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!

I 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!

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.

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.

Vinegar Horseradish Beef Jerky

 

Save Print

Prep time

30 mins

Cook time

4 hours

Total time

4 hours 30 mins

 

Author: Will

Ingredients

Lean Beef

• 1lb beef bottom round

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 160F.
7. The jerky is finished when it bends and cracks, but does not break in half.

3.5.3208

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 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 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.

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.

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.

This 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.

Garden Beef Jerky

 

Save Print

Prep time

1 hour

Cook time

3 hours

Total time

4 hours

 

Author: Will

Ingredients

Lean Beef

• 1lb Beef Top Round

Marinade

• 2 tsp Spice Island Garden Seasoning
• 1 tbsp white vinegar
• ½ cup orange juice
• 1 tsp marjoram leaves
• ½ tsp sea salt

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 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.

3.5.3208

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 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.

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.

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!

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.

This 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.

Bayou Cajun Beef Jerky

 

Save Print

Prep time

1 hour

Cook time

4 hours

Total time

5 hours

 

Author: Will

Ingredients

Lean Beef

• 1lb Thinly Sliced Beef Top Round

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

• ¼ tsp Curing Salt (Prague Powder #1)

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.

3.5.3208

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

East 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.

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.

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. 

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

It 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.

5.0 from 1 reviews

East Side Beef Jerky

 

Save Print

Prep time

1 hour

Cook time

4 hours

Total time

5 hours

 

Author: Will

Ingredients

Lean Beef

• 1lb Eye of Round

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

• ¼ tsp Curing Salt (Prague Powder #1)

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.

3.5.3208

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

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 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?

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!

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.

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. 

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.

Gold Buckle Brisket Beef Jerky

 

Save Print

Prep time

1 hour

Cook time

6 hours

Total time

7 hours

 

Author: Will

Ingredients

Beef

• 1lb Lean Beef (Best Cuts of Beef for Jerky)

Marinade

• 1 cup Allegro Brisket Sauce
• 2 tsp Liquid Smoke (Hickory)

Optional

• ¼ tsp Curing Salt (Prague Powder #1)

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.

3.5.3208

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 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…

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. 

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 350°F to reach an internal temperature of 165°F.

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.

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. 

Cranberry Turkey Jerky

 

Save Print

Prep time

1 hour

Cook time

4 hours

Total time

5 hours

 

Author: Will

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 350F.
6. Place turkey strips on a baking rack on top of a aluminum foil lined baking sheet.
7. Bake in the oven for 20 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.

3.5.3208

This easy to make steak dry rub jerky utilizes an already made seasoning rub saving you loads of time! Every so often I like making a very easy and simple beef jerky, and this is one of those recipes!

I was at work on the rig in Oklahoma when I started getting a craving for some beef jerky. I wasn’t planning on making any this time at work, but I leave a dehydrator on the rig just in case a craving like this pops up. 

I went to a small grocery store called Homeland just outside Oklahoma City which didn’t have much of a selection on meat. I picked up the only roast they had, a rump roast that had way to much fat. This cut has a lot of marbling, which is not good for making jerky! I was craving jerky though, so it had to do…

Here is the roast sliced. You can see all the marbling in the slices. This is not good for jerky because fat goes rancid fast, which will shorten the life of your jerky. I was sharing this batch with the rig crew, so I wasn’t too worried about a long shelf life.

You can see the McCormick Grill Mates Steak Rub that I used when making this jerky. I put 1/4 cup of seasoning in a bowl and dredged the slices of beef coating each on both sides. There is no need to ‘marinate’ these like you do with a traditional wet marinade. 

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. 

The jerky turned out pretty good. It would have been better if I used an Beef Eye of Round, but even with the fatty cut the taste was still very pleasing. Don’t be shy when dredging the pieces in the spices. The spice wasn’t over powering, so don’t worry about over seasoning the jerky.

The guys on the rig enjoyed this jerky. If you are looking for a quick jerky without much prep or marinating time, this is the recipe for you!

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

5.0 from 1 reviews

Steak Rub Beef Jerky

 

Save Print

Prep time

30 mins

Cook time

6 hours

Total time

6 hours 30 mins

 

Author: Will

Ingredients

Beef

• 1lb Lean Beef (Best Cuts of Beef for Jerky)

Dry Rub

• ¼ cup McCormick Grill Mates Steak Rub

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 ¼ cup of dry rub in a shallow bowl.
3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew or with the grain for more of a chew.
4. Coat both sides of each piece of sliced beef with the dry rub mixture and set aside.
5. Dry with your favorite jerky making method. I used my dehydrator and dried for 6 hours at 160 degrees.
6. The jerky is finished when it bends and cracks, but does not break in half.

3.5.3208

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods

The inspiration for this jerky came from my love for a good breakfast sausage. This was the last of my venison from this past hunting season, and i’m thrilled the jerky turned out tasting great!

Common sausage ingredients like sage and thyme are the main flavors found in First Light Deer Jerky. The cayenne pepper also can’t be missed, it gives this jerky a definite kick!

The venison was sliced with the grain making this a chewier jerky. You can slice against the grain if you don’t like too much of a chew. The venison was marinated for 18 hours which gave it an immense amount of flavor.

The jerky was strained, but not dried with paper towels as some of my recipes are. You can do that with this recipe, but I didn’t want to wipe off any of the thyme or sage during this process. If you do decide to dry with paper towels, just dab each piece lightly to get off the excess marinade.

After straining the jerky, the jerky slices were placed on a baking rack so air can flow on top as well as around the bottom of the jerky slices for the initial heat treatment. The baking rack sat on top of a aluminum foil lined cookie sheet. This helps make the clean up SO much easier! I then baked in a pre-heated oven at 300F for 12 minutes with the oven door closed.

The reason I did an initial heat treatment on this deer jerky is because I did not use a curing salt. This initial heat treatment makes sure that the jerky reaches an internal temperature of 160F killing any potential bacteria. After the initial heat treatment, the jerky was transferred to my Nesco Snackmaster Pro Dehydrator to be finished off.

After drying for 2 hours at 160F, the heat was turned down to 145F and dried for an additional 1.5 hours. That’s all it took to dry this deer jerky to my liking.

It turned out tasting great too! The flavors this jerky has will remind you of your favorite breakfast sausage. This does have a pretty good kick, so if you don’t want a spicy jerky, I would cut the red pepper flakes and cayenne pepper in half. Enjoy!

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

5.0 from 1 reviews

First Light Deer Jerky

 

Save Print

Prep time

1 hour

Cook time

4 hours

Total time

5 hours

 

Author: Will

Ingredients

Lean Protein

• 1lb Venison (Beef can also be used)

Marinade

• 2 tsp rubbed sage
• 1½ tsp ground thyme
• 1 tsp red pepper flakes
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp cayenne pepper
• ½ tsp garlic powder
• ¼ tsp ground coriander
• ½ cup cold water

Optional

• ¼ tsp Curing Salt (Prague Powder #1)

Instructions

1. Trim all visible fat from the venison 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 venison 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. Place jerky strips on a baking rack on top of an aluminum lined cookie sheet
7. Place in a 300F pre-heated oven for 12 minutes.
8. Remove from oven and dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 2 hours at 160F & 1.5 hours at 145F.
9. The jerky is finished when it bends and cracks, but does not break in half.

3.5.3208

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 Vietnamese style beef jerky has several great flavors that will have your taste buds saying WOW!

My wife loves Vietnamese style  beef jerky and buys some every time we go to get some pho at our favorite local pho spot. The main ingredient that is undeniably present in this type of jerky is the turmeric powder. This is the dominant flavor which lets you know exactly what type of beef jerky you are eating.

She has been asking me to make a Vietnamese style beef jerky for some time now. So…… Since Happy Wife = Happy Life; I made some!

I used a beef bottom round when making this jerky. It was sliced against the grain making large jerky pieces as most Vietnamese style beef jerky is. Some call these large pieces “elephant ear” beef jerky.

Another important flavor that is part of this jerky is the Lemon Grass and Garlic. I love using my Garlic Press shown in the picture above when adding real garlic to my recipes. Pressing the garlic really gives a strong flavor, more than if just finely chopped. You just can’t beat the flavor!

When making Vietnamese style beef jerky, you do not have the traditional “wet” marinade that is seen in most of my recipes. The “dry rub” is made of spices and a little bit of oil to help bind these ingredients and allow it to stick to the meat.

Coat each piece with the dry rub and then place in a bowl, cover with saran wrap, and allow to “marinate” in the fridge for 6-24 hours.

After marinating, place on a cooling rack and baking pan for the initial heat treatment and drying process. Bake in the oven with the door closed at 300°F for 10 minutes to bring the internal temperature of the jerky to 160°F.  After 10 minutes, lower the temperature to 170°F, prop the oven door open with a wooden spoon, and continue drying until finished.

I dried for 2 hours, flipped the pieces of jerky, and then finished it off for about another 2 hours. You can read more about making jerky in an oven here.

My wife helped me stage this beautiful picture. She insisted on having her little plant in the picture to give it that little extra. Note: that plant is NOT part of the ingredients!

I love this Vietnamese Beef Jerky! It starts with a hint of the lemon grass which gives it almost a Thai flavor. Towards the end you will get a spicy kick your butt flavor start to creep in. If you want to sweeten this jerky up (it is not sweet), you can add a little more sugar.

If you have never tried this type of jerky, I think that you will be pleasantly surprised by the amount of flavor it has!

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

4.0 from 1 reviews

Vietnamese Beef Jerky

 

Save Print

Prep time

1 hour

Cook time

4 hours

Total time

5 hours

 

Author: Will

Ingredients

Lean Beef

• 1lb Beef Bottom Round

Dry Rub

• 3 tbsp minced lemongrass
• 2 tbsp minced garlic
• 3 tbsp sugar
• 1 tbsp five spice powder
• 1 tbsp turmeric powder
• 1 tbsp red pepper flakes
• 1 tsp salt
• ½ tsp ground black pepper
• 2 tsp vegetable oil

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 all ingredients of the dry rub in a shallow bowl.
3. Remove the meat from the freezer and slice ¼" strips against the grain in large pieces for an easy chew.
4. Coat both sides of each piece of sliced beef with the dry rub mixture and place in a bowl. Marinate for 6-24 hours in the refrigerator.
5. After the meat has finished marinating, remove from refrigerator and place the jerky pieces on a cooling rack atop a lined baking sheet.
6. Heat in a pre-heated oven with the door closed at 300F for 10 minutes. After 10 minutes, prop the door open with a wooden spoon and lower the temperature to 170F. Dry for about 4 hours, flipping the jerky pieces half way through the drying process.
7. The jerky is finished when it bends and cracks, but does not break in half.

3.5.3208

This Peppered Venison Jerky has an outstanding fresh cracked black pepper flavor! The soy sauce and worcestershire sauce also give this recipe a really nice sweet and salty taste.

This deer roast was harvested in South Texas on a hunting trip with some buddies. I freezer packed the roast until I was ready to make some jerky. I let it partially defrost and sliced it into 1/4″ strips.

The marinade is a pretty basic mixture of soy sauce, worcestershire, pepper, and curing salt. This batch marinated in the fridge for about 20 hours before dredging in fresh cracked black pepper and put in the dehydrator.

You can see the marinated meat was strained in a colander and each piece of jerky dredged on ONE side with fresh black pepper. I would recommend only doing one side of the jerky as both sides would be way too much pepper. 

The strips were placed on my Nesco Dehydrator and dried for 2 hours at 160F and another 2 hours at 145F.  The final result was very tasty. The jerky had a nice sweet and salty taste with that spicy peppery flavor coming out towards the end! If you do NOT like salty jerky, use low sodium soy sauce when making this recipe.

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

Peppered Venison Jerky

 

Save Print

Prep time

1 hour

Cook time

4 hours

Total time

5 hours

 

Author: Will

Ingredients

Lean Beef

• 1lb Venison Roast

Marinade

• ¾ cup soy sauce (low sodium if wanting less salt)
• ¼ cup worcestershire sauce
• ½ tbsp pure ground pepper
• ¼ tsp prague powder #1 (Curing Salt)

Toppings

• ¼ cup coarsly ground fresh black pepper (enough to cover ONE side of each jerky strip)

Instructions

1. Trim all visible fat from the venison and place in freezer for an hour or two to partially freeze.
2. While the meat is in the freezer, combine the soy sauce, worcestershire, ground pepper, and curing salt 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 venison 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. Freshly grind about a ¼cup of ground pepper in a bowl or plate.
7. Dredge ONE side of each jerky strip with your desired amount of fresh pepper
8. Dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 2 hours at 160F & 2 hour at 145F.
9. The jerky is finished when it bends and cracks, but does not break in half.

3.5.3208

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