British Beef Jerky in a Dehydrator: Safe UK Method

Chewy, smoky jerky from British beef, made with a heating step so it's safe as well as tasty.

Why make it

Good jerky is expensive in the shops. A kilo of British topside makes several bags of jerky for walkers, cyclists, DofE groups and anyone who wants a high-protein snack without a long list of additives.

Most older dehydrator recipes simply dry raw marinated beef at a low temperature. Current food safety advice from the USDA is to heat the meat to 71°C first, so this method adds a short heat step. It takes 15 minutes and makes no noticeable difference to the texture.

Ingredients

• 500 g lean beef topside or silverside, all visible fat trimmed
• Marinade:
• 60 ml dark soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp dark muscovado sugar
• 1 tsp smoked paprika
• ½ tsp English mustard powder
• ½ tsp freshly ground black pepper
• 1 garlic clove, crushed
• Optional heat: ½ tsp chilli flakes

Equipment

• Ezidri Ultra FD1000 with 2–3 trays
• Solid sheet on the bottom tray to catch drips; mesh sheets above
• Digital probe thermometer (essential)
• Sharp knife; wire rack and baking tray if using the oven heat step

Method (summary)

1. Freeze the beef for 1–2 hours until firm, then slice across the grain into 5 mm strips. Trim off any fat.
2. Mix the marinade, coat the strips, cover and refrigerate for 6–24 hours.
3. Heat step: lay the drained strips on a rack over a tray and bake at 160°C (fan 140°C) until the thickest strip reads at least 71°C on a probe thermometer (usually 8–12 minutes).
4. Transfer to the dehydrator and dry at 70°C for 4–6 hours, blotting off any fat beads after the first hour.
5. Cool and test: a finished strip bends and cracks but doesn't snap, with no moist spots.

How to tell it's dry, storage and rehydrating

Dry when: the strip bends and cracks without snapping, with no soft or moist spots. Cool a piece before testing.

Storage: pat off any surface fat and pack airtight once fully cool. Keep at room temperature for up to 2 weeks, in the fridge for up to 1 month, or freeze for up to 3 months. Throw away any jerky that shows mould or smells off.

FAQ

What temperature do you dry beef jerky at?

After heating the strips to at least 71°C, dry at 70°C on the Ultra FD1000. Don't dry raw meat at low temperatures.

What is the best cut of beef for jerky in the UK?

Lean topside or silverside. Both are affordable, widely available and easy to trim.

How long does homemade jerky last?

Up to 2 weeks in an airtight container at room temperature, a month in the fridge or 3 months in the freezer.

Is homemade jerky safe for children or pregnant women?

Jerky made with the heat step above follows current guidance. Anyone in a vulnerable group should follow NHS and FSA advice and avoid home-cured meats that haven't been heated.

Related recipes and guides

• Is homemade jerky safe? Food safety guide
• Homemade high energy trail mix
• Scotch broth dry mix

Some food images are illustrative.