This Salt and Pepper Beef Jerky recipe is a great snack to have on hand when the next meal seems a lifetime away and you want something satisfying to your tastebuds that’s not laden with sugar.
What is beef jerky?
Beef jerky is common in the US but maybe not so well known here in the UK.
I personally love the stuff.
I find it makes for a really tasty and satisfying snack when you are craving something savoury rather than the usual sweet bites.
So what is beef jerky?
It’s a low-carb, low-fat savoury snack using meat that has been dried out.
The process of drying out the meat means that it will last longer.
Looking a little bit into the history behind beef jerky and beef jerky recipes via a quick search online, it seems that it could well have dated back to the times of ancient Egypt.
However, it would appear that beef jerky really took off as a result of them there cowboys!
According to the internet(!), cowboys in the wild, wild west would slice off strips of meat from any animal that was too big to eat all in one go.
They then hung it up to dry in the hot sun.
This preserved the meat and meant that these ‘leftovers’ could be kept in said cowboys’ saddle bags when they were out riding a long trail.
I love the idea of this!
Almost makes me want to go get on a horse and stride out over the plains with only my saddle bag and my salt and pepper beef jerky for company!
How to prepare jerky
One of your most trusted tools for this recipe is going to be your knife.
I don’t class a good knife as a luxury kitchen item.
If, like me, you spend a lot of time in the kitchen I believe you are fully justified in having a decent knife.
Indeed, I think you’re doing yourself a disservice, if you don’t own one.
Beef jerky is the perfect recipe to put a good knife through its paces.
You’ll soon appreciate why it’s so valuable to have as you need those sheets of meat to be super thin.
My top tip for preparing beef for a beef jerky recipe, is to pop the joint of meat into the freezer before slicing it.
This firms it up, which makes it easier to cut through.
My second top tip is to cut the beef against the grain of the muscle fibres.
I find this makes the beef jerky less chewy.
Do give it a go with and against the grain though.
As you may find that you prefer the texture using the alternative slicing method.
Salt and pepper beef jerky recipe: no nitrates, no marinade
Normally I’d season beef jerky with spices such as smoked paprika and hot chilli.
But for this salt and pepper beef jerky recipe I’ve gone back to the basics and kept it really simple.
I dry our jerky using a dehydrator.
A dehydrator is not essential however, and if you don’t have one, you can find the instructions here to dry the beef in a low heated oven instead.
Whichever method you choose, remember that you’re dealing with raw meat that won’t be cooked at a high temperature to kill any bacteria.
For this reason, ensure everything that touches the meat is perfectly clean and sterile.
Oh, and remove any fat as you go as the fat will spoil in storage and ruin your jerky.
If you’ve ever made jerky before, you will note that this recipe doesn’t use any nitrates or a marinade.
From what I understand, that’s actually quite unusual for a beef jerky recipe.
Because we are using no nitrates and no marinade, this particular recipe will need to be stored in the fridge after drying.
I found this really interesting PDF on the safety and storage of jerky . This will be useful if you’re not planning to scoff it within a few days.
I tried the first of their options but it made my jerky really crispy.
In fact, weirdly it ended up tasting like crispy bacon?! I’m not complaining!
Happy jerky-ing foodies! ;)
ETA: I made this fun little video showing how I make beef jery in a dehydrator.
Enjoy!
PS if you’re using a dehydrator for the first time, this post on dehydrating tomatoes would make a great project too!

- 600 g silverside beef lean
- 2 teaspoons fine salt
- 1 tablespoon freshly ground black pepper
- Pop the piece of beef in the freezer for an hour to firm up which will make it easier to slice.
- Sharpen your knife, then slice the meat as thin as you can possibly get it. There will always be bits that are thicker than others so don't fret about it too much.
- I always cut against the grain of the muscle fibres as it makes for a less chewy jerky but try it both ways to discover your favourite method.
- Place the slices of beef into a large ziploc bag and sprinkle over the salt and pepper. Seal the bag then massage the meat through the plastic with the aim of getting the seasoning to touch every single piece of beef.
- Lay out on your dehydrator or oven shelves ensuring that the pieces don't touch or overlap.
- Dry until the meat is dry but still flexible. Leave to cool then pop in a sealed tub.
- You'll probably find that different pieces in different areas of the dehydrator or oven will dry at different rates, just take the 'done' bits out to cool while the rest finishes off.
Emily says
How clever! Sounds very yummy and gorgeous photography as usual x
Jane Sarchet says
Aw, thank you Emily :)
Janie x
Glamorous Glutton says
This recipe is right up my street, I’m definitely trying it. I’ve been looking for an excuse to get a dehydrator and this is perfect. GG
Jane Sarchet says
Superb news GG, ours is only a cheapy buy is a right little workhorse :)
Janie x
Heidi Roberts says
I have never been a fan of jerky but then I have never had it home made!
Jane Sarchet says
I have only ever bought beef jerky in the UK once and it wasn’t very pleasant at all – I won’t go into details but became aware that I was eating raw meat part way through. Yuk!
Jane x
Claire @foodiequine says
Wow, I would never have never even considered making my own jerky but you made it look simple. I can imagine that the knife works really well for it too. I have one and love mine.
Jane Sarchet says
They are a serious bit of kit aren’t they Claire, we only had a Global paring knife before but am in love with this one already :)
Janie x
Bintu | Recipes From A Pantry says
I fell in love with biltong in SA and I imagine that this tastes quite similar. Plus OH would love that knife.
Mel says
Finally a basic simple recipe! For someone who doesn’t like garlic, or onions, this is a god send, Thankyou
Jane Sarchet says
My pleasure Mel, enjoy!
Janie x
Patty Braden says
Great recipe! I was hoping to find something without soya sauce and this one fits the bill! Thank you.
Patty in Alberta
Jane Sarchet says
Perfect Patty, so glad we could help!
Do let us know how you get on with it (and you’ve just reminded me I need to get making some more!)
Janie x