Traditional Beef Jerky

Traditional beef jerky is lean meat cured with salt and spices, then dried until chewy. The salt draws out moisture while the slow heat sets the texture and deepens the flavor. Make it once and you will understand why it keeps for weeks.

Ingredients for Traditional Beef Jerky

Beef is the foundation, sliced thin so it dries evenly and tears cleanly. Salt cures the meat and draws out water, which is what makes jerky shelf-stable. Brown sugar balances the salt with sweetness and helps the surface brown. Black pepper adds heat and depth, while garlic powder and onion powder build a savory base. Soy sauce brings umami and extra seasoning without needing more salt, and Worcestershire sauce adds a tangy note that cuts through the richness. Liquid smoke gives the jerky its characteristic smoky flavor without a smoker.

Why This Traditional Beef Jerky Works

Slicing the meat against the grain makes each bite tear cleanly instead of pulling apart in stringy fibers. The meat needs to be partially frozen first so the knife glides through without crushing the tissue. Once sliced, the cure sits on the surface and pulls moisture from the beef over a few hours, which is what stops bacteria from growing.

The oven at its lowest temperature dries the meat slowly enough that the edges do not case-harden and trap moisture inside. The jerky is done when it bends slightly but does not snap, meaning it still has a tiny bit of give but no wet spots remain. This texture keeps for weeks at room temperature because the salt and low moisture content prevent spoilage.

Mistakes To Avoid

Slicing with the grain instead of against it makes the jerky tough and stringy, hard to tear off in pieces. You will end up chewing long fibers instead of biting through cleanly. Always look at which way the muscle fibers run and slice perpendicular to them.

Cutting the slices too thick means the outside dries before the inside does, trapping moisture that can spoil the batch. Aim for slices about 1/4 inch thick so the heat reaches the center at the same pace as the edges. Use a sharp knife or ask the butcher to slice it for you on the meat slicer.

Skipping the patting-dry step leaves the cure wet on the surface, which steams the meat instead of drying it. The jerky ends up soft and takes twice as long to finish. Blot the strips with paper towels after the cure has sat so the surface is tacky but not wet.

Stacking or overlapping the strips on the racks blocks air flow and creates hot spots where some pieces finish while others stay soft. Arrange them in a single layer with space between each strip so heat and air move around all sides evenly.

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Ingredients

• 2 pounds beef flank or sirloin, trimmed of all visible fat
• 3 tablespoons kosher salt
• 2 tablespoons brown sugar
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/4 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon liquid smoke

Step-by-step Instructions

1. Place the beef in the freezer for 2 to 3 hours until it is firm but not solid, so a sharp knife cuts through easily without crushing.
2. Slice the beef against the grain into strips about 1/4 inch thick using a sharp knife or meat slicer.
3. Mix the salt, brown sugar, black pepper, garlic powder, and onion powder in a small bowl.
4. Combine the soy sauce, Worcestershire sauce, and liquid smoke in another bowl.
5. Place the beef strips in a large bowl and pour the wet mixture over them, then sprinkle the dry spice mixture on top and toss until every piece is coated evenly. Let sit at room temperature for 2 to 4 hours so the salt draws moisture from the meat.
6. Pat the strips dry with paper towels to remove excess moisture from the surface.
7. Arrange the strips on oven racks or sheet pans lined with foil in a single layer without overlapping, leaving space between each piece so air circulates.
8. Place in a 160°F (71°C) oven and prop the door open slightly with a wooden spoon to let moisture escape. Dry for 7 to 8 hours, checking at the 6 hour mark. The jerky is done when it bends slightly and tears cleanly but does not snap or show any moist spots when you tear a piece open.
9. Remove from the oven and let cool completely on the racks for at least 1 hour before storing.
10. Once cool, store in an airtight container at room temperature for up to 4 weeks, or in the refrigerator for up to 8 weeks.