Beef Jerky Recipes (75+ Homemade Jerky Recipes)

Comments

1. Dwayne says

   September 29, 2021 at 12:23 pm

   I have an expensive Nesco that does not have temperature settings. How long would you reccomend going with this recipe and your other recipes?

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   • Will says

     October 01, 2021 at 1:06 pm

     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.

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2. colin morehouse says

   September 13, 2021 at 11:27 am

   im looking for a receipe for donair jerky does anyone have a receipe

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3. Mike P. says

   March 30, 2021 at 2:42 pm

   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

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   • Will says

     March 30, 2021 at 9:11 pm

     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!

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