This short ingredient list leaves the flavor of the beef clear. Freshly ground pepper supplies warmth and aroma; fine salt spreads through the small batch without a sweet glaze. This existing BULK recipe has been refreshed with a credited source tutorial and a measured home adaptation.

Watch the original video

Video by Hedgecomber · Watch on YouTube

Ingredients

Starting batch: 600 g lean beef topside or silverside, trimmed; finished yield varies.

• 600 g lean beef topside or silverside, trimmed
• 2 tsp fine salt
• 1 tbsp freshly ground black pepper
• Fresh water as needed to cover the meat for the heating step

Equipment: {esc(r.get("equipment", "sharp knife, cutting board, kitchen scale, covered nonreactive container, saucepan, thin-tip food thermometer, clean tongs, wire racks, and an adjustable-temperature dehydrator."))}

Allergens: Check soy sauce, Worcestershire, prepared chili sauce and seasoning labels for soy, wheat, fish and other allergens; the sesame recipe contains sesame.

How to make this jerky

Step 1: Trim the chilled beef

Keep the topside or silverside cold and trim away all visible fat and silver skin.

Step 2: Slice thinly across the grain

Slice across the grain into even ⅛–¼-inch pieces. Keep the prepared meat refrigerated while organizing the racks and seasonings.

Step 3: Spread evenly for seasoning

Open folded slices flat on a clean tray so you can season the surfaces evenly. Racking in the source video happens before drying; BULK still requires heating before any dehydration.

Step 4: Mix salt and pepper

Combine 2 teaspoons fine salt with 1 tablespoon freshly ground black pepper, following the written source amounts. Sprinkle over the beef and turn the pieces for even contact. No overnight marinade is needed.

Step 5: Season, heat, then dry

After seasoning, move the beef into a saucepan and add enough fresh water to cover it. Bring the liquid to a boil and simmer until a thin-tip food thermometer inserted sideways into the thickest pieces reads at least 160°F. Verify the meat temperature before drying; elapsed time, color and marinade acidity do not establish this checkpoint. Discard the used liquid. Transfer with clean tongs to clean racks, leaving gaps, then dry at 145–155°F until a cooled sample bends and cracks without a damp center.

Step 6: Check and refrigerate

Cool a sample and bend it: it should crack while retaining some flexibility, with no damp or soft interior. Continue drying pieces that need it. Cool the finished jerky on clean racks, then pack it in clean sealed containers and refrigerate. Freeze portions you will not eat promptly.

Why this flavor works

This short ingredient list leaves the flavor of the beef clear. Freshly ground pepper supplies warmth and aroma; fine salt spreads through the small batch without a sweet glaze.

Serving and storage

Serve a refrigerated portion as a snack. Keep the rest chilled and use clean utensils when portioning.

Keep the finished jerky refrigerated. Pack only fully cooled strips, keep hands and containers clean, and freeze portions you will not eat promptly. Moisture, thickness, and handling affect keeping quality; this home method does not establish commercial shelf stability.

A ready-to-eat option between batches

For a convenient jerky snack when you are not making a batch, explore BULK Texas Style Original Beef Jerky. Its seasoning and production process differ from this homemade adaptation.

Browse every published BULK jerky recipe.

Sources and further reading

• Salt and Pepper Beef Jerky Recipe - NO SUGAR - NO NITRITES - NO MARINADE 👌 — Hedgecomber
• USDA: how to make meat or poultry jerky at home
• National Center for Home Food Preservation: jerky

Original BULK adaptation after reviewing the source video evidence and ingredient discussion. Source footage and creator credit belong to Hedgecomber. Photographs are timestamped source-video stills. Use the full written method for details.

Save the complete recipe guide

Keep the ingredient list and all six steps together. Save the image for your next batch.

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