiming for ⅛–¼ inch thickness.
Marinate: Mix all marinade ingredients in a bowl or ziplock bag. Add sliced beef, coat well, and marinate in the fridge for 6–24 hours.
Dry the Jerky: Remove meat from marinade and pat dry. Arrange on dehydrator trays or oven racks. Dry at 160°F for 4–6 hours (dehydrator) or 170°F for 4–8 hours (oven) until dry but pliable.
Cool & Store: Let jerky cool completely before storing in airtight containers. Enjoy within 1–2 weeks at room temp or longer if refrigerated.

Notes

Be sure to preheat beef to 160°F before dehydrating if your dehydrator doesn’t reach that temperature. For variations, try using turkey breast, venison, or adding different seasonings like teriyaki or chili lime.

Nutrition

Serving Size: 1 ounce
Calories: 75
Sugar: 2g
Sodium: 450mg
Fat: 2g
Saturated Fat: 0.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 14g
Cholesterol: 25mg

Keywords: best meat for beef jerky, homemade beef jerky, jerky recipe, dehydrator jerky, oven jerky

Find it online: https://harmonymeal.com/best-meat-for-beef-jerky/