DIY is all the rage now - and for good reason too. It's satisfying to step back and admire something you've just made. But you know what's also satisfying on a whole other level? A juicy mouthful of our smoky beef biltong. Or jerky. Or droewors. They're all flippin' delicious snacks to have after a DIY job. But if you have your mind set on making some homemade jerky, read about the risks and benefits before getting your hands dirty.
You want to make sure you know what you're doing, or risk contaminating the meat and getting really sick! So keep scrolling down for some homemade jerky facts to help you weigh up the pros and cons of making your own homemade beef jerky.
Savings: Is it cheaper to make your own jerky?
Making homemade beef jerky allows you to choose the type of meats and spices that goes into the snack. This way, you can source cheaper cuts of meat and use flavourings you have lying around the kitchen (like brown sugar, soy sauce, garlic powder, and onion powder).
If you've never attempted making jerky at home before, you might find a great jerky recipe online. However, it can be a hit-and-miss situation when you’re trying to perfect the flavour, texture, thickness, and moisture levels of your jerky. You might buy a lean cut that is too old or dry, or burn some sliced meat on the oven rack because you've cut it too thin. Also, you would have to keep a close eye on the temperature and the time your sliced meat is left to be cooked or smoked.
So, while you might be able to save some dollars on the ingredients and cost of labour, you could end up with a botched final product that disappoints. Unless you're okay with trying to feed your pet a burnt piece of meat, opt for our air dried meats instead. Using our 100% Australian ingredients, we soak our meats in marinade for 24 hours to get that unforgettable flavour. So if you're having a go at attempting homemade jerky, try replicating the lingering taste of our beefy bites - we dare you!
Food safety: Is it safe to make homemade jerky?
Unless you own a swanky food dehydrator or smoking equipment, it can be quite dangerous to try making homemade jerky. This is because improper preparation or storage methods can contaminate the meat. Without the right equipment and cooking techniques, dehydrating raw meat can allow pathogenic bacteria that can cause infections and sickness to grow. Salmonella outbreaks have been linked back to jerky that was not cooked quite right. To practice good food safety, you should always clean your oven rack, oven door, and dehydrator trays thoroughly after handling raw meat slices.
Pathogens survive in the meat when the temperature of your food dehydrator or oven is not high enough. Some jerky companies try to work around this issue with contamination by adding heaps of preservatives to try to delay and stop mould, yeast, bacteria, and yeast from growing. Here at The Jerky Co., we use trusted cooking techniques that have been passed down in our family for over 20 years, which eliminate the need for preservatives. That's right, The Jerky Co. meats are 100% free from added preservatives.
Storing jerky: How long does homemade jerky last?
You should treat your jerky like any deli meat and practice good food safety. To avoid your homemade jerky going to waste, try to make just enough for each person to eat in one serving. An important thing to remember is to store your leftover jerky in an airtight container in the freezer if you are not going to finish it all at once. Check out our guide for how to store beef jerky to make sure you’re getting maximum flavour and freshness. Also, specifically when making jerky, lean cuts last longer than fatty cuts, so try to get rid of any visible fat unless you are planning to eat it all in one or two sittings.
Is homemade jerky better than store bought jerky?
Jerky companies often add preservatives to their meats to keep them fresher for longer. After all, packaged dried meat has to travel far to get into anyone's eager bellies. But fair warning, one particularly popular additive can cause some serious problems: sodium nitrate. Nitrates are often added to processed meats like sausages, bacon, and ham to help prevent the growth and spreading of bacterial spores, while making the colour of the meat last longer.
The danger of nitrates is that when eaten, they can become carcinogenic nitrosamines in the intestines, which is linked to colon cancer. So if you are making your own jerky, leave out the heavy additives and share any leftovers or store it safely. And if you just need a quick protein and flavour hit, opt for our additive-free, air-dried meats that make for some super satisfying snacks.
Get yourself some meat
If you're keen on trying your hand at making homemade jerky, go for it! And if you come up with a recipe that gives our tasty meat treats a run for their money... have a think about joining our team of craftspeople. You can even add our bbq rubs to your meats to get that real Jerky Co. flavour for practice. Because truly, we make some of the best beef jerky in town.
So what do you say? If you would rather eat some premium beef jerky ASAP instead of waiting for it to cook, order yourself a pack (or five!) of our tasty treats today. Fresh, topside beef delivered straight to your doorstep, Australia-wide.
FAQs
You have the freedom to use whatever meat you want and season it how you choose. The drawback is that it's time consuming and you have a lot of shrinkage. You'll understand why it costs so much. I love beef jerky but it is so expensive.
Is it worth it to make homemade jerky? ›
Savings: Is it cheaper to make your own jerky? Making homemade beef jerky allows you to choose the type of meats and spices that goes into the snack. This way, you can source cheaper cuts of meat and use flavourings you have lying around the kitchen (like brown sugar, soy sauce, garlic powder, and onion powder).
Is homemade jerky healthy? ›
Beef Jerky Benefits
These lean cuts are low in fat and carbs. One large piece of beef jerky has about 82 calories, 2.2 grams of carbs, 5.1 grams of fat and 6.6 grams of protein. In addition to being a good source of lean protein, beef jerky is rich in iron, folate, calcium and vitamins A and C.
What is unhealthy about jerky? ›
Downsides of beef jerky
It's very high in sodium, with a 1-ounce (28-gram) serving providing roughly 22% of your daily sodium allowance, which is set at 2,300 mg per day ( 5 ). Excessive sodium intake may harm several aspects of your health, including heart health, blood pressure, and stroke risk ( 2 , 6 ).
How safe is homemade jerky? ›
They concluded, "For ground beef jerky prepared at home, safety concerns related to E. coli O157:H7 are minimized if the meat is precooked to 160°F prior to drying."
What is the best meat for homemade jerky? ›
The best cuts of meat for beef jerky are Top Round, Bottom Round, Lifter and Pectoral, but a variety of cuts can be used such as Flank Steak and Skirt Steak. These cuts of beef check all the boxes for beef jerky—economical, lean, and full of flavor. Selecting a lean cut of meat that has very little fat is key.
Why is my homemade jerky so tough? ›
Sometimes jerky can get a little too dry. Maybe you accidentally over-dried your homemade jerky, or forgot to seal that bag of your favorite store-bought jerky. Left with jerky that's tough, stale, and crumbly, you might be wondering, can you rehydrate jerky, and the answer is yes.
How long does homemade dehydrated jerky last? ›
Generally, commercial beef jerky is best enjoyed within one year. However, to enjoy the jerky's premium flavor and textures, we recommend consuming it within six months of purchase. Homemade beef jerky, on the other hand, should last one to two months if you store it in an airtight container after making it.
Is homemade jerky considered processed meat? ›
Beef Jerky
It's the perfect traveling meat snack: dried, salted meat you can put in your pocket. Quality makes a difference here: Cheaper, mass-produced beef jerky can have added sugar along with the fat and salt. But high-quality beef jerky is still processed meat, so don't overdo it.
What are the disadvantages of dry meat? ›
It Can Be High-Sodium
While most kinds of meat are naturally low in sodium, dried meats, such as dried salami and cured beef, are typically high-sodium. The daily recommended sodium intake for healthy adults is a maximum of 2,300 milligrams; an ounce of cured, dried beef contains more than 780 milligrams of sodium.
Consuming beef jerky in moderation is key since processed and red meats can increase the risk of health complications. Beef jerky often has high sodium content to preserve the meat. Excess sodium may lead to bloating and weight gain. American Heart Association.
Is jerky bad for your gut? ›
Yes, beef jerky can be difficult for the human body to digest. Compared to other types of protein, the protein in meat (particularly red meat) is more difficult for the intestinal tract to break down. This strain can result in bloating.
Is jerky a carcinogen? ›
Processed meats like bacon, hot dogs, sausages, ham, beef jerky, and lunch meats can cause cancer, according to a research division of the World Health Organization (WHO). And other red meats may as well.
How to know if jerky is safe to eat? ›
Fresh jerky should be uniform in color and free of any visible mold or growth. If you notice such signs on your jerky, it's best to dispose of it and find a replacement. Consuming spoiled food can present serious health risks, so it's best to be cautious and replace suspect beef jerky as soon as possible.
Is curing salt necessary for jerky? ›
Using curing salt when making jerky is not essential, however it does have a lot of great benefits. Using curing salt correctly helps to reduce the chance of harmful bacteria growing on meat and ensures a safer curing process. It also improves flavour, colour and extends the shelf life.
Do I need to refrigerate homemade jerky? ›
During the cooking and drying process, moisture is removed from the meat. This makes beef jerky lightweight, nutrient dense, and shelf stable. The term shelf stable means that the product does not require refrigeration and can be safely stored at room temperature in a sealed container.
Is making and selling jerky profitable? ›
The gross margins for your beef jerky business are typically around 40%, which is considerably high and allows you to grow your business and manage costs easily. The average time it takes to build your product is quick - typically around 7 months. This will allow you to bring your product to market faster.
How long does homemade jerky last? ›
Generally, if stored properly in a cool, dry place, homemade beef jerky can last 1-2 months, making it a reliable and flavorful addition to any emergency food kit. Refrigeration or freezing can further extend this period, ensuring your preparedness pantry is well-stocked with long-lasting sustenance.
Is a dehydrator worth it for jerky? ›
While a dehydrator is the optimal cooking method for homemade beef jerky, it's not essential. In fact, with a few tips and tricks, you can achieve delicious homemade beef jerky made right in your home oven. Check out our step-by-step guide on how to make beef jerky in an oven. You won't be disappointed.
How much jerky will a 3 lb roast make? ›
Generally, 3 lbs of raw jerky meat will produce 1 lb of dry jerky.
