Ancestral Skills for a Sustainable Modern Life
How to Make Beef Jerky at Home
Beef jerky is more than just a modern snack you grab at a convenience store. It’s an ancient method of preserving meat, one that has provided long-lasting sustenance for travelers, soldiers, and hunters throughout history. From indigenous peoples in the Americas to Mongol horsemen on the steppes of Central Asia, dried meat has been a vital survival food for centuries. Today, while the stakes might be lower, learning how to make beef jerky at home gives you both a delicious snack and a connection to the past.
In this post, we’ll explore the history of beef jerky, the science behind drying meat, and give you a simple oven-based recipe that you can make in your own kitchen. By learning this traditional skill, you’ll be tapping into a survival method that has nourished people across the globe for thousands of years—and creating something that’s both healthy and satisfying.
The History of Beef Jerky
The origins of beef jerky trace back to the ancient world, where different cultures found ingenious ways to preserve meat for long journeys or during times when food might be scarce. The word “jerky” itself comes from the Quechua word “ch’arki,” meaning to dry or preserve meat. The indigenous peoples of the Americas, especially in South America and the Great Plains, were masters of this process. They would slice bison, deer, or elk into thin strips and hang the meat in the sun or over a low fire, allowing the wind and heat to naturally dehydrate it. For extra sustenance, they often mixed the dried meat with rendered fat and sometimes berries to make pemmican, a nutrient-dense food that could last for months without spoiling.
At the same time, halfway across the world, the Mongols were known for their unique method of preserving meat during their long conquests. Legend has it that the Mongol warriors would place strips of meat under their saddles, where the friction from the ride and the heat from the horse’s body would both tenderize and dehydrate the meat. While this isn’t the recommended method today, it shows the creative ways in which different cultures addressed the need for long-lasting, portable protein.
In Europe, meat preservation methods evolved through smoking and air drying. Smokehouses became common in many rural communities, especially during the Middle Ages. The combination of smoke and low heat worked to dehydrate the meat while imparting flavor, and the smoke itself acted as a natural antimicrobial agent. This practice crossed the Atlantic with European settlers, who brought their meat preservation techniques to North America, where jerky became a staple survival food for pioneers, hunters, and traders.
The Science Behind Beef Jerky
The jerky-making process is essentially about removing moisture from meat to make it inhospitable to bacteria and other pathogens. Bacteria need moisture to grow, and by reducing the water content in the meat to a very low level, we can significantly extend its shelf life. This method of food preservation was a lifeline for early peoples, as it allowed them to store protein-rich food for extended periods, ensuring they had something to eat during leaner times.
In addition to dehydration, jerky often relies on salt and acid to enhance preservation. Salt works by drawing moisture out of the meat and making it difficult for bacteria to thrive. It also adds flavor, which is why many jerky recipes call for soy sauce or Worcestershire sauce. Acidic ingredients, such as vinegar or citrus, are sometimes added to further lower the pH of the meat, inhibiting bacterial growth even more.
The traditional method of smoking adds another layer of protection by surrounding the meat with flavorful compounds and natural antimicrobials found in wood smoke. While smoking isn’t necessary for modern jerky-making—especially if you’re using an oven or dehydrator—it remains a favorite for those who want to replicate the rich, smoky flavors that indigenous peoples and early settlers enjoyed.
Flavoring Your Jerky
One of the great things about making jerky at home is how customizable it is. While ancient jerky recipes were typically simple—focused more on preservation than flavor—today’s jerky offers endless possibilities for personalization. You can choose between sweet, spicy, smoky, or savory flavors, depending on your taste. A classic teriyaki jerky, for example, blends soy sauce, brown sugar, and ginger for a rich, sweet-savory balance, while a spicier jerky might include cayenne pepper, crushed red pepper flakes, or even Sriracha for some heat.
Adding a splash of vinegar or apple cider can also enhance the flavor while adding an extra layer of protection against spoilage. The sky’s the limit when it comes to crafting your own jerky marinades, and you can experiment with a variety of spices and seasonings to make your jerky truly unique.
How to Make Beef Jerky at Home
Now that you’ve learned about the history and science behind jerky, it’s time to try your hand at making your own. This recipe uses an oven to replicate the drying process that ancient peoples would have achieved with smoke and sun. While the process is simpler, the result is still a delicious, protein-packed snack that can be stored for weeks or even months.
Ingredients:
- 2 lbs of lean beef (top round or flank steak works best)
- 1/2 cup soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp honey or brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp red pepper flakes (optional for heat)
- 1/4 cup apple cider vinegar or lemon juice (for acidity)
Instructions:
- Prepare the Meat:
Start by trimming any visible fat from the beef. Fat doesn’t dry well and can cause the jerky to spoil more quickly. Place the meat in the freezer for about 30 minutes to make it easier to slice. Once firm, slice the beef into thin strips about 1/8 to 1/4 inch thick, cutting against the grain for a more tender final product. - Marinate the Meat:
In a large bowl, mix together soy sauce, Worcestershire sauce, honey, garlic powder, onion powder, black pepper, smoked paprika, red pepper flakes (if using), and apple cider vinegar. Add the meat strips to the marinade, ensuring that each piece is thoroughly coated. Cover the bowl and refrigerate for at least 4 hours, though overnight is ideal to let the flavors fully penetrate the meat. - Dry the Meat:
Preheat your oven to its lowest setting, usually around 170°F (75°C). Line a baking sheet with aluminum foil and place a wire rack on top. Lay the meat strips on the rack in a single layer, making sure they don’t overlap. Place the baking sheet in the oven, leaving the door slightly open to allow moisture to escape. A wooden spoon or similar utensil can help prop the door open. - Cook and Dry:
Dry the jerky in the oven for 4 to 6 hours, flipping the strips halfway through. The jerky is done when it’s firm but still pliable. If it cracks when bent, it’s over-dried. The goal is to remove most of the moisture without making it too brittle. - Cool and Store:
Once your jerky is fully dried, remove it from the oven and let it cool completely. Store the jerky in an airtight container at room temperature for up to a week, or refrigerate or freeze for longer storage.
Cooking & Drying Over a Wood Fire:
If you want to make your jerky using the more traditional method of drying over a wood fire, follow these steps:
- Prepare Your Fire Pit or Outdoor Grill:
Build a small fire using hardwoods like oak, hickory, or applewood. These woods produce a steady heat and give the jerky a great smoky flavor. Once the fire is established, let it burn down to embers to ensure low, consistent heat. You want to create an environment that is warm, but not too hot—around 150°F to 170°F is ideal. - Set Up a Drying Rack:
Stretch a wire rack, grill grate, or sturdy branches above the embers, making sure the meat strips are high enough above the fire to avoid direct flames. You can also hang the meat from branches or a DIY wooden frame using food-safe twine. Lay the meat in a single layer, allowing enough airflow between each strip for even drying. - Maintain the Fire:
Keep the fire going by adding small amounts of wood as needed, but avoid creating large flames. The goal is to maintain steady heat and light smoke. Periodically check the meat, turning the strips every couple of hours to ensure even drying. - Dry the Meat Slowly:
Dry the jerky over the fire for 6 to 12 hours, depending on the thickness of the strips and the consistency of the heat. The jerky is done when it is firm, pliable, and darkened, but not brittle. Remember, the key to success is slow, even drying.
By using a wood fire, you’ll not only preserve your meat but also impart a rich, smoky flavor that takes this ancient craft to the next level!
Food Safety Tips for Jerky
When making beef jerky at home, it’s essential to follow some basic food safety guidelines to ensure your jerky is safe to eat.
First, always use lean cuts of meat. Fat can spoil over time and cause the jerky to go bad, even if it’s been dried thoroughly. Marinating your meat in a mixture that includes salt and acid will help prevent bacterial growth and enhance the flavor. Ensure that the meat is dried thoroughly, but not to the point of being brittle.
Store your jerky in a cool, dry place, and consume it within a week if kept at room temperature. For longer shelf life, it’s best to refrigerate or freeze your jerky, especially if you’ve made a large batch. Proper storage is key to making sure your homemade jerky stays safe and delicious.
Learning how to make beef jerky at home isn’t just a fun kitchen experiment. It’s a way of reconnecting with the ancient skills that have sustained humans for generations and a great way to stock up on healthy, long-lasting snacks. Our ancestors—whether they were Native Americans drying bison meat or European settlers preparing for the winter—knew the value of preserving food for times of scarcity. By mastering the art of jerky making, you’re tapping into the knowledge and traditions of those who came before us.
At Forgotten Skillz, we’re passionate about preserving and teaching these ancient crafts. From wilderness survival to food preservation techniques, we believe these skills have a place in modern life, whether you’re preparing for an outdoor adventure or just seeking more self-sufficiency in your day-to-day life.
Author: Michael A. Evans
.Michael A Evans is a passionate advocate for preserving and reviving ancestral knowledge through modern applications. As the founder of Forgotten Skillz, he is dedicated to teaching the skills of self-sufficiency, bushcraft, and sustainable living, drawing inspiration from historical practices to empower individuals in today’s world. Michael’s work extends beyond survival skills; he also leads Vision Martial Arts in Patchogue, NY, where he guides both adults and children in realizing their potential through martial arts. Additionally, Michael contributes to the educational field as a collaborator on the “Little Laurie Science Stories” book series and the Ninja Née Science Education Program. With a background in therapeutic massage from the NY College of Health Professions, Michael continues to provide holistic care as the lead therapist at Massage LI.
