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Korean BBQ Beef Jerky

Korean BBQ Beef Jerky

A very popular Korean dish you can find just about anywhere and tastes FANTASTIC is BBQ pork. This jerky recipe is a take of that dish and turned out tasting just as great!

This Korean BBQ Beef Jerky tastes just like the popular tasty Korean pork dish | Jerkyholic

I sliced the Beef Tri-Tip with my Weston Jerky Slicer making all the strips an even width which is great for drying. The Tri-Tip had a little too much fat for my liking, but had wanted to try that cut for a while now. I would recommend sticking with an eye of round roast which has less fat.

Westin Jerky SlicerThe jerky strips were marinated for a total of 16 hours in the soy sauce based marinade. This popular korean bbq recipe consists of soy sauce, sugar, rice wine, garlic, sesame seeds, and sesame seed oil. Most of these ingredients can be found in your local super market in the Asian food section.

Korean BBQ Beef Jerky MarinatingKorean BBQ Beef Jerky Marinated

It took a total of 4 hours at 165F to dry this to my liking. I used my Excalibur Dehydrator, but you can use a smoker or oven if you don’t have a dehydrator. You can see the Korean Recipe on the center rack in the picture below. I was making 3 different recipes…. I love trying different jerky!

Korean BBQ Beef Jerky in DehydratorThis Korean BBQ Beef Jerky turned out awesome! It really tasted just like the Korean Pork dishes you get in restaurants. The soy sauce flavor was light and NOT overpowering like many other soy sauce based recipes. It was not too salty and the sesame oil flavor really stands out. I highly recommend trying this recipe.

Korean BBQ Beef Jerky Finished

For more in depth directions on how to dry your jerky, visit my page Jerky Making Methods or click on the pictures below. 

Korean BBQ Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Meat
Marinade
  • ⅓ cup soy sauce
  • 2 tbsp rice wine
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 2½ tsp sesame seeds (divided)
  • ½ tsp ground ginger
  • 1 tsp sesame seed oil
  • ¼ tsp curing salt (optional)
Instructions
  1. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. Only use 1tsp of sesame seeds and keep the remaining to sprinkle on the strips after marinating.
  3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. (I did not freeze the jerky and used my Jerky Slicer with the grain)
  4. Add sliced beef to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels. Sprinkle strips with the remianing 1½ tsp sesame seeds.
  6. Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 4 hours at 165F.
  7. The jerky is finished when it bends and cracks, but does not break in half.

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Slicing Meat for Beef Jerky

Dale's Steak Marinade Beef Jerky Finished

Dale’s Steak Seasoning Beef Jerky

My family has used Dale’s Steak Seasoning when marinating steaks for as long as I can remember. I am not sure why it took me this long to make some beef jerky with it…. So here is Dale’s Steak Seasoning Beef Jerky!!!

Dale's Steak Marinade Beef Jerky is salty and savory! A hard to beat jerky flavor straight from a bottle! | Jerkyholic.com

I always feel a little bit lazy when I make a jerky from an already made marinade, but this stuff is SOOOOO good! My father has marinated steaks with Dale’s the whole time I grew up and still uses it to this day. It’s mainly made from soy sauce, so it definitely starts with one of the most popular jerky ingredient.

Dale's Steak Marinade Beef Jerky Trimmed

I decided to use my favorite cut of meat, Beef Eye of Round, when making this batch. After trimming off a little fat, it was sliced in about 1″ slabs that would be fed through my Jerky Slicer.

Dale's Steak Marinade Beef Jerky Slicing

After feeding the meat slabs through my Westin Jerky Slicer, they were ready to be marinated. I don’t always use a jerky slicer, but I love the fact that all the strips are the same size and dry evenly in the dehydrator. If you are making a bunch of jerky, it’s definitely worth checking out.

Dale's Steak Marinade Beef Jerky Marinating

Only two ingredients went into this marinade, Dale’s Steak Seasoning and Hickory Liquid Smoke. I told you it was easy! I let this batch marinade for 18 hours in the fridge.

Dale's Steak Marinade Beef Jerky on Dehydrator

After straining and patting dry the strips with paper towels, they were arranged on my Nesco Dehydrator to be dried. It took 3 hours at 160F and 1 hour at 145F for these bad boys to be done.

Dale's Steak Marinade Beef Jerky FinishedThey turned out great! Because of the soy sauce, these had a great saltiness taste to them. I am a big fan of salty jerky and this recipe fit the bill. If you are looking for a great tasting, quick, and easy recipe that you can’t screw up, this one is calling your name!

For more in depth directions on how to dry your turkey jerky, visit my page Jerky Making Methods or click on the pictures below. 

Learn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.comHow to Make Beef Jerky in an Oven

Dale's Steak Seasoning Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Meat
Marinade
Instructions
  1. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag.
  3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. (I did not freeze the jerky and used my Jerky Slicer with the grain)
  4. Add sliced beef to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
  6. Dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 3 hours at 160F and 1 hour at 145F.
  7. The jerky is finished when it bends and cracks, but does not break in half.

You Might Also Like:

Best Cuts of Beef for Jerky

How to Make Beef Jerky with a Dehydrator

The Best Dehydrator for Making Beef Jerky

Slicing Meat for Beef Jerky

Dragon Fire Beef Jerky Finished up Close

Dragon Fire Beef Jerky

A jerky made with Habanero Peppers is bound for greatness! The spicy kick of the peppers and the saltiness of the Sea Salt really makes this a top jerky recipe. It jumped up into my wife’s top 3 beef jerky recipes.

Dragon Fire Beef Jerky is a spicy habanero based meat snack that will clear your sinus! | Jerkyholic

 

Dragon Flame Beef Jerky Blender

Smelling this marinade made me say “Oh Wow!” after blending these habanero peppers you see in the picture above. It was a STRONG smelling of fire, heat, and pain! Ha. I tasted the marinade and it instantly had me sweating from the heat. I knew this was going to be a good recipe!

Dragon Flame Beef Jerky MarinadeBeef Top Round was the cut I decided to use when putting this recipe together. A great cut of meat that has little marbling, which is great for jerky. I sliced the strips against the grain for a little less chewy jerky this time.

Dragon Flame Beef Jerky Marinated

The beef marinated for a total of 18 hours before I dried them in my Excalibur Dehydrator for a total of 3 hours at 165°F and 1 hour at 145°F. How did it turn out?! AWESOME!!! I was surprised that the jerky wasn’t as hot as the marinade smelled and tasted at first, but it is still HOT! If you like extremely hot jerky, add a third habanero to the marinade.

Dragon Breath Beef Jerky CompleteSo make yourself a batch of Dragon Fire Jerky and enjoy the heat!

For more in depth directions on how to dry your turkey jerky, visit my page Jerky Making Methods or click on the pictures below. 

Learn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.comHow to Make Beef Jerky in an Oven

2.0 from 1 reviews
Dragon Fire Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Meat
Marinade
  • 1¼ tsp sea salt
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp cracked black pepper
  • 2 tsp granulated sugar
  • 2 whole habaneros (3 if extra hot is wanted)
  • 2 tbsp worcestershire sauce
  • ¾ cup cold water
  • ¼ tsp curing salt (optional)
Instructions
  1. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine marinade ingredients in a blender and blend until the peppers have been chopped into very small pieces. Place in a bowl or ziplock bag.
  3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.
  4. Add sliced beef to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
  6. Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 4 hours at 165F.
  7. The jerky is finished when it bends and cracks, but does not break in half.

You Might Also Like:

Best Cuts of Beef for Jerky

How to Make Beef Jerky with a Dehydrator

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Slicing Meat for Beef Jerky

Smokey Cajun Turkey Jerky Finished and Tasty

Smokey Cajun Turkey Jerky

A smokey and spicy turkey jerky that will have you craving for more. You have to make this jerky | JerkyholicThis Smokey flavored Cajun Turkey Jerky will quench your thirst for a spicy flavorful turkey jerky snack! I really liked this jerky, and you will too…

I bought a frozen turkey breast from my local grocery store. You can also use turkey cutlets that can be easily found anywhere. I believe Jennie-O is a popular brand sold nation wide.

Smokey Cajun Turkey Jerky Breast

This jerky marinade was started with some great staples of any great cajun flavor; garlic, paprika, and cayenne. I feel like any jerky that has these three ingredients is bound for greatness; and this turkey jerky is definitely great!

Smokey Cajun Turkey Jerky Marinating

I marinated the turkey meat for 45 minutes in my Chef’s Elite Vacuum Marinator. I love using this thing whenever I don’t have time, or don’t want to wait, 6-24 hours for my meat to marinate. Sometimes you just need jerky right away, and this bad boy helps you do that.

Vacuum Marinator

When making fowl jerky, always make sure to pre-heat the strips in the oven to 165F before dehydrating. Using curing salt is also a great idea in order to make sure the jerky will be safe from any bacteria. These strips took about 8 minutes at 300F laying directly on a baking sheet inside the oven with the door closed.

Nesco Dehydrator

I dried these in my Nesco Dehydrator at 145F for 2.5 hours. This thing is my tried and true jerky making machine!

Smokey Cajun Turkey Jerky Finished and Tasty

So how did it turn out? GREAT! This was a very tasty turkey jerky recipe. The flavor was very intense and the spice lingered for several minutes. Feel free to adjust the spices to your liking. You have to make this jerky! So go…… go make it….

For more in depth directions on how to dry your turkey jerky, visit my page Jerky Making Methods or click on the pictures below. 

Learn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.comHow to Make Beef Jerky in an Oven

Smokey Cajun Turkey Jerky
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Turkey
Cuisine: Jerky
Ingredients
Lean Turkey Breast
  • 1lb Turkey Breast
Marinade
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp black pepper (freshly cracked)
  • ½ tsp onion powder
  • 1 tsp cayenne powder
  • ⅓ cup white vinegar
  • ¼ cup turkey broth
  • 1 tbsp liquid smoke (hickory)
  • ¼ tsp curing salt (optional)
Instructions
  1. Combine all of the ingredients in a bowl or ziplock bag and mix well.
  2. Trim all visible fat from the turkey breast and slice ¼" strips with the grain
  3. Add sliced turkey breast to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator or 45 minutes in a Vacuum Marinator.
  4. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.
  5. Pre-heat oven to 300F.
  6. Place turkey strips on a aluminum foil lined baking sheet.
  7. Bake in the oven for 8-10 minutes or until the strips reach an internal temperature of 165F.
  8. Remove from the oven and dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 2.5 hours at 145F.
  9. The jerky is finished when it bends and cracks, but does not break in half.

 

Vinegar Horseradish Beef Jerky Camping

Vinegar Horseradish Beef Jerky

I know what you are thinking; “Vinegar Horseradish Beef Jerky, what the hell?!” That’s what I was thinking when I made the recipe, but I just can’t help but trying new and crazy recipes. P.S. – It turned out great!

Vinegar Horseradish Beef Jerky?! It sounds like a crazy flavor, but this jerky turned out pretty darn good! | JerkyholicI made this batch of jerky on the flavor recommendation from my wife. I try to probe her brain for crazy flavors to try when coming up with beef jerky recipes. I was hesitant, but this turned out really good!

Vinegar Horseradish Beef Jerky Dehydrator

A Beef Bottom Round Roast was used when making this batch. I sliced it at about 1/4″ with the grain for more of a chewier jerky. I am not sure why, but I feel like horseradish is a tough and robust flavor that needed to be paired with a tough jerky. My Excalibur Dehydrator dried this jerky to perfection in 4 hours.

I used prepared horseradish that I had hanging out in the fridge which gave this jerky a great flavor. I was surprised that it had more of a tangy flavor than a really potent horseradish flavor. My wife informed me that after heating and cooking the horseradish the taste becomes subtle and isn’t as sharp as when eaten raw.

The subtle horseradish flavor turned out to work great as jerky. It wasn’t spicy and would be a great jerky to take while hunting or hiking. I know this because that is exactly what I did! I took this jerky on an 8 day camping trip around the west. My wife and I left Colorado and went to Antelope Canyon, Grand Canyon, Hoover Dam, Vegas, Zion NP, Arches NP, Bryce Canyon NP, & Canyon Lands NP. Well the jerky only made it to about the Hoover Dam… Ha.

Vinegar Horseradish Beef Jerky Camping

This picture was taken at one of my camp sites. You can see I have my stove out about to cook up a little soup for dinner. I love camping!

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods or click on the pictures below.

How to make Beef Jerky in the OvenLearn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.com

5.0 from 1 reviews
Vinegar Horseradish Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Meat
Marinade
  • 3 tbsp prepared horseradish
  • ⅓ cup white vinegar
  • ½ tsp sea salt
  • ½ tsp garlic powder
  • 1 tsp cracked black pepper
  • ¼ tsp curing salt (optional)
Instructions
  1. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag and mix well.
  3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.
  4. Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
  6. Dry with your favorite jerky making method. I used myExcalibur Dehydrator and dried for 4 hours at 165F.
  7. The jerky is finished when it bends and cracks, but does not break in half.

You Might Also Like:

Best Cuts of Beef for Jerky

How to Make Beef Jerky with a Dehydrator

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Slicing Meat for Beef Jerky

 

Garden Beef Jerky

This Beef Jerky Recipe has the flavors you would find in your backyard garden. The intense flavors found in this jerky are sure to please your family and friends!

This fresh garden tasting beef jerky hits the spot when hiking the trails and getting out in nature | Jerkyholic.comThis garden fresh tasting beef jerky is sure to hit the spot when hiking the trails this fall! I’m leaving on an 8 day camping trip tomorrow and you better believe that this jerky will be making its way with me.

Garden Seasoning

The star of this jerky is the Spice Islands Garden Seasoning. I found this at my local grocery store, it features onion, garlic, bell peppers, carrots, etc…. Stuff you would find in your garden. Ha.

Sliced Beef Top Round

The Beef Top Round that I purchased at the grocery store was already sliced thin at about 1/8″. This saved some time slicing the meat. Top round is my second favorite cut of beef to use when making jerky, eye of round being my favorite.  After marinating for 18 hours, the jerky was strained and dried with my Nesco Snackmaster Pro dehydrator.

Garden Beef Jerky FinishedThis recipe turned out tasting VERY good. It has an intense flavor that wakes up your taste buds. The salty taste is just perfect and goes great with the little bit of spice it carries as well. My wife said it even has a little bit of a tangy taste too! These pictures were taken at a local park in Boulder, CO. It is a beautiful place that we enjoy hiking and it felt like the perfect place to showcase this jerky.

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods or click on the pictures below.

How to make Beef Jerky in the OvenLearn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.com

Garden Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Meat
Marinade
  • 2 tsp Spice Island Garden Seasoning
  • 1 tbsp white vinegar
  • ½ cup orange juice
  • 1 tsp marjoram leaves
  • ½ tsp sea salt
  • ¼ tsp curing salt (optional)
Instructions
  1. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag and mix well.
  3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. Or skip the freezing phase and use a Jerky Slicer.
  4. Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
  6. Dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 2 hours at 160F and 1 hour at 145F. (This jerky dried fast per the ⅛" slices)
  7. The jerky is finished when it bends and cracks, but does not break in half.

You Might Also Like:

Best Cuts of Beef for Jerky

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Slicing Meat for Beef Jerky

Bayou Cajun Jerky Finished

Bayou Cajun Beef Jerky

A spicy jerky with zesty cajun flavors | Jerkyholic.comThis Bayou Cajun Beef Jerky has a little spice and the zest of New Orleans. If you’re looking for a great flavor that will please all, this is your jerky! I lived in New Orleans for a while several years back and loved all the flavors found in the cooking. This recipe is inspired by the people and cooking found in the Bayou of Louisiana.

Bayou Cajun Pouring

This jerky recipe has some great base flavors of salt, onion, garlic, and red pepper. I spiced it up with a little Zatarain’s hot sauce (My Favorite) and this recipe turned out perfect! I used Beef Top Round which was thinly sliced at my grocery store when making this jerky. If your butcher or meat department doesn’t have thinly sliced meat, you can ask them and most of the time they will help you out.

Vacuum Marinator

I decided to use my new Chef’s Elite Vacuum Marinator to speed up the marinating process. Normally my jerky marinates in the fridge for 8-24 hours, but a quick 30 minutes with this machine turned out a great flavor. It recommends to marinate for 15 minutes, but I doubled the time to make sure the jerky had a good flavor. Easy cleanup and little hassle makes using this nice too. If you are short for time and don’t want to marinate your jerky over night, I would recommend this marinator to speed things up!

Bayou Cajun Dehydrator

After marinating, I dried in my Nesco Dehydrator for 3 1/2 hrs at 160F. Since the meat was sliced very thin, it dried very quickly to a perfect finish.

Bayou Cajun Jerky FinishedThis recipe first has the Flavor of an original jerky but then finishes with a kick from the hot sauce. If you are looking for a really spicy jerky, I would recommend adding another TBSP of hot sauce and a little more ground red pepper. Enjoy!

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods or click on the pictures below.

How to make Beef Jerky in the OvenLearn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.com

Bayou Cajun Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Meat
Marinade
  • ½ tsp sea salt
  • ½ tsp smoked paprika powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp ground red pepper
  • 3 tbsp Zatarain's hot sauce
  • ¼ cup cold water
Optional
Instructions
  1. Combine marinade ingredients in a bowl or ziplock bag and mix well.
  2. Slice ¼" strips of beef against the grain for an easy chew. Cut with the grain for a more chewy jerky. (I bought already sliced jerky for this recipe, so this step can be skipped)
  3. Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator. (If using a vacuum marinator, marinate for 30 minutes)
  4. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
  5. Dry with yourfavorite jerky making method. I used my Nesco Dehydrator and dried for 3.5 hours at 160F.
  6. The jerky is finished when it bends and cracks, but does not break in half.

You Might Also Like:

Best Cuts of Beef for Jerky

How to Make Beef Jerky with a Dehydrator

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Slicing Meat for Beef Jerky

East Side Finished

East Side Beef Jerky

A nice salty jerky with the rich flavor of soy sauce | Jerkyholic.comEast side beef jerky is a salty and flavorful jerky that combines the great flavor of soy sauce with the much loved fish sauce of the East.

East Side Jerky Ingredients

I used some local honey and fish sauce from my local Asian marketplace. You should be able to find fish sauce in your local supermarket as it has become much more popular over the last 10 years. For you that have never had fish sauce before…. A little goes a long way…. Ha.

East Side Beef Jerky Marinade

Chop the scallions in very small pieces, this will help them adhere to the jerky much more than if they were large. I recommend 3 tbsp of fish sauce, but you might want to taste the marinade with 2 tbsp and decide if you want to add the third. The fish sauce can over power the jerky if you are not used to eating it, so make sure you like the flavor before adding it all. East Side Jerky Dehydrator

Strain the jerky strips and pat dry after marinating for 6-24 hours. I used my Excalibur Dehydrator when making this jerky.

East Side FinishedIt took 4 hours at 160°F to finish this jerky to perfection. This East Side Beef Jerky turned out with a salty yet sweet flavor that would be sure to please everyone!

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods or click on the pictures below.

How to make Beef Jerky in the OvenLearn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.com

5.0 from 1 reviews
East Side Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Meat
Marinade
  • 2 scallions (finely chopped)
  • 2 tbsp granulated sugar
  • 1 tsp ground black pepper
  • ⅓ cup honey
  • 3 tbsp fish sauce
  • ⅓ cup soy sauce
Optional
Instructions
  1. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag and mix well.
  3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.
  4. Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
  6. Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 4 hours at 160F.
  7. The jerky is finished when it bends and cracks, but does not break in half.

You Might Also Like:

Best Cuts of Beef for Jerky

How to Make Beef Jerky with a Dehydrator

The Best Dehydrator for Making Beef Jerky

Slicing Meat for Beef Jerky

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

Gold Buckle Brisket Beef Jerky

I have made jerky with Allegro products before, so I decided to make a real simple recipe with their Gold Buckle Brisket Marinade. It turned out just like the Allegro Teriyaki recipe I made months ago, very tasty!

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

This recipe was made at the same time as my Steak Dry Rub Beef Jerky, as well as with the same cut of beef. I used a rump roast that had a little too much fat. Oh well, you make do with what you have, right?

Allegro Marinade

Two ingredients is all that is needed to make this Gold Buckle Brisket Beef Jerky. One is the Allegra sauce and the other is hickory liquid smoke. If you are making this recipe in a smoker, you can leave out the liquid smoke and use hickory wood chips instead. That’s it! Soooooooo simple!

Buckle Marinated

After 12 hours marinating in the fridge the jerky was strained, getting rid of any extra marinade. I patted the strips dry with paper towels and placed on my Nesco Dehydrator.

Buckle Trays

I dried these jerky strips in my Nesco Snackmaster Pro Dehyrator for 6hrs at 160°F. Because this meat was very fatty, I had to blot dry the jerky every hour with a paper towel to soak up any liquid fat. 

Buckle Finished2

It turned out tasting really good. It had that smokey taste from the liquid smoke and a nice saltiness from the brisket marinade. If you are wanting a real simple jerky marinade, this is a good one to try! So warm up that dehydrator and get to making some jerky!

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods or click on the pictures below.

How to make Beef Jerky in the OvenLearn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.com

Gold Buckle Brisket Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Meat
Marinade
  • 1 cup Allegro Brisket Sauce
  • 2 tsp Liquid Smoke (Hickory)
Optional
Instructions
  1. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine the marinade ingredients in a bowl or ziplock bag and mix well.
  3. Remove the meat from the freezer and slice ¼" strips with the grain for a chewy jerky. Cut against the grain for less of a chew.
  4. Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.
  6. Dry with yourfavorite jerky making method. I used my Nesco Dehydrator and dried for 6 hours at 160F.
  7. The jerky is finished when it bends and cracks, but does not break in half.

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Cranberry Turkey Jerky Finished2

Cranberry Turkey Jerky

A Turkey Jerky that will have you thinking of your Mom's turkey and cranberry on Thanksgiving | Jerkyholic.comThis Cranberry Turkey Jerky will have you craving your Mom’s homemade Thanksgiving Dinner! The reason this recipe came about was due to the simple reason that you can’t have turkey without the cranberry…

Turkey Breast

I used a 3lb turkey breast from my local Walmart. I actually had trouble finding turkey breast in the dead of summer, Walmart was my saving grace after visiting about 4 different grocery stores. This 3lb Butterball was great, I ended up making 3 different turkey jerky recipes with this one turkey breast.

It was pre-seasoned, so I washed off the turkey under cold running water as much as I could before trimming off the fat and slicing into jerky strips. Make sure to thaw any frozen turkey breast in the refrigerator, not at room temperature. 

Cranberry Turkey Jerky Ingredients

A group of simple ingredients makes this jerky very tasty. I used some local honey and brown sugar to sweeten it up a bit, giving it a great sweet honey flavor with a hint of cranberries.

When making turkey jerky I take the extra precaution of pre-heating the jerky strips to 165°F in the oven. I placed my jerky strips after they finished marinating on a baking rack on top of a foil lined pan for easy cleanup. It took 20 minutes at 300°F to reach an internal temperature of 165°F. If you have the turkey directly on the pan, the cooking time will be closer to 10 minutes.

Cranberry Turkey Jerky on Trays

After pre-heating the strips, I placed them on my Excalibur Dehydrator trays to be dehydrated. I dehydrated these for a total of 4 hours at 145°F. I would recommend taking a piece out and letting it dry to room temperature every so often and checking to see if it is done. Four hours was just about perfect for these pieces of jerky.

Cranberry Turkey Jerky Finished2

As I mentioned before, this recipe had a great sweet honey flavor with a nice hint of cranberries and allspice. You can dice up or keep the cranberries on the jerky for more flavor if you so desire. This does have a little sticky feel to it from the honey and cranberry sauce. You won’t mind licking your fingers though…

For more in depth directions on how to dry your turkey jerky, visit my page Jerky Making Methods or click on the pictures below. 

Learn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.comHow to Make Beef Jerky in an Oven

Cranberry Turkey Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Turkey Breast
  • 1lb Turkey Breast
Marinade
  • 1 cup cranberry sauce
  • ¼ cup orange juice
  • 10 juniper berries (crushed into very small pieces)
  • ¼ cup honey
  • 1 tbsp brown sugar
  • ½ tsp allspice
  • ¼ tsp curing salt (Optional)
Instructions
  1. Combine all of the ingredients in a bowl or ziplock bag and mix well.
  2. Trim all visible fat from the turkey breast and slice ¼" strips with the grain
  3. Add sliced turkey breast to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  4. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.
  5. Pre-heat oven to 300F.
  6. Place turkey strips on a baking rack on top of a aluminum foil lined baking sheet.
  7. Bake in the oven for 10-12 minutes or until the strips reach an internal temperature of 165F.
  8. Remove from the oven and dry with you favorite jerky making method. I used my Excalibur Dehydrator and dried for 4 hours at 145F.
  9. The jerky is finished when it bends and cracks, but does not break in half.