Home » Beef Jerky Recipes

Category: Beef Jerky Recipes

An easy to make jerky that turned out great. You will love the blend of honey, jalapenos, and lime juice!| Jerkyholic.com

Jalapeno Lime Beef Jerky

 

An easy to make jerky seasoned with a little spice from the jalapenos and delightful sourness from the limes | Jerkyholic.com

This Jalapeno Lime Beef Jerky is an easy to make jerky with a little spice from the jalapenos, sweetness from the honey, and a strong citrus flavor from the fresh limes. Who doesn’t love jalapenos and limes? 

I have been cooking a lot with jalapenos lately, I just LOVE how they taste! Everything from my omelets in the morning to my favorite corn bread get a heavy dose of jalapenos these days.

Jalapeno Lime Beef Jerky Ingredients Sliced for Marinade

I do leave the seeds out when making my jalapeno and lime beef jerky, but feel free to leave some in for a hotter flavor. With the seeds out, this jerky doesn’t have much of a spice, just a little bit of a kick. So definitely leave the seeds in if you are wanting to sweat a bit!

I blended the ingredients in my blender to give everything a good mix before adding my beef eye of round to marinate.

Jalapeno Lime Beef Jerky Blended

After marinating for 12 hours, I dried the jerky with my Nesco Dehydrator. With the temperature set at 160°F, I had amazing tasting beef jerky in 4.5 hours!

Jalapeno Lime Beef Jerky on Trays

I was happy with how these turned out. I am not usually a honey fan when it comes to beef jerky, but the local honey added a great sweet flavor that worked great in this marinade.

An easy to make jerky that turned out great. You will love the blend of honey, jalapenos, and lime juice!| Jerkyholic.com

For more in depth directions on how to dry your beef jerky, visit my page How to Make Beef Jerky or click on the pictures below.

How to make Beef Jerky in the OvenLearn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.com

5.0 from 2 reviews
Jalapeno Lime Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb beef eye of round
Marinade
  • ⅔ cup orange juice
  • ¼ cup lime juice (freshly squeezed)
  • 2 tbsp honey
  • 1 tsp ground cumin
  • ½ tsp salt
  • ½ tsp garlic
  • 2 diced jalapenos (seeds removed)
Optional
Instructions
  1. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine the orange juice, lime juice, honey, ground cumin, salt, garlic, and diced jalapenos in a blender until jalapenos are cut small and the honey is evenly mixed. Add to a bowl or ziplock bag.
  3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew or with the grain for a more chewier jerky.
  4. Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade and pat dry the beef strips with paper towels
  6. Dry with your favorite jerky making method. I used my dehydrator and dried for 4.5 hours at 160 degrees.
  7. The jerky is finished when it bends and cracks, but does not break in half.

For more in depth directions on how to dry your beef jerky, visit my page How to Make Beef Jerky

Cajun Beef Jerky with all the heat and spice of New Orleans! | Jerkyholic.com

Cajun Beef Jerky

A Cajun Spiced Beef Jerky that will excite your taste buds! Easy to make jerky that's packed with protein. | Jerkyholic.com

This Cajun Beef Jerky recipe will excite your taste buds! With flavors that come straight from New Orleans, you can’t go wrong with this tasty recipe!

A lot of my recipes come about by searching the internet, cook books, restaurant dished, etc. This one came from several Cajun marinades and seasonings I found while looking through some cook books. The flavors turned out great and work very well with beef jerky.

I love using Beef Eye of Round when making jerky and that is what I used when making this batch. The strips were sliced with the grain giving this Cajun Beef Jerky some good chew.

Eye of Round Sliced with the Grain

Several years ago I lived in New Orleans for a little while and LOVED the food there. I love spice and that is exactly what Cajun food is known for.

I didn’t like the heat and humidity of the city, but sometimes you have to sacrifice to eat good food!

The cayenne pepper, seasoning salt, and paprika just go so well with the vinegar based marinade.

Cajun Beef Jerky SlicedI mixed up all the ingredients well and marinated the beef for 20 hours in the fridge. Anywhere between 6 – 24 hours of marinating time will be just fine.

Cajun Beef Jerky Drained

After patting the strips dry with a paper towel, dry using your favorite jerky making method. These bad boys were dried using my Nesco Dehydrator for about 5 hours.

Cajun Beef Jerky on TraysThis Cajun Beef Jerky had a spicy kick with a great herb taste from all the thyme and oregano. I really liked how this recipe turned out.

So if you are looking for a taste of New Orleans and ready for a little spice in your life, you NEED to make a batch of this Cajun Beef Jerky! Let me know how yours turns out in the comments below!

Cajun Beef Jerky with all the heat and spice of New Orleans! | Jerkyholic.com

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods or click on the pictures below.

How to make Beef Jerky in the OvenLearn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.com

4.0 from 1 reviews
Cajun Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb Beef Eye of Round
Marinade
  • ½ cup cold water
  • ¼ cup white vinegar
  • ½ tsp garlic powder
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp seasoning salt
  • 2 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp horseradish
  • ½ tsp red pepper flakes
Optional
Instructions
  1. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine the white vinegar, cold water, garlic powder, oregano, thyme, seasoning salt, cayenne pepper, paprika, black pepper, horseradish, and red pepper flakes in a bowl or ziplock bag and mix well.
  3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for more chew.
  4. Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade and pat dry the beef strips with paper towels
  6. Dry with your favorite jerky making method. I used my dehydrator and dried for 5 hours at 160 degrees.
  7. The jerky is finished when it bends and cracks, but does not break in half.

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods

Garlic Black Pepper Beef Jerky

Garlic Black Pepper Beef Jerky

Fire up the smoker and get ready to make a tasty peppery beef jerky. | Jerkyholic.comThis smoked peppery beef jerky really turned out fantastic! Fire up the smoker and get ready to make some really good beef jerky.

The beef eye of round was sliced with the grain for a more chewy bite. The jerky was marinated for 24 hours in a tasty mixture of soy sauce, sugar, garlic, and pepper.

Garlic Black Pepper MarinatingGarlic Black Pepper Beef Jerky Ready to DryI smoked this recipe along with my Teriyaki II Beef Jerky recipe in my Masterbuilt Smoker. The meat was dried for 1.5 hrs at 160°F then turned up to 200°F for 1 hr while hitting it with a handful of hickory wood chips. One handful of wood chips is all you need when smoking jerky. After it gets that tasty smoke from the handful of chips, the temp is lowered back down to 160°F and finished off. Mine took another 8 hours to finish, bringing the total time in the smoker to 10.5 hrs.

Jerky Finished Smoking and Ready to Eat!

In the picture above you can see the Garlic Black Pepper Beef Jerky on the left and the Teriyaki II Beef Jerky on the right. Both recipes turned out amazing!

Garlic Black Pepper Beef Jerky; salty, spicy, and amazingly tasteful! | Jerkyholic.com

I was extremely happy with how this beef jerky turned out. It had a subtle taste at first, but then hits you with a nice spice from the black pepper. The garlic is not over powering and if you really like garlic, you could even add a little more. You will definitely love this recipe!

For more in depth directions on how to Smoke your beef jerky, visit my page: How to Make Beef Jerky in a Smoker

5.0 from 3 reviews
Garlic Black Pepper Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb beef eye of round roast
Marinade
  • ¼ cup soy sauce
  • ¼ cup cold water
  • 2 tbsp brown sugar
  • 2 tsp ground black pepper
  • ½ tsp sea salt
  • ½ tsp garlic powder
  • ¼ tsp onion powder
Optional
Instructions
  1. Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine the soy sauce, water, brown sugar, ground black pepper, sea salt, garlic powder, & onion powder in a bowl or ziplock bag and mix well.
  3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Slice with the grain for a chewier jerky.
  4. Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade.
  6. Pat dry the strips with paper towels.
  7. Dry with your favorite jerky making method. I used my smoker to make this batch of jerky.
  8. The jerky is finished when it bends and cracks, but does not break in half.

 For more in depth directions on how to Smoke your beef jerky, visit my page: How to Make Beef Jerky in a Smoker

Teriyaki II Beef Jerky knocks the socks off store bought teriyaki jerky. You HAVE to make a batch today! | Jerkyholic.com

Teriyaki II Beef Jerky

A perfect sweet teriyaki sauce that goes great on beef jerky. This will be one of your favorite recipes | Jerkyholic.com

Teriyaki sauce is one of the most popular flavors when it comes to beef jerky. This recipe knocks the socks off any store bought teriyaki jerky I have ever tried.

This simple recipe is made great by utilizing local honey and only a touch of sesame oil which brings together all the flavors.

Teriyaki II IngredientsThe beef eye of round was sliced with the grain giving this jerky a little more of a chew. I still don’t have a favorite way of slicing meat. Sometimes I am in the mood for an easy chew and sometimes I like a tougher jerky. I was just craving some long lasting chew and that’s why I went with the grain on this recipe.

Lean Eye of Round Roast Sliced Thin and Ready to MarinateThe all trustworthy Masterbuilt Smoker was fired up to give this Teriyaki Jerky a nice mild hickory smoke flavor. I love making jerky in a smoker, you just can’t replicate that real smoke flavor. Dried for 1.5 hrs at 160°F then turned up to 200°F for 1 hr while hitting it with a handful of hickory wood chips. One handful of wood chips is all you need when smoking jerky. After it gets that tasty smoke from the handful of chips, the temp is lowered back down to 160°F and finished off. Mine took another 8 hours to finish, bringing the total time in the smoker to 10.5 hrs.

Jerky Finished Smoking and Ready to Eat!

In the picture above you can see the Teriyaki II Beef Jerky on the right and my Garlic Black Pepper Jerky on the left. Both of these recipes turned out REALLY well and will definitely be made again for my next hunting or fishing trip. 

Teriyaki II Beef Jerky Finished

For more in depth directions on how to Smoke your beef jerky, visit my page: How to Make Beef Jerky in a Smoker

5.0 from 1 reviews
Teriyaki II Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb beef eye of round roast
Marinade
  • ½ cup soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 tsp garlic powder
  • 1 tsp dried ginger
Optional
Instructions
  1. Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine the soy sauce, rice vinegar, honey, brown sugar, sesame oil, garlic powder, & dried ginger in a bowl or ziplock bag and mix well.
  3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Slice with the grain for a chewier jerky.
  4. Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade.
  6. Pat dry the strips with paper towels.
  7. Dry with your favorite jerky making method. I used my smoker to make this batch of jerky.
  8. The jerky is finished when it bends and cracks, but does not break in half.

For more in depth directions on how to Smoke your beef jerky, visit my page: How to Make Beef Jerky in a Smoker

Tequila Beef Jerky. What are you waiting for? Fire up that smoker and make some Jerky! | Jerkyholic.com

Tequila Beef Jerky

Tequila Beef Jerky, a strip of beef that will get you feeling good! | Jerkyholic.comTequila Beef Jerky, a jerky that will get you feeling good!

So it would be pretty sweet if you could get a little buzz off this jerky too, but the tequila is more for the flavor than the side effects.

Not being a huge tequila drinker, I bought one of the small bottles you normally take on a long vacation flight to help you get through the hours of sitting next to smelly/sweaty people. It was cheap and had just enough to get this recipe where I wanted it.

I smoked this jerky in my Masterbuilt Smoker with another recipe I posted a couple weeks back, Tennessee Smoked Beef Jerky. My wife and I headed down to Corpus Christi, TX to hang out with the family and do some fishing. I marinated some jerky and threw it in the cooler so it would be ready to smoke the next day.

I started the smoker at about 2pm and had the temperature up to 160°F. The beef was drained and dried off with paper towels. Toothpicks were pierced through one end so I could hang the meat to achieve an even dry. The meat was placed in my Masterbuilt Smoker WITHOUT smoke for the first 1.5 hours. This allowed the meat to “sweat” out some marinade and water weight.

Tennessee Smoked Beef Jerky Hanging in Smoker*The Tequila Beef Jerky is on the left (colored toothpicks), the Tennessee Smoked Beef Jerky is on the right with the plain toothpicks.

After that 1.5 hours, I filled the wood tray with soaked wood chips and bumped the temperature up to 200°F.

Masterbuilt Smoker Wood Tray

The raise in temperature was to help get the wood chips smoking. If the temperature is left too low on my smoker, the chips won’t produce a good smoke. I let these burn out and did not add anymore smoke to the jerky. These chips smoked for about 45 minutes.

The temperature was lowered back down to 160°F and the jerky left to dry for another 4 hours, checking every so often. How did it turn out? Both recipes turned out Really Good! The Tequila Beef Jerky did not have an over powering tequila flavor and blended great with the smoke. I was very impressed with how both of these recipes turned out in the Smoker.

Tennessee Smoked Beef Jerky. What are you waiting for? Fire up that smoker and make some Jerky! | Jerkyholic.com

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods

Tequila Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb Top Round Roast (Sliced diagonally across the grain)
Marinade
  • 2 tbsp Tequila
  • 1 tbsp lime juice (freshly squeezed)
  • ½ tsp cayenne pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp kosher salt
  • 1 tsp cracked black pepper
  • ¼ cup cold water
Optional
Instructions
  1. Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine the tequila, lime juice, cayenne pepper, garlic powder, onion powder, salt, pepper, and cold water in a bowl or ziplock bag and mix well.
  3. Remove the meat from the freezer and slice ¼" strips against the grain. Slice with the grain for a chewier jerky.
  4. Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade.
  6. Pat dry the beef strips with paper towels.
  7. Dry with your favorite jerky making method. I used my smoker to make this batch of jerky.
  8. The jerky is finished when it bends and cracks, but does not break in half.

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods

Like an easier chew to your jerky? This ground beef jerky has the flavor and an easy bite making it the perfect energy snack! | Jerkyholic.com

Midwest Ground Beef Jerky

Like an easier chew to your jerky? This ground beef jerky has the flavor and an easy bite making it the perfect energy snack! | Jerkyholic.comGround beef jerky in the oven? YES! This Midwest Ground Beef Jerky recipe has the flavor and an easier chew for those who don’t like tough jerky.

I made this jerky several weeks ago and forgot to put the recipe on the site…. I don’t know where my mind has been lately… I did use the pictures on another page explaining how to make ground meat jerky, check it out for more detail.

This recipe has a little liquid smoke, sugar, black pepper, salt, and a couple other familiar ingredients often found in jerky. I do love some spiced up fancy jerky every once in a while, but sometimes you just can’t beat a good Midwest style original jerky.

Midwest Ground Beef Jerky Lean BeefStart with a lean ground beef, 10% fat at the most. Mix all your ingredients in a bowl before adding it to the ground meat. If using curing salt, like I did on this recipe, make sure to dissolve it in a liquid ingredient or water before adding it to the beef.

Midwest Ground Beef Jerky in Oven

As you can see, after letting the beef mixture sit in the fridge for 12 hours to help bind the meat together, it was rolled flat on a cookie sheet lined with parchment paper. I scored the meat with a dull knife to make it break apart easier when it is finished.

Midwest Ground Beef Jerky FinishedThis batch took about 4 hours to dry in my oven. I flipped the meat after 2 hours and used paper towels to soak up any liquid on the baking sheet. At this point the meat should be easy to move and could be placed on a metal rack in the oven to finish drying.

It turned out to be a great tasting jerky. Whole muscle jerky is my favorite, but this ground beef jerky still hits the spot when you are craving a salty snack!

Ground Beef Jerky Finished Bending

Let the jerky cool and test if it is done by bending it. If it bends without breaking in half or cracks just a little bit, it’s finished. The jerky should still feel soft to the touch and not hard on the outside. Enjoy!

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods or click on the pictures below.

How to make Beef Jerky in the OvenLearn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.com

4.7 from 3 reviews
Midwest Ground Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb Lean ground beef (10% fat or less)
Marinade
  • 1tbsp cold water
  • 2 tsp liquid smoke (hickory)
  • 2 tbsp brown sugar
  • ½ tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground black pepper
  • 1 tsp cayenne pepper
  • ¼ tsp Prague Powder #1 (curing salt)
  • ½ tsp corn syrup solids (optional)
Instructions
  1. In a bowl, combine ingredients and add to 1lb of ground beef
  2. Mix the ground beef and seasonings thoroughly
  3. spread the ground meat on a baking sheet, cover with wax paper, and roll with a rolling pin until meat is ¼" thick
  4. Slice the pan of beef into jerky strips 4-5" long and 1" thick
  5. Dry with your favorite jerky making method. I used my oven at 170F for 4 hours
  6. Ground jerky is finished when it first starts becoming dry to the touch. It should bend without breaking in half. If it cracks in half when bent a little bit, it was over dried

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods or click on the pictures below.

Marinated Beef ready for the smoker. Tennessee Smoked Beef Jerky is a home run of flavor | Jerkyholic.com

Tennessee Smoked Beef Jerky

 

Marinated Beef ready for the smoker. Tennessee Smoked Beef Jerky is a home run of flavor | Jerkyholic.comFire up that smoker and get ready to have some smokey flavored beef in about 7 hours! This Tennessee Smoked Beef Jerky is a home run of flavor.

My wife and I had made a trip down to my parents a couple of weeks ago to do some fishing and relaxing. I decided to take along my smoker and make some tasty jerky while we enjoyed the warm March weather. Well the weekend was a success! We caught some reds and trout and the jerky turned out great as well! Here is a picture of my father and I holding a couple of Redfish we caught.

My Dad & I Holding Redfish

If I had enough time I would have smoked up a couple fillets of Redfish too!

Before heading to my parents, I sliced and made the marinades for the jerky I was going to make. I used a pound of Top Round Roast and sliced it diagonally against the grain, kinda at a 45° angle. I did this mainly because of the shape of beef I bought. By slicing at this angle it gave me the most slices that were long. It also made the jerky easy to chew.

We drove down to Corpus Christi from Austin with the beef marinating in our cooler so it would be ready to smoke the next day. I started the smoker at about 2pm and had the temperature up to 160°F. The beef was drained and dried off with paper towels. Toothpicks were pierced through one end so I could hang the meat to achieve an even dry. The meat was placed in my Masterbuilt Smoker WITHOUT smoke for the first 1.5 hours. This allowed the meat to “sweat” out some marinade and water weight.

Tennessee Smoked Beef Jerky Hanging in Smoker*The Tennessee Jerky is the dark jerky on the right. (plain white toothpicks) I made two batches of jerky while down at my parents. The other one is Tequila Beef Jerky which also turned out quite well. I will post the recipe on the website soon.

After that 1.5 hours, I filled the wood tray with soaked wood chips and bumped the temperature up to 200°F.

Masterbuilt Smoker Wood Tray

The raise in temperature was to help get the wood chips smoking. If the temperature is left too low on my smoker, the chips won’t produce a good smoke. I let these burn out and did not add anymore smoke to the jerky. These chips smoked for about 45 minutes.

The temperature was lowered back down to 160°F and the jerky left to dry for another 4 hours, checking every so often. (I don’t have many pictures because it got dark out. I’ll start smoking a little earlier next time…) How did it turn out? Really Good! The smoke flavor went perfect with the salty soy sauce. I really liked this recipe and LOVE making jerky in my smoker!

Tennessee Smoked Beef Jerky. What are you waiting for? Fire up that smoker and make some Jerky! | Jerkyholic.com

5.0 from 3 reviews
Tennessee Smoked Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb Top Round Roast (Sliced diagonally across the grain)
Marinade
  • ¼ cup soy sauce
  • ¼ cup cold water
  • 1 tbsp worcestershire sauce
  • 2 tsp cane sugar
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ¼ tsp Prague Powder #1 (curing salt)
Instructions
  1. Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine the soy sauce, worcestershire, water, cane sugar, garlic powder, smoked paprika, and curing salt in a bowl or ziplock bag and mix well.
  3. Remove the meat from the freezer and slice ¼" strips against the grain. Slice with the grain for a chewier jerky.
  4. Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade.
  6. Pat dry the strips with paper towels.
  7. Dry with your favorite jerky making method. I used my smoker to make this batch of jerky.
  8. The jerky is finished when it bends and cracks, but does not break in half.

You Might Also Like:

Best Cuts of Beef for Jerky

How to Make Beef Jerky in a Smoker

How to Make Beef Jerky with a Dehydrator

How Long Does Beef Jerky Stay Good?

The Best Dehydrator for Making Beef Jerky

A meaty flavorful ground meat beef jerky that is easy and quick to make! Everyone will love this meaty treat. | Jerkyholic.com

Jerkyholic’s Original Ground Beef Jerky

A rich and flavorful ground meat beef jerky that is easy and quick to make! No marinading required. Everyone will love these meaty protein snacks. | Jerkyholic.comThis original ground beef jerky recipe is rich and flavorful as well as easy and quick to make! No marinating required. Everyone will love these meaty protein snacks.

I have had several questions lately about making beef jerky out of ground meat. There will soon be a page on here dedicated to making ground meat jerky (How to Make Ground Beef Jerky); but in the meantime I thought I would share a great, quick, and easy recipe that you can whip up anytime.

Jerkyholic Original Beef Jerky made with an LEM Jerky Gun

 

Most of the ingredients are ones that you will have hanging out in your pantry. The only ingredient that you might not have and can see in the picture above, is curing salt (It’s the pink salt in the white 1/4 tsp). If you decide not to use curing salt, substitute with 1/2 tsp of table salt and make sure to heat your jerky to 160°F to kill any potential bacteria.

When making ground beef jerky, liquid ingredients have to be kept to a minimum. I did add a tiny amount of soy sauce and worcestershire sauce to round out the taste of this jerky, but most ground jerky recipes will have 1oz of liquid ingredients per 1lb of meat. (1oz of liquid ingredients = 2 tbsp)

I used my super fantastic LEM Jerky Cannon to squeeze out and form my jerky strips for this recipe . I REALLY love this gun. I feel like everything we buy now a days is made completely of plastic and lasts for about 3 uses before it breaks and finds its way to the trash. Well, not this jerky gun. This baby is made to last and I love it for that. Super easy to use and comes apart easily too, making clean up a breeze.

Jerky Gun Being FilledMix all the ingredients into one pound of lean ground beef, at least 90% lean. I used 96% lean 4% fat ground beef when making this jerky. Mix well and refrigerate for 4-24 hours to help the meat bind together. Take out of the fridge and pack into the jerky gun making sure there are no air pockets.

Shoot strips of jerky onto your dehydrator trays or on baking sheets if using an oven.

Shooting strips of jerky on dehydrator tray

Dehydrate for about 3 1/2 to 5 hours at your dehydrators highest setting until beef jerky has reached 160°F and has dried. I used my Excalibur Dehydrator which took me only 3 1/2 hours to dry this batch. If using an oven, heat the strips for 10 minutes at 300°F for 10 minutes with the oven door closed. Then turn the temperature down to the oven lowest setting (normally about 170°F), crack the door and “cook” until it has dried. The ground jerky will be a lot easier to chew and has a totally different texture than whole muscle jerky. The only way to see whether you like ground jerky is to make a batch and eat it! Let me know how it turns out.. Enjoy!!!

Jerkyholic Original Ground Beef Jerky Finished

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods or click on the pictures below.

How to make Beef Jerky in the OvenLearn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.com

4.6 from 8 reviews
Jerkyholic's Original Ground Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb Lean ground beef (10% fat or less)
Marinade
  • 1 tbsp soy sauce
  • 1 tbsp worcestershire sauce
  • ¼ tsp curing salt (prague powder #1)
  • 1 tsp ground black pepper
  • 1 tsp ground lemon pepper
  • 1 tsp curry powder (red)
  • 1 tsp ginger powder
  • ¼ tsp coriander
  • ½ tsp garlic powder
  • ½ tsp onion powder
Instructions
  1. In a bowl, combine the 1lb of ground beef with the other ingredients
  2. Mix the ground beef and seasonings thoroughly
  3. If using a jerky gun, load the gun with the ground beef mixture & shoot 4-5" long strips onto a dehydrator tray or on a baking sheet
  4. If not using a jerky gun, spread the ground meat on a baking sheet, cover with wax paper, and roll with a rolling pin until meat is ¼" thick
  5. Slice the pan of beef into jerky strips 4-5" long and 1" thick
  6. Dry with your favorite jerky making method. I used a dehydrator at 160F for 3½ hours
  7. Ground jerky is finished when it first starts becoming dry to the touch. It should bend without breaking in half. If it cracks in half when bent a little bit, it was over dried

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods

Shot from the Hip Beef Jerky Finished

Shot from the Hip Beef Jerky

A jerky made with common household ingredients that will make you never buy store bought jerky again! | Jerkyholic.comShot from the Hip Beef Jerky is made with common household ingredients that will make you never go back to store bought jerky again!

I was standing in the kitchen with my wife knowing that I wanted to make some jerky, but didn’t have a new recipe planned out. This is when I just started grabbing some common ingredients and put together a quick recipe. Not really sure what to call it, ‘Shot from the Hip’ seemed to fit this recipe perfect. It was put together very quickly without much thought… Turned out great too!

Shot from the Hip Beef Jerky Marinating

Starting with a beef eye of round, it was sliced against the grain for an easier chew. The eye of round is my favorite cut of beef for jerky. Marinated for 20 hours in a little bit of everything; this jerky had a rich taste from the soy sauce and worcestershire. I love the combination of these two ingredients, but don’t get carried away. I see a lot of recipes that call for several cups of soy sauce. Too much and the taste will be overpowering and will be sure to ruin your jerky fast!

Shot from the Hip Beef Jerky StrainedThis jerky turned out having a great texture after drying in the oven for 5 hours on the lowest setting, 170° F. Normally I hang the strips of jerky from toothpicks when using the oven, but decided to lay these on top of cooling racks to show a different technique of drying. Either method will work, you just need to pick one that works for you.

Shot from the Hip Beef Jerky on Baking Rack

After placing the cooling rack on an aluminum foil topped baking pan, these went into the oven. The waiting began…. (and it was worth it!)

Shot from the Hip Beef Jerky Finished

The soy sauce and worcestershire sauce gives the meat that dark coloring and the saltiness when you take a bite. Smoked paprika also adds to the look and taste of the jerky with the red tint and specks throughout each strip of beef.

Enjoy the recipe and let me know how it tastes!

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods or click on the picture below.

How to make Beef Jerky in the Oven

Shot from the Hip Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb beef eye of round (sliced against the grain)
Marinade
  • 2 tbsp soy sauce
  • 3 tbsp worcestershire sauce
  • 1 tbsp liquid smoke (hickory)
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp celery seed
Optional
Instructions
  1. Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine the soy sauce, worcestershire sauce, liquid smoke, kosher salt, black pepper, onion powder, smoked paprika, & celery seed in a bowl or ziplock bag and mix well.
  3. Remove the meat from the freezer and slice ¼" strips against the grain. Slice with the grain for a chewier jerky.
  4. Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade.
  6. Pat dry the strips with paper towels.
  7. Dry with your favorite jerky making method. I used my oven at 170F degrees for 5 hours.
  8. The jerky is finished when it bends and cracks, but does not break in half.

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods

Mai Tai Beef Jerky Square

Mai Tai Beef Jerky

This Mai Tai Beef Jerky has all the great flavors of this tropical drink. It will take you back to a memory of you sitting by the pool or on the beach soaking up some sun and having a refreshing drink. | Jerkyholic.com

This Mai Tai Beef Jerky has all the great flavors of this tropical drink. It will take you back to a memory of you sitting by the pool or on the beach soaking up some sun and having a refreshing drink.

I like these types of drinks probably more than my wife does. Pina Colada, Rum Runners, Hurricane, Blue Hawaiian, Mai Tai….. I love them all. Okay, I love them when I am on a vacation! Not something I would order at my local dive bar, but everything has a time and a place. So just like everything I like, I made a jerky out of it!

One thing I love about this jerky is that it utilizes Rum. Probably the most famous quote that has to do with rum is from Captain Jack Sparrow of the movie Pirates of the Carribean. After some crazed woman burned everything along with his rum (Elizabeth Swann); he replies: “Why’s rum gone?!” Simple, yet straight to the point. A man that has priorities..

Mai Tai Beef Jerky Rum Bottle

I bought a small small bottle of The Kraken Black Spiced Rum for this recipe. I did not have any Sailor Jerry left over from my last hunting trip… The recipe calls for two types of rum, a spiced rum and a coconut rum. For the coconut rum I used the most common and easy to find, Malibu Coconut Rum.

Mai Tai Beef Jerky SlicedThe beef eye of round used in this Mai Tai Beef Jerky was sliced with the grain of the meat and then dried in the oven. When sliced with the grain it will be harder to chew. If you want an easier chew, slice against the grain.

Mai Tai Beef Jerky on Cooling Rack

The meat was marinated for 18 hours and then the strips were placed on a cooling rack on top of a baking sheet lined with foil. Place in the oven at 170° F and prop the door open with a wooden spoon. This jerky took 5 hours in the oven to finish to my liking.

The pineapple and orange juice gave the jerky a fantastic sweet taste. The rum countered that sweet taste and let you know that this recipe is made from an alcohol marinade. If you don’t like a strong alcohol taste, this recipe is not for you! They turned out sweet but STRONG. You can always cut back on the rum or make it a virgin Mai Tai by using club soda in place of the rum if you prefer.

Mai Tai Beef Jerky SquareI really liked this recipe and was very happy with how they turned out. My wife thought it tasted too much like alcohol and was not a fan. Maybe I should have made a virgin batch for her… O well, more for me!

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods

How to make Beef Jerky in the Oven

Mai Tai Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb beef eye of round
Marinade
  • 1 tbsp spiced rum
  • 1 tbsp coconut flavored rum
  • 1 tsp grenadine
  • 3 tbsp pineapple juice
  • 3 tbsp orange juice
  • 1 tsp kosher salt
Optional
Instructions
  1. Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine the spiced rum, coconut rum, grenadine, pineapple juice, orange juice, and kocher salt in a bowl and mix well.
  3. Remove the meat from the freezer and slice ¼" strips with the grain. Slice against the grain for an easier chew.
  4. Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade.
  6. Pat dry the strips with paper towels.
  7. Dry with your favorite jerky making method. I used my oven at 170 degrees for 5 hours.
  8. The jerky is finished when it bends and cracks, but does not break in half.

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods