Homemade Beef Jerky — 1 lb Batch

Homemade Beef Jerky — 1 lb Batch

I made this for a long motorcycle ride (Hoka Hey Motorcycle Challenge) so I would have something to snack on during the ride. Best jerky I have had so I wanted to share it here. I used the Primo lump charcoal grill. 

Ingredients

• 1 lb lean beef
• 1/4 cup soy sauce. I used Light Soy Sauce
• 1/4 cup cold water
• 2 tablespoons brown sugar
• 2 teaspoons black pepper
• 1/2 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon curing salt*
• Optional: Crushed Red Pepper or Cayenne. 

Directions

1. Prepare the beef. Trim away as much visible fat as possible. Slice the beef about 1/8–1/4 inch thick, cutting against the grain for more tender jerky or with the grain for chewier jerky. Personally I like with the grain. Partially freezing the beef first makes thin slicing much easier. I used top round, since it was on sale.
2. Make the marinade. Combine the soy sauce, cold water, brown sugar, black pepper, sea salt, garlic powder, onion powder, and curing salt. Stir until the sugar and salts are dissolved.
3. Marinate. Add the sliced beef and mix thoroughly so every piece is coated. Cover and refrigerate for 12–24 hours. Turn ocassionaly and make sure all the meat is getting the marinade.
4. Prepare for drying. Remove the beef from the marinade and lightly pat off excess liquid with paper towels. Arrange the strips in a single layer on dehydrator trays, leaving space for air circulation.
5. Cook  at 160°F to 185 until the jerky is dry but still slightly flexible, generally 4–6 hours, depending on thickness and your grill. Properly dried jerky should bend and begin to crack without feeling moist inside.
6. Cool and store. Let the jerky cool completely before placing it in an airtight container. Refrigerating or freezing homemade jerky is the safest choice for longer storage.