This Malaysian Pork Jerky has a great flavor with a little sweetness that is found all across the Asian continent. My co-workers couldn’t put this jerky down. It lasted about 3 minutes…

I made this jerky out of pork loin. Just make sure to trim as much fat as you can before marinating. 

I also sliced the pork against the grain for an easier chew.

After slicing I let it marinade for 21 hours in the refrigerator. This recipe has a lot of great ingredients such as sesame oil and chili garlic sauce that led to an amazing flavor. Try to marinate for at least 6 hours, but longer is better! 

After marinating, strain the pork of any excess marinade and pat dry with paper towels. I dried this jerky or 4 1/2 hours at 165°F with my Nesco Dehydrator, you can see the pork on the dehydrator trays above. You can also make this jerky in the oven or smoker if you choose. 

This recipe turned out tasting amazing. The sesame oil really comes through and the spice from the chili garlic sauce and black pepper really adds to the flavor. Even though soy sauce was used in the recipe, it does not over power the jerky at all, comes across very mild.

I asked a guy I work with for a description and his response was “perfect”. That really sums it up. There is nothing that needs to be changed or altered with this recipe. Let me know how you like it in the comments below!

This recipe doesn’t have to be used on Pork only. Make this with beef or venison and it will also turn out really good! Enjoy!!!

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

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

Love salmon? Well then you are going to LOVE this salmon jerky! This recipe has a light fish flavor with a nice smokey and salty finish. Just perfect!

When it comes to fat content in fish, salmon ranks on the higher end. If you have been reading about jerky, fat is not a good thing…. But salmon still makes GREAT jerky!

I started with a wild caught sockeye salmon fillet that I purchased from my local grocery store. I always buy wild caught salmon when cooking or making jerky. The taste is sooo much better when it is wild caught. You can tell wild caught from farm raised because of the dark red color of the meat.

Run your fingers over the meat to feel for any pin bones. I have had salmon fillets with a lot of pin bones (see above) and others that don’t have any. They will feel hard and be white in color. I use standard needle nose pliers to pull them out. They should pull out easily with a little wiggling. Don’t forget this step, no one likes bones in their jerky!

Here is where you can either skin the fillet or leave the skin on. I like leaving the skin on because it keeps the meat together. If you remove the skin now, the strips can break apart easily during marinating. Once you are done drying, the skin will peel off easily before you eat the jerky.

Using a very sharp knife, slice 1/4″ – 1/2″ wide strips down the length of the fillet. Slicing from the “head” of the fillet to the “tail”.

After all the strips are sliced lengthwise, cut across the strips to your desired length. I normally cut mine between 3-4″ long.

I marinated my strips with the recipe below for 18 hours in a ziplock bag stored in the fridge. Mix up the strips in the bag several times during marinating to ensure all strips are evenly marinated.

Strain strips in a colander and pat dry with paper towels to remove any excess marinade.

Lay the strips on a dehydrator tray or a cooling rack if drying with your oven. Make sure none of the pieces are touching and there is amble room in between for air to circulate. I used my Excalibur Dehydrator when making this recipe.

Dry at 150°F or as low as your oven will go if using an oven until the strips are finished. Since salmon is high in fat I like to dry my salmon jerky more than a non fatty fish such as trout. It took this jerky 9 hours to be just perfect.

It turned out GREAT! The smoke flavor from the liquid smoke and the saltiness from the soy sauce really makes this jerky taste amazing. If you love salmon, you HAVE to make this jerky. Now all you have to do is peel the skin off and eat!

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Tasty Salmon Jerky

Love salmon? Well then you are going to LOVE this salmon jerky! This recipe has a light fish flavor with a nice smokey and salty finish. Just perfect!

Course Snack

Cuisine Salmon Jerky

Keyword fish jerky, salmon jerky

Prep Time 1 hour

Cook Time 9 hours

Total Time 10 hours

Servings 5

Calories 155 kcal

Author Will

Ingredients

Fish

• 1 lb Wild Caught Sockeye Salmon can use any salmon

Marinade

• 1/2 cup soy sauce
• 1 tbsp lemon juice
• 1 tbsp brown sugar
• 2 tsp black pepper
• 2 tsp liquid smoke
• 1/2 tsp garlic powder
• 1/4 tsp curing salt optional

Instructions

1. Remove pin bones from fish fillet with needle nose pliers. Leave skin on fillet.
2. With a sharp knife, slice long strips lengthwise 1/4"-1/2" thick from the "head" of the fillet to the "tail".
3. Slice across the previously sliced long strips cutting into 3"-4" pieces.
4. Assemble all the ingredients of marinade in a bowl or ziplock bag and mix well.
5. Add the salmon strips to the marinade and marinate for 6-24 hours in the refrigerator. Mix the strips several times during marinating for evenly coated strips.
6. Strain jerky strips in a colander and then dry with paper towels to remove any excess marinade.
7. Place strips on a dehydrator tray or oven cooling rack on top of a oven pan to catch any drippings.
8. Dry at 150F if using a dehydrator or as low as your oven will go if using an oven.
9. Jerky will be done when it is completely dry and to your texture liking. It took me 9 hours to dry this jerky in my Excalibur Dehydrator.
10. Remove skin from jerky and eat!

Nutrition Facts

Tasty Salmon Jerky

Amount Per Serving (70 g)

Calories 155 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Cholesterol 49mg 16%

Sodium 1341mg 56%

Potassium 504mg 14%

Total Carbohydrates 4g 1%

Sugars 2g

Protein 20g 40%

Vitamin A 0.7%

Vitamin C 1.4%

Calcium 1.9%

Iron 7.5%

* Percent Daily Values are based on a 2000 calorie diet.

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How to Make Beef Jerky with a Dehydrator

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The silk road was a trading route that ran from Europe around the Mediterranean eventually all the way to China and beyond. This recipe has Sumac as the star ingredient, which is from the Mediterranean…

You might be asking, “so was Sumac traded along the silk road?” Uh, I don’t think so. But I needed a name for this jerky, and since I already have a Mediterranean Jerky, I named it Silk Road Beef Jerky.  See how simple my mind works? Ha.

As I mentioned before, Sumac is the star ingredient for this recipe. I bought mine at a spice shop down the road in Boulder. You can find some at a local store near you or buy some Sumac on amazon. 

Sumac is a spice from the middle east that has a tangy lemony flavor. It’s normally found and used ground, not whole. It’s fantastic!!! I also used some tomato powder that you can find at a local spice shop or online, of course…

After marinating for 12 hours, I strained in a colander and patted dry with paper towels.

After patting dry with paper towels, sprinkle on extra sesame seeds to enhance the flavor and make it look that much better! I put the strips on my Excalibur Dehydrator trays and dried for 4 hours at 165°F.

This jerky turned out VERY yummy! A great flavor comes through that is tangy and tart. The sumac really steals the show adding a little lemony flavor. This is followed by a hint of cinnamon that rounds out the jerky making it a definite keeper! There isn’t much of a tomato flavor, so if you like tomato you might need to add a little more. VERY GOOD!!!

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

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Silk Road Beef Jerky

Jerky with a great flavor that is tangy and tart. The sumac really steals the show adding a little lemony flavor. This is followed by a hint of cinnamon that rounds out the jerky making it a definite keeper!

Course Snack

Cuisine Beef Jerky

Keyword beef jerky, sumac

Prep Time 1 hour

Cook Time 4 hours

Total Time 5 hours

Servings 5 servings

Calories 173 kcal

Author Will

Ingredients

Lean Meat

• 1 lb Beef Eye of Round or Venison

Ingredients

• 1/2 tsp sea salt
• 1/2 tsp cinnamon
• 1/2 tsp sesame seeds
• 1/2 tsp ground coriander
• 1 tsp garlic powder
• 2 tsp ground sumac
• 2 tsp tomato powder
• 1 tbsp lemon juice
• 1/2 cup cold water
• 1/4 tsp curing salt optional

Topping

• 1/2 tsp sesame seeds

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 1/2tsp of sesame seeds and keep the other 1/2tsp 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 ½ 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.

Nutrition Facts

Silk Road Beef Jerky

Amount Per Serving (70 g)

Calories 173 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 2g 10%

Cholesterol 70mg 23%

Sodium 267mg 11%

Potassium 208mg 6%

Protein 24g 48%

Vitamin C 1.8%

Calcium 0.8%

Iron 12.1%

* Percent Daily Values are based on a 2000 calorie diet.

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Can you make jerky out of Pork? YES!!! It tastes great too! This sweet recipe worked very well with pork, you will definitely love it…

As you can see from the picture above, there aren’t many ingredients when making this recipe. First off, you have to start with a piece of pork.

I used a pork tenderloin from my local grocery store. Tenderloin is a pretty inexpensive cut but does have a decent amount of fat on it. Make sure to trim as much fat as possible before slicing into strips and marinating.

After mixing the ingredients and marinating for 20 hours, the pork was strained in a colander and patted dry with paper towels. The maple syrup in the marinade made the strips very slick and hard to pick up. When it was done dehydrating though, it had that sticky shiny appearance a lot of sweet pork jerky recipes have. Delicious!!!

I used my Excalibur Dehydrator when making this recipe. I love this dehydrator, it really turned out some great pork jerky with this recipe. It took a little more than 4 hours at 165°F to finish this jerky to perfection.

I made three different pork recipes with this one tenderloin and this Sweet Maple Pork Jerky was my wife’s favorite. There is good reason for that, it tastes great! There isn’t any spice at all, just sweetness from the sugar and maple syrup. For such a simple recipe, the jerky really turns out fantastic!

This recipe doesn’t have to be used on Pork only. Make this with beef or venison and it will also turn out really good! Enjoy!!!

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

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Sweet Maple Pork Jerky

Can you make jerky out of Pork? YES!!! It tastes great too! This sweet recipe worked very well with pork, you will definitely love it...

Course Snack

Keyword Pork Jerky

Prep Time 1 hour

Cook Time 4 hours

Total Time 5 hours

Servings 5

Calories 161 kcal

Author Will

Ingredients

Lean Meat

• 1 lb Pork Tenderloin can also use beef or venison

Marinade

• 1 tbsp brown sugar
• 1/4 cup maple syrup
• 1 1/2 tsp sea salt
• 1/4 cup cold water
• 1/4 tsp curing salt optional

Instructions

1. Trim all visible fat from the meat 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 cut some with and some against since I like both! You can also skip the freezing and use a Jerky Slicer.
4. Add sliced meat 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.

Nutrition Facts

Sweet Maple Pork Jerky

Amount Per Serving

Calories 161 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 1g 5%

Cholesterol 58mg 19%

Sodium 747mg 31%

Potassium 392mg 11%

Total Carbohydrates 13g 4%

Sugars 11g

Protein 18g 36%

Calcium 2.3%

Iron 4.9%

* Percent Daily Values are based on a 2000 calorie diet.

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Slicing Meat for Beef Jerky

Bugling Elk Jerky is a great tasting sweet and salty jerky that will not disappoint! Didn’t harvest an Elk this year? No worries, make with beef or venison too!

I sliced up this elk roast that I got from a buddy at work. Bugling Elk Jerky is one of the recipes I made with this roast. Why did I call it bugling elk jerky? I remember camping with my wife in Yellowstone and hearing the elk bugling throughout the night. It was amazing, and I thought the name just fit…

I sliced this roast with my Weston Jerky Slicer into perfect jerky slices. You don’t need a jerky slicer; but if you are going to start making a bunch of jerky, it makes it sooooooo much easier to get even strips!

This recipe is a VERY easy one to make. With only 2 ingredients, 3 if you add curing salt, it’s an easy recipe to make that comes out tasting fantastic! I like using pre-made marinades when I am feeling a little lazy… Ha.

After marinating for 16 hours, the meat was drained in a colander and patted dry with paper towels. I made this recipe while I was at work, so I filled up the drying racks on my Nesco Dehydrator.

Just look at those great looking jerky strips about to turn into some amazing tasting elk jerky! These took 4 hours at 160°F to finish with a perfect texture. Drying times may vary depending on how thick you slice your jerky. Mine normally take between 4-6 hours.

When I tasted this jerky the first flavor that hits you is the soy sauce from the Allegro Original Marinade. It has a very bold flavor that is sweet and salty. The pepper added a great peppery flavor that goes great on any kind of jerky. I really enjoyed this batch and recommend you trying it.

This recipe doesn’t have to be used on Elk only. Make this with beef or venison and it will also turn out really good! Enjoy!!!

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

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Bugling Elk Jerky

Bugling Elk Jerky is a great tasting sweet and salty jerky that will not disappoint! Didn't harvest an Elk this year? No worries, make with beef or venison too!

Course Snack

Cuisine elk jerky

Keyword elk jerky

Prep Time 1 hour

Cook Time 4 hours

Total Time 5 hours

Servings 5

Calories 160 kcal

Author Will

Ingredients

Lean Meat

• 1 lb Elk Venison, or Beef (Best Slices of Meat for Jerky)

Marinade

• 3/4 cup Allegro Original Marinade
• 1 tsp ground black pepper
• 1/4 tsp curing salt optional

Instructions

1. Trim all visible fat from the meat 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 meat 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 4 hours at 160F.
7. The jerky is finished when it bends and cracks, but does not break in half.

Nutrition Facts

Bugling Elk Jerky

Amount Per Serving

Calories 160 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Cholesterol 49mg 16%

Sodium 723mg 30%

Potassium 302mg 9%

Total Carbohydrates 12g 4%

Sugars 9g

Protein 22g 44%

Calcium 0.4%

Iron 14.1%

* Percent Daily Values are based on a 2000 calorie diet.

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Slicing Meat for Beef Jerky

Who’s ready for some Margaritas?!?!?! Unfortunately it is Monday, but the taste of frozen margaritas you probably drank this weekend can stay fresh in your mind while at the office with some margarita beef jerky!

This is a pretty simple recipe that produces a almost candy like jerky. I used a Beef Top Round and marinated the meat for a total of 16 hours before drying.

You will more than likely have most of the ingredients for this recipe in your pantry, just grab a bottle of margarita mix and some meat while you are at your grocery store and you will be good to go! It doesn’t really matter what mix you get, they will all be about the same. I grabbed Mr. & Mrs. T’s margarita mix. Not sure who the T’s are, but their mix is pretty tasty!

I used my Weston Jerky Slicer to get nice even strips. This thing is great if you start making a bunch of jerky. I use it just about every time I make jerky.

After marinating 16 hours, I strained the jerky strips in a colander and placed on my jerky trays. I used my Excalibur Dehydrator when making this batch. If you are in the market for a dehydrator or aren’t sure which one to get, check out my dehydrator reviews.

I dried these for 3 hours at 165°F and turned down for 2 hours at 145°F. After 5 hours, this sweet meat candy was dried to perfection. So did it taste like a margarita? YES! It really does have a sweet margarita flavor with just enough saltiness. If you are looking for a flavorful and sweet jerky, look no further.

The weekend may be over, but that doesn’t mean you can’t indulge in this margarita flavor jerky to hold you over until NEXT weekend!

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

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Margarita Beef Jerky

Who's ready for some Margaritas?!?!?! Unfortunately it is Monday, but the taste of frozen margaritas you probably drank this weekend can stay fresh in your mind while at the office with some margarita beef jerky!

Course Snack

Cuisine Beef Jerky

Keyword margarita beef jerky

Prep Time 1 hour

Cook Time 5 hours

Total Time 6 hours

Servings 4

Calories 267 kcal

Author Will

Ingredients

Lean Meat

• 1 lb of Beef Top Round or Venison

Marinade

• 1 cup margarita mix
• 1 tsp sugar
• 1 1/2 tsp sea salt
• 1/2 tsp garlic powder
• 1/4 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.
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 Excalibur Dehydrator and dried for 3 hours at 165F and 2 hours at 145F.
7. The jerky is finished when it bends and cracks, but does not break in half.

Nutrition Facts

Margarita Beef Jerky

Amount Per Serving

Calories 267 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 3g 15%

Cholesterol 88mg 29%

Sodium 955mg 40%

Potassium 251mg 7%

Total Carbohydrates 13g 4%

Sugars 13g

Protein 30g 60%

Calcium 0.7%

Iron 15.1%

* Percent Daily Values are based on a 2000 calorie diet.

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Slicing Meat for Beef Jerky

I had a buddy hook me up with an Elk Roast from this past hunting season. So what did I decide to do with it? Make some Elk jerky!!! This is the first time I have made jerky out of Elk and was very happy with the flavor and texture of the meat. Check out one of the recipes I made below.

The roast was very lean with only a little bit of fat to be trimmed. I trimmed the fat and cut into several chunks in preparation for slicing.

I used my Weston Jerky Slicer to slice this elk roast into even and consistent strips. I love using this jerky slicer and haven’t sliced meat by hand since I purchased it.

The only problem I had when slicing this roast is that the meat was not as firm as most beef roasts I use which made the slicer have a hard time pulling the roast through the blades. The next time I slice elk I will make sure to place the meat in the freezer for about an hour to just firm up the meat.

So why is this called Grim Reaper Elk Jerky? It’s because I finally got my hands on some Carolina Reaper peppers, the hottest pepper in the world! ***Spoiler Alert – This jerky was HOT!***

Okay….. So I did not get the whole or dried peppers, but I did get this Reaper Puree which is made up of the peppers and some vinegar. I got it from my local Savory Spice Shop. You can order this puree online at their website if you don’t have a store near you. It is about $20, but will last a LONG time!

After marinating for 20 hours I strained the jerky strips in a colander before dehydrating. I did not need to use gloves when removing the strips from the colander and placing on the dehydrator. I was worried it might burn or leave residue on my fingers, but this did not happen.

I used my Nesco Dehydrator when making this Elk Jerky. It took about 4 hours at 160°F to get it just right. This is one of my favorite dehydrators to use when making jerky. The smell of this jerky made my house smell fantastic! I couldn’t wait for it to finish…

This recipe is super easy to put together! It only has two ingredients, but it produces an AMAZING tasting jerky!

At first I was amazed it wasn’t that spicy, but then the heat crept up on me and revealed it’s full flavor! The saltiness from soy sauce based Allegro Original Marinade compliments the peppers and makes this a very tasty jerky.

If you follow the recipe below, you will have some VERY spicy jerky. When I and friends ate this jerky, we all started sweating. I could only eat one piece and had to wait about another 30 minutes before eating another.

If you do NOT want this spicy of jerky, cut the amount of Reaper Puree by half. This will still produce a spicy jerky, but won’t have you raiding your fridge for some milk!

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

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Grim Reaper Elk Jerky

At first I was amazed it wasn't that spicy, but then the heat crept up on me and revealed it's full flavor! The saltiness from soy sauce based Allegro Original Marinade compliments the peppers and makes this a very tasty jerky.

Course Snack

Cuisine jerky

Keyword elk jerky, Jerky

Prep Time 30 minutes

Cook Time 4 hours

Total Time 4 hours 30 minutes

Servings 5

Calories 159 kcal

Author Will

Ingredients

Lean Meat

• 1 lb Elk Venison, or Beef

Marinade

• 3/4 cup Allegro Original Marinade
• 1 1/2 tsp Carolina Reaper Puree
• 1/4 tsp curing salt optional

Instructions

1. Trim all visible fat from the meat 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 4 hours at 160F.
7. The jerky is finished when it bends and cracks, but does not break in half.

Nutrition Facts

Grim Reaper Elk Jerky

Amount Per Serving (70 g)

Calories 159 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Cholesterol 49mg 16%

Sodium 722mg 30%

Potassium 302mg 9%

Total Carbohydrates 11g 4%

Sugars 9g

Protein 22g 44%

Calcium 0.4%

Iron 13.9%

* Percent Daily Values are based on a 2000 calorie diet.

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Slicing Meat for Beef Jerky

I have a lot of people ask me what my all time favorite jerky recipes are, and you can see a list on my Beef Jerky Recipe page. But we are starting a new year and I can’t help but look back at some of the Top Jerky Recipes of 2017!

What really happened was my wife called me and told me that I should put together a list of my Top 3 Jerky recipes of 2017. Since that was a great idea, like most of her ideas, I put together a list!

So here are some of my favorite and readers favorite jerky recipes from this past year!

Jimmy’s Teriyaki Deer Jerky

My highest visited and tried recipe of this past year came at the beginning of 2017. It was right after hunting season and I was given a tried and true recipe from my hunting buddy Jimmy. It’s an easy recipe to make since the base is a marinade you can find in your local grocery store called Allegro Teriyaki Marinade.

I made this jerky with venison, but it works great for beef jerky as well! The number 1 recipe of 2017 is Jimmy’s Teriyaki Deer Jerky.

The sweet flavor of the marinade married with the spice of the fresh cracked black pepper makes this jerky very satisfying to make and eat. So slice up your harvest from this year or grab a beef roast from the store and make a batch of Jimmy’s Teriyaki Deer Jerky!

Korean BBQ Beef Jerky

The second recipe that made the Top 3 Jerky Recipes of 2017 was the very last recipe made last year. The inspiration for this recipe came from a very popular Asian cuisine that I am sure ALL of you have eaten at some point in your life. That’s right, it’s Korean BBQ Beef Jerky!

Why did this recipe make the top 3? It tasted exactly like the amazing Korean BBQ pork dish you can get at any local Korean Restaurant. That pork is addicting, and this jerky is just as addicting!

The soy sauce was not overpowering and it wasn’t really salty either. The flavors turned out just perfect. Most regular super markets have all of the ingredients needed, but you might have to make a special trip to an Asian super market if you live in a small town. However, don’t let this deter you from making this recipe, it probably will be one of your favorites too!

Dragon Fire Beef Jerky

The third recipe to round out the Top Recipes of 2017 has a little spice to it. You have to end 2017 and start 2018 with a little bit of a kick! This recipe has become one of my all time favorites and if you like spicy jerky, will be on your top list of jerky as well. My wife helped me pick out the name and even gave me a little figurine to put in the pictures. Rounding out 2017 is Dragon Fire Beef Jerky!

Man was this a great tasting jerky! I love spicy jerky and the Habanero peppers really made this jerky a winner. The sea salt also gave it the perfect amount of saltiness that I love in jerky.

Don’t forget to blend the Habanero peppers along with the other ingredients in a blender to get the full flavor and fire of the Habaneros.

Dragon Fire Beef Jerky jumped into my wife’s all time top 3 jerky recipes; I could also tell that she loved it because she almost ate it all before I could take these pictures. Do yourself a favor and add this recipe to your list to try in the upcoming weeks.

A Look into 2018

I am super excited about the jerky recipes to come in 2018, and I hope that you keep checking in or sign up for my newsletter to get those new recipes as soon as I post them.

As a teaser, I just finished drying some Elk Jerky today and it was AMAZING! A quick trip into Oklahoma City to visit my local spice shop, Savory Spice, I scored some Ghost Peppers and a Carolina Reaper Puree which churned out some great Elk Jerky. So stay posted for those recipes and many many more to come! HAPPY NEW YEAR!!!

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!

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.

The 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.

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!

This 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.

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

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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!

Course Snack

Cuisine Beef Jerky

Keyword korean bbq jerky

Prep Time 1 hour

Cook Time 4 hours

Total Time 5 hours

Servings 5

Calories 210 kcal

Author Will

Ingredients

Lean Meat

• 1 lb Beef Eye of Round or Venison

Marinade

• 1/3 cup soy sauce
• 2 tbsp rice wine
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 2 1/2 tsp sesame seeds divided
• 1/2 tsp ground ginger
• 1 tsp sesame seed oil
• 1/4 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 1 1/2 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.

Nutrition Facts

Korean BBQ Beef Jerky

Amount Per Serving (70 g)

Calories 210 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 2g 10%

Cholesterol 70mg 23%

Sodium 897mg 37%

Potassium 241mg 7%

Total Carbohydrates 4g 1%

Sugars 2g

Protein 26g 52%

Calcium 1.8%

Iron 14.9%

* Percent Daily Values are based on a 2000 calorie diet.

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

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!!!

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.

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.

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.

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.

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.

They 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. 

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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!!!

Course Snack

Cuisine Beef Jerky

Keyword Dales beef jerky

Prep Time 30 minutes

Cook Time 4 hours

Total Time 4 hours 30 minutes

Servings 5

Calories 226 kcal

Author Will

Ingredients

Lean Meat

• 1 lb Beef Eye of Round or Venison

Marinade

• 3/4 cup Dale's Steak Seasoning
• 2 tsp liquid smoke hickory
• 1/4 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.
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.

Nutrition Facts

Dale's Steak Seasoning Beef Jerky

Amount Per Serving

Calories 226 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 2g 10%

Cholesterol 70mg 23%

Sodium 707mg 29%

Potassium 221mg 6%

Total Carbohydrates 11g 4%

Sugars 9g

Protein 26g 52%

Calcium 0.5%

Iron 12.1%

* Percent Daily Values are based on a 2000 calorie diet.

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