Whole Muscle Jerky: A Step-by-Step Tutorial

Making jerky at home is easy with our step-by-step tutorial.

Watch the full method, then follow the photo walkthrough below.

You'll need:

5 lbs of any lean meat, fat trimmed
1 package Jerky Seasoning
1 package Jerky Cure (included in all PS Jerky Kits)
1 cup cold water
Wire racks
Smoker, dehydrator or conventional oven (we recommend the Pro Classic Home Smoker)

*Note: Each jerky kit comes complete with 3 packages of seasoning and our Jerky Cure. Each package is measured for 5 lbs. of meat, for a total of 15 lbs. per kit. For sanitary purposes, it's best to wear gloves when working with raw meat.

Handling cure safely: Jerky cure contains sodium nitrite, which is what makes it safe to dry meat at low temperatures. Measure only the amount called for, keep it out of reach of children, and follow the instructions on the package.

Instructions:

1. Choose any lean cut of meat (we're using an eye of round beef roast). To view more options and recommendations read our Ultimate Guide to Jerky Making.

Lean eye of round beef roast, a recommended cut for making whole muscle jerky at home

2. Remove all visible fat and silver skin, as they'll prevent your jerky from drying thoroughly.

Trimming visible fat and silver skin from a lean beef roast before slicing it for jerky

3. Mix one seasoning and cure packet from a PS Seasoning Jerky Kit with 1 cup of cold water.

Whisking PS Seasoning jerky seasoning and cure into one cup of cold water to make the marinade

4. Partially freeze the meat for 1.5 to 2 hours first. Firm meat slices far more evenly, which means more consistent drying. Then slice against the grain for tender jerky (shown), with the grain for traditional chewier texture, no more than ¼” thick. Any thinner, it’ll be too dry and any thicker you will have problems drying it and preserving it as it will hold too much moisture.

Slicing partially frozen beef against the grain into quarter-inch strips for tender whole muscle jerky

5. Add sliced meat to a food-safe plastic bag and pour in seasoning/cure mixture.

Pouring jerky seasoning and cure marinade over sliced beef in a food-safe plastic bag

6. Place in refrigerator and marinate 8-24 hours. The longer the marinade, the better the flavor. Stir or squish meat around every few hours to ensure it’s evenly coated.

Marinated jerky strips resting in the refrigerator in a sealed bag for eight to twenty-four hours

7. Lay slices on wire racks leaving ¼" of space between each strip, with none overlapping. Discard any leftover marinade. Dry using one of the three methods below, figuring 4 to 6 hours in any of them, though times vary with the amount of jerky, the humidity in your kitchen and the moisture in the meat. Your jerky is done when it bends, but doesn't break.

Finished whole muscle beef jerky strips on smoker racks after drying to fifty percent weight loss

Drying charts by equipment

Smokehouse:

Preheat the smokehouse to 145°F before loading, then follow the stages below.

Stage 1	1 Hour	145°F	Smoke Off	Damper Closed
Stage 2	1 Hour	160°F	Smoke On	Damper Open
Stage 3	***	170°F	Smoke Off	Damper Open

*** Until jerky shrinks 50% by weight or until done.

*NOTE: These instructions are meant as a general guideline. Refer to and follow the instructions for your brand of smoker.

Conventional Oven:

Step 1	Set oven temp to 180°F. Place loaded wire racks on cookie sheets, place in oven.
Step 2	Prop oven door open about 1" for the first hour to improve ventilation & reduce drying time.
Step 3	Bake for 1 hour, then turn strips over. Turn every 30 minutes until done.

Dehydrator:

Step 1	Load full racks into the dehydrator. Completely load unit before turning on.
Step 2	Dry the jerky at 160°F for 4 to 6 hours.
Step 3	Rotate racks throughout the drying process and blot the surface of the jerky occasionally until dry.

Storing your jerky:

Let the jerky cool and dry completely before sealing it - trapping heat creates condensation, which shortens shelf life and invites mold. Properly dried jerky is firm, not crisp - it should bend, not break. Store it in a dark, dry place, preferably between 50°F and 60°F.

For the full picture - meat selection, the ground jerky method, air fryer drying and troubleshooting - see The Ultimate Guide to Making Jerky.

PS Seasoning