Crafting your own homemade jerky is a rewarding experience, allowing you to control the flavors and ingredients for a healthy, satisfying snack. Whether you’re a hunter with venison to spare or a beef jerky enthusiast, understanding the best practices for meat selection, preparation, and dehydration will elevate your jerky game. Read to learn how to make jerky? This article is your step-by-step guide.

1) Choose the Right Cut of Meat

The key to high-quality beef jerky lies in choosing the right cut of meat. Ideal jerky is chewy but not overly tough, boasts a bold flavor, and has minimal fat. Since fat doesn’t dehydrate well and can lead to a stringy texture, lean, tender cuts are paramount.

Best Beef Cuts for Jerky

Round (Eye Round, Bottom Round, Top Round): This is the top choice for commercial jerky makers. Located in the rump, its prominent grain allows for easy slicing (with the grain for chewier, against for more tender) and it’s very lean, absorbing marinades exceptionally well.
Flank Steak: Found near the cow’s rear legs, flank steak has a coarse texture that becomes tender when thinly sliced against the grain. It offers a bold flavor and holds marinades effectively.
Sirloin: Both top and bottom sirloin from the lower back are excellent due to their tenderness, flavor, and easily trimmable outer fat layer.
Short Loin: Situated in the center of the cow (yielding porterhouse and T-bone steaks), short loin is very tender and a good option, though it’s a bit pricier and may require trimming of fat marbling.

Cuts for Venison Jerky

Almost any cut of venison can be used for jerky. Venison is a healthy, lean meat rich in protein, iron, zinc, and B vitamins, and typically lower in cholesterol and saturated fat than other meats. If processing your own deer meat after a hunt, aim for whole cuts for easier, uniform slicing.

2) Prepare Your Meat

Clean and Soak: After processing, rinse the meat thoroughly to remove any hair or blood. To reduce or eliminate the “gamey” flavor often associated with venison, soak the meat for three to five days in saltwater or vinegar and water solution over ice. Change the solution daily. You can also reduce gaminess by marinating, slow cooking, or using strong flavors in your dishes.
Thinly Slice the Meat: This is a critical step for tender and flavorful jerky. Thin, uniform slices dehydrate faster and ensure the correct texture. Use a sharp knife or meat slicer to achieve consistent thinness. For optimal results, you can partially freeze the meat before slicing to make it firmer and easier to cut.

3. Marinate for Flavor

The spice mix or marinade is where your jerky gets its distinctive taste. You can create your own unique blend, find recipes online, or opt for a convenient premade marinade.

Ingredients: Marinades often include acids (like vinegar or citrus juice) for tenderizing, oils, herbs, and a variety of spices.
Process: Place the thinly sliced meat in a large bowl or plastic freezer bags with your chosen marinade. Marinate in the refrigerator, ideally overnight, or even longer, to allow the meat to fully absorb the flavors.

4. Dehydrate Your Jerky

You have two primary methods for dehydrating your meat into jerky:

Using a Dehydrator: Lay the marinated meat strips in a single layer on the dehydrator trays, ensuring no pieces are overlapping. Follow your dehydrator’s specific instructions for drying time and temperature. The jerky is ready when it’s dry and firm, but still pliable.
Using a Kitchen Oven: Preheat your oven to 175 degrees Fahrenheit. Arrange the meat strips on wire racks placed over foil-lined baking sheets. This setup allows for even air circulation and catches any drips. Bake for approximately four hours, flipping the jerky halfway through the dehydration process.

5. Storing Your Homemade Jerky

Once your jerky is fully dehydrated, you can enjoy it immediately, share it as a gift, or store it for later.

Short-term Storage: Jerky typically stays fresh for about a week in a dark pantry.
Medium-term Storage: In the refrigerator, homemade jerky can last up to two weeks.
Long-term Storage: For extended shelf life, store your jerky in the freezer for up to six months.
Extended Shelf Life: To further prolong freshness, consider using food-grade oxygen absorbers or vacuum-sealing your jerky.

6. Enjoy Your Handcrafted Snack

The last step is to sit back, relax, and enjoy your jerky (and start brainstorming about what flavors you’re going to make next). Experiment with different marinades and spices to discover your signature blend and enjoy the fruits of your labor knowing exactly what went into your wholesome, protein-packed treat.

Prefer it Prepared? Crockett Creek Has You Covered!

Try Crockett Creek Original Marinade or Blazin’ Cajun Spice Mix for your jerky recipe. Made with natural, fresh ingredients, the flavor is top tier and already balanced, so no guess work! If you prefer your jerky already prepared, have no fear. Crockett Creek Jerky has you covered with a delicious range of high-quality, handcrafted jerkies and sticks made from the best cuts of beef and all-natural ingredients right here in Knoxville, Tennessee.