Classic Beef Jerky - Septree

Classic Beef Jerky

Prep Time: 2 to 10 hours

Drying Temp: 165° to 185°F

Drying Time: 4 to 6 hours

Yield: 14 to 20 (1-ounce) servings


  • 1/4 cup table salt or 1/2 cup kosher salt

  • 1/4 cup granulated or brown sugar

  • 3 tablespoons liquid smoke

  • 1/2 teaspoon ground black pepper

  • 1 quart cold water

  • 2 1/2 pounds beef round steak or roast, sirloin, flank, or lean brisket


  1. Stir salt, sugar, liquid smoke and pepper into water until salt and sugar are completely dissolved. Cover and refrigerate until ready to use. Can be prepared up to 3 days in advance.

  2. Cut the meat into even slabs between 1/8and 3/8 inch thick.

  3. Immerse beef strips in marinade, cover, and refrigerate 1 to 8 hours.

  4. Remove the meat from the marinade, drain, and pat thoroughly dry.

  5. Place the marinade meat on Septree Food Dehydrator drying trays evenly.

  6. Dry at 165°F to 185°F for 6 hours, or until done.



1 to 2 weeks at room temperature (68°F) in a dark, dry location in an airtight container, 1 to 2 months refrigerated, or 6 months frozen.

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