How Long Does Ground Beef Jerky Take in a Smoker

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Beef jerky is a delicious snack made past drying lean, flavorful meat. You can use all sorts of meat for your jerky, including flank steak, sirloin, or filet mignon. To flavor your meat, add seasoning and marinade. To dry the jerky, apply either a dehydrator or a conventional oven for an constructive choice. Only cook the meat on depression oestrus for at least 3 hours, and bask your poly peptide-rich snack.

Ingredients

• 3 lbs (ane.4 kg) of meat
• 1-one i/2 cup (237-355 mL) of marinade
• 1-4 tbsps (15-sixty chiliad) of seasoning

Makes 12 servings

1. 1

   Choose a lean cut of meat. When making beefiness jerky, utilise virtually any cutting of lean meat. Fat spoils and limits the shelf life of beefiness jerky, so go with the leanest option you can notice.^[ane]

   • For example, select flank steak, bottom round, sirloin tip, elevation round, or middle of the circular.
   • Ground beef is an option, though information technology may have a much different texture than jerky made from steak.

2. 

   2

   Cutting off whatsoever noticeable pieces of fat. To assistance your jerky preserve, use a sharp steak knife to strip off whatsoever remaining fatty chunks. Aim to only remove the fat, rather than cutting off part of the steak as well.^[2]

   • This fashion, the jerky is healthier and stays fresh longer.

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3. 

   3

   Freeze your meat for 1-two hours if y'all want it to make information technology easier to cut. After y'all cut off the fatty, identify the meat on a baking tray, and put it in your freezer for about an 60 minutes or 2. You want the meat to exist hard to the impact but not completely frozen.^[iii]

   • While this is optional, flash-freezing the meat can make information technology easier to cut very thin, uniform strips.

4. 

   4

   Slice your meat into ^one⁄₈ – ¹⁄₄  in (0.32–0.64 cm) strips. Apply a precipitous steak knife to cut your meat into smaller pieces. If you like more chewy jerky, make your cuts with the grain. For less chewy hasty, cut against the grain.^[four]

   • If you have the option, apply a jerky slicer to ensure your pieces are completely compatible. This is a great idea if you are making a lot of jerky at in one case.

5. 

   5

   Marinate the meat if you lot want to enhance the gustation of the beef. When making beef hasty, employ a marinade to give the meat a cajun, teriyaki, or smokehouse flavor, for instance. Put the pieces of meat into a large, sealable plastic pocketbook, and pour i-1 1/2 cup (237-355 mL) of a marinade of your pick into the purse.^[5]

   • For a cajun marinade, use i/2 cup (118 mL) of olive oil, 1/4 loving cup (59 mL) of vinegar, and 1/3 cup (79 mL) of Worcestershire sauce.
   • For teriyaki jerky, utilise i cup (237 mL) of soy sauce, two tbsp (thirty mL) of beloved, and 2 tbsp (30 mL) of rice vinegar.
   • For a elementary, succulent marinade, use about 1/ii cup (118 mL) of Worcestershire sauce and 1/2 cup (118 mL) of olive oil.

6. 

   vi

   Add together seasoning to the marinade to give the meat more than flavor. Sprinkle seasoning of your choice into the bag. In total, you want to use about 1-4 tbsps (15-sixty thousand), based on the seasonings you prefer. Some great options include 1 tbsp (15 thou) of garlic powder, one tbsp (fifteen k) of pepper, and i tsp (5 g) of fresh ginger.^[six]

   • You can endeavour dusting the meat with a little flake of salt, pepper, cinnamon, and chipotle pepper.
   • Other yummy seasoning includes a footling coriander, cumin, clove, and nutmeg.
   • Honey, red pepper flakes, and black pepper also work well for a mild and slightly sweet hasty.
   • Attempt using some crushed oregano, chili pulverisation, garlic powder, and paprika.

7. 

   7

   Refrigerate your meat for half dozen-24 hours so it can absorb the flavors. Later you add your marinade and seasoning, stir up the meat so it'southward completely covered. Close up the handbag, and identify it in the fridge for at least half dozen hours. To maximize the flavor, let the bag sit for 24 hours.^[7]

   • The longer the meat sits, the more flavorful the jerky is.

8. 

   8

   Pat the strips of meat with a newspaper towel to remove backlog marinade. After your meat marinates for a while, remove it from the refrigerator and dab each piece gently with a clean paper towel. Getting rid of extra marinade helps speed up the drying process.^[8]

   • Equally you do this, yous can place the strips onto a cookie canvas or plate.

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1. 

   1

   Employ a dehydrator for an easy and efficient option. A dehydrator is a device that cooks nutrient at a low temperature over an extended menstruum of time. It removes the h2o from the food while keeping the raw enzymes intact. If using a dehydrator, cook your hasty at 160 °F (71 °C).^[ix]

   • When making beef jerky, this is a straightforward and easy-to-use option.
   • Read over your instruction manual then y'all tin follow your device'south specific instructions.

2. ii

   Dry beef hasty in your oven if you don't have a dehydrator. If you don't accept admission to a nutrient dehydrator, that'southward okay. Yous can nevertheless easily make beef hasty in your oven. Preheat your oven to 175 °F (79 °C).^[10]

3. 

   3

   Place the pieces of meat so there's room in between each strip. If using a dehydrator, put the strips of meat onto the rack directly. If using an oven, line a blistering sheet or pan with aluminum foil, and place a metal drying rack in the middle. Ensure there is at least ^one⁄₁₆  in (0.16 cm) in betwixt each piece so they can all dry out evenly.^[eleven]

   • If the pieces of beef overlap, each slice may not dry consistently.

4. 

   4

   Allow the meat dry out for iii-8 hours. On average, it takes nearly four-six hours to brand beefiness jerky, just you may need more than or less time. Your drying time depends on your particular dehydrator, oven, marinade, and cut of meat. Bank check the meat every 1.v-2 hours or so to avert over-drying the jerky. To test the hasty, remove a piece, allow it absurd, and take a bite. If your jerky cooked to your desired texture, take it out of the oven. If it'southward as well soft or meaty, permit it cook for another 1-2 hours.^[12]

   • If you overdry the hasty, it may exist as well hard to eat.

5. 

   five

   Remove the jerky from the dehydrator or oven and let it cool. Before you eat or store the jerky, let information technology come to room temperature. If y'all used a dehydrator, use a fork to lift up each slice and put information technology onto a plate. If using an oven, use a pot holder to remove the pan, and place the pan on top of your stove.

   • Your jerky should cool downward in about i-iii hours

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1. 

   ane

   Try some fresh jerky. Once your beef jerky cools downwardly a scrap, y'all can dig in. Swallow the jerky one piece at a time whenever you want a yummy, good for you treat. You lot can swallow it past itself or use it to spruce up tasty dishes.^[thirteen]

   • Try grating your beef jerky over a fresh salad for a tasty topping.^[fourteen]
   • Add pieces of beef jerky to steamed Brussels sprouts for extra flavour.
   • Utilize chopped beef jerky to enhance a basic egg and cheese omelette.

2. 

   2

   Put your jerky in a newspaper bag for 1-2 days if it is non dry plenty. If your jerky is still slightly also wet afterwards information technology cools down, try placing the strips in a newspaper handbag and leaving them in in that location for several days. Check on the hasty daily to test its moisture level, and transfer it to an airtight container afterwards information technology seems dry enough.^[15]

   • The paper bag removes the excess moisture from the jerky.

3. 

   3

   Store your jerky in a resealable handbag or glass jar for a curt-term solution. The jerky stays fresh indefinitely since information technology is dry, just the quality will subtract afterward a few months. For the best quality of jerky, store your meat at room temperature for 2 weeks, in the fridge for iii-vi months, or in the freezer for one year. Ensure the hasty is in a cool, dry place.^[16]

   • Whenever you want a seize with teeth, simply open the pocketbook or jar and chow down.
   • Over time, exposure to air makes the jerky less fresh.

4. four

   Use a vacuum sealer for a long-term storage choice. Vacuum sealers work great for storing beefiness jerky because you can remove all of the air from the packaging. Air decreases the quality and freshness of the hasty over time. To use the vacuum sealer, fill the vacuum handbag with your hasty, fold the edge over, and identify the edge inside the sealer. Printing the "Vacuum sealer" button to extract the air.

   • Once your jerky is vacuum sealed, it can stay fresh for over 1 year in the freezer.
   • Turn off the motorcar once no air remains in your package.

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Add New Question

• Question

  Why is beef hasty so expensive?

  

  This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

  

  wikiHow Staff Editor

  Staff Respond

• Question

  What'south the best cut of meat for beefiness jerky?

  

  This answer was written past one of our trained team of researchers who validated information technology for accuracy and comprehensiveness.

  

  wikiHow Staff Editor

  Staff Respond

• Question

  Is information technology cheaper to make your ain beef jerky?

  

  This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

  

  wikiHow Staff Editor

  Staff Reply

  

  Support wikiHow past unlocking this staff-researched respond.

  You can probably salvage a bit of coin by making your own jerky instead of buying it in the shop. Making your own also gives yous the reward of having more control over the thickness and flavor of the meat. Bootleg jerky is also likely to be healthier than the store-bought version, since information technology doesn't contain as many preservatives.

• Question

  What kind of meat can I apply to make jerky?

  

  Any meat, really. You can use alligator, venison, elk, whatever meat you lot desire, just make certain its not too fatty.

• Question

  I have an outdoor smoker and cooker. Can I use this to make jerky?

  

  Aye you can, as long as the temperature is around 165 degrees. Too, y'all can throw in some wood chips for additional favor.

• Question

  Practise the flavoring ingredients upshot the time of dehydration?

  

  John Anderson

  Community Reply

  Not if y'all apply dry ingredients. If you use liquid marinades, information technology volition increment the amount of time information technology takes to dry, equally the dehydrator or oven now has to too remove the moisture y'all added. This is why it is recommended to rinse the jerky and pat it dry before you season information technology and begin dehydrating.

• Question

  How much beefiness hasty would I get from 1 kg of meat?

  

  John Anderson

  Community Answer

  Roughly one-half of the weight will be lost every bit moisture is removed in the dehydrating process.

• Question

  Does the size of the cuts matter?

  

  The thicker the cut, the longer it will have to dehydrate. Arrive as well thick, and it will not fully dry out out. If you lot meant length, no, information technology does not thing how long the strips are.

• Question

  What can I substitute for liquid smoke?

  

  Zippo will give the same flavor, but chipotle peppers, smoked salt, or smoked paprika are healthier and may as well taste meliorate.

• Question

  Can you cook the hasty and make it dry in less than four hours?

  

  No. Jerky needs to be dried, not cooked. 125 to 140 degrees until it is dry out is your goal. To exercise information technology fast at a higher temperature will only cook information technology, which is wrong.

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Things You'll Need

• Dehydrator
• Oven
• Abrupt knife
• Rack or pan
• Airtight container
• Resealable plastic purse (optional)

• For a vegetarian version of this, apply seitan or marinated tofu in place of beef.

• Write the date you made the hasty on the pocketbook or jar with a permanent marker and then y'all tin keep rails of its freshness.

Thank you for submitting a tip for review!

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• Check your jerky every few weeks to ensure there is no mold on it. ^[17]

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Nearly This Article

Article Summary X

To brand beef jerky, start by selecting a lean cut of meat similar sirloin, flank steak, top round, or middle round. Slice the meat into very thin strips and remove all noticeable fat. If yous'd similar to utilize a marinade for more flavorful jerky, place the meat strips in the marinade of your choice and refrigerate them for ten-24 hours. Then, coat the meat strips in your favorite seasonings and put them in your dehydrator for 8-12 hours. Refrigerate the dried beef jerky in mason jars and savor it within two weeks! For more tips, including how to dry the beef if you don't accept a dehydrator, read on!

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