Lana's Beef Jerky
  • Email Email
  • Print Print

Lana's Beef Jerky

Submitted by: lka

Prep Time: 0 Seconds

Cook Time: 0 Seconds

Servings: 1

Dried beef jerky is great for snacks, and all sporting events. It's easier to cut into thin strips if the meat is slightly frozen. A conventional oven may be used setting temperature at 150* degrees. Drying time is the same as using a dehydrator. Place Jerky on 'cooling' racks then in the oven. This is a family favorite recipe and one of the 'requirements' from my girls when we went camping.


    32 oz. beef flank steak

    2 tbsp. sea salt

    1 tbsp. onion powder

    1 tbsp. garlic powder

    1 tsp. black pepper

    2 tsp. paprika

    1 tsp. oregano, ground, organic

    1 tsp. celery seed


Trim off all fat. If you want a chewy jerky, cut with the grain. If you want jerky that's easier to chew, cut across the grain. Cut meat in thin slices, no more than a 1/4 to 3/8 inch wide. Put in a dehydrator set at 145-150 degress. Depending on how thick the meat is cut, how heavily the dryer is loaded, and the humidity, it will take from 4-15 hrs. My last recipe took 9 hrs. As jerky dries, pat several times with clean paper towel to remove the oil which accumulates on the top of the jerky. When removing jerky from the dryer, wrap it in paper towels and let it stand for a couple of hours prior to packaging . Excess fat will be absorbed in the paper towels and shelf life will be extended. Beef jerky stored on the shelf will start to go rancid after 3-4 weeks. Refrigerate or freeze for longer storage. Note: 2 lbs of meat, yields approximately 1/2 lb of jerky, after the removal of fat and dehydrated. As a result, one ounce of jerky would count as 3-4 protein.