How to Make Beef Jerky Like Store Bought
- 1). Trim off as much fat as you can from the meat using a sharp kitchen knife. You can use whatever type of beef that you want, even a meat that is traditionally from a tougher cut. But you don't want there to be additional fat on the surface of the meat.
- 2). Cut the steak into strips that are approximately 3 to 4 inches long and 1/2 inch thick.
- 3). Pound the meat down another 1/2 inch with a meat mallet. If you don't have a mallet, you can use a rolling pin.
- 4). Place the meat into a large bowl that contains your choice of marinade. A marinade will work to break down the fibers of meat in addition to imparting an array of flavors and spices. Marinades usually contain oil, citrus and a variety of herbs and spices, such as chili and garlic powders, and salt and pepper. You can also purchase a store-bought marinade if you don't want to make your own.
- 5). Cover the bowl and refrigerate the marinating meat for eight hours, or overnight.
- 6). Preheat your oven the next morning to 150 degrees F. As the oven is heating, line a cookie sheet with aluminum foil.
- 7). Place the beef onto the baking sheet in a single layer without overlapping the meat.
- 8). Bake the beef for six hours. After three hours, turn the meat over and continue to bake.
- 9). Remove the beef after six hours and let it cool a little bit until you can touch it. When it is cool enough to touch, check to make sure that the beef is dried out and stiff. If so, the jerky is done. If the jerky still seems moist or too pliable, continue cooking for another hour.