After trying so many types of jerky and making a bucket load whilst I was at it – I discovered that it easy to make it at home and can actually be very quick. I would say 95% of all jerky recipes call for marinating overnight or for 24 hours, and not everyone has room in their fridge or the time. After much research I found that marinating only penetrates the meat by approximately 2mm - so what is the point of marinating for 24 hour then?
The secret to having tasty jerky without waiting 24 hours is to make a glaze and leave that glaze on the beef when either smoking, cooking in your oven or dehydrating.
Dehydrator vs Oven vs Smoker: One of the most common questions I get is which produces the best jerky and what if I don't have one or the other. Simple answer - smoker will produce the deepest flavour and you can omit the fake smoke in a bottle. In contrast, the dehydrator or oven will still yield amazing results.
If you want a chewier jerky, slice the meat with the grain and if you want a more tender jerky, slice the meat against the grain.
Simple and quick homemade beef jerky (no marinade)
When making beef jerky, it’s important to select a well-trimmed, lean cut of meat, as fat can accelerate spoilage. An eye of round roast or topside is ideal; they are affordable, accessible, lean, and easy to trim. Before slicing, bang the cut into the freezer for 3-4 hours; it will be much easier to cut. This is based on a 2kg piece.
Beef jerky is cheaper if you make it at home - when you can pick up a nice piece of topside from your local butcher, Coles or Costco for around $17/kg and you are set!
2kg of topside beef
5 tbsp Oz Dirt (or your fave BBQ rub)
1/2 cup Worcestershire sauce
1/3 cup Aldi salt reduced soy sauce
1/3 cup Teriyaki marinade from Coles
1/4 cup rice wine vinegar
3 tbsp garlic powder
3 tbsp onion powder
2 tbsp vanilla sugar
splash of hot sauce (I used the Voodoo Wolf)
optional pinch of yum yum (MSG)
First step is to place your beef into the freezer for 3-4 hours until its firm, but not fully frozen through. This will assist in cutting the thin slices later.
Slice your beef into 0.5-1cm thin slices. I prefer them closer to 1cm, as this produces a more pliable end result. Place into a bowl - ready for the glaze.
If you are smoking your jerky, now would be a good time to light it up. Remember you want to keep it below 150F/65C as we don't want it to burn.
Gather up your glaze ingredients with a bowl to mix it all in.
You want to place all the glaze ingredients into a bowl and mix it until the granulated ingredients have dissolved.
Then pour the glaze onto your beef strips and mix until all the beef is thoroughly coated.
Place your glazed beef strips onto your grate and give them an even coating of Oz Dirt BBQ rub, or your fave seasoning.
At 150F/65C it will take approximately 4 hours to smoke the jerky. When the beef has taken on a nice red colour and it dried, but still a little pliable it is done.
1. How much jerky will I get: Bank on approximately 50% loss of weight due to dehydration.
2. Best cut of meat for jerky: Anything that is lean such as topside, eye of round or the brisket flat
3. Best way to store jerky: I store mine in a glass container lined with paper towel, but vac sealing your leftovers for that protein snack is great too
- Serving Size
- per serving
- 22 grams
- 2 grams
- 31 grams
- 770 milligrams