Beef Jerky (Oven or Dehydrator)
Lean beef sliced thin and slowly dehydrated until dry and chewy. Minimal seasoning keeps the focus on natural beef flavor. Can be made in the oven or a food dehydrator.
A protein-dense, nutrient-rich snack that’s high in complete protein, iron, zinc, and B vitamins.
Chef’s notes
Thin, uniform slices dry more evenly.
Minimal fat prevents spoilage; keep trimmed.
Oven door ajar or dehydrator airflow is essential to remove moisture.
Can be eaten as-is or used for pemmican later.
Ingredients
- Lean beef — e.g., top round, eye of round, or trimmed chuck (remove all excess fat)
- Salt (optional)
- Black pepper (optional)
Directions
- Trim all visible fat from the meat.
- Slice the beef into thin strips, 3–5 mm thick. Cutting against the grain makes it more tender; with the grain makes it chewier.
- Optional: season with salt and/or pepper before or after drying, or leave plain.
- Preheat the oven to about 160°F (70°C).
- Arrange the beef slices on a wire rack or tray so they don’t touch. Leave the oven door slightly ajar to allow moisture to escape.
- Dry in the oven for at least 6 hours, longer for thicker slices, until the meat is dry but still slightly flexible. If using a food dehydrator, follow the same principle — low heat, no overlapping slices.
- Let cool and store in an airtight container.
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Easy and delicious! 😋