Homestead Beef Jerky

Beef JerkyThis beef jerky recipe has been used in our family for many years. I love the flavor. It tastes like it was dried over a wood fire. We have also used this recipe for venison.

I love to take beef jerky for a snack on hikes, camping, and for day trips. It’s light weight and takes up very little space.  

Ingredients for Homestead Beef Jerky

1 pound of lean beef 

Note: 3-5 pounds of meat makes about 1 pound of jerky. Be sure to buy the best quality meat you can get (we use grass-fed). Buy fresh (no dark spots), lean meat thet is not marbled with fat. Best choice-flank steak, next best-round steak. 

1 teaspoon sea salt

1/4 teaspoon black pepper

1/4 teaspoon white pepper

1 teaspoon garlic powder

2 tablespoons worcestershire sauce

2 tablespoons liquid smoke (we use mesquite or hickory)

Instructions for Homestead Beef Jerky

Slicing Meat for Beef JerkySlice your beef against the grain (jerky slices with the grain will be chewy) at 1/4 to 1/2 inch thick (keep your slices all the same thickness), cutting away fat. Tip: Put the meat in the freezer for about an hour to hour and a half before cutting to make it easier to cut. Place beef in a marinader or airtight container. 

Pouring Marinade on Beef JerkyPlace the rest of your ingredients in a pint-sized canning jar and shake or mix in a small bowl. Pour this liquid over your beef. Allow to marinade for 24 hours. If using a marinader, turn every 3-4 hours. If using another container, gently turn beef every 3-4 hours. 

Beef Jerky on dehydrator trayDry in oven or dehydrator at 145-155 degrees F until jerky cracks on the outside without breaking.

Finished Beef JerkyWe dried ours about 3 1/2 hours at 155 degrees F. Times vary, depending on the thickness of the meat and temperature.  Allow to cool. Store in an airtight container. Check container shortly after storing, if condensation forms on the inside, dehydrate a little longer.

Beef Jerky Crack but not break

 

 

 

 

About Nelle

I am Nelle. I grew up in rural, small town, Ohio. When I was young, I learned a lot about homesteading from my parents, grandparents, aunts and uncles, 4-H, FFA, and others around me.
Now, I’m all grown up, have 6 children of my own, and plan to teach them everything I know.

Here on Mama’s Homestead, we talk and write about homesteading, homeschooling, and kidsteading (homesteading with kids). We teach our kids about survival, self-sufficiency, gardening (vegetable, herb, flower), orchard, beekeeping, home keeping, soap making, harvesting, cooking, food preservation, livestock, nature, crafts, homesteading tools and wares, and more…

Welcome to my homestead…come and learn with us!

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