How To Make The Best Beef Jerky

Not only is it possible to make beef jerky without a dehydrator, but it can be even more delicious and fresh! Learn the steps now and watch the easy to follow video tutorial too.

If you’ve ever wanted to make beef jerky but thought it was impossible without a dehydrator, then keep reading! WHOot contributor Steve of Steve’s Kitchen is sharing with us how to make the easiest and most delicious homemade Jerky.

The best part is that this jerky can be made as flavorful as you like! It’s a great, high-protein snack you will love.


Beef Jerky Without Dehydrator Ingredients

  • 1kg / 2lb of Silverside Beef / Round
  • 1/2 a cup of Soy Sauce
  • 2 tablespoons of Soft Brown Sugar
  • 1 teaspoon of Onion Salt
  • 1 teaspoon of Cracked Black Pepper
  • A pinch of Dried Chilli Flakes
  • 1 tablespoon of Worcestershire Sauce
  • White Pepper
  • Coriander Seeds

Beef Jerky Video Instructions

Steve shows us just how to make the homemade beef jerky without a dehydrator using a simple at-home method that anyone can do! Click play above to watch him now ^

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How To Make Beef Jerky Without Dehydrator

How To Make Jerky – No Dehydrator Required
Prep Time: 30 minutes plus 8 Hours in the fridge
Drying Time: 24 – 48 hours


Beef Jerky Without Dehydrator Instructions

  1. Cut the beef into 3/4 inch / 2cm slices, cutting across the grain.
    Then cut the slices into 1/2 inch / 1.25cm strips.
    Place the meat into a glass, earthenware or plastic bowl ( don’t use a metal bowl it will react with the salts and spoil the meat).
  2. Pour the soy sauce over the meat and add the sugar, onion salt, pepper, chili flakes and Worcestershire sauce.
    I use my hands to mix all the ingredients together so the meat is completely covered. Cover and place the bowl in the fridge for 8 – 12 hours to allow the moisture to come out of the beef. Give the meat a stir once or twice whilst in the fridge to allow the meat to completely absorb all the flavors.
  3. Remove from the fridge and lay the strips of beef onto drying or cooling racks. Leave space around each strip to let the air circulate and dry the meat.
    If you want to add any extra spices just sprinkle the spice over the top of the meat. Place the racks in an area where it is free from animals and allow air to flow over the meat. I use a regular household fan and set it on a low setting.
  4. Depending on humidity the jerky can be ready within 24 hours. The meat will continue to dehydrate the longer you leave it. You will be able to see when it is ready to eat.
  5. Store the jerky in a container somewhere dry. It can be stored in the fridge but it isn’t necessary.

Want more Steve? Check out all his recipes here

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