This Original Beef Jerky recipe captures the flavor of old-fashioned smokehouse jerky—just like the kind you remember from road trips and small-town stops.
It brings back memories of my favorite Texas smokehouse, Prasek’s Family Smokehouse, known for its outstanding jerky.
How to slice the meat
Start with a lean cut of beef—eye of round is my preferred choice for this recipe. Choose a cut with minimal marbling to get the best texture and shelf life for jerky.
- Use a very sharp knife and slice the meat to about 1/4″ thickness. Slicing with the grain produces a chewier jerky; slicing against the grain creates a more tender bite.
- If you prefer more chew, slice with the grain; for tenderness, slice against the grain. A jerky slicer can help make uniform strips if you have one.
I like slicing the meat into long strips—it’s a classic shape for jerky and easy to dry evenly.
If you’re unsure how the grain runs or want more guidance, consult trusted slicing resources to help you decide which direction to slice for your preferred texture.
Making the marinade
This is a classic, savory jerky marinade made from simple pantry ingredients. Combine the marinade ingredients in a bowl or zip-top bag and mix until well incorporated.
Marinate the meat in the refrigerator for 6 to 24 hours, turning or massaging the bag occasionally so each strip is coated evenly. Longer marinating yields a deeper flavor, but even a shorter soak produces tasty jerky.
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Video – How to Make Jerky
Dehydrating
- After marinating, drain excess marinade. I marinated for 21 hours for a robust flavor—longer marination intensifies the taste.
- Pat the strips dry with paper towels to remove surface marinade. Removing surface moisture helps avoid sticky jerky and shortens drying time.
- Arrange strips with space between them for good air circulation. Dry in a dehydrator or oven; check for doneness starting around 3–4 hours, depending on temperature and thickness.
Top Tip: Wiping off excess marinade prevents a sticky finish and speeds drying—win-win.
A Nesco Snackmaster-style dehydrator works well for this recipe and is a reliable, affordable option for home jerky makers.
Testing for doneness
Begin testing for doneness around 3–4 hours. Remove a piece, let it cool to room temperature for about five minutes, then bend it. Proper jerky will bend and crack but not snap in two; you should see white muscle fibers when bent or pulled apart.
Typical drying times vary: 4–6 hours in a dehydrator or oven, 6–9 hours in a smoker. If you preheat the meat, total drying time may be shorter. This batch finished in about 6 hours.
Storing the jerky
To extend shelf life, use curing salt if desired and store jerky in airtight containers or vacuum-sealed bags. Properly dried and stored jerky can last weeks to months, depending on conditions. If you omit curing salt, ensure the meat reaches 160°F to reduce any food-safety risk.
This Original Beef Jerky delivers a bold meat-forward flavor with a finishing pepper note. Curing salt contributes to the classic smokehouse appearance and taste, but it’s optional for home cooks who prefer not to use it.
Curing Salt
Curing salt adds color and a smokehouse flavor, but if you choose to leave it out, cook the meat to an internal temperature of 160°F to minimize food-safety concerns.
Old Pro Tips:
- Omitting curing salt changes both appearance and flavor.
- Choose a liquid smoke without filler ingredients for a clean, smoky note.
- Test jerky doneness after a piece has cooled for 5 minutes—bend it; it should crack but not break in half.
- Store jerky in zip-top bags or vacuum-seal for longer shelf life.
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Original Beef Jerky Recipe
Ingredients
Lean Meat
- 1 lb Beef Eye of Round
Marinade
- 1 ½ teaspoon pickling salt (or sea salt)
- 1 ½ teaspoon brown sugar
- 1 ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground coriander
- ½ cup cold water
- ¼ teaspoon Prague Powder #1 (curing salt) — optional
- ½ teaspoon liquid smoke (mesquite)
Equipment
Instructions
- Trim all visible fat from the beef and place it in the freezer for an hour or two to firm up for easier slicing.
- While the meat chills, combine pickling salt, curing salt (if using), coriander, onion powder, garlic powder, liquid smoke, black pepper, brown sugar, and cold water in a bowl or zip-top bag and mix well.
- Remove the beef from the freezer and slice into ¼” strips with the grain for a chewier texture or against the grain for a more tender chew. A jerky slicer can help if you want uniform strips.
- Tenderize the strips lightly with a mallet if desired to avoid overly tough jerky.
- Add sliced beef to the marinade and refrigerate for 6–24 hours, turning occasionally so every piece is evenly coated.
- After marinating, drain and pat the strips dry with paper towels. Arrange them in a dehydrator, smoker, or oven with space between pieces for airflow.
- Dry until the jerky bends and cracks but does not break—typically 4–7 hours in a dehydrator at around 145–160°F, longer in a smoker. Times vary with thickness and equipment.
Pro Tips
- Omitting curing salt changes the look and flavor; if you skip it, heat the meat to 160°F for safety.
- Use a quality liquid smoke without fillers for the best flavor.
- Test jerky doneness after it cools for five minutes—proper jerky will bend and crack but not snap.
- Store in zip-top bags or vacuum-seal to prolong freshness.
Nutrition
Calories: 175kcal
| Carbohydrates: 1g
| Protein: 24g
| Fat: 6g