Basic Jerky Recipe

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 02/2/22
Basic Jerky on a cutting board

The Spruce / Abbey Littlejohn
Prep: 15 mins
Cook: 9 hrs
Total: 9 hrs 15 mins
Servings: 12 servings
Nutrition Facts (per serving)
132 Calories
7g Fat
1g Carbs
16g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 132
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 12%
Cholesterol 52mg 17%
Sodium 337mg 15%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 16g
Vitamin C 0mg 1%
Calcium 11mg 1%
Iron 1mg 6%
Potassium 194mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This basic method for jerky will work with just about any type of meat using the dehydrator or oven.

1:09

Ingredients

  • 1 1/2 pounds lean, boneless meat of choice, frozen until firm (but not hard)

  • 1/4 cup soy sauce

  • 1 teaspoon Worcestershire sauce

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon liquid smoke

  • Cooking spray

Steps to Make It

  1. Gather the ingredients.

    Basic Jerky ingredients

    The Spruce / Abbey Littlejohn

  2. Cut the frozen meat into 1/8- to 1/4-inch-thick slices.

    Sliced steak on a cutting board

    The Spruce / Abbey Littlejohn

  3. In a medium-sized glass, stoneware, plastic or stainless steel bowl, combine soy sauce, Worcestershire sauce, onion powder, pepper, garlic powder, and liquid smoke. Stir to dissolve seasonings.

    Soy sauce, Worcestershire sauce, onion powder, pepper, garlic powder, and liquid smoke in a glass bowl with a whisk

    The Spruce / Abbey Littlejohn

  4. Add meat and mix until all surfaces are thoroughly coated.

    Meat and marinade in a glass bowl

    The Spruce / Abbey Littlejohn

  5. Cover tightly and refrigerate for at least 6 hours or until next day, stirring occasionally; recover tightly after stirring.

    Meat and marinade in a glass bowl covered with plastic wrap

    The Spruce / Abbey Littlejohn

  6. When ready to dehydrate the meat, place racks over rimmed baking pans. Evenly coat metal racks with cooking spray.

    Baking dish with a wire rack on top

    The Spruce / Abbey Littlejohn

  7. Lift meat from the bowl, shaking off any excess liquid, and arrange meat strips close together, but not overlapping, on racks.

    Meat on the wire rack on the baking sheet

    The Spruce / Abbey Littlejohn

  8. Dry in the oven on lowest possible setting until pliable, but dry (about 8 to 10 hours).

    Basic Jerky on a wire rack on a baking sheet

    The Spruce / Abbey Littlejohn

  9. Remove from racks, place in a rigid freezer container and freeze for 72 hours. Then store in an airtight, insect-proof container in a cool, dry place.

    Basic Jerky in a plastic container

    The Spruce / Abbey Littlejohn

Dehydrator Method

Evenly coat the dehydrator racks with cooking spray. Lift meat from bowl, shaking off any excess liquid. Arrange meat strips close together, but not overlapping. Arrange trays according to manufacturer's directions and dry at 140 F until a piece of jerky cracks, but does not break, when bent (8 to 10 hours). 

Storage Time

  • Can store up to three weeks at room temperature.
  • Can store up to four months in the refrigerator.
  • Can store up to eight months in the freezer.


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