Sous Vide Beef Jerky: A Tender Twist on a Classic Snack

Beef jerky has long been a favorite snack for outdoor enthusiasts, athletes, and anyone looking for a protein-packed treat. Traditionally, beef jerky is made by drying thin slices of meat in a dehydrator, oven, or smoker. However, the sous vide technique, which involves cooking food in a temperature-controlled water bath, has recently gained popularity in the culinary world. In this article, we’ll explore how to make sous vide beef jerky, discussing the advantages of this method and providing a step-by-step guide to creating a tender and flavorful snack.

The Sous Vide Difference

Sous vide cooking is known for its ability to produce consistently tender and juicy results. This is achieved by sealing the food in a vacuum-sealed bag and cooking it in a water bath set to a precise temperature. The process allows the food to cook evenly, without the risk of overcooking or drying out.

When it comes to beef jerky, sous vide offers a unique advantage: it creates a more tender and less chewy product compared to traditional drying methods. The controlled temperature environment ensures that the meat’s natural juices are retained, while the vacuum seal locks in flavors and seasonings.

A Step-by-Step Guide to Sous Vide Beef Jerky


  • 2 pounds of lean beef, such as flank steak or top round
  • 1/2 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/4 cup brown sugar
  • 2 tablespoons liquid smoke
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes (optional, for heat)


Prepare the meat: Trim any visible fat and slice the beef into thin strips, approximately 1/4-inch thick. It’s helpful to partially freeze the meat beforehand, making it easier to slice.

Marinate the beef: In a large mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, liquid smoke, garlic powder, onion powder, black pepper, and red pepper flakes. Add the beef strips, ensuring that they are fully coated in the marinade. Cover and refrigerate for at least 4 hours, or overnight for optimal flavor.

Preheat the sous vide machine: Set the sous vide immersion circulator to 150°F (65.5°C) and allow the water bath to heat.

Vacuum seal the beef: Remove the marinated beef strips from the refrigerator and pat them dry with paper towels. Divide the beef evenly among vacuum-seal bags, arranging the strips in a single layer. Vacuum seal the bags, removing as much air as possible.

Cook the beef: Place the vacuum-sealed bags in the preheated water bath and cook for 8-10 hours. This will ensure the meat is tender while still preserving its jerky-like texture.

Dry the beef: Preheat your oven to 175°F (80°C) or set up a dehydrator according to the manufacturer’s instructions. Remove the beef from the vacuum-sealed bags and pat dry with paper towels. Place the strips on a wire rack set over a baking sheet or arrange them in the dehydrator. Cook in the oven or dehydrator for 2-4 hours, or until the beef jerky reaches your desired level of dryness.

Cool and store: Allow the beef jerky to cool completely before transferring it to an airtight container. Store in a cool, dry place for up to 2 weeks.


Sous vide beef jerky offers a delicious alternative to the classic, chewy snack. The tender and flavorful results make it an irresistible treat for both jerky aficionados and newcomers alike. The sous vide method ensures even cooking and retains the meat’s natural juices, creating a product that is both tender and rich in flavor. Moreover, this cooking technique allows for greater control over the final product, enabling you to experiment with various seasonings and spice levels to suit your preferences.

By combining the precision of sous vide cooking with the traditional method of drying, you can elevate your beef jerky game and create a snack that stands out from the rest. Whether you’re an outdoor enthusiast, a fitness fanatic, or simply a fan of tasty treats, sous vide beef jerky is a must-try for anyone looking to enjoy a modern twist on a classic snack.

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