Making your own jerky - A guide

Jerky is a popular snack. Its savory flavor, high protein content, and long shelf life make it ideal for sports, outdoor activities, and on-the-go snacking. It's simply a healthy alternative to chips and sweets. For those who want to avoid additives and know exactly what's in their snack, making your own jerky is surprisingly easy.

This article will tell you everything you need to know if you want to make your own jerky meat: from the right types of meat to different methods such as oven, dehydrator or air fryer, to proper storage.

Why make your own jerky?

Unlike buffalo jerky, many ready-made products from the supermarket or online often contain preservatives, flavor enhancers, or a lot of sugar. If you want to make your own jerky, you have complete control over the ingredients. You can also experiment with marinades and develop your own personal taste.

Another advantage: Homemade jerky is an ideal protein snack to make yourself – perfect for athletes, outdoor enthusiasts or anyone who pays attention to a protein-rich diet.

What kind of meat is suitable for jerky?

The most important thing about good jerky is that it's made from high-quality meat. And it should be lean meat, ideally with no fat. Besides buffalo, the following types of meat are particularly suitable:

Beef

Shoulder or knuckle pieces (from the leg, "false fillet").	Slightly firmer to the bite, but lean – well suited for jerky.
Tafelspitz (without fat cap)	If the fat is carefully removed, it's an ideal cut for jerky.
Roast beef (section from the back)	Nice and lean, it makes fine jerky with a consistent bite.
Beef top and bottom round (from the leg)	Very lean, uniform fiber structure, can be easily cut into thin strips.
Beef rump / rump cap	Low in fat, easy to process, uniform texture.

poultry

chicken breast fillet	Very lean, uniform, easy to slice; short drying time; be sure to check the core temperature (for safety).
Turkey breast fillet	Larger than chicken breast, therefore ideal for longer strips; very lean and high in protein.
Turkey thigh (skinless, boneless)	Slightly stronger in taste, but with more connective tissue; carefully remove skin and tendons.
Chicken tenderloin (inner fillet)	Very tender, small pieces; dries quickly; good for snack portions.

Game meat (e.g., venison or deer)

venison or deer leg (top/bottom round, knuckle)

Very lean, fine fiber structure; ideal for even stripes; thoroughly removes grease and silverskin.

Back fillet / salmon

Particularly tender, but expensive; well suited for making high-quality jerky in small quantities.

Shoulder pieces (boneless)

Lean, but with more tendons; parry carefully, otherwise tough.

Wild boar loin

Lean and aromatic; carefully remove fat as it will go rancid more quickly.

We recommend starting with beef. Simply go to the meat counter at the butcher's and buy some roulades. They're perfect. Alternatively, you can ask a butcher to recommend another lean cut of meat. It's important that the meat contains as little fat as possible, as fat can become rancid when dried and reduce its shelf life.

Please buy organic meat whenever possible; there are many reasons for this [Link]

Preparation: Cut and marinate the meat

Cutting the meat: Cut the meat into strips approximately 3–5 mm thick. Tip: If you partially freeze the meat beforehand, the cutting will be more even.
Prepare the marinade: The marinade will determine the flavor later. Classic ingredients are soy sauce, Worcestershire sauce, salt, pepper, garlic, and paprika. For a spicier version, add chili.
Marinate the meat: Leave the strips of meat in the marinade in the refrigerator for at least 6–12 hours.

Make your own jerky in the oven

Many people start by making jerky in the oven themselves, because almost every household has an oven:

Remove the meat from the marinade and pat dry.
Place the strips on a wire rack, with a baking sheet lined with parchment paper underneath to catch any drips.
Set the oven to approximately 70–80 °C using convection.
The oven door should remain slightly ajar during the drying process. You can wedge a wooden spoon in the door to allow moisture to escape.
Drying time: approx. 4–6 hours. The meat should be dry at the end, but still slightly pliable.

Making jerky with a dehydrator

Making your own jerky in a dehydrator. That's it! A dehydrator is the ideal method if you want to make jerky regularly. After all, it was designed for this purpose. A dehydrator is recommended because it allows you to produce particularly uniform and long-lasting jerky without having to check it.

Proceed as follows:

Remove the meat from the marinade and pat dry.
Set the dehydrator to a temperature of 65–70 °C
The cooking time depends on the thickness of the meat strips and ranges between 5 and 8 hours.

However, with devices that blow hot air upwards from below, the positions of the individual racks should be changed from time to time, as the meat that is closer to the vent (i.e. further down) dries faster than the meat that is on top.

Jerky in the air fryer

An air fryer can also be used to prepare jerky. Some models even have a special program that's perfect for making beef jerky in an air fryer. The process is similar to using a conventional oven: spread the strips of meat evenly, set the temperature low, and let it dry for several hours.

Preserving jerky – storage and freezing

Freshly made jerky will keep for about 2–3 weeks in an airtight jar or bag. For longer storage, it is recommended to freeze the jerky. This way it will remain edible for several months without losing flavor or texture.

Conclusion: Making your own protein snack made easy

Whether in the oven, a dehydrator, or an air fryer – there are many ways to make your own jerky. The result is a personalized, healthy, and protein-rich snack that you can season to your liking. This way, you can easily make your own jerky and enjoy a delicious protein snack anytime.

However, if you want to save yourself the trouble of eating real buffalo meat and don't want to buy a dehydrator, then you should try our Buffalo Jerky here in the shop .