It’s pretty rare that I call things ‘freakin’ amazing’.
So, now you know if I labeled a recipe as such, then it MUST be good!
I’m telling you, this homemade beef jerky is freakin’ amazing, and that’s coming from somebody who doesn’t typically swoon over jerky at all. So, yeah.
One of the biggest hurdles with purchasing beef jerky is the insane amount of GMO’s also known as genetically modified organisms. Turn over any package of beef jerky and you’ve got high fructose corn syrup (GMO), beet sugar (GMO), and lots of soy sauce (GMO), not to mention a bunch of nitrites & nitrates thrown in the mix. Even if the beef jerky comes from a health food store, it still most likely will have soy sauce in it, which we like to avoid as much as possible ’round here. You can click here to read why we avoid soy unless in properly prepared fermented forms like natto or miso. People often think Asian cultures eat large amounts of soy, when in fact, they only eat it properly fermented soy in small amounts.
As much as I believe in following the 80/20 rule, I also strive to make healthy food as much as possible, without stressing out too much. Since we recently purchased some grass-fed beef in bulk, naturally I thought making some delicious, nutrient-dense beef jerky was in order! Right-o! Let’s get on to the recipe!
Here’s a tip from yours truly…Slice your meat while it’s slightly frozen. That way you can make thin slices (about a 1/4 inch thick) without cutting off your finger, or worse, swearing.
Most beef jerky recipes will tell you to slice WITH the grain, meaning they recommend you slice parallel with the existing muscle fibers in the meat. The purpose is to help the meat stay together. I’m going to recommend opposite. When making beef jerky, I like to slice the meat AGAINST the grain, meaning, perpendicular to the natural lines of the meat. This makes the meat more tender and it doesn’t really fall apart much at all, especially if you are sure to slice your meat when it is slightly frozen. And if some of it DOES fall apart, well, then my dear, you’ve just created the very best part of beef jerky. Jerky nibblets.
Now it’s time to marinate your meat. Oh em gee. This marinade is ah-mah-zing! For about 2-3 lbs. of meat, you’ll need a marinade of:
- A high-quality dehydrator
- 1/4 c. coconut aminos (Which is basically a soy sauce substitute that tastes just like soy sauce.)
- 1/4 c. coconut sugar
- 2 TBS. liquid smoke (This is a natural brand that uses natural cedar and by a natural process obtains natural liquid smoke. Did I mention it’s natural?)
- 1 tsp. apple cider vinegar
- 2 tsp. unprocessed salt
- 1 tsp. pepper
- Add any spices you like (onion, garlic, etc.), though I didn’t add anything and it still turned out awesome.
Place that meat & marinade in a bowl, cover with some plastic wrap, and let sit in your fridge for 24 hours.
After that, After 24 hours, lay your meat out on a dehydrator tray and dehydrate at 145 degrees for about 4 hours. Which dehydrator do I use? I LOVE my dehydrator! They have meat slicers & grinders, burger presses, vacuum sealers, canners, smokers, and everything you need for sausage making, jerky making, wine making, pasta making, as well as loads of other kitchen gadgets!
You can also place on parchment paper-lined baking trays and bake in an oven on the lowest setting (mine gets to 170 degrees) with the oven convection fan on if you have one, for about 4-5 hours.
You’ll know when your meat is done when, well, when it looks like beef jerky and tastes like it too. Take it out when it’s still tender, because you don’t want to over-dehydrate it into crackers!
It looks a little dark, but oh, it is SO NOT burnt! It’s tender and chewy and delicious. Just how jerky should be.
Isaac says
So you don’t have a problem with me being too thick I use a meat slicer when I make my beef jerky so it’s all the same thickness and I can also Set it to the thickness that I want. I used to do the same process you did and I would come out with pieces that were not the same thickness which made it hard to dehydrated I would have to watch it constantly.
Really look forward to trying your recipe and seeing how it taste.
Bobbi says
Hi Isaac-
This has worked for DaNelle and she likes how it turns out.
Good luck with the recipe.
Thanks! -Bobbi (DaNelle’s Assistant)
ken says
do you flip meat and or rotate trays while cooking?
Bobbi says
Hi Ken-
Nope, just let it dehydrate.
Thanks! -Bobbi (DaNelle’s Assistant)
Anthony says
Can I add jalepeno and lime to this recipe
Bobbi says
Hi Anthony-
Haven’t tried that, but I don’t see why not. If you try it, let us know how it goes.
Thank you -Bobbi (DaNelle’s Assistant)
jenna says
Can I use round steak for this? We have so much from the 1/2 cow we bought!
Bobbi says
Hi Jenna-
Yes, you can.
Thanks! -Bobbi (DaNelle’s Assistant)
Sally says
Does the jerky need to stay in the fridge when you are done dehydrating it? Thank you. Sally
Bobbi says
Hi Sally-
Jerky should be kept in a cool, dark area, such as a cupboard. According to the USDA you can store homemade jerky like that for 1-2 months. You can store it for up to a year by placing it in the freezer or refrigerator.
Thank you -Bobbi (DaNelle’s Assistant)
Christina says
Thank you for your time you have put into this blog and all of your responses to some really silly questions. You have the patients of a saint! I really appreciate it.
Starting the marinade tonight!
Rosanne says
I can’t wait to try this and I hate when people say negative things unless they actually tried the recipe and didn’t like it. There is enough negativity in this world why do the haters have to post when you are obviously trying to be kind and share something fun to do. Like I said, I can’t wait to try and thanks for sharing!
Matt says
You clearly don’t know what’s a gmo really is or how it effects the food you eat…
Tonnero says
Amen!
Rick says
She also evidently doesn’t realize that soy sauce is one of the “properly prepared fermented forms” of soy she is okay with eating.
Terri Downey says
I love this recipe! I have made other beef jerky’s and this one I really like. I do use less liquid smoke though because I do like it’s strong taste and I’m not always sure what’s in it. “Natural” seasonings can mean anything. Also, Coconut aminos is not soy sauce. It is made from the tree sap of coconuts. It does not have a coconutty flavor. I use it all the time and never use soy sauce. I also cut down on the salt and sugar. It still is very good. We loveBeef jerky for hiking! Enjoy!
Dave says
AMEN!!!
Terry says
Its a un natural chemical in your food. Like ROUND-UP on your tacos
Lynn says
The meat looks really fatty throughout. Would be ok if eating it right away. I’d store it in the fridge. I use much less fatty meat and it lasts for months.
Heather says
Have you used chicken before to dry with this recipe? And the results?
Bobbi says
Hi Heather-
Nope, never tried chicken. If you try it let us know how it goes.
Thank you -Bobbi (DaNelle’s Assistant)
Suzanne says
Oh my gosh, you are my hero! I’m starting the AIP protocol within the next couple of days, and I have 4 pounds of bottom round that I wanted to do as jerky. This recipe is 100% AIP compliant. My plan was veggies in the dehydrator tonight, but I think this will be instead. THANK YOU!
Nicole | says
Love Beef Jerky! The marinade looks wonderful.
Bobbi says
Yes beef jerky is so good! Let us know if you try the marinade! Thanks -Bobbi (DaNelle’s Assistant)
Rusty says
Isn’t liquid smoke is a carcinogen? Are you recommending using cedar to make liquid smoke?
Bobbi says
Hi Rusty-
Great question! Technically, yes it can be noted as a carcinogen, but the amount you would have to use to get it to that level would be like drinking 3 bottles of liquid smoke a day on a continuous basis. Plus, most of the carcinogens in smoke are fat soluble, so when a water-based solution is made, like liquid smoke, the smoke flavor compounds are captured without capturing most of the smoke cancer compounds. If you do worry about it though, you can use Scotch whiskey (it has a smoky flavor) as a replacement. I haven’t tried that in this recipe, but it does create a nice flavor in other dishes I have made.
I hope that helps answer your question. Thank you -Bobbi (DaNelle’s Assistant)
Jonny says
Hi!
Do you have to wipe of the marinade from the meat before you put it in the dehydrator? Or should the marinade stay on the meat during the process of drying?
Bobbi says
Hi Jonny-
When I make jerky I drain off the marinade and lightly pat the jerky strips to remove any drippy excess marinade before dehydrating.
I hope this helps! Let us know how the recipe works for you. Thanks -Bobbi (DaNelle’s Assistant)
Laura says
You had me until you started talking about GMOs like they’re a bad thing.
Samantha says
They are
Aggie says
Show me one scientific study that has shown that GMOs are bad or harmful!
Jace says
Umm not really… They help produce the mass quantities of food the world needs to survive… Also you clearly don’t know what they are based on the first paragraph of this recipe…
Rico says
SMH at those that think GMOS are good. It has been scientifically proven that they cause intestinal disorders, liver damage as well as damage to other internal organs. Do some research people.
pd says
The same science that says GMOs are harmful is the same science that says global warming is not caused by human actions.
Please take your Trumpian logic away. And please vaccinate your children. Reason=science.
Name says
Your whole comment is a pathetic logical fallacy to post your agenda. Stop being triggered. I find nothing wrong with GMOs, however I like the improvements trump has made to America (so unrelated,) I also know for a fact saying “the global warming boogy man is out to get us” won’t change a thing.
PS: Its called climate change, its what the climate has been doing for all existence.
Neves says
How long will the beef jerky stay good for if sealed in a bag or jar?
DaNelle Wolford says
A couple weeks:)
Eugene Stoneking says
Not Very Long At All !!! All The Pic’s Show Fatty Meat , This Will Go Rancid FAST !!! And CEDAR For Liquid Smoke ??? That Would Be O.K. , If I Was A DEER , MAYBE !!!
4 Seasons Jerky says
This is a great read. I started off using a Nesco Dehydrator making my jerky recipes. I recently launched a new site, http://www.4seasonsjerky.com Please check it out and give me some feedback. Got some discounts waiting for you.
Brad says
I changed a couple of ingredients to suit what i had in the cupboard. By far the best i have made. So good about to make some more now. Brad from Perth, Western Australia
Lance says
Da Nelle,
Do you add any additional liquid to the marinade? Based off of the marinade recipe for 2-3 pounds of meat, you don’t have much liquid! The marinade you have listed looks like it would just make a thick paste. What am I missing?
DaNelle Wolford says
Hi Lance,
I push down on the meat to get it all covered, and it is like a thick liquid.
Gary Sheldon says
anybody that is allergic to coconut, I used agave syrup. it is low glycemic and totally natural.
Debi says
Thanks for that tip!
Marla says
Coconut sugar has nothing to do with the actual coconut. Coconut sugar comes from the sap of the coconut tree. When a coconut tree is harvested for the sap to make coconut sugar or syrup, the tree stops producing coconuts. So if you are allergic to coconut, you most probably will not be allergic to coconut sugar. It has no taste of coconut. It tastes like brown sugar.
John says
I use ground deer for my jerky Always tender. Can’t wait to try this because I have family that’s cant have MSG
Sheila says
That sounds genius! So if using beef..run the it through a grinder then what? Spread it all out ans dehydrate it like a big pizza them cut it up or….form strips before dehydrating?
Sean says
I used two large chuck roasts from an organic grads fed farm and the recipe was great! We did a teriyaki version, a Worcestershire version, and a cayenne and cumin batch. All are awesome. Used mandarin oranges and peaches in place of coconut sugar and Bragg’s liquid amino to substitute for soy.
Doing an arm roast today from the same farm. Today’s marinade is the Worcestershire version but with raw brown sugar, and I added one large garlic toe, a small onion, and two sun-dried poblanos from a friend’s garden. Can’t wait.
leslie says
Yes this is freaking amazing! one question, do you keep it refrigerated? ty
DaNelle Wolford says
Haha! You shouldn’t have to unless you plan on storing it for longer than 2 weeks:)
Steve says
Finally!! A beef jerky recipe that doesn’t require any of the spicy stuff. My wife has some pretty severe food sensitivities – especially to garlic, onions, peppers. So to find a recipe like this is awesome!!
Thank you for posting!!
Steve says
Here’s an update to my first post.
I asked my wife to go out and buy a 2lb London Broil (I know, not the least expensive cut; I wanted to impress with my first try out of the gate!), and I froze it.
I then thawed it to the point where the meat gave me some resistance when I sliced it–it really does help to keep the meat a bit frozen when you slice it.
Using the ingredients above, I made the marinade and let the meat site in it for 24 hours.
After sitting in the dehydrator for 5 hours (I cut my slices a little thick), I let my wife try a piece. Now, we live in Oh Boy Oberto country and my wife told me that the beef jerky I made was better than Oberto’s!
Thank you again for posting this recipe!!
cheri says
it sounds great and I want to try it…2 questions
how tender is it? and does it need refridgeration when done?
thanks
Marie says
Great reply..I’m going to definitely try this now!!!
Scott says
Can this be done with ground meat?
DaNelle Wolford says
I haven’t tried it yet, but I assume so!
Jon Bateman says
Wait…..you want to make dehydrated ground beef?
Billy c says
Academy has a nice jerky gun with different size tips around 30$
BebeZed says
Yes it can. I just saw a how-to for dehydrating ground beef but I lost it. I’m sure a google search will find it for you.
Jaybone says
I’d suggest a jerky kit with cure & seasoning if you use ground beef. And it’s easiest if you pump it out of a jerky gun/pastry bag. It turns out super good!
Cindy Carter says
DaNelle 🙂 All the credit goes to you.
Finally, prepared my 1st jerky and tastes good. You deserve 10/10…!!
DaNelle Wolford says
YAY! Good job!!
Catherine says
Can I use tamari in place of the coconut aminos?
DaNelle Wolford says
Yep!
Tim says
DaNelle,
My dehydrator will probably get sloppy unless I “predry” the marinated beef. Any ideas? Or did you just bear the clean-up every time?
Thanks!
Mr.Bounce says
I place foil in the bottom of my Dehydrators. I run my own jerky business, and they get put to use. its great for an easy cleanup if some drippings have come down.
Mr.Bounce says
NOTE: I place the foil on the bottom tray, not under it.
DaNelle Wolford says
I shake or pat the meat a bit first if there’s drippings:)
carol schroeder says
i use either london broil or bottom round and sometimes i use Carne Ansada to make my jerky
Kris says
Carne Asada means “Grilled Meat” FYI….its not a type of meat cut.
Monica Rasmussen says
I am ready for the Traditional Diet Change! I wish I lived in a farm. Where can I find grass-fed meat, eggs, butter, cheese etc in Utah?
DaNelle Wolford says
Hi Monica,
I would say start with google and enter your zipcode+keywords. Good luck!
Mrs_MG says
Great tip, even for those of us in the UK, using postal code (without spaces) in place of zipcode — cheers!
DM says
Check your State’s Dept of Agriculture website, see if they have a Farmers Market, or Farm-to-Public list, usually like a ‘Made or grown in ….(your state here) website. It should list the farms and what products are avail to the public)
Kelly says
Could I use organ meat? Heart or liver? We bought 1/2 cow & have lots of organ meat left.
DaNelle Wolford says
Not sure how that would taste:) Try it out and let us know!
Mommaofmany says
Is there no additional liquid in this? I’ve made it, but it’s a thick paste, rather than a marinade. I’m having to add 1/2 cup of water.
Sandra says
I love jerky, but I have never made it. Don’t you have to cook your meat some before placing in a dehydrator?
DaNelle Wolford says
You don’t, it’s just about dehydrating the meat:)
Dawn says
This looks delish and I can not wait to try it! Was super excited to find coconut sugar at the grocery store today as I had never seen or heard of it before! I used Braggs liquid aminos and london broil as well . Meat is in the freezer now and marinade is ready to go! Can’t waut for the end product! Thank you for the recipe!
Kimber says
Looks great! I have mine marinating right now! What temperature setting for the dehydrator would you recommend?
CatBell says
My 13 year old son LOVES jerky. Wants to marry-it-some-day kind of love. THANK YOU DaNelle for another great recipe.
Benita says
There is a new dehydrator out that everybody is raving about. It has 2 fans and deeper trays. Sedona Digitally Controlled Food Dehydrator (SD-9000)
Health & Organic Wellbeing ( H.O.W ) says
Thanks! Shared!
Scott says
Can you please tell more about the Liquid Smoke seasoning you use? How is it “natural”? How do you know? Thanks!
Angelique Gonzalez says
Where is the print buttton
Mrs_MG says
If you use Chrome browser, just highlight the part you want to print, then right-click and select Print. The print dialog should have a checkbox for Selection Only. I imagine you can do the same in other browsers. Good luck!
Cheryl says
Like the thought of it but I am allergic to coconut so what would I use in place of those
CatBell says
> Cheryl, I am allergic to coconut also. I’m going to ask at my local natural health food store for a suggestion for an alternative ingredient. I’m also going to use plain unrefined cane sugar instead of coconut sugar. I’m thinking I’ll use a non-gmo soy sauce if there’s really no other alternative. (It’s rare I meet someone else with a coconut allergy, but we’re out here. So many great new recipes are including coconut oils :::sad face:::. Are you allergic to Kiwi, too?)
Cydney says
I just made this! Great recipe 🙂 Thanks!!! (I used Braggs instead of coconut aminos and they may be more salty so I would cut back on the sea salt if you use Braggs instead.)
I used a London Broil cut and a lean Round steak
Andrea Thompson says
My son always want jerky at the store but, as you mentioned, my answer is usually no because of the added soy and MSG. Looking forward to making your recipe! Wondering what cut of meat you use? flank steak?
Kim says
You can use either flank steak or london broil which is top round.
Sarah Becker says
What cut of meat???
DaNelle Wolford says
I used chuck roast meat.
Daphne says
My husband made his own smoker by gutting a broken fridge off of Craigslist and using a camping burner with wood chips at the bottom. He made little wooden slats with hooks to hang rows of meat. We’ve made deer, beef, and even zebra (I wouldn’t try it) jerky and everyone says it’s the best they’ve had! We just use a little salt and pepper to season.
aimee says
If you use a smoker, can you leave out the liquid smoke? And what cut of meat? Ssounds delish.
DaNelle Wolford says
Yes, totally! I bet that would even taste better!
Jen says
What cut of meat did you use?
DaNelle Wolford says
I used a chuck roast
Jolene @ Yummy Inspirations says
Yum! Got to get hold of that liquid smoke – sounds delish!
Marie Angelique says
Oh this looks so good! I found your blog today and already I am salivating! I have never made beef jerky and this is totally tempting me!