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Homemade Beef Jerky: Save $50+ Per Pound with This Simple Old-School Recipe
Homemade Beef Jerky: Save $50+ Per Pound with This Simple Old-School Recipe
Tired of paying $30-$80 per pound for real beef jerky that isn't loaded with junk? In this video, I walk you through my decades-old method for making clean, delicious beef jerky at home using just THREE ingredients: fresh-ground peppercorns, Himalayan sea salt, and natural hickory liquid smoke. No MSG, no fillers, no mystery chemicals.
What You'll Learn:
How to pick the right cut of meat (I'm using sirloin tip at $6.28/lb)
The proper slicing technique for tender, cross-grain jerky strips
Why a 3/16" thickness is the sweet spot
The freezer trick that makes slicing 10x easier
Why I use distilled water instead of tap (you'll want to hear this one)
My vacuum infusion brining method that cuts marinating time dramatically
Dehydrator temperature settings to preserve enzymes (hint: keep it at 110°F)
Why I skip garlic and other spices most recipes call for
The Math:
Started with about 2.5 lbs of sirloin tip = roughly 80 pieces of finished jerky for around $15. Compare that to store-bought at $1.52+ per piece and you'll never go back.
Timestamps:
00:00 Intro & Choosing Your Meat
01:00 Grinding the Peppercorns
02:00 The Liquid Smoke Secret
03:30 Slicing Technique & Safety
07:00 Trimming the Fat
09:00 The Brine & Vacuum Infusion Method
11:00 Why Distilled Water Matters
13:00 Loading the Dehydrator
14:30 The Finished Product
Equipment Mentioned:
Meat slicer
Food processor (for grinding peppercorns)
Vacuum sealer/infuser
American Harvester dehydrator (the old ones are built to last)
This is old-school, plain-jane, make-it-the-right-way beef jerky. If you've been wanting to learn, this is your start-to-finish walkthrough.
Drop a comment below and let me know how yours turns out, or if you have questions about the process!
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