Dry Cured Beef Jerky Recipe

Making your own beef jerky is a rewarding experience, and it’s surprisingly easy to do at home! This recipe gives you a flavorful, homemade jerky at a fraction of the store-bought price. You can even swap beef for other lean meats like moose, elk, or venison.

Dry Cured Beef Jerky

Let’s face it—store-bought jerky can never match the flavor and satisfaction of homemade jerky. When you cure and season it yourself, you control every aspect, from the seasoning to the texture. Whether you’re using beef, venison, or any other lean muscle meat, this dry-cured jerky recipe is a must-try for any BBQ enthusiast or snack lover.

This simple recipe will guide you from start to finish, from the initial seasoning to the perfect smoking or oven-cooking technique. Whether you’re a jerky expert or new to the process, you’ll enjoy the results!

How to Make Dry Cured Beef Jerky

Preparation

Start by placing the beef (or preferred lean meat) in the freezer for about 30 minutes. This will firm up the meat and make it easier to slice into ¼-inch strips. Once firm, slice the meat with or against the grain, depending on whether you want a chewier jerky (with the grain) or a tender jerky (against the grain). Lay the sliced strips in a single layer on a baking sheet and blot them dry with a paper towel to remove excess moisture.

Seasoning the Meat

Mix together your jerky seasoning and curing salt, then apply half of the seasoning to the meat strips. Flip the strips and apply the rest of the seasoning. Once seasoned, place all the meat in a large bowl and toss to ensure even coating. Transfer the seasoned strips to a zip-lock bag and refrigerate for 24 hours. This will allow the flavors to fully penetrate the meat.

Cooking/Smoking the Jerky

Oven Method: Preheat your oven to 200°F. Place the seasoned meat strips on a rack, with a sheet pan on the lower rack to catch any drippings. Keep the oven door slightly ajar to allow airflow. Cook the jerky for 1 to 1.5 hours, checking for the desired texture. If you prefer your jerky drier, you can cook for an additional 30 minutes.

Smoker Method: Set your smoker to the smoke setting, aiming for 180°F. Use a wood pellet like hickory or a competition blend for the best smoky flavor. Smoke the jerky for about 1 hour, then flip the strips. Keep checking the jerky every 30 minutes until it reaches your preferred level of doneness.

Serving Your Jerky

Once your jerky is done, let it cool to room temperature. Enjoy immediately, or store in an airtight container in the fridge. It’ll keep for about 2 weeks, though it never lasts that long!

Best Beer To Pair With Dry Cured Beef Jerky

Pale Ale

A crisp pale ale cuts through the jerky’s richness, offering a refreshing balance to the smoky, savory flavors.

Porter

The deep, malty notes of a porter complement the jerky’s caramelized exterior, creating a smooth, satisfying pairing.

Amber Lager

Smooth and lightly sweet, amber lager enhances the seasoning and offers a subtle contrast to the jerky’s savory profile.