As a child I longed for a simpler life: a sod house on the prairie, a small cow to milk, and the hands-on process of making food. Laura Ingalls Wilder’s Little House books shaped the way I think about ingredients and cooking. The vivid descriptions of maple candy, pumpkin pie, and Ma’s cakes drew me in, and I came to appreciate food that is local, made from whole ingredients, and prepared with care. Today my house is made of wood, but I still treasure the hands-on rituals of food preparation, including preserving meat the old-fashioned way.
Although I eat a mostly vegetarian diet these days, beef jerky is one of those pioneer-style foods that still calls to me. Making jerky at home connects me to a time-honored method of preservation that is satisfying and practical. It also lets me control every ingredient, avoiding additives, MSG, and the hidden sugars and syrups found in many commercial products.
I began making beef jerky years ago after my husband suggested it, and it turned out to be easier than I expected. With each batch I adjusted the marinade and learned small tricks: chilling the brisket briefly makes slicing much simpler, and a low, slow drying process in a conventional oven yields excellent results when a smokehouse isn’t available. I typically marinate the meat in a blend of maple syrup, soy sauce, and Worcestershire sauce; when store-bought Worcestershire contains unwanted additives, I make a homemade version to keep the recipe unprocessed.
Without a backyard smokehouse, I suspend thin strips of beef from an oven rack using wooden toothpicks and dry them at a low oven temperature. The total time depends on how thin the meat is sliced and whether you prefer chewy or drier jerky. The finished result is simple, wholesome meat you can serve as a portable snack—perfect for hungry teens, hikers, or anyone who appreciates a protein-rich treat made from whole ingredients.
Below is the recipe I use most often. It’s straightforward, flexible, and forgiving. Follow the safety tips: slice thin and evenly, marinate in the refrigerator, and dry the meat at a low temperature so it dehydrates evenly. Store the completed jerky in airtight containers in the refrigerator or a cool place for ready snacking.
Beef Jerky
Ingredients
- 3 pounds organic pasture-raised beef brisket
- 1/2 cup Worcestershire sauce, preferably homemade
- 1/2 cup organic, unpasteurized soy sauce
- 3 tablespoons maple syrup
- 2 teaspoons freshly ground black pepper
- 2 large cloves garlic, minced
- Wooden toothpicks
Instructions
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Place the brisket in the freezer for 30 to 45 minutes. Chilling the meat makes it firmer and much easier to slice thinly and evenly.
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While the meat chills, whisk together Worcestershire sauce, soy sauce, maple syrup, black pepper, and minced garlic to make the marinade. Set the marinade aside.
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Remove the brisket from the freezer and slice with the grain into very thin strips, aiming for about 1/8 to 1/4 inch thickness. Uniform slices dry more consistently.
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Place the slices into a large resealable bag and pour in the marinade. Seal the bag and massage it so the marinade coats every strip. Refrigerate and marinate for 24 hours.
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Prepare the oven by removing both racks. Set one rack aside and rest the other rack over the sink. Line the bottom of the oven with foil to catch any drips and preheat to 200°F (about 95°C).
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Drain excess marinade from the bag. Pierce each strip about 1/4 inch from the top with a wooden toothpick and hang the strip from a wire on the oven rack so the meat hangs vertically. Space strips so they do not touch; the whole batch should fit across a standard oven rack.
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Open the oven door slightly and slide the filled rack into the top position, then close the door. Dry the meat for about 3 to 3 1/2 hours, checking after 3 hours. Cooking time varies with slice thickness and your preference for chewy versus fully dry jerky; some batches may take up to 4 hours.
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When the jerky reaches your desired texture, remove it from the oven and let it cool. Store the finished jerky in jars or sealed containers and keep them refrigerated or in a cool, dry place for convenient snacking.
Nutrition
Carbohydrates: 5g,
Protein: 20g,
Fat: 14g,
Saturated Fat: 3g,
Cholesterol: 60mg,
Sodium: 173mg
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