How to make beef jerky

How to make beef jerky

Silverside is a good cut of meat to use for beef jerky as it is lean with little fat which means it is less likely to spoil. It is also a cheaper cut of meat which is beneficial as the meat will lose a good amount of its weight once dried. Some like to slice the beef with the grain rather than against it to help it stay in one piece; however, slicing against the grain gives a more tender result. If you don’t have access to an expensive dehydrator don’t worry – it’s easy enough to make the jerky in your oven at home as long as it is able to go to temperatures as low as 70°C.

  • 1kg beef silverside
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 100ml of Worcestershire sauce
  • 3 tbsp of salt
  • 1 tbsp of black pepper
Place the beef in the freezer for an hour to make it easier to slice
Slice against the grain of the beef to a thickness of about 0.5cm
Place the marinade ingredients into a small saucepan and bring to the boil
Leave to cool before pouring over the beef then leave to marinate in the fridge overnight
The next day, preheat the oven to 70°C
Place the strips of beef onto a wire rack over a baking tray
Transfer the tray into the oven and keep the door slightly ajar with the help of a wooden spoon
Cook for around 3 hours until dried out
Remove from the oven and leave to air dry for up to 24 hours


The ingredients used to marinate the beef can be varied in a number of ways. For a Mexican flavoured jerky, add lime and jalapenos. For a an Asian twist use lemongrass, ginger and fish sauce in the marinade or for a smoky taste try marinating the beef in barbecue sauce or adding a touch of liquid smoke.

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