Homemade Beef Jerkey FAQ

Homemade Beef Jerkey FAQs

How much jerky will I get from a pound of wet meat?
A single pound, sixteen ounces, of fresh meat will lose about three quarters of its original weight in the dehydration process, so one pound will likely yield 3-4 ounces of jerky. Drier meats such as venison will not lose as much weight because they are naturally drier, but a significant amount of weight will still be lost.

What is the safest way to make jerky?
The safest way to make great tasting well preserved jerky is start with a lean piece of meat. It doesn't matter if it is beef, buffalo, venison or elk. What matters is that all the fat has been removed. Excess fat will spoil the meat much more quickly, and can affect the taste of the finished product. The next step is to heat the meat to 160 degrees to kill any harmful bacteria. This should be done before the meat is dried. Putting the meat in a deep pan with a tasty marinade and using a meat thermometer to gauge the temperature will lock in extra flavor without drying the meat out prematurely. Now the meat can be put into a food dehydrator and dehydrated for up to 24 hours at 140 degrees. This ensures that all the moisture is removed, which is important for the preservation process, because water allows enzymes to react which will spoil the meat.

How can I flavor my jerky?
The flavoring process for jerky is often done before the meat is dehydrated. A day before you plan on dehydrating the meat, soak it in a marinade of your choice. It can be anything from a mixture of vinegar and spices to soy sauce and honey. That sweet teriyaki flavor can be made with soy sauce, orange juice and honey. A peppercorn flavor can be imbued with vinegar and plenty of fresh ground pepper corn. Over the counter barbeque sauces make great marinades, and adding fruit into the mix can provide a unique flavor that is difficult to pinpoint but delicious to behold. Try mangos, blackberries or oranges for a very unique taste. After a day or two marinating heat the meat to 160 degrees F in the marinade and then dehydrate.