Homemade Beef Jerky

Instructions

1. Prep the beef. Freeze meat for 1-2 hours until firm but not solid—this makes slicing easier. Slice against the grain into 3-5mm (⅛-¼ inch) strips.

2. Make the marinade. Whisk together coconut aminos, fish sauce, garlic powder, onion powder, paprika, pepper, and cayenne if using.

3. Marinate. Toss beef strips with marinade in a zip-lock bag or container. Refrigerate 4-24 hours, the longer the better.

4. Dry. Remove strips and pat dry with paper towels. Arrange on dehydrator trays or oven racks in a single layer.

5. Dehydrate.

   • Dehydrator: 70°C (160°F) for 4-6 hours
   • Oven: Lowest setting (usually 77°C / 170°F) for 3-4 hours, door cracked open

6. Test. Jerky is done when it bends and cracks but doesn’t snap. It should be dry but still pliable.

Storage

• Room temperature: 1-2 weeks in an airtight container
• Refrigerated: 1 month
• Frozen: 6 months

Flavor Variations

• Teriyaki: Add ginger and sweetener
• Peppered: Extra coarse black pepper
• Spicy: More cayenne, add hot sauce
• Simple carnivore: Just salt and pepper

Notes

• Lean cuts work best—fat doesn’t dehydrate well
• Slice uniform thickness for even drying
• Store-bought jerky is full of sugar—this is much better
• Great hiking and travel snack