How to Make Beef Jerky: A Step-By-Step Guide to the Ultimate Smoky Snack

Beef jerky has been a beloved snack for centuries — a protein-rich, portable food that satisfies cravings while delivering bold, savory flavor. Whether you’re hiking, hunting, or just need a satisfying bite between meals, beef jerky is a classic go-to.

At Wisconsin River Meats, we know that traditional, handcrafted jerky is hard to beat. But if you’ve ever wondered how to make beef jerky at home, you’re in the right place. We’ll walk you through everything you need to know: the best beef cuts, seasonings, preparation, drying, and safe storage so you can make homemade beef jerky with confidence.

What Is Beef Jerky?

Beef jerky is made by slicing lean beef, marinating it in a flavorful spice blend, then drying it to remove moisture. This process not only gives jerky its chewy, satisfying bite but also preserves it for longer storage without refrigeration.

Unlike beef sticks, which use ground beef in a casing, jerky is traditionally made from whole muscle cuts of beef.

Best Beef Cuts for Homemade Jerky

For the best homemade beef jerky, you want lean cuts. Excess fat can spoil over time and ruin the jerky. Top choices include:

  • Eye of round

  • Top round

  • Bottom round

  • Sirloin tip

  • Flank steak

Trim away as much visible fat as possible before slicing.

Ingredients for Beef Jerky

While there are countless marinade options, a simple, traditional jerky marinade includes:

  • 2–3 pounds of lean beef

  • 1/4 cup soy sauce

  • 2 tablespoons Worcestershire sauce

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon red pepper flakes (optional)

  • 1 tablespoon brown sugar (optional)

  • 1 teaspoon curing salt (Prague Powder #1, optional for extra safety)

Feel free to adjust the seasoning to match your taste.

How to Make Beef Jerky Step by Step

Slice the Beef

  • Partially freeze the beef for 1–2 hours to make slicing easier.

  • Slice thin strips, about 1/8 to 1/4 inch thick, across the grain for a tender bite or with the grain for a chewier texture.

Marinate the Beef

  • Combine all marinade ingredients in a bowl.

  • Add beef strips and stir to coat thoroughly.

  • Cover and refrigerate at least 6 hours, ideally overnight, to let the flavors soak in.

Dry the Jerky

In a dehydrator:

  • Arrange strips in a single layer with space between.

  • Set to 160°F and dry for 4–6 hours, until leathery but still slightly flexible.

In an oven:

  • Place beef strips on a baking rack over a foil-lined tray.

  • Set oven to its lowest temperature (usually around 170°F) and prop the door open slightly for airflow.

  • Dry 4–6 hours, checking for doneness.

In a smoker:

  • Arrange strips on racks and smoke at 160–170°F using hardwood chips.

  • Dry until jerky reaches a leathery, flexible texture.

Test for Doneness

Bend a strip: it should flex and crack slightly but not break in half. That means it’s ready.

Storing Homemade Beef Jerky

Once cooled, store your jerky in an airtight container or vacuum-sealed bag. It will keep for 1–2 weeks at room temperature, or up to 3 months in the refrigerator. For longer storage, freeze your jerky in airtight packaging.

Tips for the Best Homemade Jerky

  • Use lean beef to avoid spoilage

  • Marinate overnight for deep flavor

  • Keep slices evenly sized so they dry consistently

  • Always reach an internal temp of 160°F for food safety

  • Label and date your batches if you make several varieties

Is Beef Jerky Healthy?

Beef jerky is a high-protein, low-carb snack perfect for active lifestyles. It provides:

  • Protein for muscle support

  • Iron for energy and oxygen transport

  • Zinc for immune health

However, jerky can be high in sodium because of the curing and marinade. Enjoy it in moderation and balance it with plenty of fruits and vegetables throughout your day.

Frequently Asked Questions About Beef Jerky

How long does homemade beef jerky last?
Stored in an airtight container, about 1–2 weeks at room temperature, up to 3 months refrigerated, or 6 months frozen.

Can you make beef jerky without a dehydrator?
Yes — an oven on low heat or a smoker works great.

Do I have to use curing salt?
Curing salt helps prevent bacteria and extends shelf life, but it is optional if you plan to eat the jerky quickly.

Is jerky keto-friendly?
Yes — beef jerky is generally low-carb and high-protein, making it great for keto diets (just watch for added sugars in the marinade).

Try the Best Beef Jerky from Wisconsin River Meats

If you’d rather skip the work and taste true traditional jerky made with premium cuts and authentic hardwood smoke, we’ve got you covered. At Wisconsin River Meats, our beef jerky is handcrafted in small batches with the same passion and care we use for our beef sticks.

Shop our beef jerky here and see why customers across the Midwest keep coming back for more.

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