How to Make Jerky 

Making USDA jerky at home can be a rewarding process that allows you to customize flavors and ensure quality. However, the USDA certification aspect primarily pertains to commercially produced jerky that meets safety and quality standards. When making jerky at home, it’s essential to follow safe practices to achieve a product that is both delicious and safe to eat. Here’s a detailed guide on how to make jerky at home while keeping USDA guidelines in mind:

You will need the following for a basic beef jerky recipe, but feel free to get creative with your spices and marinade:

- **2 pounds of lean beef** (round, flank, or sirloin)

Basic Marinade Recipe

This will give your jerky flavor and help with preservation:

- **1/2 cup soy sauce**

- **1/4 cup Worcestershire sauce**

- **1 tablespoon liquid smoke** (optional for smoky flavor)

- **1 tablespoon garlic powder**

- **1 tablespoon onion powder**

- **1 tablespoon ground black pepper**

- **1 tablespoon brown sugar** (optional for sweetness)

- **1 teaspoon cayenne pepper** (optional for heat)

- **1/2 teaspoon curing salt** (optional, helps preserve color and flavor)

Steps to Make USDA-Style Jerky

1. **Choose and Prepare the Meat**

    **Select Lean Cuts**: Choose cuts of beef with little fat (like eye of round, top round, or flank steak), as fat can spoil during drying).

   -**Trim the Fat**: Remove any visible fat since it can lead to rancidity.

 2. **Slice the Meat**

    **Uniform Slices**: Slice the meat into strips roughly 1/8 to 1/4 inch thick. For chewier jerky, slice with the grain; for more tender jerky, slice against the grain.

   **Freezing Tip**: If the meat is difficult to slice, partially freeze it for about 1-2 hours until it is firm but not solid.

3. **Prepare the Marinade**

    In a mixing bowl, combine all the marinade ingredients.

    Stir the mixture until well combined.

 4. **Marinate the Meat**

    **Combine**: Place the sliced meat in a large resealable bag or shallow dish and pour the marinade over it.

   -**Refrigerate**: Seal the bag or cover the dish and refrigerate for at least 6 hours, preferably overnight. This allows the flavors to penetrate the meat.

#### 5. **Drain**

    After marinating, remove the meat and discard the marinade.

  

 6. **Preheat the Dehydrator or Oven**

    **Dehydrator**: Set your dehydrator to **170°F 

   **Oven**: Preheat your oven to **175°F **.

 7. **Arrange the Meat for Drying**

    **Dehydrator**: Place the meat strips in a single layer on the dehydrator trays, making sure they don't overlap.

   **Oven**: Place the strips on a wire rack over a baking sheet to allow air circulation.

 8. **Dry the Jerky**

    **Dehydrator**: Let the jerky dry for 6-8 hours, checking periodically until the jerky is dry but still slightly pliable.

    **Oven**: Dry for 4-6 hours, flipping the strips halfway through. The jerky is done when it bends and cracks but does not break. After 3 hours crack open the oven door with a wooden spoon to allow for the moisture to excape.

 9. **Check the Temperature**

    Ensure the jerky reaches an internal temperature of **160°F (71°C)** to effectively kill bacteria. Use a meat thermometer to check if needed.  IT should reach this temp before it dries out to ensure that bacteria does not become heat resistant.

 10. **Store the Jerky**

   - Once the jerky is done, let it cool.

    Store jerky in **resealable plastic bags, vacuum-sealed bags, or glass jars**.

 Storage Tips

- **Refrigeration**: For longer shelf life, store the jerky in the refrigerator or freezer.

- **Shelf Stability**: If properly dried and stored in an airtight container, jerky can be kept at room temperature for **1-2 weeks**. For longer storage, refrigeration or freezing is recommended.

 Final Tips

- **Experimentation**: Feel free to experiment with different spices, marinades, and types of meat to create unique flavors tailored to your preferences.

- **Food Safety**: Always follow safe food handling practices. Wash hands and surfaces thoroughly, and sanitize equipment before and after use.

Conclusion

Making your own jerky can be a fun and creative process. While it won’t have the USDA seal unless you’re producing it in a regulated environment, following the described methods ensures that your jerky is safe, delicious, and aligns with USDA guidelines for quality meat preparation. Enjoy your homemade jerky as a nutritious snack or a protein source for on-the-go meals!

Yes making jerky is a lot of work so feel free to skip the work and purchase Joe's Jerky