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)
Jfreem says
Great site!!! Thank you for putting this together!!
Marie says
Hi there!
First of all, I love your website. So far we only tried Rig hand with and without pepper flakes ( once I swapped regular soy sauce for mushroom SS and hubby requested to make it that way 😉 ). And The best jerky recipe.
It seems I need to make jerky about once a week now. Lol
So, I cut my meat by hand or buy presliced (think beef Milanese, about 1/4 inch, hubby likes thick cut jerky). I dehydrate @165 in Ninja Foodi and it seems to be done (break not snap, white fibers) in 3-31/2 hours unless it’s really thick. Could it be because it’s size (8 quarts) it gets to temperature faster? Any income would be welcome.
Oh, and one more thing. Do you have recipe for Slim Jim or the little snack links? Thanks.
Will says
Thanks Marie! I've never used a ninja foodi to make jerky, but it's not uncommon for it to only take 3 hours to be finished. It's done when it's done, don't get to caught up on the time. Unfortunately I don't have any snack stick recipes on here. That's something I should do though, thanks!
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
Will says
Thanks! I’ll have to give those a shot. Look pretty good!
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!
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.
Will says
Glad the site was helpful and thanks for all the kind words Jake. Let me know how that jerky turns out!
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.
Will says
Glad you are getting into making jerky and have found my site helpful! It's a lot of fun and the jerky tastes great...
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!!!
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?
Will says
If you are smoking your jerky there is no need to add liquid smoke. That pellet smoker will give it a great smokey flavor!
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?
Will says
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...
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.
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!!!
Will says
Thanks Darla, I'm so glad you like the cookbook!
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!
Will says
Great to hear Eddie. The Korean BBQ recipe is a great one too!
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
Will says
I have never used a sugar substitute but it should still work the same. Go for it!
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!
Sandy
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.
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!!
Will says
Glad I could help, and congrats on the new dehydrator!!!
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.
Cheers,
Glen from Australia.
Will says
Glad you guys have found some that you like! I didn't put many up this past year because I was making that recipe book, but I should get back on track in 2019! More to come...
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.
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!
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!
Will says
Such a great movie! Thanks for checking out the site!
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,
Shayne
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!