Home » The BEST Homemade Beef Jerky Recipes

The BEST Homemade Beef Jerky Recipes

Dozens of the BEST homemade Beef Jerky and Deer Jerky recipes that are easy to make and taste great! Below you will find Beef, Pork, Game, & Fish jerky recipes with step by step instructions on how to make them. Prepare yourself, after making and sharing these jerky recipes with your friends, you will become the most popular person on your block!

Three Jerky recipes in Dehydrator

ATTENTION HUNTERS: Beef Jerky Recipes can also be made with Venison!!!

So pick ANY recipe and make this years harvest into a bunch of jerky!

Will’s Top 3 Recipes

The Best Homemade Jerky, Rig Hand Jerky, & Dos Pepper Jerky

Linda’s (my wife) Top 3 Recipes

Chili Lime Jerky, Sweet Heat Sriracha Jerky, & Habanero Tabasco Jerky

Jerky Recipes:

Beef Jerky

Beef jerky finished cracked in half

Kikkoman Teriyaki Beef Jerky

Beef jerky on bowl with checkered tray underneath

Smokey Joe’s Beef Jerky

Testing jerky by bending with wood spoon holding habaneros

Fireman’s Beef Jerky

Original Jerky

Original Flavored Beef Jerky

Beef jerky in cowboy boot painted with texas flag

Pistol Pete’s Beef Jerky

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

Bottle of white wine on wooden table next to a wine glass with beef jerky inside

Vineyard Mash Beef Jerky

Cherry bomb pepper jerky

Cherry Bomb Beef Jerky

Mexican Heat Beef Jerky Finished

Mexican Heat Beef Jerky

Lemon Pepper Finished

Lemon Peppered Jerky

Fiery ground beef jerky wrapped in banana pepper on plate

Wicked Fiery Ground Beef Jerky

South Texas jalapeno jerky on white dish with fresh jalapenos cut in half

South Texas Jalapeno Jerky

Habanero Tabasco jerky on plate with Tabasco bottle

Habanero Tabasco Jerky

Chili Lime jerky with lime and chili garlic sauce in jar

Chili Lime Jerky

Jerky in jar with red pepper flakes on wood

Rig Hand Jerky

Fireball whisky bottle behind beef jerky on cutting board with two lime wedges

Fireball Whisky Beef Jerky

Jerky finished on cutting board

Tropic Thunder Beef Jerky

Yuzu Beef Jerky

Yuzu Beef Jerky

Simply Sweet Beef Jerky on tray with lemons and brown sugar

Spicy Sweet Beef Jerky

Silk Road Beef Jerky on a bowl and ready to eat

Silk Road Beef Jerky

Margarita Beef Jerky with drink and sugar

Margarita Beef Jerky

Beef Jerky on Dehydrator

Top Jerky Recipes of 2017

Korean BBQ Beef Jerky

Korean BBQ Beef Jerky

Dale's Steak Marinade Beef Jerky Finished

Dale’s Steak Seasoning Beef Jerky

Dragon Fire Beef Jerky Finished up Close

Best Homemade Beef Jerky Recipe

Vinegar Horseradish Beef Jerky Camping

Vinegar Horseradish Beef Jerky

Garden Beef Jerky

Bayou Cajun Jerky Finished

Bayou Cajun Beef Jerky

East Side Finished

East Side Beef Jerky

This easy to make brisket marinade jerky is finger licking good! | Jerkyholic.com

Gold Buckle Brisket Beef Jerky

Steak Dry Rub Finished 2

Steak Dry Rub Beef Jerky

Vietnamese Jerky Finished

Vietnamese Beef Jerky

Jamaican Jerky Beef Jerky Finished Drying

Jamaican Jerk Beef Jerky

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

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

Cajun Beef Jerky

Garlic Black Pepper Beef Jerky

Garlic Black Pepper Beef Jerky

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

Tequila 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.com

Midwest Ground Beef Jerky

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

Tennessee Smoked 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

Shot from the Hip Beef Jerky Finished

Shot from the Hip Beef Jerky

Mai Tai Beef Jerky Square

Mai Tai Beef Jerky

Tropical Island Beef Jerky Squared

Tropical Island Beef Jerky

Sweet Cherry Beef Jerky Finished Square

Sweet Cherry Beef Jerky

Thai Spiced Beef Jerky Square

Thai Spiced Beef Jerky

Dr. Pepper Beef Jerky

Dr. Pepper Beef Jerky

Sweet & Sour Duck Sauce Beef Jerky Finished Square

Sweet & Sour Duck Sauce Beef Jerky

Sweet Heat Sriracha Jerky Preview

Sweet Heat Sriracha Jerky

Chinese 5 Spice Beef Jerky Preview

Chinese 5 Spice Beef Jerky

Kentucky Whisky Beef Jerky Preview

Kentucky Bourbon Beef Jerky

We all love a little bit of red pepper. Well this jerky has A LOT of red pepper. Keep water close by... | Jerkyholic.com

Red Pepper Beef Jerky

Pure Maple Syrup Jerky Finished

Pure Maple Syrup Jerky

Dos Pepper Jerky Finished

Dos Pepper Jerky

Jerky inspired by hiking in the Montana Mountains | Jerkyholic.com

Montana Mountain Jerky

Brown Sugar Jerky - The rich meat flavor with the sweetness of the brown sugar makes this a crowd pleaser! | Jerkyholic.com

Brown Sugar Jerky

East Coast Jerky Spices

East Coast Jerky

Simply Sweet Jerky

Simply Sweet Jerky

Sweet Coconut Jerky

Sweet Coconut Jerky

Spicy Jerky with Frank's RedHot

Spicy Jerky with Frank’s RedHot

Kings County's Smoked Jerky

Kings County’s Smoked Beer Jerky

Red Wine & Fish Sauce Jerky

Red Wine & Fish Sauce Jerky

Spicy Teriyaki Beef Jerky

Spicy Teriyaki Beef Jerky

Chili Garlic

Chili Garlic Jerky

Slap ya Mama Finished

Slap ya Mama Jerky

Jerky Lovers

Jerky Lover’s Jerky

Fajita Jerky

Fajita Jerky


Southern Chipotle Jerky


Duke’s Original Jerky


Hot Shot Jerky


Easy Beef Jerky


Alton Brown Jerky


Basic Jerky

Pork Jerky

Game Jerky

Turkey Jerky

Fish Jerky

The BEST Homemade Beef Jerky Recipes


    • Will says:

      Great question. I would use a recipe that does NOT have much liquid ingredients (soy sauce, worcestershire, vinegar…) Dos Pepper Jerky would be a good one to try. If the recipe calls for water, omit the water since you are using ground beef. I would also recommend using cure when making ground jerky since it will be handled more than whole muscle jerky (mixing the spices in by hand). Lastly, ground beef jerky sometimes requires more spices than whole meat jerky since you are mixing the spices into the meat instead of on the outside. If your first batch doesn’t have a really strong taste, increase the amount of spice for the second batch! Have fun! Thanks for stopping by, let me know how it turns out.

      • steve says:

        now wait a minute, I just bought a starter kit from jerky shooter, and the recipe book calls for 1/4 to 1/2 cup of water per lb of ground beef, even the ” Hawaiian” recipe calls for a 1/4 cup of pineapple juice. I substitute a good tasting wine for the amounts of water required, with fantastic results. the fluids seem to blend nicely with the dry ingredients to mix perfectly with the ground meat. try it, see how it works for you……

        • Will says:

          Thanks for the info Steve. I could see 1/4 cup being okay, but 1/2 cup seems like an awful lot when making ground jerky. I would start with less liquid and keep adding until the meat gets to where it won’t bind together well.

        • Lee says:

          easy on the liquid…. tomoist as recipe calls for in a dry…. does not leave an appealing texture… table spoon of dry to 3 tblsp of wet… I use 1/4 cup liquid to 2 lbs of ground on a 4 hour dry at 160

      • Ivy Folkers says:

        So many great recipies to try so little meat to work with! We are looking for three flavors that use Honey (instead of sugar): sweet, BBQ, and a sweet and spicy. Also need to use ground meat (it is what we have.) Any recipues with honey already or ideas on substitution guidelines?

        • Will says:

          You can exchange honey for sugar in any of the recipes. When making ground meat jerky, just keep the liquid ingredients to a minimum, normally 1/2 cup per 1 pound of meat or so.

    • James E Prettyman says:

      My name is Jimi !
      I have a very important question that I need answered.
      I was told that I should FREEZE Meats (especially Game meats) for at least 60 Days! Before Drying as a precaution against ANY DISEASES the animal might be carrying.
      Is this the “Real” deal ? And what about meats that are store bought ? (Steaks, Ground Beef, ect.) ?

      • Will says:

        I have also read that freezing game meat for 60 days can help prevent any diseases and is advisable when making jerky. I however do not freeze my game meat before I cook it and have never had any problems. Because of this, I always make sure to pre-heat any game meat to an internal temperature of 160F at the beginning of drying the jerky. I also like to use curing salt whenever making game jerky to be extra safe. I feel like this will prevent any bacteria. Store bought meats do NOT need to be frozen before making jerky.

  1. Jimi says:

    Thanks for the input. . When I first started making jerky I just used a seasoning from an outdoor store. Once I read all what was in it I decided to make my own seasoning. Im pretty good at that, my brother and I have been doing bbq for a few years. I make mine inique by adding worcestershire sauce and steak sauce to the seasonings in the ground beef. At first it was just to see hownit would come out. . Everyone who tries my jerky wants to buy it per lb. Hope to try some recipes on here and see how it works with the ground beef. Thanks again!

  2. Ste waalker says:

    great site and some excellent recipes….I have just bought a dehydrator and this is the first time marinating with wostceser sauce hot pepper sauce cyan pepper garlic powder and sticky bbq am marinating over night ( is this long enough) when I put it into the hydrator how long and what temp should I put it on. I’ve sliced thinly should I also wipe off any excess marinade

    • Will says:

      Thanks! Glad you are trying some new recipes, that’s the fun of making jerky! Marinating over night is plenty long enough. I recommend 6-24 hours. Pat the meat dry and dehydrate at 160 degrees F for an initial 4 hours. Then keep drying until it is done to your liking. Here is a page where I talk about Making jerky in a dehydrator.

  3. Jared jameson says:

    How about bohemian garlic. They sell at bucees. Most popular jerky. I’ve tried but can’t get the flavor right.

    • Will says:

      I haven’t tried that one yet, sounds like an interesting flavor. Next time I stop at Bucee’s I will make sure to get some. Bucee’s has some real good jerky!

  4. Gordon E. Hamley says:

    Hey Will in Austin. I am trying beef jerky in a dehydrator for the first time using one of your recipes.
    I will,(no pun intended), let you know how it turns out. Someday would like to see the Hill Country.

    Like your website, too many recipes, makes my mouth water!

    • Will says:

      Glad you like the website. Love hearing good feedback. I have never made salmon jerky. I need to start though! This summer I am going to Alaska with my father to do some Halibut and Salmon fishing. I will make sure to get some good recipes together to make some jerky out of the fish I bring back!

      • Denice says:

        Good for you! You’ll love this state and the fish we have to offer. We call our salmon jerky, hard smoked or squaw candy. Delish in many ways. Simple recipe if you like the taste of salmon is a plain salt and sugar brine/bath and go from there.
        Nice hint for halibut fishing..keep those halibut cheeks the best for eating , smoking and cooking with. Some of those guides will tell you different.
        Just getting into this beef jerky and looking forward to trying some of these great recipes. Got a question for you… What is it that keeps the beef from turning brown?
        Happy travels to Alaska!! Thanks for the great website!

        • Will says:

          Thanks for the great info! I am super pumped about getting up there and catching some fish. What keeps the beef from turning brown? Some beef jerky will be brown when you are done if you use light colored ingredients in the marinade. A lot of the finished color has to do with the marinade. When using dark soy sauce or worcestershire sauce, the jerky normally comes out pretty black. If you use curing salt like Prague Powder #1, your jerky will have that red color that you see in most store bought jerky. I don’t pay too much attention to the color as long as it tastes good!

      • Richard says:

        Will I too love your site! I am new to making Jerky again after not doing it for about 20 years. I have made a few of your recipes. Your lemon pepper, we felt it needed more lemon and pepper, will try it again with a splash of lemon juice and twice as much pepper. Loved your Chipotle not changing a thing. I am working on my own teriyaki recipe using a bottled sauce and some spice, Teriyaki with a mild spice finish.
        A couple of questions all the recipes say to pat the meat fry before putting it to dry, I feel a lot of flavor ends up in the paper towels. What I have done is let the meat drip dry for a few min on a wire rack before drying. and adding about an hour to the drying time. Oh I always marinade over night. is this ok or not?
        I also ordered the Hoosier curing salt how much do I use for a pound of meat. The jar says 1 OZ for 25 POUNDS of meat!
        Also what is your position on using meat tenderizers in the marinade?

        • Will says:

          Glad you like the site Richard! I pat dry the strips because I feel like if I leave a lot of marinade on there, the jerky is kinda sticky and I prefer dry jerky than it having a sticky feel. But do whatever you like! That’s the great thing about making jerky, you get to tailor it to your liking. I recommend marinating anywhere from 6-24hrs. Leaving it overnight is perfectly okay, that’s what I do all the time! Glad you got some cure, sounds like you have the Hoosier Hill Prague Powder #1 that I use. 1oz per 25lbs of meat equals out to 1/4 tsp per pound. It’s funny you mention meat tenderizer, I just bought some the other day. I have in the past used a meat mallet to tenderize my jerky strips before drying with good success but have just started thinking about using a powder meat tenderizer. I have yet to make a batch with it. I am going to test if it is worth using and how to best use it. Most tenderizers say to work into the meat right before cooking and not to add it to a marinade. I’ll put my results on the site whenever I do the testing. Thanks for stopping by man!

          • Richard says:

            Thanks for the advice. Yes I ordered the Hoosier Hill Prague powder because I read that was what you used (I hope you are getting check from them for pushing their product)!
            So far my Jerky has not been sticky but then but I avoid adding any sugar to any jerky that I make because I have diabetes. The closest I get to any thing coming out slightly sticky is my teriyaki which I uses a bottled sauce. I plan to make a recipe that uses Agave because that is sweet but does not cause blood sugar problems. I have to work on that one because Agave is 3 times sweeter than sugar, very much like honey.

  5. Gordon E. Hamley says:

    Going to Alaska, nice. My Grandpa brought a salmon back from Oregon,(The Columbia River) when I was a kid. Played marbles with the eyes. Ah to be young again. I recently made jerky from Sockeye in the oven. Don’t go over 200 degrees. 2-3 hours. check periodically for dryness. Very tasty.
    No Frank’s, so sriracha and red pepper flakes(lots) instead on jerky marinade tonight. The eye of round is nice.

  6. Will Rybicki says:

    So this will be my first time attempting to make jerky, and I was just curious, I prefer softer tender jerky over the kind that’s hard and leathery. How would I go about making the jerky more tender I assume a little more chewy as well.

    • Will Rybicki says:

      I’m sorry I forgot to mention, I would be using one of these recipes in the oven rather than a smoker.

      • Will says:

        To have a softer jerky I would recommend slicing the meat AGAINST the grain of the meat as well as slicing it in thin strips. About 1/8″ thick would be a good size. You can also use a meat mallet to tenderize the meat strips before marinating them. These are several ways to make a softer jerky.

        • Ray says:

          Storing the jerky in a plastic zip-lock over night (the same day you make it) will add moisture to it and make it more chew-able. Just cool the jerky and zip it up. Then the hard part, wait a day to eat it…

  7. Hi, Will.
    I just did my first batch of jerky in my new Nesco dehydrator using your chili lime and habanero tabasco recipes, and they both turned out beautifully. Thanks so much for sharing your recipes – I look forward to working my way through many of them. I especially appreciate that they’re not too salty, unlike so many other jerkies I’ve bought. Making my own jerky with your recipes also allows me to source different meats such as organic grass fed beef, elk, venison, and bison – at a fraction of the cost if I were to buy these jerkies elsewhere!

    One question… I’ve ordered some Prague 1 curing salt, and I’m curious why you use it in some recipes, but not others?



    • Will says:

      Glad you liked the jerky Ralph! If you don’t like salty jerky, make sure you taste the marinade before inserting the beef strips in case you want to tweak the recipe a little. To answer your question; I do about half my recipes with curing salt and half without. You do NOT need curing salt on any recipe. Feel free to substitute table salt for curing salt if you want. It will change the taste however, since curing salt has a distinct taste to it. Curing salt is great to use as another safety measure to prevent bacteria as well as allowing the jerky to last longer. Some people are really against using curing salt, which is fine. I like using curing salt if I am not planning on eating my jerky right away. You will find that I have provided recipes that use it and some that don’t that way EVERYONE can enjoy making jerky!

    • Will says:

      I actually just had someone else ask me this question. I will try to put together a page that explains curing salt in great detail. Until I get around to that, you can see my answer in the comment above this one.

    • Will says:

      I make my deer jerky pretty much the same way I make beef jerky. I do use curing salt every time when using game meat as well as make sure it is heated to 160F early in the drying process. Let me know how your jerky turns out!

  8. Scott says:

    Just joined and looking around. Everything looks good at first blush, Lots of the recipes have some very salty ingredients. Any of the recipes focus on a “low salt” direction?

    • Will says:

      All these recipes can be tailored to your liking. Feel free to omit a little bit of salt or use low sodium soy sauce instead of original. I encourage everyone to taste test the marinade and tweak it to how you like it before adding your beef. That way you know you will like your jerky!

  9. Kevin says:

    Great Site! Thanks!
    I like to keep my jerky simple but good. I tried the Rig Hand and really enjoyed it, so much so the next time around I purchased six chunks of Eye of Round (something like 14 pounds) and put it on my big Smoke Vault. Using the toothpick method it was a perfect fit utilizing two racks. Albeit thick cuts. Next time I think I will have the Butcher do the cutting for that amount.
    Good Jerky makes friends : )

    • Will says:

      I really like that recipe too. 14lbs of jerky is no joke! Ha. You are totally right, good jerky does make friends…. That should be a quote on a t-shirt.

  10. Kevin says:

    14 lbs really isn’t much when everyone you know knows you are making it.
    Get some t-shirts made up with the saying and your Logo and I’ll buy a couple : D

  11. Taran Phillips says:

    Hey Will,
    Came across your site as I was looking for a new recipe. I have a few I usually make but was looking for something that contained ghost pepper. Just ordered some peppers and seeds for this. Just wondering if you have ever used them in a recipe and at what ratio to meat.

    I am always using eye round or bottom round just depends on what my meat guy has, usually around 3lb batches. I make maybe 12 to 20lbs a week. I have my own meat slicer so I am usually cutting 1/16 to 3/32

    Let me know if you have any questions.
    Thanks Taran

    • Will says:

      20lbs a week, that’s a lot! I have not used ghost peppers in a recipe. I don’t think I could handle a jerky made with Ghost Peppers! Sorry I can’t help you with that. I would just do a lot of taste testing when making the marinade. Let me know how it turns out!

      • Taran Phillips says:

        Okay so here is the final outcome, 🙂
        1 lb Round Eye cut 1/8th cross grain
        1/3 Cup Soy Sauce
        1/3 Cup Worcestershire
        1 tbs Onion Powder’
        1 tbs Garlic Powder
        1 tsp Smoked Paprika
        1 tbs Honey
        2 Whole Ghost Peppers

        Mix all ingredients in a blender to mix and liquefy the peppers. Marinated for 12 hours. Dehydrated for 3 hours. Pat Dry prior to dehydrating.

        This gave a good amount of heat so you knew you were eating ghost peppers and not cayenne peppers, ha, but not so much that you could not stand eating it.

        Next round I will end up added some brown sugar and red peppers.

        If any one tests it out and makes it better let me know always looking to expand my jerky knowledge.

        Thanks Taran

  12. Zam says:

    Hi Will – thumbs up on the site it’s a great resource. I’m planning on making my first batch this weekend, bought a dehydrator and off to the butcher’s shortly 🙂 Was wondering whether I could use differently marinated meat in the same dehydrator at the same time? Would it combine/ruin the flavour? Thanks!

    • Will says:

      Thanks! I almost always make two different batches in the same dehydrator. I am always trying new recipes and have never had a problem putting more than one recipe in the dehydrator at once. With that said, if you don’t pat dry the strips before drying and have a really wet jerky in the dehydrator that is going to drip, then you might have a problem. But pat them dry and you will be fine. The only time I could see it being a problem whether you pat the strips dry or not, would be if you had one recipe under a different one in a smoker. A smoker tends to make the jerky sweat and drip more, so I make sure to hang my jerky vertically if doing more than one recipe in a smoker. Hope that helps!

  13. David says:

    When you use brown sugar does the jerky tend to crystallize and harden more so than recipes without it?

    I haven’t looked thru every one of your recipes yet, but one of my favorite ingredients to use in jerky is Chili Garlic Sauce. You can generally find it in any large grocery store with an Asian section.

  14. Tim Romero says:

    Hello! I’ve been making alot of ground beef jerky but i find that there’s not a whole lot out there for recipes for this, mostly prepared store-bought mixes. Do you know where i can find recipes for ground beef?


  15. Neil says:

    The local Meglo Mart had milanesa cuts (mexican top round extra thin) so I brought some home for jerky making. 2 lbs raw for $10. (milanesa is for mexican/ S American breaded fried steak, I had to look it up, but think “chicken-fried” anything).

    But super ez, no cutting or trimming needed here. I only marinated for about an hour b/c i’m impatient.
    my default recipe, in portions only my rt hand knows: soy sauce, worcestershire sauce, canadian steak seasonings, dash of A1.( and I forgot brown sugar this time, but no matter.) I also used no salt, enough in the soy sauce already. It dried in 4-5 hrs laid flat on parchment paper(cause I don’t wanna scrub) in the oven and I flipped them once in drying cycle. Wooden spoon props open the oven door for about 40min-1hr, early on in the cycle to help with the drying. Caution on drying them out too much since they’re extra thin, but now I have 8″x3″ hunks of jerky and I can’t sneak even one without the dog watching my every bite. I can blame her, the place smells like beef for 4+ hours. they’ll be in gone in 36hrs.

    Nice site Will! Thanks. I’ll be back to try some recipes

    • Will says:

      We have those cuts at my local HEB store as well, they make great jerky. Like you said, no need to slice strips or anything, so easy! Love hearing about people enjoying homemade jerky…. I hope you are letting your dog get a little taste every once in a while, otherwise that would be borderline animal cruelty. Ha.

    • Neil says:

      *I forgot to mention the obligatory liquid smoke included in my recipe.
      And yes Will, the dog got some jerky too. Gave my nephew 10-12oz. He ate it all in about in hour.

      I’m making a batch with deer steak today.
      I’ve researched everywhere and since I have no prague powder #1 on hand, I’m concerned about contamination. (and wasting food and my time!)
      Our state’s deer population has ‘wasting disease’ in the population so I really prefer to have some nitrites in this batch. This was a healthy buck killed 11/28, back from processor yesterday, so no reason to think this animal had any issue aside from the typical wild venison.
      Based on your site info & since my gas oven only goes down to 170F and you say need a min temp of 160F, I’m hoping that the omission of PP #1 is not an issue. I’m following a recipe from a guy named Marty Prokop who appears to have extensive experience. He refers to the PP#1 as an important ingredient due to low temps. I have made venison jerky in the past with no nitrates/nitrites, only salt plus spices and no probs. The last thing I want is to pass out free botulism.
      Can anyone see any concern here?
      Thanks in advance for any feedback.

  16. Mike says:

    I was making a fresh batch of jerky this morning and an idea came to mind. What your site needs is a “Readers Recipe” section were folks can share their fave-rite recipes. I’ve got a couple of good ones that I’d be more than happy to share.

    • Will says:

      I was thinking about that a couple of weeks ago when a reader posted a recipe in the comments. Having “readers recipes” is a great idea! I’ll take a look and see how I can put together a section where people can share their recipes. Thanks for letting me know about your interest in sharing recipes, I love getting feedback on the website. Thanks!

  17. Toomuch says:

    Love your recipes. Living in New Mexico we need our red and green chile jerky. I do love the teriyaki jerkys though, playing around with a teriyaki-chile marinade sprinkled with a dry green or red chile rub on the jerky. I have a set of shun’s (sharp knife is a safe knife) and an excalibur 3526T 5 tray with the timer and definitely recommend using cure #1. One trip to the ER (stitches or E coli) will cost more than these items.

  18. Taylor says:

    From another fellow Texan and Oil man, love the site! Just made my first batch of jerky. I went with your Chili Lime recipe. In the dehydrator as I type this. I’ll definitely be coming back for more recipes. Keep up the good work, man.

  19. Baz says:

    G’day Will and Linda, just found your website and love it!
    My name is Baz, Australian in Vietnam.
    In Vietnam they make their own version of jerky called “Kho Bo” (Dried Beef)
    I actually like it but it is very different to the Jerky I know, and most of that originated in U.S.A.

    I am looking to start making Jerky over here, but somewhat limited to whats available in regards to meat, ingredients and also equipment.
    It would be great to get some advice on a relatively simple start-up procedure , allowing for my above mentioned “restrictions”
    I’d like to make jerky for my mates here but with the view of growing into business.
    I would have to use local kill beef, which is tough as a boot if you want steak, but can be reasonable if sliced thin and either cooked, dried or smoked slowly.
    I’m thinking 1 original recipe and 2 others, maybe with pepper, chilli, lime ……. oh, and I have this locally made “caramel” that is very strong and has a sort of…burnt, smoky flavour……

    Any advice or feedback really welcome eh.

    thanks mate 😉


    • Will says:

      Hey! Thanks for the kind words about the site. I know the Vietnamese jerky very well. I have yet to make any, but we buy it at the Vietnamese restaurant we go to all the time. I traveled through all of Vietnam and loved it. My wife still has family in Ho Chi Minh; enjoy the food! I am not sure how hard it would be to get a decent sized dehydrator out there, ordering online would probably be your best bet. You might be able to find one if you are in a major city like Ho Chi Minh or Hanoi; not sure where you are living… As for a business, you could always start selling small and get away with using a couple dehydrators. I would recommend the Excalibur Dehydrator I mention on my Dehydrator Review page as I find it handles making a lot of jerky at once very well. Not sure if Amazon.com is in Vietnam, but you might be able to get one shipped from the companies website. I do not make jerky commercially, but most commercial operations use smokers to make their jerky if I am not mistaken. This would be something you probably would have to have made for you. It’s always good to start small, and if the demand is there, upgrade to a smoker! Good luck. Also, a caramel jerky sounds interesting! Let me know how everything turns out!

  20. Don says:

    So, this recipe sort of reminds me of my version of Jerky Marinade…I like it HOT…this jerky I make is usually smoked…I just got a new dehydrator and tried making it in that, the flavors between smoke or dehydrator…two different tastes….the recipe is below:

    I like to use Round Steak (preferable) or Flank Steak (cost a lot)

    NOTES: If you get beef with fat / marbling, after you smoke the Jerky, the fat will go bad making the Jerky you made be a waste of money….SO get the beef with out FAT….if there is fat on the beef, trim it…
    (Flank Steak is really expensive, you get more beef from the Round Steak than you do the Flank, so I recommend Round Steak – get the BEEF WITHOUT ANY FAT)I usually use two slabs of round steak normally about 4 to 5 lbs.

    SPICES (you can add or remove the spices qty):

    3 – 4 tblsp – Chile Powder
    3 – 4 tblsp – Anco Pepper (Powder)
    3 – 4 tblsp – Onion Powder
    ***1 – 3 tblsp Chipotle Pepper (Powder) Varies on how hot you want it….play with it to YOUR LIKING
    ***1– -3 tblsp Cayenne Pepper (Powder) Varies on how hot you want it….play with it to YOUR LIKING
    1 – 2 tsp pepper (Optional)
    2-3 tblsp Garlic Powder (Optional)


    ½ cup – Worcestershire Sauce
    ¼ to ½ cup Soy Sauce (This is optional: for lower sodium: use the low sodium Soy Sauce, or even try it without Soy Sauce – I like with, it is not much plus the spices ad the flavor from above….)-
    ½ cup Hot Sauce (I like the Tapatio Hot Sauce the best – also, you can always add or remove the some of the hot sauce, but I like it due to the taste).
    Optional: 1/8 to ¼ cup Cider Vinegar
    Optional: 1 tsp Liquid Hickory Smoke

    NOTES: – don’t be afraid to test taste the ingredients before putting the meat into the marinade to test the heat…don’t forget, once you start smoking, the head subdues and also after your done smoking the Jerky, the flavors tend to blend even more after sitting awhile. It appears to me that all these ingredients, is hotter before…YOU JUST GOTTA PLAY WITH IT UNTIL YOU FIND YOUR TOLERANCE! (This makes a really good BBQ sauce for Pork Ribs…I tried it and couldn’t stop eating…)

    Mix all the liquids together, then add the liquids into the powders and stir – ensure to mix the powder and break up any clumps that may be in the bowel…

    Marinade for at least 12 hours in the refrigerator.


    Recommended Smoking Chips (you can use either one of the Smoking Chips or mix two….my favorite is Jack Daniels and Hickory):
    Jack Daniels Smoke Chips
    Hickory Chips
    Mesquite Chips
    Alder Chips

    • Will says:

      Thanks for the recipe Don. This recipe looks EXTREMELY hot! Haha, I might have to dial it back a little bit, not sure if I could handle all that heat… How many pounds of meat do you normally marinade with the above measurements?

      • Don says:

        Normally around 4 to 5 pounds…that does have a kick, there are only a few people who really like chomping on all day…trust me I have tried it with teaspoons (from the original recipe) and I just started playing with it….it is now where I really like the taste. When I pass this recipe on, I do normally tell people to back off on the ingredients especially the chipotle, and the cayenne peppers…other than that, it is good…

    • Sergei says:

      Hey Don,

      Thank you for sharing your recipe. I have never made beef jerky before, but after making your recipe, wow, it was amazing. My friends and coworkers really enjoyed it. If I wanted to make the jerky more glazier, should I add more of the liquid smoke? And if I want to make it just a little sweeter, what would be the best sweet to use? Thank you again for sharing your recipe!

      • Will says:

        Glad you and your co workers are enjoying the jerky! I’m not sure exactly what you mean by glazier… If you are looking for a little sticky feeling to the jerky, add some honey. This will also sweeten the jerky as well. So add 1-2 tbsp of honey to the next recipe and see how it turns out!

  21. Hilary says:

    Was excited to find this blog after a brief search, then more excited you are an Austinite. Then, out of the corner of my eye I see the “M” and “Hurley.” Not sure if it refers to Hurley Hospital in Flint or the brand. Either way, we have a lot in common.
    I’m from Flint, am the biggest UM fan on the planet and live in Austin with my husband and three kids. We bought our daughter a dehydrator for Christmas and are ready to get started.
    So far all the tips have made sense and I’ve learned a lot. Next step is recipes that are not SWEET. Please advise?
    We still have two homes in Flint and two Up North so we are back and forth a lot. Jerky is the best travel snack.

    • Will says:

      I am an Austinite, not sure for how much longer though… My wife and I are eying Colorado for a possible move in a couple of months! The Hurley on my shirt is just a surfing/skating brand of clothing, no connection to Michigan. However, the M on my hat is for the University of Michigan! I was born in Ann Arbor while my dad was going to Grad School there. I only lived there briefly, but grew up a Michigan fan. Go Blue! I’m glad you guys are getting into Jerky. I would try the Habanero Tabasco Jerky, one of my favorites! Hopefully you will find some favorite recipes on here for those long car rides. Let me know how it turns out!

  22. Mike says:

    Getting ready to make a new round of jerky this morning and thought I would share my recipe.

    Spicy Teriyaki Beef Jerky

    3-4 pound Eye of Round Roast (cross grain & tenderized)
    1.0 cup Worcestershire Sauce
    .75 cup Teriyaki Sauce
    0.5 cup Soy Sauce
    2.0 tablespoon Brown Sugar
    1.0 tablespoon Honey
    .75 tablespoon Red Pepper Flakes
    0.5 tablespoon Salt
    0.5 tablespoon Maple Syrup
    0.5 tablespoon Molasses
    2.0 teaspoon Onion Powder
    2.0 teaspoon Black Pepper
    1.5 teaspoon Liquid Smoke
    1.0 teaspoon Garlic Powder
    1.0 teaspoon Cayenne Powder
    1.0 whole Habanero Pepper (Add or remove cayenne/habanero to suit your heat preference.)

    I mix all ingredients in a bullet blender because of the whole habanero, then I marinate the meat for about
    24 hours. I also like to pat-dry each slice, spray a little non-stick cooking spray on one side and sprinkle
    on a little extra black pepper. Load your dehydrator and dry for about two hours at 160. Flip each piece,
    rearrange dehydrator drawers and continue until done. This and Will’s Rig Hand are my go-to jerky recipes.
    Hope you like it! 😉

  23. John says:

    Just tried the Sweet Sriracha listed using a London Broil. Was a little skeptical as I normally do not use ginger in anything, but turned out perfect Going to be a “go to” recipe from here on, great balance of sweet and heat. 10 stars!!

  24. Pat DeSantis says:

    Wil, can I get some clarifications on the insta-cure aka Prague Powder #1. I ordered some from Hoosier Hill farms through your web site. According to LEM’s site, when making snack sticks, the snack sticks need to be put immediately but no later than 6 hours after stuffing the casings in the smoker or over. they also include Prague Powder #1 in their jerky seasoning packet. My questions are 1. Does the Prague Powder #1 need time in the refrigerator to work after mixing with the meat and spices when making snack sticks? 2. Can the Prague Powder #1 be mixed with soy sauce instead of water when making jerky? And finally, Will marinating the jerky with the Prague Powder #1 added to it longer than 6 hours make the Prague Powder #1 any less effective? Thanks for you site. Very good info here. Pat

    • Will says:

      The Prague Powder #1 is made for quick use (ex. Jerky) and Prague Powder #2 is for meat that require longer air drying time (ex. Pepperoni). The #1 does NOT need time in to work, that is why it is included in ground meat jerky recipes that do NOT require a marinating time. I have mixed it with all types of liquids including soy sauce. Water is used if you are not using any other liquid ingredients. I marinade all my recipes for at least 8 hours and normally close to 20 hours; The Prague Powder #1 works great. Hope that helps Pat. Thanks for stopping by and good luck on the snack sticks!

  25. Chris Winfrey says:

    Hey man love the website! Which one of your recipes would you think is closest to just a regular smoked and peppered jerky? Something you would get at the rodeo or a smokehouse in TX?

    • Will says:

      Thanks Chris! I would try the Dos Pepper Jerky. I really like that one. Make sure to add curing salt if you want that rodeo jerky taste. All jerky I have gotten at a rodeo was made with curing salt. This recipe does not call for liquid smoke, but you can always add some if you want to add a little smokey flavor.

  26. Derek neduzak says:

    Hey man I’ve made about 6 of these recipes all ready absolutely hooked on this page man! Give ya big props and keep them.coming A++

  27. Leroy Terry says:

    As I said before, been making jerky a long time. Tried High Mountain, and most every other recipe trying for the right Teriyaki flavor. I found it.

    PaPaw’s Jerky Recipe
    2-3 Pounds Eye of Round Roast sliced across grain in about 1/8 – inch thick slices. Can use brisket, top round, bottom round roast, or London broil. Brisket can be tough. Trim off as much fat as possible.

    1 cup- Brown sugar
    1/8 Tsp – Curing Salt
    1 Tsp Onion powder (not onion salt)
    1 Tsp Garlic powder (not garlic salt)
    1/2 Tsp Cayenne pepper
    1 cup Teriyaki Marinade
    1/4 cup Soy Sauce
    1/4 cup Worchester Sauce
    1 Tsp Paprika
    1/4 cup Water

    Stir above ingredients into a large bowl. Add meat and refrigerate for about 24 hrs.

    Preheat smoker to 165-170 °
    Place meat strips on wooden skewers and hang on top rack. No water in pan.
    Use smoke for not more than two times and check after 2 hours. Pecan wood is good.

  28. Ron says:

    Hey Will ( Jerky lover brother ) Thanks for your pure maple syrup jerky recipe. Have made several times in convection oven, hanging method. Has always turns out great. I substituted liquid smoke for a smoky applewood rub my wife purchased threw “the pampered chef” God bless her, adding approx. 1.5 tablespoons. For 1.5 pounds of eye of round beef. Being a “Canadian Jerk” lover, I had to use a little more of our local maple syrup eh. Your teriyaki recipe was also great. From the nations capital “Ottawa” where there a lot of JERKS ( Politicians) Thanks again for all the Jerky info. Cheers Ron.

    • Will says:

      I just got done making a batch of turkey jerky today. It’s pretty much the same as beef jerky. Some things I make sure I do when making turkey include; use curing salt in the marinade and pre-heat my strips to 165F in the oven before dehydrating.

  29. Jake says:

    Hi Will,

    Thanks for all the really helpful info. I have an abundance of game meats ranging from goose to venison. Would most of the whole cut recipes work with game meats, and any recommendations for jerky making with them?

    Thanks again,

    • Will says:

      Hey Jake! I have found that most recipes will work with several types of meat. I do have some venison recipes on the site; but if you see a beef jerky recipe that looks appealing instead, I would go with that one. I have never made goose jerky, but when it comes to poultry I like to use curing salt and make sure that I pre-heat the meat to 165F in the oven. About 20 minutes at 350F will get the sliced poultry to 165F.

  30. Jenelle says:

    Hi from Australia!
    Thanks for all the great info. I wish I found all this earlier.
    I’ve been practicing just using plain meat for the dog 🙂 He loves it so much he waits for hours by the dehydrator. The look on his poor little face when I tell him this batch is mine hahaha
    So many recipes to try 🙂

  31. Phil Bowman says:

    Thank you for your website and great recipes! I have only tried three so far but they are wonderful. My wife and I retired to Ecuador just to live in another culture for awhile. You can’t buy beef jerky here nor have the locals ever tasted it. They love the flavors. And it is so easy to make. I just use my convection oven and it always comes out perfect. I just have one of the local butchers slice my round in 1/8 to 1/4-inch slices and it makes it all that much easier. We grow jalapenos, seranos, anchos, and a variety of other peppers…my favorite being green chile since I retired from New Mexico. As soon as I get a few more batches under my belt I am going to make green chile beef jerky.. Just have to figure out ingredients that would go well with the green chile. thanks again.

    • Will says:

      Glad you are enjoying the site Phil! Looks like you guys have quite the batch of spicy ingredients there in Ecuador. Can’t beat home grown peppers. When I was a kid my dad would grow scotch bonnet on the side of the house. WAY to spicy for me! ha. Keep pumping out the jerky and you will be a popular guy down there!

  32. Jennifer says:

    Hey Will! Thanks for this awesome website – such a great resource! We are attempting to make our own beef jerky for the first time. We have a Weston 6-tray model food dehydrator and it appears the highest temperature setting is 155 degrees. We ran it with nothing inside with an electric thermometer and the highest the temperature got was 150 degrees and it vacillated between 145 and 150 degrees. Is it safe to use this for making beef jerky? Will the meat temperature get to 160 degrees? The food dehydrator instructions say to pre-roast the meat in the oven to 160 degrees before putting it into the dehydrator. Is that something you ever do?

    Jen in Florida

    • Will says:

      Thanks Jennifer! I do pre-heat the meat if I know the dehydrator will not get the jerky to 160F. It sounds like you need to pre-heat the meat. I have a little more info on the FAQ page here. Hope that helps!

  33. Ken says:

    I was reading your piece on using ground beef and a jerky gun to make beef jerky. Can you use the same methodology using ground turkey or pork?

    • Will says:

      Great question Ken. I have never made ground turkey jerky, but I would assume it would be no different than with beef. I have had some readers make ground turkey jerky, so it can be done! Just make sure you pre-heat turkey & pork to 165F before drying it to be safe. I would recommend always using curing salt as well when making ground jerky.

  34. Lori says:

    I am attempting to make jerky in an electric smoker for the first time. I have had a cherry maple flavored jerky sold by a Jerky Outlet up north in Michigan that is their best seller and amazing. I cannot seem to find a recipe for the cherry maple. I am not sure if it is an actual marinade or possibly a glaze slapped on before the end of cook time. Any thoughts?

    • Will says:

      It could be either, but more than likely a marinade. There are endless flavors you can try when making jerky. You could make a recipe with maple syrup, some purred cherries or cherry juice, some salt, possibly more sugar if needed, etc…. Just start mixing some stuff together and dip your finger in it to test. Marinate over night and smoke! Don’t over smoke though. 1 hour or so of smoke is all you need. Check out this page for some information on smoking jerky.

  35. Kareen says:

    Hi! Im Kareen from Philippines and Im so thrilled and happy to found your site.
    Your blogs has been very helpful to me since I’m just start to build a Jerky business here in Philippines. Thank you so much i have been a fan of beef Jerky and i only discover it from my cousin who lives in USA. Beef jerky is very hard to find here in Philippines, especially the American style jerky. So that’s why i have thought to do it as business here.
    And i have copied some of your recipes to test. I hope i would make this all well. Thanks Will

    • Will says:

      Glad to hear it Kareen! I hope your business becomes a success!!! Make sure to keep me updated on your progress, maybe I can buy a bag of jerky from you one day…

  36. Bob says:

    Thanks for this blog. I have been looking for a Jerky recipe for a long time that does not start with “2 cups soy Sauce” or “1 cup Teriyaki.” I was looking for a recipe that tasted like Jerky, with some flavor added and not soy sauce with flavors added. I found the original recipe you have posted here on a BBQ forum with a link to this site. I am very happy to see that Soy and teriyaki are used VERY minimally in a few recipes and not at all in others. I may actually end up with some jerky that I like.

    • Will says:

      I hear ya Bob, there are so many more ways to make jerky than using soy sauce. It is a very common ingredient with homemade jerky. I have tried to make recipes with ALL types of flavors. That’s the fun of making jerky! Make sure to let me know which ones you like after making some.

  37. Brad says:

    G’day Will, I have just spent a fair while going through your great site and I have to say that it has answered just about every question I had to making good Jerky. I live in Western Australia and my kids bought me a dehydrator for fathers day to make my own Jerky. My question is whats a great recipe to use for my first batch that the kids will love also. I love all types of spicy Beef & Kangaroo Jerky but I know that my kids will put there nose up at anything that is to spicy or salty. I want to make something for the first batch that has a nice sweet (not sickly sweet though) flavor that we can all enjoy so they can learn to love Jerky also. What do you suggest? Cheers Mate 😉

      • Brad says:

        Thanks for the tip Mate, my kids are only young so I thought I would ease them into the Jerky experience and not turn them off for life with something that makes them feel like there on fire…haha. I’m looking forward to try lots of your recipes over the years, again great site and cheers for the quick response. Going off the comments on a facebook page that I got your link from your site is getting very popular down under… Cheers!

  38. Chris Martin says:

    I love jerky; however, I also have high blood pressure and am on medication for it. Is there a way to make jerky without adding a large amount of salt?

    • Will says:

      Sure. You can omit the salt from any recipe. If you don’t use any curing salt, just make small batches and eat within a few days. I have found that spicy recipes are good with minimal salt. You don’t NEED salt to make jerky. It does help it last longer; but as long as you eat it quick, you’re good to go!

  39. AndreI D says:

    What kind of salt do you use? Kosher salt, sea salt, iodized table salt? Different types have different density, a tsp of one can be as much as 2x the amount of salt as a tsp of another. Even different brands of the same type can be pretty drastically different. I usually use Diamond Crystal kosher salt, but once I picked up a box of Morton kosher salt and the difference was quite noticeable. Morton’s is way denser.

    • Will says:

      Most recipes I use sea salt. I do use Morton’s Kosher salt in some recipes, and if I do it is labeled as kosher salt. I probably need to go back and distinguish on the recipes that I am calling for sea salt. You are right, it does make a difference! Thanks for the heads up!

      • Andrei D says:

        Hey, thanks for replying, that is very useful info to have for my jerky making adventures. I got my dehydrator about a month ago, and since then I’ve been going a little jerky crazy. Your website is the best free resource I have been able to find online for information pertaining to this hobby. I seriously cannot thank you enough! Good jerky recipes are hard to come by!

  40. Gary says:


    My son has gotten really interested in trying to make homemade jerky. Through him, I am also experiencing a bit of excitement at the prospect.

    I’ve read most of your articles and finally came to the recipe page. While this might be a bit of heresy for the homemade camp, I really found that the Jack Link’s Hot & Spicy to be a favored flavor of mine. Which recipe listed, if any, do you think most closely approximates that?

    Thank you very much for all the information!


    • Will says:

      Glad you are getting into making jerky Gary. I am not familiar with the Jack Link’s Hot & Spicy jerky. I do still buy jerky, but mostly from local smoke houses in small towns. If you are looking for something kinda spicy, I would try the Habanero Tabasco Jerky. I really like that one.

  41. Dan says:

    Has any one tried those cheap cube steaks for jerky? I found only a couple forum posts and people said it was pretty good. I bought 10lbs to make chicken fried steak when it was on sale but found out I can’t for the life of me make it taste good, so would love to get rid of it in jerky form haha.

  42. Dusty Hill says:

    Hi Will, thank you for sharing your knowledge on the wonderful world of dried meats! I’ve really enjoyed trying out new recipes on Jerkyholic.com–perhaps the best part being the knowledge from when you tried the recipe yourself! The additional insight is invaluable!

    My question is if you have a top-5 or top-10 list of your favorite jerky recipes ?

    Thanks for sharing your wisdom in the ways of jerkycraft, Will! I’ve no doubt you’ve help make me a better craftsman!

    Low n slow, High n Dry!

  43. Robin Carroll says:

    I have learned so much from your site… and your recipes. Have you made Jerky without flavors? my son wants jerky that taste like the meat… (I know…. boring)…. I’m used to making jerky with marinating it. Any suggestions?

    • Will says:

      Great to hear that Robin! I have not made jerky without flavor, it would be boring. Haha. If he is looking for a meat flavor, I would either do a simple salt and pepper dry rub or maybe marinate in some beef broth to give it some extra flavor. Let me know how it turns out!

        • Will says:

          Either regular salt or both. If you do a regular salt and pepper only, it will have more of the natural meat flavor. If you add curing salt to the recipe, it will have that red color and more of a jerky flavor we are accustomed to eating. If you are making several pounds of meat, split the meat and make it both ways!

  44. Sherman says:

    Will, do you have a hamburger jerky recipe that uses A-1 Steaksauce and perhaps Worcestershire &/or Wright’s Liquid Smoke? Thanks.

  45. Jimbo says:

    I’ve been making jerky for 20+ years and came across your site today. One “tip” for those who love the flavor of red peppers but don’t like the seeds or flakes burning in their mouth. I use a coffee grinder and grind the red peppers into a powder and add it to my marinade. The flavor is excellent and no flakes or seeds.

  46. Ryan says:

    I just received a digital electric smoker as a gift. Can I make any of these recipes in it? I figured if I wanted a smoked flavor then I would add the wood chips.

  47. Daniel says:

    Hi Will

    I am wondering if there is a substitute for curing salts since I am trying to keep nitrates and nitrites to a minimum.
    I heard sea salt can be used but am not sure just wondering what you think. Love the site by the way. The wife made me buy lots of meat to try several of your recipes and a couple from my families very old cook book. Some of the recipes came over on the Mayflower with my ancestors. Thanks

    • Will says:

      You can use sea salt and it will help preserve the meat longer than if using no salt, but it’s not a substitute for curing salt. The jerky won’t last as long, but curing salt is not a requirement for making jerky. I would love to see some of those old school recipes!!!

  48. StormyInk says:

    How do you come up with your recipes and how do you decide how much of any one ingredient to add? I’m thinking about doing some experimenting with flavors 🙂


    • Will says:

      I come up with recipes by coming up with ideas from foods I eat out, watching food tv shows, reading cook books on all types of foods, going to spice shops and working up a recipe around one spice…. There are tons of ways I come up with recipes. The amounts have come from making jerky for a while, just experience. Also taste your recipe while you are making it. If it doesn’t taste salty enough, add more salt… Have fun!!!

  49. Paul says:

    Just made the Kentucky Bourbon Jerky. Great recipe, I used a local Washington Bourbon. I will be making this again. Glad I found this site.

  50. Shane says:

    Just got into making jerky and going with your basic jerky recipe for my first batch. Using a Nesco Professional dehydrator my wife bought me as a gift. Hoping I can get this right as we are on low carb diet and buying jerky is quite expensive.

    Have enjoyed reading through your recipes and advice and look forward to developing my jerky making skills!! Thank you sir

  51. Tim says:

    These jerky recipes are amazing. I am working my way through all of your recipes and am making 4 pounds a week and I don’t get to have any of it because as soon as I pull it out of the oven my wife and daughter devour it all. I know Old Bay seasoning is usually for seafood but wondering if you ever experimented with it for jerky. If you have not, I will and will let you know the result.

    • Will says:

      Hey Tim! Jerky tends to disappear, people love it!!! I have not used Old Bay seasoning. I love it when making crab legs and putting it on potatoes, but have not made jerky with it. You should give it a shot and let me know how it turns out!

  52. Samantha says:

    Hello Will,
    So I’ve got a question. See I’m from Southeast Texas and have just got a dehydrator (V-day gift from my husband). My original plan was to start making the ground jerky, which I still plan to do, as well as regular muscled jerky and your website was the first thing i found. I’m loving all the recipes by the way. They all sound so good. I can’t wait to try them. I ended up using some beef chuck roast for a tester batch because that’s what I had in the fridge. While i think i used a little to much curing salt, it seems to have turned out rather well for my first time ever making it. I plan to buy more beef soon to make some more.
    At the same time, since beef tends to be somewhat pricey I had thought about using the meat I get from my grandfather. My grandfather is a hunter and he mostly hunts deer (when in season) and boar. Boar tends to be the one that he hunts the most since they’re huntable all year round here.
    My question is: have you ever made pork jerky yourself or known someone that has? And do you think that these recipes would work out with pork meat? Whether you’ve done pork or not I’d really like to know what your opinion about pork jerky would be.

    • Will says:

      Hey Samantha! That’s exciting, your first dehydrator! I have not made pork jerky but it is very common. I think a lot of these recipes will work great with pork. Just pick some and make it, you will find the recipes that your family loves…

  53. Elroy says:

    El Yucateco Black reserve

    Try out El Yucateco Black Reserve on some of your regular food. It has a nice smoke element plus that there is a bit of mild vinegar, The rest of the flavor remarks (+1 year of consuming) are not describable. Did a batch of beef jerky and this stuff held the “bottled” flavor damn well. I added 2 TBSP of liquid smoke (1 hickory 1 apple) before marinating. I marinated for 36 hours due to schedule. In the future, I will extend the marinate greatly……

  54. Mary says:

    So i am just starting to make beef jerky and i was wondering how much curing salt should be used. Does it depend on the recipe? If its being used, does it change the flavor to a more salty flavor? Does the salt go in with the marinade? or is it a pre or post treatment? Thanks!! BTW I’m very excited to try some of the recipes that are on this site!

    • Will says:

      Always check the brand of curing salt you purchased, but it is normally 1tsp per 5lb of meat. It will give it a red color and that recognizable jerky flavor. Curing salt is about 94% table salt, so just subtract a 1/4tsp per lb for any salt mentioned in the recipe. It is added when you are mixing the marinade, before you add the beef.

  55. Tim says:

    I asked you the other day about Old Bay Seasoning. I decided to give it a shot. I took 1/2 lb of top round, sliced it thin and then coated it generously with Old Bay Seasoning. I then took the spiced beef strips and soaked them in Sake overnight (I like to cook Asian food so I had a bottle out for cooking). When I put them on the drying rack (I don’t have a dehydrator so I dry them in the oven at 160), I sprinkled a little more Old Bay on them. I have to say they are not bad if you like Old Bay Seasoning. I am sure they could be doctored up a bit but I thought the Sake would not change the spice flavor profile which it did not. Might be worth a small batch if you are game. Thanks again for your adventurous jerky spirit. I also tried to invent a Pina Colada jerky, kind of based on your Mai Tai recipe. I took sweet coconut flakes, pineapple juice and white rum and pulsed them in a food processor and marinated some top round. Was a little disappointed as the only flavor that came through was the coconut. Was good if you love coconut beef. Not bad, but not as good as some of the soy/smoke based jerkys. Thanks again for the great website!!!

  56. Spencer says:

    I am new to jerky making and use a dehydrator. I usually dehydrate about 6 hrs and notice that while it looks like jerky on the outside, the inside is still aping in color (similar to a steak cooked to medium) is this normal or should it be dehydrated longer..

    • Will says:

      If you are slicing the meat thin, 6 hours should be enough time to fully dehydrate the jerky. Are you using curing salt? This will make the inside of the jerky red. You should see white fibers when you bend the jerky and the inside should be a darker color (unless using curing salt, it will be red). I would try drying a little longer or slicing the jerky at a thickness no more than 1/4″.

  57. Kelly Miles says:

    Hello Will, My son and I love your site! We are on a mission to make a jerky that will satisfy the taste buds of a 6 year old but also it needs to be diabetic friendly. My son has just been diagnosed with type 1. We have decided to cut meat down to 2-3 times a week. He has always considered himself a meatetarian, lol. His favorite is jerky. Would you be able to recommend a couple recipes that would be kid friendly with no sugar. This is my first attempt and it would be great to start out on the right foot.
    Thank you for your time, Kelly

    • Will says:

      Thanks Kelly, I’m glad you guys are enjoying the site! No sugar and good for a 6 year old might be a little hard to do. I would try the Rig Hand Jerky, just omit the 1tsp of sugar. It shouldn’t change the recipe too much making it still taste great! I also like the Habanero Tabasco Jerky, just go easy with the tabasco so it’s not that hot. You might be able to tell from my choices that I don’t have kids and would have NO idea what a 6 year old eats. Haha. I hope this helps a little bit….

  58. Chris says:

    Hi, i have used quite a few of your recipes for my jerky and have loved them all. I would like to pass on one for you to try. I found a marinade called “old colony sauce”. It is a company based out of Pittsburgh pa. and I substituted it for the dales seasoning in your recipe. It has a similar flavor to the dales, but distinctly different. Again, thanks for all of the great ideas to try!

  59. Sharon says:

    Hey Will!

    So I’ve decided to give this whole jerky thing a shot and my first batch is in my nesco snackmaster pro right now. I didn’t preheat the meat in the oven after marinating and instead dried it and put it straight on the sheets of the dehydrator. I also used the tender quick curing salt as suggested in your recipes. I just wanted to make sure my jerky is safe to eat.

    • Will says:

      The Snackmaster heats the jerky up to 160F pretty quickly. I make jerky all the time in it without pre heating, so it should be fine. Let me know how it turns out! Welcome to the world of jerky making Sharon!!!!

  60. David says:

    Hi Will!
    All your recipes sound great. I already tried the Rig Hand recipe and it was fantastic. I didn’t have liquid smoke and curing salt, but it was still very delicious. Now I ordered those two ingredients online, but figured out that the curing salt we get in europe (Austria) only contains 0,5% of sodium nitrate, the concentration in prague powder is 12 times higher. Needless to say I can’t multiply your recipes x12… would be waaaaay too salty. hahaha.
    Do you think 1 tsp of curing salt would be enough for 1 lbs of meat?

    Greetings from Austria

    • Will says:

      Hey David! I have not heard of curing salt only having .5% sodium nitrite, but every country in the world doesn’t always follow the same rules. You mention that it has sodium NITRATE, this would be curing salt #2 (normally about 5% nitrite & 3% nitrate) which is used for curing hams or sausage over a long period of time…. not for jerky. I am interested to see what the instructions are on the package of curing salt you ordered and how much they recommend per 1lb or 5lbs of meat. Do they also recommend 1tsp per 5lbs of meat as the curing salt I use does? Please write back and let me know, I am curious. To answer your question; It would be way to salty if you multiplied the curing salt by 12! Ha. I also think a little bit of curing salt is better than none, but I would still recommend heating the jerky to 160F making sure to kill any potential bacteria. Look forward to hearing back from you David. Thanks for checking out my site all the way from Austria!

  61. Scott says:

    Stumbled across your website and recipes, and I love it. I live in Thailand, and unfortunately beef is too cost prohibitive for me to buy. However, I do have lots of pork available and loads of chicken.

    I’ve seen turkey jerky for sale in some stores… any reason why I couldn’t make jerky from chicken?

    • Will says:

      You can make chicken jerky, just make sure to be extra careful when drying it. I recommend pre-heating it in the oven to 165F before drying to kill any potential bacteria. If you do NOT preheat and heat the jerky too slow when dehydrating it you could risk getting salmonella food poisoning, and no one wants that! The same care needs to be taken when making turkey jerky.

  62. Chris says:

    My favorite recipe of yours is the dales by far. Love the flavor. I was looking to add some heat to it, but not so much so I couldn’t taste the dales. I have found that sprinkling some red pepper flakes on to the meat after its done marinating is perfect. I don’t pat them dry before sprinkling them on either. You still can enjoy the flavor and eat a bunch before your mouth starts to get a little warm. Thanks again for all the great recipes to try!

  63. Philip Stock says:

    Sweet Maple Pork Jerky is to die for.
    I assume for large quantities of the meat (in any recipe ) you increase the volume of marinade ingredients?

  64. JR Jet says:

    It’s hard not to use an expletive when describing how good my jerky turns out now that I’m using your posted recipes. Of course I tell those I share jerky with that it’s an old family recipe handed down and I’m sworn to secrecy lol.
    I have a question regarding after the jerky is made. Do I need to refrigerate, or use any means of preservatives to extend shelf life of my dehydrated meat (eye if round)? Is there a rule of thumb shelf life when stored in a plastic bag at room temperature?

    • Will says:

      Ha! That made me laugh when reading it. Family secret, love it! Check out my page on Storing Beef Jerky. Putting it in the fridge will definitely help it last longer. The shelf life really depends on if you use curing salt and how dry your jerky gets. If you use curing salt and dry it out well, it should last about a week at room temp.

  65. Ron says:


    You are turning me into full time jerky maker. First I did two batches of Venison with the Dr. Pepper, which was outstanding, and a couple of days ago it was the Spicy Sweet Beef Jerky. Oh my God. I can’t stop eating it. Took some out Friday night with friends at local Beer Growler location and it disappeared with them asking me if they supplied the beef if would make them some. A batch goes in the smoker in couple of minutes. Can’t wait to try more of your recipes. Thanks again

  66. Ben says:


    I am looking at making low carb/no carb jerky and noticed a few of the recipes don’t have carbs listed in the nutrition facts. Does that mean that there are less than 1gram of carbs per serving, or was it just left out? There were a few like that… by the way these recipes look awesome. I’m looking forward to trying them.

  67. Mark says:

    I bought an inexpensive dehydrator at WalMart and it seemed to make some decent beef jerky. However, I was concerned that even though the temperature was set to 160 degrees F, it really didn’t feel very hot, just warm. I was concerned if this is enough heat to cook the beef jerky and kill any germs so it is safe to eat? Alternatively, is the salt from the soya sauce and the dehydration itself enough to kill any germs and preserve the jerky? I’m just kind’a nervous eating meet if it isn’t well cooked, but my dehydrator doesn’t seem to get hot enough to actually cook the meet, although it does dry the meet in pretty warm air. I just thought 160 degrees would be a lot hotter, enough to cook.

    • Will says:

      The only way to really check if your dehydrator is getting the jerky to an internal temp of 160F is to check with a thermometer. I have not tried every dehydrator on the market, but I do have some reviews on the site. If you are not heating the meat to 160F towards the beginning of the drying process, it is possible to have bacteria on your jerky. The salt will help preserve, but not prevent bacteria. I always use a dehydrator I know heats the meat to 160F just to be safe. I don’t enjoy having food poisoning and will do whatever I need to make sure I don’t get it.

    • Will says:

      Feel free to change any recipe Mike. If you don’t want to use sugar though; I would check out the spicy recipes, they tend not to have a lot or any sugar. If you omit the sugar on recipes that call for several tablespoons of sugar, they probably won’t turn out tasting that great.

  68. Shayne says:

    These recipes look awesome, thank yould definitely be trying more than a few!

    However, there’s an amazing jerky I use to eat about 25 years ago called AD’s beef jerky. It was bright reddish orange package.

    It was just a simple dry jerky that was salty. It didn’t really have any spices that I can remember.

    I find today’s jerky’s are just way too moist. AD’s was dry and you chew a piece for like 10+ mins. It was kinda brittle but not too much.

    1. Which recipe would be closest to what I’m describing?
    2. How can I make my jerky nice and dry like that? My buddy is lending me a Big Cheif smoker to experiment with.
    3. What flavor chips should I use?

    Thank you,

    • Will says:

      I would look for a recipe that has a lot of soy sauce if you want a salty jerky. You can also just increase the salt of any recipe if that is what you are looking for. The dry jerky you are talking about is totally done by drying, not the recipe. All you have to do it dry the jerky longer and it will turn out really dry and chewy. You can also cut the meat with the grain, this will make it more chewy as well. I would stick to hickory if you are just starting off, can’t go wrong with hickory wood!

  69. Nicole says:

    Hi, I just started making jerky and came across your website. I have already had great success with one of the recipes and when I saw Tropic Thunder, I just had to try it (one of my favorite movies too, lol)! Anyway, I now have a turkey in a brine and jerky marinading. I think I am looking forward to the jerky more than the turkey, but don’t tell anyone! Happy Thanksgiving!

  70. Richard Forrestal says:

    Just want to say this site is great for getting recipes. I have looked they it and used a couple. And used some others and tweaked them for my liking. But today I upgraded my dehydrator to a cabelas 12tray pro series. And got about 17lbs of venison from my sgt. He asked for “first light, Montana mountain and balsamic vinegar” oh many the marinades were tasty. I can’t wait till they are done tomorrow evening to try!

  71. Sharon says:

    Wonderful site and so many recipes to choose from!
    Soooo…I make a Carolina Reaper/Ghost pepper jelly which uses vinegar, sugar, etc. (the basics for most of your jerky marinades).
    Is there a way I can incorporate this jelly into a jerky recipe?
    I would love to just coat the meat and dehydrate, but would that be too sticky?
    Any suggestions???
    Thank you all in advance

    • Will says:

      You might have to cut it with some more vinegar, water, juice…. something to thin it out. I have found that jelly or any thick liquid will not penetrate the meat and will make the outside sticky. You end up with sticky bland jerky.

  72. Glen says:

    Love your website, tried just about all the recipes now. My sons favourite is the Southern Chipotle mine would be Garlic Pepper. Just finished making Dragon Fire today…smelt very hot! Would love to see some more recipes up soon.
    Glen from Australia.

  73. P-Hill says:

    My friend, I stumbled on this site looking for some added recipes for my new Christmas present from the wife (A bad ass dehydrator) and expected a couple minutes of browsing only to find info I already had and made before. After 30 minutes later of reading through yours I threw out all my recipes. All I can say is wow and thank you!!

  74. Sandy Shay-Krcmar says:

    Hi Will! I got an Excalibur dehydrator for Christmas and I’ve been experimenting with different Jerky’s. I am so glad I found your site! I will be trying some ground beef jerky this weekend. I have two questions. You say one of your top three recipes is “dragon fire” jerky. It sounds awesome but I don’t see the recipe? Also, I don’t see a single mention of CHICKEN jerky. Is this possible?

    Thanks for your time!


    • Will says:

      Thanks for pointing out that you can’t find that recipe. I changed that name of the Dragon Fire Beef Jerky. It is now called the Best Homemade Beef Jerky, mainly because it tastes GREAT! I will change that on the site. I have and do not make chicken jerky. I am just not a huge fan of it and it’s just not that popular. The turkey recipes would work for chicken though. Just make sure to pre-heat the jerky in the oven if making turkey or chicken jerky.

  75. CR says:

    Any idea if sugar substitutes (Erythritol) can be used in place of sugar in jerky recipes? Your recipes sound great but I’d like to alter carb content if possible. Thanks

  76. Eddie says:

    Hi, I just found your site today. I’m just getting started making jerky. The two batches I’ve done have turned out great! I’m trying to find som rice wine to try the Korean bbq. Can’t wait to try it!

  77. Darla says:

    Hi Will,
    YOUR JERKYHOLIC COOKBOOK ROCKS!!! I just go it about 10 days ago….it is AWESOME. Already made 3 batches of jerky. So nice, I am going to get one for my son also. I am making your Hawaiian Pineapple Beef Jerky this weekend. This might be my new favorite. Thanks for including recipes that have salt cure. I like that my beef jerky is supposed to last longer, but most of the time doesn’t make it more than a few days. Also I like the fact that it uses precise measurements, and not a lot of wasted marinade or seasoning. Just wanted to say thanks!!!

  78. Jeroen says:

    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!

    • Will says:

      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!

      • Jeroen says:

        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.

  79. Dave says:

    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?

  80. Kenny Daniels says:

    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?

  81. Darryn says:

    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?

    • Will says:

      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!!!

  82. Jeff in Maine says:

    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.

  83. Jake says:

    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.

  84. Will Pennington says:

    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

    • Will says:

      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!

  85. Dave says:

    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

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