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Dried beef

Author
Cookinero 2 Mar 2025
9490
Dried beef

Jerky is a popular snack in American and European cuisines. The dish consists of thinly sliced meat, marinated in a sauce with spices and dried in the oven.

How to cook Dried beef

Step 1

Dried beef

Cut the meat into 2mm thick pieces.

Step 2

Dried beef

Mix soy sauce and spices for the marinade.

Step 3

Dried beef

Transfer the sliced meat to a bowl with the marinade.

Step 4

Dried beef

Mix the meat and marinade thoroughly. Leave the meat to marinate for 60 minutes. Turn on the oven to preheat to 100 degrees.

Step 5

Dried beef

Place the meat on a baking sheet covered with parchment paper.

Step 6

Dried beef

Place the meat in a preheated oven to cook for 2 hours. After 2 hours, remove and turn the meat over and cook for another hour.

Step 7

Dried beef

Divide the beef jerky into individual plates or glasses and serve with your favorite sauce. Enjoy!

Dried beef - FAQ About Ingredients, Baking Time and Storage

Yes! While beef is traditional, you can use turkey, chicken, or even venison for a leaner option. Just ensure the slices are thin (2mm) for even drying.
Properly dried beef lasts up to 2 weeks in an airtight container at room temperature. For longer storage, refrigerate for up to 1 month or freeze for 3 months.
Absolutely! Try coconut aminos or a reduced-sodium soy sauce. You can also add liquid smoke or Worcestershire sauce for depth without excess salt.
For a plant-based version, use thin slices of king oyster mushrooms or tofu pressed and sliced very thinly. Marinate and dry similarly, adjusting time as needed.
Enjoy it as a snack with cheese and crackers, add to salads for protein, or use in wraps. Pair with spicy mayo, sweet chili sauce, or honey mustard for dipping.
Yes! Set the dehydrator to 70°C (160°F) and dry for 4–6 hours, flipping halfway. Check for desired texture—it should be chewy but not brittle.
Add chili flakes, cayenne pepper, or hot sauce to the marinade for heat. For milder flavors, skip spicy spices and use smoked paprika or garlic powder instead.
Yes! Freeze in a single layer in airtight bags for up to 3 months. Thaw at room temperature for 10–15 minutes before serving for the best texture.

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