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homemade grass fed beef no nitrate beef jerky from beef jerky recipe sitting on parchment paper with a head of garlic and red pepper flakes

Beef Jerky Recipe

Cut, Season & Dry. 3 easy steps to the perfect grab & go, high protein, nutrient dense grass fed Beef Jerky Recipe. 100% kid test & approved.
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Servings 24 slices

Ingredients
  

  • 1-1/2- 2 Pounds Round steak- trimmed of silver skin & fat local, pasture raised, grass fed and finished.
  • 1/2 Tablespoons Red Pepper Flakes
  • 2 Garlic Cloves Sliced
  • 1/4 Cup Salt Good Quality Himalayan or Celtic Sea Salt
  • 3/4 Cup Whiskey or Beer Quality House Whiskey is the only brand for me.
  • 1/2 Cup Maple Sugar
  • 1/4 Soy Sauce
  • 2 Tablespoon Worchester

Instructions
 

  • Place your round steak on a clean cutting board and begin by removing as much of the fat and silver skin as you can. Slice your round steak into long, ¼" thin strips, following the grain. Use a measuring tape if you need to. With a round steak between 1-1/2-2 pounds you should get about 24 slices.
  • Mix the remaining ingredients into a glass container large enough to fit all your slices of meat. Place your meat strips into the marinade and cover with a lid. Place the glass container in the fridge and let your meat marinate overnight. Once or twice during this time, take the glass container out of the fridge- mix and flip the meat around to get a nice even marinade.
  • The next day, remove the meat strips from the marinade and pat them dry. Place each slice on the dehydrator trays side by side but not touching. If you are using an oven for this process, place your strips side by side on roasting racks inside of sheet pans.
  • Cook at minimum heat- 150℉, in my oven this is the "warm" function. I would also suggest keeping the oven door slightly ajar as you let moisture and some of the heat escape. This will help your oven to act more like a dehydrator. If you are using a dehydrator, you can set it to 150℉. Both options should take about 6 hours. I like to start checking for "doneness" at 2 hours and 4 hours. When it's done, it should be dark, dry and firm. If it's crispy the heat was too high.
  • Store in an airtight plastic container, or mason jar, or plastic Ziploc baggies. In a cool dry place, they will last about 1 week. Storing your jerky in the fridge will help it to last about 1 month.

Notes

  • Slightly frozen meat can be easier to slice into thin strips.
  • Flip the meat halfway through cooking for even drying.