Beef Jerky #2

This is dry-rub beef jerky, which sets it apart from the soy-and-teriyaki marinated versions you usually see. Instead of soaking the meat in liquid overnight, you pound a custom spice blend (salt plus an Italian-herb mix of thyme, oregano, marjoram, and basil) directly into the strips with a meat hammer. The result is jerky with a more concentrated, herbaceous flavor and slightly chewier texture than wet-marinated versions.

The pounding does double duty. It tenderizes the lean round or chuck and physically embeds the spices into the surface so they don’t brush off during drying. Beat both sides hard enough to bruise but not pulverize; the strips should still hold together, just thinner and more spice-coated than they started.

The oven temperature is unusually low (120°F / 50°C) which is below most ovens’ lowest setting. The recipe suggests using a gas oven’s pilot light alone, propping the door open with a wooden spoon to vent moisture, for the full 8 hours. The slow approach gives the herbs time to bloom into the meat without cooking it like steak.

Pro Tips

• Trim every visible bit of fat. Fat doesn’t dry; it goes rancid and shortens shelf life dramatically.
• Slice the meat across the grain to under ¼ inch thick. Thinner strips dry evenly and bite cleanly.
• Prop the oven door open the full drying time as the recipe specifies. Trapped moisture means rubbery, partially-cooked meat instead of properly dried jerky.
• Store in a sealed plastic container or even a pillowcase as suggested; never paper, which absorbs the meat’s residual moisture and oils and goes bad fast.

Variations

• Sub a Cajun seasoning blend for the Italian herbs for a bolder, spicier version.
• Add 1 teaspoon smoked paprika for a more barbecue-style flavor.
• Use venison or elk in place of beef for a gamier, more traditional dried-meat jerky.