What is the best cut of beef for jerky?

The best cuts for homemade beef jerky are lean and relatively inexpensive. Top round, bottom round, flank steak, and sirloin tip are all excellent choices. These cuts slice well and produce a tender yet chewy jerky.

How long does homemade beef jerky last?

Properly stored homemade beef jerky can last 1-2 months in an airtight container at room temperature. For extended storage, consider freezing it in a vacuum-sealed bag for up to a year.

What temperature should I dehydrate beef jerky?

Dehydrate beef jerky at 160-165°F (71-74°C). This temperature range is high enough to kill bacteria but low enough to avoid cooking the meat. Check your jerky frequently for doneness.

How do you know when beef jerky is done?

Beef jerky is done when it's dry, leathery, and slightly pliable. It should bend without breaking completely in half. There should be no soft or moist spots.

Should I marinate beef jerky overnight?

Marinating beef jerky overnight, or even for 24 hours, allows the flavors to penetrate the meat thoroughly, resulting in a more flavorful and delicious final product.

Do I need to cure beef jerky?

Curing is optional but recommended for shelf-stable jerky. Using a curing salt (like Prague Powder #1 or pink curing salt) helps inhibit bacterial growth and preserves the color and flavor of the jerky. If you plan to consume your jerky within a few weeks and store it properly, curing is less crucial.

The Best Homemade Beef Jerky Recipe You'll Ever Make 2026

The Best Homemade Beef Jerky

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Transform one affordable flank steak into a lasting supply of protein-packed, savory jerky. This simple recipe gives you total control over flavor and ingredients, creating a superior snack without preservatives. Perfect for hikes, road trips, or beating the afternoon slump.

Author: Harmony
Prep Time: 30min
Cook Time: 6h
Total Time: 6h 30min
Yield: Approximately 12 ounces of jerky 1x
Category: snack
Method: dehydrating
Cuisine: American
Diet: Gluten Free option

Ingredients

Scale

1 ½ to 2 pounds flank steak or top round, partially frozen
¾ cup low-sodium soy sauce
¼ cup Worcestershire sauce
2 tablespoons liquid smoke
2 tablespoons pure maple syrup or honey
1 tablespoon freshly cracked black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon smoked paprika
½ teaspoon red pepper flakes (optional)

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Instructions

Slice the partially frozen steak against the grain into ¼-inch thick strips.
In a large bowl or resealable bag, whisk together soy sauce, Worcestershire, liquid smoke, maple syrup, black pepper, onion powder, garlic powder, paprika, and red pepper flakes.
Add beef strips to the marinade, ensuring full coating. Seal and refrigerate for at least 4 hours, or ideally overnight.
Remove beef from marinade and pat each strip very dry with paper towels.
Arrange strips in a single layer on dehydrator trays or on wire racks set over baking sheets.
Dehydrate at 160°F for 4 to 6 hours. If using an oven, set to lowest temperature (ideally 170°F) with door propped open slightly for the same time.
Jerky is done when dry to the touch, bends without breaking, and shows no moistness when torn. Let cool completely before storing.

Notes

For tender jerky, always slice against the grain. Patting the meat dry before dehydrating is crucial for proper texture. Store in an airtight container at room temperature for 2-3 weeks, refrigerate for up to 2 months, or freeze for 6 months. For gluten-free, use tamari or coconut aminos and a gluten-free Worcestershire sauce.

Nutrition

Serving Size: 4
Calories: 90
Sugar: 2
Sodium: 450
Fat: 3
Saturated Fat: 1
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 3
Fiber: 0
Protein: 14
Cholesterol: 35

Find it online: https://harmonymeal.com/the-best-homemade-beef-jerky/