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Category: Beef Jerky Recipes

Learn to make beef jerky like a pro and astound your friends and family! Here you will find dozens of detailed tutorials covering all you need to know for dozens of jerky recipes.

From Yuzu Beef Jerky to Margarita Beef Jerky to Korean BBQ Beef Jerky, find the perfect jerky recipe for you and your friends that will have everyone asking for the recipe!

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 Slicer

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.

Korean BBQ Beef Jerky Marinating

Korean 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 Dehydrator

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.

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. 

This Korean BBQ Beef Jerky tastes just like the popular tasty Korean pork dish | Jerkyholic
3.2 from 40 votes
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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

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.

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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

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 Finished

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. 

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 Marinade Beef Jerky is salty and savory! A hard to beat jerky flavor straight from a bottle! | Jerkyholic.com
3.45 from 27 votes
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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

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.
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.

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Best Cuts of Beef for Jerky

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Dragon Fire Beef Jerky Finished up Close

Best Homemade Beef Jerky Recipe

The best homemade beef jerky recipe made with Habanero Peppers is bound for greatness! The spicy kick of the peppers and the saltiness of the Sea Salt really makes this the top jerky recipe ever! This Dragon Fire Beef Jerky recipe quickly jumped to the top of my list of hundreds of jerky recipes I have made over the years.

Habanero beef jerky in a paper bag with habaneros around bag

Slicing The Meat

Start with a great cut of beef when making this jerky. I used Beef Eye of Round, but you can find a complete list of the best cuts of meat to dry beef jerky by clicking here!

The first step of slicing meat for jerky is to trim the cut of meat of all visible fat. You can see the white fat in the picture below, just trim that off BEFORE you start slicing the meat. Fat spoils faster than meat, so the more you get off now, the longer your jerky will be shelf stable.

Eye of Round Roast on cutting board

Slice the meat with a very sharp knife either with the grain for a more chewy jerky or against the grain for a more tender jerky. 

Slicing meat for jerky on cutting board with sharp knife

Slice even strips so they will dry evenly and be finished at the same time. You can wrap the roast in plastic wrap and partially freeze for 1-2 hours to make slicing easier.

I didn’t use it on this recipe, but a jerky slicer is a FANTASTIC piece of equipment to help get even strips when slicing jerky.

Beef Jerky slicer slicing beef for jerky onto a cutting board with knife

Making the Marinade

This jerky recipe has some great ingredients including: garlic powder, sugar, fresh cracked black pepper, Worcestershire sauce, and of course some fresh Habaneros! To make the marinade, just combine all the ingredients that are listed on the recipe card below in a blender and add the fresh Habaneros.

Readers Tip: Substitue 1/3 cup of the water for 1/3 cup of soy sauce for a more salty intense flavor.

Dragon Flame Beef Jerky Blender

Blend until the peppers are fully incorporated into the marinade. 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 goodness! Ha.

Related Page: Dozens of Great Tasting Jerky Recipes – Click Here

Dragon Flame Beef Jerky Marinade

Combine the jerky slices and marinade in a bowl or ziplock bag and marinate for 6-24 hours. I like using a ziplock bag as it seems to allow the marinade to fully coat the meat. Mix the bag up a couple times during the marinading process to also make sure each piece gets an even amount of these great tasting spices!

Drying The Jerky

After marinading, strain the jerky strips in a colander to remove any excess marinade. Place the strips on a paper towel and pat dry to remove even more of the excess marinade that is sitting on the surface. Doing this will help speed up the drying process.

Jerky straining in colander

Transfer the strips to your dehydrator trays, oven rack, or smoker racks to dry. I used a dehydrator, but you can also use an oven or smoker when making this jerky. Check out my page on different ways to make jerky to find the best one for you!

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. Make sure the meat reaches an internal temperature of 160°F to kill any potential bacteria. The 3 hours at 165°F in the dehydrator does the trick.

Related Page: Dehydrator Reviews

Dragon Flame Beef Jerky Marinated

The jerky will be finished when it bends and cracks, but does not break in half. You will also see white fibers within the meat when bent. How did it turn out?! AWESOME!!! It’s the best beef jerky you will find! My wife always wants me to make this jerky for her, it is just THAT GOOD!

Dragon Breath Beef Jerky Complete

Storing Jerky

To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. I have put together a page on storing jerky and steps you can take to make your jerky have an extended shelf life. Check it out!

Old Pro Tips:

  • Trim all fat from the meat for longer lasting jerky
  • Use fresh Habaneros for the best flavor, and cut the stem off each pepper. Use 1 pepper for mild spice, 2 for medium, and 3 for HOT!
  • Use a blender to blend the peppers into the rest of the marinade for more spice and even flavor.
  • Use gloves when handling spicy peppers.

Instagram Request Box

For more in depth directions on how to dry your 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

The best beef Jerky in paper bag with habaneros
4.49 from 33 votes
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Best Beef Jerky Recipe

The best beef jerky recipe made with Habanero Peppers is bound for greatness! The spicy kick of the peppers and the saltiness of the Sea Salt really makes this the top jerky recipe ever! This Dragon Fire Beef Jerky recipe quickly jumped to the top of my list of hundreds of jerky recipes I have made over the years. 

Course Beef Jerky, Snack
Cuisine American
Keyword beef jerky, best beef jerky, Habaneros, Jerky, jerky recipe
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings 5
Calories 184 kcal
Author Will

Ingredients

Lean Meat

Marinade

  • 1 1/4 tsp sea salt
  • 1/2 tsp onion powder
  • 1/2 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
  • 3/4 cup cold water
  • 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 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.

Recipe Notes

Cook's Tips:

  • Use fresh habaneros for the best flavor, and cut the stem off each pepper
  • Use a blender to blend the peppers into the rest of the marinade for more spice
  • Use gloves when handling spicy peppers
Nutrition Facts
Best Beef Jerky Recipe
Amount Per Serving (0.15 lb)
Calories 184 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 683mg 28%
Potassium 268mg 8%
Total Carbohydrates 4g 1%
Sugars 2g
Protein 24g 48%
Vitamin A 0.8%
Vitamin C 8%
Calcium 1.3%
Iron 14.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Best Cuts of Beef for Jerky

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The Best Dehydrator for Making Beef Jerky

Slicing Meat for Beef Jerky

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! | Jerkyholic

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!

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

Vinegar Horseradish Beef Jerky?! It sounds like a crazy flavor, but this jerky turned out pretty darn good! | Jerkyholic
4.17 from 6 votes
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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!
Course Snack
Cuisine Beef Jerky
Keyword horseradish beef jerky
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 5
Calories 177 kcal
Author Will

Ingredients

Marinade

  • 3 tbsp prepared horseradish
  • 1/3 cup white vinegar
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1 tsp cracked black pepper
  • 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 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.
Nutrition Facts
Vinegar Horseradish Beef Jerky
Amount Per Serving
Calories 177 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 303mg 13%
Potassium 223mg 6%
Total Carbohydrates 1g 0%
Protein 24g 48%
Vitamin C 2.7%
Calcium 1%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.

You Might Also Like:

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How to Make Beef Jerky with a Dehydrator

The Best Dehydrator for Making Beef Jerky

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.com

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.

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 Finished

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.

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

This fresh garden tasting beef jerky hits the spot when hiking the trails and getting out in nature | Jerkyholic.com
4 from 2 votes
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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!
Course Snack
Cuisine Beef Jerky
Keyword beef jerky
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Servings 5
Calories 179 kcal
Author Will

Ingredients

Lean Meat

  • 1 lb Beef Top Round or Venison

Marinade

  • 2 tsp Spice Island Garden Seasoning
  • 1 tbsp white vinegar
  • 1/2 cup orange juice
  • 1 tsp marjoram leaves
  • 1/2 tsp sea salt
  • 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 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 1/8" slices)
  7. The jerky is finished when it bends and cracks, but does not break in half.
Nutrition Facts
Garden Beef Jerky
Amount Per Serving (70 g)
Calories 179 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 265mg 11%
Potassium 250mg 7%
Total Carbohydrates 2g 1%
Sugars 2g
Protein 24g 48%
Vitamin A 1%
Vitamin C 15%
Calcium 0.8%
Iron 12.4%
* 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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Bayou Cajun Jerky Finished

Bayou Cajun 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.

A spicy jerky with zesty cajun flavors | Jerkyholic.com

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 Finished

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.

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

A spicy jerky with zesty cajun flavors | Jerkyholic.com
4 from 3 votes
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Bayou Cajun 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.
Course Snack
Cuisine Beef Jerky
Keyword cajun beef jerky
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings 5
Calories 172 kcal
Author Will

Ingredients

Marinade

  • 1/2 tsp sea salt
  • 1/2 tsp smoked paprika powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp ground red pepper
  • 3 tbsp Zatarain's hot sauce
  • 1/4 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 your favorite 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.
Nutrition Facts
Bayou Cajun Beef Jerky
Amount Per Serving
Calories 172 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 472mg 20%
Potassium 219mg 6%
Protein 24g 48%
Vitamin A 5.5%
Vitamin C 7.4%
Calcium 0.5%
Iron 12.6%
* 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

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East Side Finished

East Side 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.

A nice salty jerky with the rich flavor of soy sauce | Jerkyholic.com

 

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 Finished

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.

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

A nice salty jerky with the rich flavor of soy sauce | Jerkyholic.com
0 from 0 votes
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East Side 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.
Course Snack
Cuisine Beef Jerky
Keyword beef jerky
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings 5
Calories 270 kcal
Author Will

Ingredients

Marinade

  • 2 scallions finely chopped
  • 2 tbsp granulated sugar
  • 1 tsp ground black pepper
  • 1/3 cup honey
  • 3 tbsp fish sauce
  • 1/3 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.
Nutrition Facts
East Side Beef Jerky
Amount Per Serving
Calories 270 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 1746mg 73%
Potassium 290mg 8%
Total Carbohydrates 25g 8%
Sugars 24g
Protein 27g 54%
Vitamin A 1%
Vitamin C 1.1%
Calcium 1.7%
Iron 15.7%
* 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

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.com

Rump 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

This easy to make brisket marinade jerky is finger licking good! | Jerkyholic.com
5 from 1 vote
Print

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!
Course Snack
Cuisine Beef Jerky
Keyword beef jerky
Prep Time 1 hour
Cook Time 6 hours
Total Time 7 hours
Servings 5
Calories 246 kcal
Author Will

Ingredients

Lean Meat

Marinade

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 your favorite 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.
Nutrition Facts
Gold Buckle Brisket Beef Jerky
Amount Per Serving
Calories 246 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 930mg 39%
Potassium 227mg 6%
Total Carbohydrates 15g 5%
Sugars 13g
Protein 27g 54%
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

 

Steak Dry Rub Finished 2

Steak Dry Rub Beef Jerky

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!

An easy quick beef jerky recipe that utilizes Grill Mates Dry Steak Rub | Jerkyholic.com

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. 

Rump Roast

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…

Steak Dry Rub Sliced with Ingredients

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.

Steak Dry Rub Seasoned

Steak Dry Rub Seasoned 2

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. 

Steak Dry Rub on Two 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. 

Steak Dry Rub Finished 2

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.

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

An easy quick beef jerky recipe that utilizes Grill Mates Dry Steak Rub | Jerkyholic.com
5 from 3 votes
Print

Steak Rub Beef Jerky

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!
Course Snack
Cuisine Beef Jerky
Keyword dry rub beef jerky
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 5
Calories 137 kcal
Author Will

Ingredients

Lean Meat

Dry Rub

  • 1/4 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 1/4 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.
Nutrition Facts
Steak Rub Beef Jerky
Amount Per Serving
Calories 137 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 56mg 19%
Sodium 51mg 2%
Potassium 333mg 10%
Total Carbohydrates 2g 1%
Protein 20g 40%
Vitamin A 1.8%
Vitamin C 0.5%
Calcium 5.2%
Iron 17.2%
* Percent Daily Values are based on a 2000 calorie diet.

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

Vietnamese Jerky Finished

Vietnamese Beef Jerky

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

A Vietnamese flavored jerky that will please the whole family! | Jerkyholic.com

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!

Bottom Round

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.

Garlic in Garlic Press

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!

Vietnamese Drizzle Oil

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.

Vietnamese Jerky in Bowl

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.

Vietnamese Jerky on Baking Sheet

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.

Vietnamese Jerky Finished

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.

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

A Vietnamese flavored jerky that will please the whole family! | Jerkyholic.com
4.5 from 2 votes
Print

Vietnamese Beef Jerky

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.
Course Snack
Cuisine Beef Jerky
Keyword vietnamese beef jerky
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings 5
Calories 231 kcal
Author Will

Ingredients

Dry Rub

  • 3 tbsp lemongrass minced
  • 2 tbsp garlic minced
  • 3 tbsp sugar
  • 1 tbsp five spice powder
  • 1 tbsp turmeric powder
  • 1 tbsp red pepper flakes
  • 1 tsp salt
  • 1/2 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.
Nutrition Facts
Vietnamese Beef Jerky
Amount Per Serving (70 g)
Calories 231 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 70mg 23%
Sodium 525mg 22%
Potassium 320mg 9%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Sugars 7g
Protein 25g 50%
Vitamin A 9.5%
Vitamin C 2%
Calcium 2.8%
Iron 21.2%
* Percent Daily Values are based on a 2000 calorie diet.