How To Make Beef Jerky in 14 Steps

Posted: February 13, 2014 in Prepping
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I haven’t met a prepper yet who doesn’t really enjoy beef jerky.  Here’s a good method for making this delicious and nutritious treat.

  • Trim excess fat from the meat.
  • Place the meat in a freezer bag and put it in the freezer for about 30 minutes.
  • Mix up your marinade in a bowl while the meat is in the freezer.
  • Remove the meat from the freezer.  It should be firm but not frozen solid.
  • Cut the meat into thin strips.
  • Place the meat strips in a clean, 1 gallon zip-lock freezer bag.
  • Pour your marinade into the bag with the meat, covering the meat entirely.
  • Squeeze as much air as you can out of the bag and then seal the bag.
  • Place the freezer bag in the refrigerator overnight and let the meat soak in the marinade.
  • Knead the bag occasionally to make sure the coating is reasonably even.
  • Remove the marinated bag from the refrigerator, the next day, and dump the contents into a colander to drain.
  • Choose your drying method such as using the oven or a dehydrator.
  • If using the oven place your meat in the pre-heated oven for 4 to 5 hours leaving the oven door slightly ajar.  200 degrees is a good temperature to use.
  • Let it cool down once the drying is complete.  Enjoy your beef jerky.


  1. Brittius says:

    I used to do it differently, but okay, that will work.
    Cut meat at room temperature with sharp fillet knife.
    Salt and spice rub. Leave in deep bowl in refrigerator over night. thread with string and tie to a length of suspended rope like a clothesline. Cover loosely with dishtowel. Two days. It’s dry enough to put in a bowl and let dry on the table. Cover bowl loosely with paper napkin opened up.
    I have done venison, bull, elk. Thought, it could be better, but it wasn’t all that bad. House will stink up with smell of dead carcass. Wife hated it, Just another day in the slaughterhouse, for me.

    • rmactsc says:

      There are so many different ways to do beef jerky that I’m always on the lookout for new recipes.

      • Brittius says:

        It was so-so. Not the best, but it was closer to original, if it doesn’t spoil while making it. Mid-1970s I was invited to become one of the American Mountain Men. I did not have the time for it, but everything used during the 19th Century, I found easy, but I also had other experience that I believe helped out.
        Beef will turn black and have a heavy taste like black bear meat. Outside almost hard surface and inside, stringy. It did, make a fantastic soup, and great stew. Old Granny would not have any, so I used to make it for myself. All the scraps to, but, make very certain there is no silver skin or it will go rancid overnight and make you deathly ill.

  2. David A says:

    Do you have a choice of meat that you like?
    Any workable ideas for marinade ingredients?

    • rmactsc says:

      I tend to buy whatever steak is thin, reasonably fat free and on sale. As for marinade I mix and match so many different things like barbacue sauces, red pepper, etc., that I’m constantly mixing and matching all the time 🙂

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