100 of The BEST Homemade Beef Jerky Recipes

Comments

1. Jeroen says

   July 08, 2019 at 2:50 am

   Hey Will,

   Thanks for the amazing recipe's on your website. They helped me in a huge way to make my first batch of jerky. And it for sure won't be my last one!

   Having no smoker or acces to liquid smoke I substituted it with a tablespoon of smoked paprika. It sure isn't the same but gives a bit of a smokey taste to the meat.

   I just have one question. When I stored my jerky in a mason's jar and put it in the fridge it had some condensation on the sides of the jar in the morning. I got to admit that the jerky cooled down at a fairly high room temperature (about 90°F) and then was stored in the jar. Maybe this is the reason for the condensation or maybe the jerky needed a little bit longer in the oven?

   Not that it had a chance for spoiling as it was snacked away in about 3 days by myself and my colleague's.

   Thanks again for this amazing website and all the effort you put into this!

   Reply

   • Will says

     July 13, 2019 at 12:58 pm

     Glad you like the site Jeroen! I would cool the jerky in a paper bag in the fridge for a day and then place in mason jars. This should prevent the droplets in the jar. I would think it was from the hot jerky, not because it wasn't dried enough. If it still has condensation, then it might not be dried enough. But sounds like you don't need to worry, you make great jerky it gets eaten right away!

     Reply

     • Jeroen says

       July 26, 2019 at 7:50 am

       Thanks Will, I will try it out on my next batch!

       I've recently tried out your maple pork jerky and it was really good, although I will admit that I do prefer a more spicy jerky then a sweet one. This one was to please the girlfriend and it sure was a nice surprise. I've candied half the batch afterwards after drying it out. I glazed it with a brown sugar/maple syrup mix and put it in the oven again for maybe 20min just to dry it out on the meat leaving a thick sugar coating. Its overly sweet but for anybody who likes both meat and sweet its a great combo.

       I'm loving this new hobby and am overly gratefull for your website which actually made me take the first step into jerky making.

       Reply

2. Dave says

   July 15, 2019 at 11:28 am

   Curious as to why none of your recipes use back strap molasses. Could you replace molasses with honey, or maybe split the honey measure and make up with the molasses?

   Reply

   • Will says

     July 17, 2019 at 10:49 am

     Yep. I have used molasses in some of the recipes. I can't remember which ones have it off the top of my head though...

     Reply

3. Kenny Daniels says

   September 11, 2019 at 7:28 pm

   Great website. I will be using a lot!!
   One question since I'm new to the smoking/jerky world. I'm sure you have answered this before and really don't want to scroll through every comment.
   I noticed that you use a lot of liquid smoke with a dehydrator. Now if I'm using my pellet smoker, do I still use liquid smoke?

   Reply

   • Will says

     September 15, 2019 at 1:02 am

     If you are smoking your jerky there is no need to add liquid smoke. That pellet smoker will give it a great smokey flavor!

     Reply

4. Darryn says

   September 14, 2019 at 6:25 pm

   Hi Will,
   I have a question that can be used for other LARGE animals.
   My question relates to camels in Australia.
   A camel weighs approx one tonne and therefore has ALOT of meat.
   Ideally, I will use the best cuts from the camel to make jerky strips.
   But I will have a lot of other cuts left over.

   QUESTION - could I Ground the rest of the meat OR are these cuts no good at all for any kind of jerky?

   Reply

   • Will says

     September 15, 2019 at 1:17 am

     Let me start by saying I have never processed a camel. Ha. When I process deer I use the roasts for jerky, chicken fry the tenderloin and backstrap, and ground the rest for burgers, tacos, chili, and ground jerky. As long as the meat is lean and has little fat, it should be good for making jerky. Normally the lower legs muscles have tendons that would not make great jerky, but keep that for chili. Let me know how it turns out! Thanks for visiting from Australia!!!

     Reply

5. Jeff in Maine says

   January 05, 2020 at 5:02 pm

   Hi Will,

   I just discovered this site as I was browsing looking for tips on dehydrating beef into jerky. My wife and I bought ourselves a Cabela's dehydrator for Christmas. Just made our first batch this morning/afternoon. Used a 3 1/2 lb top round. Used a Top Mountain rub, and curing salt I picked up at Cabelas, and added water to make it into a marinade. I dehydrated it at 160 degrees for about 4 1/2 hours, then dropped it to 140 for a couple hours. Bent but didn't break, and has the white fibers showing. Since I discovered your site a few days ago, I think I have been here 100 times lol. Thanks for putting this site together. Its a life-saver/game changer for a beginner like me.

   Reply

   • Will says

     January 11, 2020 at 4:08 pm

     Glad you are getting into making jerky and have found my site helpful! It's a lot of fun and the jerky tastes great...

     Reply

6. Jake says

   May 07, 2020 at 5:40 pm

   I started making jerky a few months ago and found your site pretty quickly. I can't tell you how incredibly helpful your website has been in helping me constantly improve my jerky. I have friends who are now buying meat and giving it to me so I will make them jerky. I'm currently testing out your Habanero tabasco recipe only I'm using a whole habanero pepper and New Mexico chile powder instead of Habanero tabasco (it has too much of a vinegar taste for my liking). I'll let you know how it turns out. Keep up the amazing work and thank you for all the time and effort you've put in to building the best jerky-making resource on the internet.

   Reply

   • Will says

     May 11, 2020 at 12:03 pm

     Glad the site was helpful and thanks for all the kind words Jake. Let me know how that jerky turns out!

     Reply

7. Will Pennington says

   July 18, 2020 at 8:26 pm

   Will, Montana mountain is my favorite love the rig hand also. Was wondering if i can use the sane recipes on pork? Was wonderful on venison and elk and cow of course. We process our own meat pork, elk beef. Thanks for three great site and recipes!

   Will Pennington colorado

   Reply

   • Will says

     July 25, 2020 at 1:43 pm

     That Rig hand is also one of my favorites. I have never used these on pork, but would assume they would turn out tasting just as great. Give it a shot and let me know how it turns out!

     Reply

8. Dave says

   September 05, 2020 at 8:48 pm

   Here are a couple of recipes I'd like to see you make. I trust you more on jerky recipes than most online.
   1 1/2 lbs turkey breast
   1/3 cup soy sauce
   1/4 cup Worcestershire sauce
   1 Tbsp liquid smoke
   2 tsp brown sugar, packed
   1 tsp kosher salt
   1/2 Tbsp's each red pepper flakes, black pepper, garlic and onion powder, cumin, if desired. (I think a 1/2 Tbsp is too much)
   Refrigerate overnight. Dry at 140 degrees

   Sesame-soy jerky
   3 lbs of turkey breast
   1/4 cup sesame oil
   1/2 cup soy sauce
   1/4 cup brown sugar
   2 Tbsp sesame seeds
   2 tsp black pepper
   1/2 tsp ginger powder
   Refrigerate overnight. Dry at 140 degrees

   Reply

   • Will says

     September 08, 2020 at 3:40 pm

     Thanks! I’ll have to give those a shot. Look pretty good!

     Reply