Ingredients
Per serving (estimated)
- Calories
- 95
- Protein
- 18 g
- Fat
- 3 g
- Carbs
- 0 g
Estimated from USDA FoodData Central values; actual numbers vary with cut and trim.
Method
- Freeze the beef for 1 to 2 hours until firm. Slice 1/4 in thick. Cut against the grain for tender jerky or with the grain for chewier strips.
- Toss the slices with the salt in a bowl or zip-top bag. Refrigerate 4 hours or overnight so the salt draws in.
- Pat each slice dry and arrange in a single layer on dehydrator trays or oven racks set over sheet pans.
- Dry at 160 to 170°F (71 to 77°C) for 4 to 6 hours, until a strip bends and cracks but does not snap in two.
- If your dehydrator runs cooler than 160°F, heat the finished strips in a 275°F (135°C) oven for 10 minutes. USDA recommends the meat reach 160°F for safe jerky.
- Cool completely, then store in an airtight container. Keeps 1 to 2 weeks at room temperature, or 1 to 2 months refrigerated.