How to Make Beef Jerky at Home


#NationalJerkyDay is coming up.

And what’s more Texan than celebrating with beef jerky? When it comes to snacks, some of us have a sweet tooth and others would rather have savory. Whatever you lean toward when your stomach starts to growl, beef jerky wins taste AND nutrition.


Whether you’re conquering the mid-day munchies or fueling your family during a long Texas road trip, beef jerky is packed with protein to satisfy hunger. If you aren’t familiar with the 30 Day Protein Challenge, you might not know that eating enough protein throughout the day could be the most beneficial for overall health and wellness. It’s ideal to aim for 25-30 grams of protein at each meal, plus snacks for ultimate body benefits.

The protein and high-sodium it contains can help fuel your workout and keep your water balance in check if you’re an endurance athlete. Whether jerky is helping you achieve athletic performance or simply holding you over until the next meal, it sounds like a win-win to us!

Now that your mouth is watering at the thought of some delicious beef jerky, what if you knew how to prepare it in your own kitchen, AND make enough of it to last in your pantry for months to come? Thanks to our friend and Hardcore Carnivore Jess Pryles, we have just the recipe for you. Before we get started, here are a few of Jess’ tips when it comes to making your own beef jerky:

  • Use the freshest beef possible
  • Use lean cuts like top or eye of round
  • Pat the jerky dry from any marinade before dehydrating to speed up the process
  • Freeze meat before slicing to make it easier to cut
  • Slice very thin pieces no more than 1/4 inches thick
  • Cut with the grain – this results in long strands of chewy jerky

Once you master this easy homemade jerky recipe, it’s fun to try out different marinades to change up the flavor. Now try it out yourself!

Easy Homemade Beef Jerky

Recipe courtesy of: Jess Pryles, Hardcore Carnivore

*The time it takes to dry out the jerky depends on many factors: humidity, thickness of cut, marinade, etc. Generally it will take between 8-10 hours, but if you’re in doubt leave it in a little longer. It’s always better to err on the side of dryness. Because the length of the marinade and cook time, a good tip is to prepare beef right before bed, then get it in the dehydrator first thing in the morning.

Nutrition information per serving: Calories 110; Total fat 5g (Sat. fat 5g; Trans fat 0g); Cholest. 40mg; Sodium 520mg; Total Carb. 3g; Fiber 0g; Total Sugars 2g; Protein 13g; Vit D (0% DV); Calcium (2% DV); Iron (6% DV); Potas. (6%DV)

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