The Original Best Beef Jerky with a Dehydrator

Beef Choice:

The right cut of meat is important in making great tasting jerky. Choosing the cut of meat is one of the most important decisions in making beef jerky. 

Beef eye of round, Bottom Round, and Top Round then to be the best options as they have the least amount of fat as possible. Fat is something to avoid as it will spoil and ruin the jerky. Here are several options of meat to try and see what you like best. 

A good rule when buying meats it to know that they will lose about ⅔ of its weight. Meaning if you purchase 3lbs or meat it will typically net 1lb of jerky. To save some time when you get home, ask the butcher to slice the meat for you. May will do so at no additional cost.

Slicing the meat:

you’re going to want to cut all the excess fat (If any) off of your pieces of meat. Fat in jerky can cause it to spoil faster. Place the meat in the freezer for about 2 hours.This will firm up the meat making it easier to slice. Using a sharp knife cutting with the grain for a chewier piece and against the grain for an easier chew. I recommend between ⅛-¼” thick pieces. It’s essential to keep the thickness consistent to ensure each piece is done at around the same time. Thick pieces will take more time to dry. Using a meat slicer or a jerky slicer helps speed this process up and ensures consistency across pieces.

Notes – For Salmon cut in strips from ¼-1/2 “ from head to tail. Then cross cut to desired lengths   


Combine all of the marinade ingredients together using a mixing bowl and a milk frother. Let the meat marinade anywhere from 30min to 24 hours. The closer to 24 hours you marinate the more flavor the jerky will have. 

Cooking Method: (Dehydrator, Oven, Airfryer, Smoker)

When is it done:

You’ll want to check on the jerky every couple of hours. Usually around the 3-4 hour mark. You want to remove a piece and let it sit at room temperature for more than 5 minutes. Take the piece and bend it in half. They jerky should bend and crack showing the white fibers of the meat but not break in half. Depending on the temperature and method of making the jerky you are using changes the length of time it will take. If you jerky is not done, continue for another hour and check again. Typically it should take between 4-6 hours.


Curing salt can be added to help make the jerky last as long as possible. Storing in airtight containers and placing them in the fridge can help them last as long as 1-2 Months. Trimming all of the fat will also help in the process of making it last longer.


The Original Best Beef Jerky with a Dehydrator

Course: Jerky

Cuisine: American 

Keywords: Beef Jerky, Jerky, Original Jerky

Type: Beef Jerky

Flavor: Savory

Prep Time: 15 Minutes

Cook Time: 4 Hours 45 Minutes

Total Time: 5 Hours 0 Minutes


  • Dehydrator 
  • Strainer
  • Meat Slicer



2 lb Eye of Round
½ Cup Soy Sauce
2 tbsp Worcestershire Sauce
2 tbsp Black pepper
1 tsp Liquid Smoke
1 tsp Onion powder
1 tsp Salt
½ tsp Garlic powder



Step 1: Trim all visible fat from the beef and place in the freezer for an hour or two to partially freeze.
Step 2: While the meat is in the freezer, combine marinade ingredients in a mixing bowl and blend with electric frother
Step 3: Remove the meat from the freezer and slice ⅛-¼” strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.
Step 4: Add sliced beef to the mixture in the ziplock bag or covered container and marinate for 6-24 hours in the refrigerator.
Step 5: After the meat has finished marinating, remove from the refrigerator and strain excess marinade in a colander and pat dry with paper towels.
Step 6: Dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 5 hours at 160F. Lay strips out in a single layer on the rack of the dehydrator.
Step 7: The jerky is finished when it bends and cracks, but does not break in half. White fibers will also be seen when the jerky is bent.
Step 8: Once the jerky is done, transfer to a ziplock bag or sealed container and place in the refrigerator for up to 1 month. 



  • Use curing salt and/or other techniques to extend the life of the jerky

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