Quick Answer
A basic jerky recipe for beginners involves marinating thinly sliced meat in a mixture of soy sauce, brown sugar, and spices, then drying it in a low-temperature oven or using a food dehydrator. The ideal temperature for drying jerky is between 135°F and 155°F. This process can take several hours.
Choosing the Right Meat
When selecting meat for jerky, choose lean cuts with minimal fat, such as top round, flank steak, or venison. Trim any visible fat to ensure even drying. For a beginner-friendly recipe, use a 1-pound package of beef or venison, sliced into 1/4-inch thick strips. This size will allow for even drying and result in a manageable amount of jerky.
Marinating and Seasoning
In a large bowl, whisk together 1/2 cup of soy sauce, 1/4 cup of brown sugar, and 2 tablespoons of smoked paprika. Add 1 teaspoon of garlic powder and 1 teaspoon of onion powder for added flavor. Add the sliced meat to the marinade and mix well, ensuring each piece is coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
Drying the Jerky
Preheat a low-temperature oven to 135°F or use a food dehydrator set to 135°F. Place the marinated meat strips on the oven rack or dehydrator trays in a single layer, leaving space between each piece. Dry the jerky for 3-4 hours, or until it reaches your desired level of dryness. Check the jerky every hour to ensure even drying and flip the strips halfway through the drying time.
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