Bold, smoky, and slightly sweet — the ultimate home-dried beef treat.
Jerky with a Texas Soul
Beef jerky is one of the oldest preserved foods in human history. From Native American pemmican to cowboy campfire rations, jerky has always been about portability, preservation, and pure flavor. But today’s jerky has evolved into a culinary craft—balancing smoke, spice, salt, and sweet into lean strips of umami-packed magic.
One of the standout styles in the American jerky world is Texas-style beef jerky, like that made by 44 Farms. Known for its bold beef-forward flavor, simple but effective seasoning, and rustic-yet-refined chew, 44 Farms jerky has become a favorite among foodies, hikers, and pitmasters alike.
This recipe is a tribute to that style—a blend of premium cuts, natural smoke, coarse pepper, and just enough sweetness to round things out. It’s not overly wet or sticky, not too dry or leathery—just perfectly balanced, robust jerky.
Why Make Your Own Jerky?
Before diving into the process, let’s talk about why making your own jerky is worth it.
1. Control the Flavor
Store-bought jerky often contains preservatives, artificial smoke flavoring, corn syrup, and mystery meats. When you make your own, you control:
Sweetness
Spice level
Salt content
Quality of meat
Thickness and texture
2. It’s Cheaper
High-quality jerky (like 44 Farms) can cost up to $40/lb. Making it at home usually brings the cost down to $10–$15/lbdepending on meat prices—less if you buy in bulk.
3. It’s Easy and Fun
Once you’ve made your first batch, you’ll be hooked. It’s a simple process: slice, marinate, dry, enjoy. And nothing beats the smell of beef jerky slow-drying in your kitchen or smoker.
4. High Protein, Low Carb
Jerky is perfect for keto diets, hiking fuel, emergency preparedness, or guilt-free snacking. It’s shelf-stable, satisfying, and packed with protein.
What Makes 44 Farms Jerky Special?
If you've tried 44 Farms jerky, you know it’s:
Beefy first, everything else second
Not too sweet — sugar is subtle, not sticky
Coated in bold cracked black pepper
Slightly smoky, but not overbearing
Sliced thick enough for chew but thin enough to snap
That’s the template we’ll follow. The following recipe mimics the 44 Farms style using a simple yet deeply flavorful marinade and top-tier meat cuts.
Choosing the Right Cut of Meat
Your jerky is only as good as the meat you start with. Here's how to choose:
Top Cuts for Jerky
Top Round: Lean, affordable, easy to slice. Widely used for commercial jerky.
Eye of Round: Very lean, uniform shape, great for neat strips.
Sirloin Tip: Slightly more marbling, bold flavor.
Flank Steak: Chewy and flavorful—great when cut against the grain.
Brisket (lean side): Rich flavor, though higher in fat—watch for spoilage.
Avoid: Ribeye, chuck, or any overly fatty cuts. Fat goes rancid and reduces shelf life.
To Freeze or Not to Freeze?
Chilling or lightly freezing the meat for 1 hour before slicing helps you cut clean, uniform strips. This is especially useful if slicing by hand.
The Marinade: Balance Is Everything
A great jerky marinade should do three things:
Flavor the meat deeply
Tenderize the fibers
Create a surface that dries evenly and safely
Here’s a closer look at each ingredient and what it does.
Base Liquids
Soy Sauce: Adds salt, umami, and helps with color.
Worcestershire Sauce: Classic tangy-savory depth.
Apple Cider Vinegar: Tenderizes meat and adds a tangy punch.
Optional Bourbon or Coffee: Adds complexity and depth for advanced jerky chefs.
Sweeteners
Brown Sugar: Gives a hint of molasses sweetness and helps with caramelization.
Honey or Molasses (Optional): For sheen, gloss, and natural sugar flavor.
Keep sweetness light—Texas-style jerky favors savory over sugary.
Spices
Garlic & Onion Powder: Classic seasoning blend.
Smoked Paprika: Adds smokiness if not using a smoker.
Cracked Black Pepper: Essential for 44-style bark.
Red Pepper Flakes or Cayenne: Optional, for kick.
Preservative (Optional)
Prague Powder #1 (Curing Salt): Protects against botulism and extends shelf life.
Use 1 level teaspoon per 5 lbs of meat.
Optional if you’ll eat the jerky quickly and store it cold.
🥩 Texas-Style Jerky Recipe (Inspired by 44 Farms)
YIELD:
Approx. 1 pound dried jerky(From 2.5 lbs of raw meat)
INGREDIENTS:
Meat:
2.5 lbs lean beef (top round, eye of round, or sirloin tip)
Marinade:
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 tbsp dark brown sugar
1 tbsp apple cider vinegar
1 tbsp honey or molasses (optional)
2 tsp cracked black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp red pepper flakes (optional)
1/4 tsp Prague Powder #1 (optional)
Extra Cracked Pepper for crusting (optional but recommended)
INSTRUCTIONS:
1. Slice the Meat
Freeze meat for 60 minutes to firm it up.
Slice into 1/8" to 1/4" thick strips, 4–6 inches long.
Slice against the grain for tenderness, or with the grain for classic chew.
Tip: Use a meat slicer if you want perfect uniformity.
2. Make the Marinade
Combine all marinade ingredients in a bowl or gallon zip-top bag.
Stir or shake well to dissolve sugar and distribute spices.
3. Marinate the Meat
Add beef slices to marinade and coat well.
Refrigerate for 12–24 hours, flipping occasionally.
Longer marination = deeper flavor. Don’t exceed 36 hours.
4. Drain and Prep
Remove meat from marinade and let excess drip off.
Lay strips on paper towels or wire rack to dry for 15 minutes.
Optional: Press extra coarse black pepper onto both sides for bark.
5. Dry the Jerky
Oven Drying:
Preheat oven to 175°F (80°C)
Line baking trays with foil, place jerky strips on wire racks above.
Keep oven door slightly ajar with a spoon or foil ball.
Dry for 4–6 hours, flipping halfway.
Dehydrator:
Set to 160°F (71°C)
Lay strips on trays without overlap.
Dry for 4–6 hours, checking texture at hour 4.
Jerky is done when it bends and cracks but doesn’t break.
6. Cool and Store
Let jerky cool completely on a wire rack.
Store in airtight container, vacuum-seal, or zip-lock with air removed.
Without curing salt, refrigerate and eat within 1 week.With curing salt and proper drying, store at room temp for up to 4 weeks, or freeze for longer.
Visual Signs of Perfect Jerky
Deep reddish-brown color
Slight bend and crack (not too brittle)
Dry to the touch, not sticky
Strong beef aroma with spice notes
Flavor Variations for Jerky Adventurers
Bourbon Black Pepper
Add 2 tbsp bourbon to marinade
Increase black pepper to 1 tbsp
Add a little extra brown sugar for balance
Sweet Heat
Use 3 tbsp maple syrup instead of brown sugar
Add 1/2 tsp cayenne pepper
Finish with crushed red pepper crust
Coffee-Infused
Add 1/4 cup cold-brew coffee or espresso
Use dark brown sugar
Excellent with smoky woods like mesquite
Smoking Jerky (Advanced Option)
Want even more flavor? Smoke it instead of oven or dehydrator drying.
Wood Suggestions:
Mesquite: Classic Texas heat
Hickory: Bold and traditional
Apple or Cherry: Mellow and sweet
Smoking Instructions:
Set smoker to 160–180°F
Lay meat on racks with space between
Smoke 4–6 hours, checking doneness after 3 hours
Let cool before storing
Serving Ideas
Road trip snack
Hiking fuel
Protein topper for salads
Jerky + cheese + beer = heaven
Rehydrated into stews and chili
Storage Tips
Room Temp: 1 week (without cure), 3–4 weeks (with cure, vacuum-sealed)
Refrigerated: Up to 1 month
Frozen: 6 months or more, sealed
Always cool completely before sealing and storing to prevent condensation and spoilage.
The Spirit of Texas in Every Strip
Making beef jerky at home is more than a culinary experiment—it’s a tribute to tradition. With every batch, you’re carrying on a legacy of resourceful cooking, frontier flavor, and DIY pride.
Whether you're stocking your pantry, prepping for a road trip, or just looking for a better, more flavorful protein snack, this Texas-style jerky delivers. Inspired by the simplicity and boldness of 44 Farms, this recipe honors what jerky is meant to be: pure, proud, and powerfully good.
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