Dozens of the BEST homemade Beef Jerky recipes that are easy to make and taste great! Below you will find Beef, Pork, Turkey, Game, Fish & Deer Jerky recipes / marinades with step by step instructions. Spicy, sweet, and savory marinades that are easy to make and are mouth watering!
Why buy expensive jerky from the store when you can make it yourself for half the price and double as satisfying to the taste buds?
Whether you are a seasoned pro or just learning how to make beef jerky, these recipes will show you everything you need to know.
All Beef Jerky Recipes can be made with Venison!
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Beef Jerky Recipes
Type
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Beef Jerky (73)
chicken jerky (1)
Fish Jerky (3)
Game Jerky (16)
Ground Beef Jerky (5)
Pork Jerky (6)
Smoked Meat (36)
Smoked Side Dishes (12)
Turkey Jerky (6)
Vegan Jerky (8)
Flavor
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Savory (69)
Spicy (49)
Sweet (34)
holly strickland says
I love your recipes that i have used and so does my family. I have taken 2 of your recipes and combined them into one with chicken that my best friends children adore and beg for now. It is Tequila Chili Lime Chicken Jerky...just a hint of spicy and citrus flavor to it. The recipe is this:
1 pound chicken strips 1/2 tsp minced onion
2 tbsp Tequila 1 tsp black pepper
2 tbsp lime juice 1/4 cup cold water
2 tbsp chili garlic sauce
1/2 tsp salt
Will says
Glad you are finding some great recipes and enjoying making jerky. I'll have to give this one a try, it sounds tasty!
Michele McKenzie says
Your RIG HAND is our favorite. Although we have tried MANY of your recipes.
My local friend who does his own has deferred to me as being beyond him in flavor and "jerkiness".
My dehydrator only goes to 392 degrees. With "peeled round" which is very thin, I have found it best to do 2 hours at 392 and finish with a third hour at 145.. PERFECT!!
Terri says
Hi, I love all your jerky recipes. My question is years ago I stumbled across a jerky recipe in the Cabellas magazine, anyway I was wondering if you had it?
Will says
I am not aware of this jerky recipe and unfortunately do not know the recipe. Sorry about that Terri.
Dwayne says
I have an expensive Nesco that does not have temperature settings. How long would you reccomend going with this recipe and your other recipes?
Will says
Hey Dwayne! I would read the booklet that came with the dehydrator and see what the temperature is set at. If it's below 160F, I would consider pre-heating or post-heating the meat to make sure it reaches the lethality temperature for bacteria. I have found that most of my jerky is finished in 4-5 hours when using a dehydrator.
Steve says
Temperature is misunderstood. 160 will kill them nearly instantly. You can also kill them at lower temperature but need to heat it longer. Dehydrating at 145 to 150 will work fine since it’s in the dehydrator for several hours.
colin morehouse says
im looking for a receipe for donair jerky does anyone have a receipe
Mike P. says
I am having a blast trying all the jerky recipes on here. My questions are 1) Can you add curing salt even on the recipes that don't list it as an ingredient, for max safety? And 2) The recipes that list something as a 'topping' (like Hot shot and Chipotle chili seasoning), would it be ok to just mix the items into the marinade (maybe increasing the amounts)? I use a vacuum marinator, and the solids in the marinade like black pepper end up sticking pretty well to the strips, I don't dry with paper towels, just dump everything into a colander and shake it dry
Will says
Hey Mike! I'm glad to hear you are enjoying the website. You can definitely add curing salt to any recipe to help prevent potential bacteria in the jerky. You also can just add the extra to the marinade and use your vacuum marinator. If the strips hold the seasoning well, it's better to do it that way. When you sprinkle it on, it tends to brush off very easily when eaten. Sounds like you have everything under control over there!