How to Make Beef Jerky with NO Equipment | Easy Homemade Jerky

beef

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner, while pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

liquid smoke

🥗Healthier: smoked paprika

💰Cheaper: smoked salt

Smoked paprika adds flavor without liquid.

Start with 2.5 pounds of lean ground beef to avoid excess fat.

Add 1 ounce of jerky cure and 1 ounce of honey barbecue jerky seasoning to the beef.

Add 2 tablespoons of water to the mixture to help distribute the seasonings and cure.

Mix the cure and seasoning thoroughly into the ground beef until evenly distributed.

Lay a piece of parchment paper on the countertop and place a portion of the seasoned meat on it.

Cover the meat with another piece of parchment paper.

Use a rolling pin to roll the meat out to about a quarter to an eighth of an inch thick.

Transfer the rolled meat onto a cooling rack for the oven.

Score the meat lightly with a knife to create lines for breaking the jerky later.

Optionally, form sticks by placing meat in a cut Ziploc bag and rolling it to shape.

Preheat the oven to 180°F (82°C) and prop the door open about one inch for airflow.

Place the cooling rack with the meat in the oven for dehydration.

After cooking, blot any excess fat with paper towels to avoid a fat cap on the jerky.

Let the jerky rest in the oven with the heat off for about 2 hours to cool down gradually.

Transfer the jerky to the cooler for another 2 hours before breaking it into strips along the scored lines.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens