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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!

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.

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

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
5 from 1 vote
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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

Slicing Meat for Beef Jerky

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
0 from 0 votes
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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 2 votes
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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
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.

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 from 1 vote
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.

 

Jamaican Jerky Beef Jerky Finished Drying

Jamaican Jerk Beef Jerky

Everyone loves Jerk Chicken, and everyone is going to love this Jamaican Jerk Beef Jerky!

Jamaican Jerk Beef Jerky - A little taste of the Islands | Jerkyholic.com

The other day I went with my wife in search for a little food truck she has been wanting to try near downtown Austin. It’s a Venezuelan food truck called Four Brother ATX, it’s know for their Arepas. Okay, I’m game – Let’s roll…

Well, when we got to the food truck, there was another food truck right next to it pumping out an amazing smell. This food truck was painted the colors of the Jamaican flag and was called ATX Jamaican Grill. Uh, sorry Arepa lady, I’m sure you are good, but this jerk chicken is calling my name!

Inspired by this truck and the AMAZING jerk chicken I had that day, I decided to make a Jamaican Jerk Beef Jerky.

I started with my favorite cut, Beef Eye of Round, and grabbed some island flavored spices in an attempt to replicate the oh so delicious jerk chicken I had from that food truck. (It came with rice and fried plantains too!)

Jamaican Jerk Beef Jerky Spices

After giving it my best shot, I would have loved to have some fresh Scotch Bonnet Peppers to add, in the marinade the strips went and they sat in the fridge soaking up all that Jamaican flavor for 18 hours. 

It took 5 hours to dry the jerky with my Nesco Dehydrator, and it turned out Fantastic!

Jamaican jerk Beef Jerky

The Cayenne and Thyme add great flavor to this jerky. The flavor of the thyme comes across your taste buds first followed by the kick of the cayenne pepper a couple seconds later. 

You can also tell that the jerky is finished here because when it was ripped in half, you can see the white fibers of the meat. This is a great way of telling when your jerky is finished.

Jamaican Jerky Beef Jerky Finished Drying

I was extremely happy with how this jerky turned out. I can’t say that it was a more authentic flavor than the food truck I ate at, but it is Damn Good!

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

4.93 from 13 votes
Print

Jamaican Jerk Beef Jerky

Everyone loves Jerk Chicken, and everyone is going to love this Jamaican Jerk Beef Jerky!
Course Snack
Cuisine Beef Jerky
Keyword jamaican Jerky Beef Jerky
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 5
Calories 177 kcal
Author Will

Ingredients

Marinade

  • 1/4 cup cold water
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 1/2 tsp granulated sugar
  • 1 tsp ground black pepper
  • 1 tsp sea salt
  • 1/2 tsp allspice
  • 1/4 tsp ground cinnamon
  • 1/2 tsp cayenne pepper
  • 1/4 tsp smoked paprika

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 all the 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 and pat dry the beef strips with paper towels
  6. Dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 2 1/2 hours at 160F & 2 1/2 hours at 140F.
  7. The jerky is finished when it bends and cracks, but does not break in half.
Nutrition Facts
Jamaican Jerk Beef Jerky
Amount Per Serving (70 g)
Calories 177 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 499mg 21%
Potassium 201mg 6%
Total Carbohydrates 2g 1%
Sugars 1g
Protein 24g 48%
Vitamin A 2.5%
Calcium 0.9%
Iron 13.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

An easy to make jerky that turned out great. You will love the blend of honey, jalapenos, and lime juice!| Jerkyholic.com

Jalapeno Lime Beef Jerky

This Jalapeno Lime Beef Jerky is an easy to make jerky with a little spice from the jalapenos, sweetness from the honey, and a strong citrus flavor from the fresh limes. Who doesn’t love jalapenos and limes? 

An easy to make jerky seasoned with a little spice from the jalapenos and delightful sourness from the limes | Jerkyholic.com

I have been cooking a lot with jalapenos lately, I just LOVE how they taste! Everything from my omelets in the morning to my favorite corn bread get a heavy dose of jalapenos these days.

Jalapeno Lime Beef Jerky Ingredients Sliced for Marinade

I do leave the seeds out when making my jalapeno and lime beef jerky, but feel free to leave some in for a hotter flavor. With the seeds out, this jerky doesn’t have much of a spice, just a little bit of a kick. So definitely leave the seeds in if you are wanting to sweat a bit!

I blended the ingredients in my blender to give everything a good mix before adding my beef eye of round to marinate.

Jalapeno Lime Beef Jerky Blended

After marinating for 12 hours, I dried the jerky with my Nesco Dehydrator. With the temperature set at 160°F, I had amazing tasting beef jerky in 4.5 hours!

Jalapeno Lime Beef Jerky on Trays

I was happy with how these turned out. I am not usually a honey fan when it comes to beef jerky, but the local honey added a great sweet flavor that worked great in this marinade.

An easy to make jerky that turned out great. You will love the blend of honey, jalapenos, and lime juice!| Jerkyholic.com

For more in depth directions on how to dry your beef jerky, visit my page How to Make Beef Jerky 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

4.8 from 10 votes
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Jalapeno Lime Beef Jerky

This Jalapeno Lime Beef Jerky is an easy to make jerky with a little spice from the jalapenos, sweetness from the honey, and a strong citrus flavor from the fresh limes. Who doesn't love jalapenos and limes? 
Course Snack
Cuisine Beef Jerky
Keyword Jalapeno beef jerky
Prep Time 1 hour
Cook Time 5 hours
Total Time 6 hours
Servings 5
Calories 214 kcal
Author Will

Ingredients

Marinade

  • 2/3 cup orange juice
  • 1/4 cup lime juice freshly squeezed
  • 2 tbsp honey
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp garlic
  • 2 jalapenos Diced

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 orange juice, lime juice, honey, ground cumin, salt, garlic, and diced jalapenos in a blender until jalapenos are cut small and the honey is evenly mixed. Add to a bowl or ziplock bag.
  3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew or with the grain for a more chewier 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 and pat dry the beef strips with paper towels
  6. Dry with your favorite jerky making method. I used my dehydrator and dried for 4.5 hours at 160 degrees.
  7. The jerky is finished when it bends and cracks, but does not break in half.
Nutrition Facts
Jalapeno Lime Beef Jerky
Amount Per Serving
Calories 214 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 267mg 11%
Potassium 302mg 9%
Total Carbohydrates 12g 4%
Sugars 10g
Protein 25g 50%
Vitamin A 2.5%
Vitamin C 32.5%
Calcium 1.3%
Iron 13.9%
* 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 How to Make Beef Jerky

Cajun Beef Jerky with all the heat and spice of New Orleans! | Jerkyholic.com

Cajun Beef Jerky

This Cajun Beef Jerky recipe will excite your taste buds! With flavors that come straight from New Orleans, you can’t go wrong with this tasty recipe!

A Cajun Spiced Beef Jerky that will excite your taste buds! Easy to make jerky that's packed with protein. | Jerkyholic.com

A lot of my recipes come about by searching the internet, cook books, restaurant dished, etc. This one came from several Cajun marinades and seasonings I found while looking through some cook books. The flavors turned out great and work very well with beef jerky.

I love using Beef Eye of Round when making jerky and that is what I used when making this batch. The strips were sliced with the grain giving this Cajun Beef Jerky some good chew.

Eye of Round Sliced with the Grain

Several years ago I lived in New Orleans for a little while and LOVED the food there. I love spice and that is exactly what Cajun food is known for.

I didn’t like the heat and humidity of the city, but sometimes you have to sacrifice to eat good food!

The cayenne pepper, seasoning salt, and paprika just go so well with the vinegar based marinade.

Cajun Beef Jerky Sliced

I mixed up all the ingredients well and marinated the beef for 20 hours in the fridge. Anywhere between 6 – 24 hours of marinating time will be just fine.

Cajun Beef Jerky Drained

After patting the strips dry with a paper towel, dry using your favorite jerky making method. These bad boys were dried using my Nesco Dehydrator for about 5 hours.

Cajun Beef Jerky on Trays

This Cajun Beef Jerky had a spicy kick with a great herb taste from all the thyme and oregano. I really liked how this recipe turned out.

So if you are looking for a taste of New Orleans and ready for a little spice in your life, you NEED to make a batch of this Cajun Beef Jerky! Let me know how yours turns out in the comments below!

Cajun Beef Jerky with all the heat and spice of New Orleans! | Jerkyholic.com

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

4.43 from 7 votes
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Cajun Beef Jerky

This Cajun Beef Jerky recipe will excite your taste buds! With flavors that come straight from New Orleans, you can't go wrong with this tasty recipe!
Course Snack
Cuisine Beef Jerky
Keyword cajun beef jerky
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 5
Calories 177 kcal
Author Will

Ingredients

Marinade

  • 1/2 cup cold water
  • 1/4 cup white vinegar
  • 1/2 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp seasoning salt
  • 2 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp horseradish
  • 1/2 tsp red pepper flakes

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 white vinegar, cold water, garlic powder, oregano, thyme, seasoning salt, cayenne pepper, paprika, black pepper, horseradish, and red pepper flakes 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 more chew. Or skip the freezing phase and use a Jerky Slicer for even sliced strips.
  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 and pat dry the beef strips with paper towels
  6. Dry with your favorite jerky making method. I used my dehydrator and dried for 5 hours at 160 degrees.
  7. The jerky is finished when it bends and cracks, but does not break in half.
Nutrition Facts
Cajun 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 507mg 21%
Potassium 226mg 6%
Total Carbohydrates 1g 0%
Protein 25g 50%
Vitamin A 11.7%
Vitamin C 1.3%
Calcium 0.9%
Iron 13.6%
* 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

Garlic Black Pepper Beef Jerky

Garlic Black Pepper Beef Jerky

This smoked peppery beef jerky really turned out fantastic! Fire up the smoker and get ready to make some really good beef jerky.

Garlic black pepper beef jerky on cutting board with black peppercorns and garlic

Making the Jerky

The beef eye of round was sliced with the grain for a more chewy bite. The jerky was marinated for 24 hours in a tasty mixture of soy sauce, sugar, garlic, and pepper.

Garlic Black Pepper Marinating in bowl of marinade on plate with fork

I sliced this meat by hand for this recipe, but I recently started using a Weston Jerky Slicer to cut my strips of jerky. It slices all the strips the same thickness allowing them to dry evenly in your smoker or dehydrator. No more pulling pieces out that are finished and letting thicker pieces keep going. It’s definitely nice when making a bunch of jerky. Below is a picture of some beef eye of round I sliced the other day.

Jerky meat slicer slicing beef onto cutting board

I went with the toothpick method when making this peppered jerky. This method is where you pierce each piece of meat with a toothpick which you will hang from the rack in your smoker or oven. I like this method because the jerky dries evenly and any fat or excess marinade drips off of the jerky allowing it to dry faster.

Garlic Black Pepper Beef Jerky with toothpicks laying on cutting board

I smoked this recipe along with my Teriyaki II Beef Jerky recipe in my Masterbuilt Smoker. The meat was dried for 1.5 hrs at 160°F then turned up to 200°F for 1 hr while hitting it with a handful of hickory wood chips. One handful of wood chips is all you need when smoking jerky. After it gets that tasty smoke from the handful of chips, the temp is lowered back down to 160°F and finished off. Mine took another 8 hours to finish, bringing the total time in the smoker to 10.5 hrs.

Beef jerky hanging from rack in smoker.

In the picture above you can see the Garlic Black Pepper Beef Jerky on the left and the Teriyaki II Beef Jerky on the right. Both recipes turned out amazing!

Garlic black pepper beef jerky in paper bag on cutting board with black peppercorns and garlic

I was extremely happy with how this beef jerky turned out. It had a subtle taste at first, but then hits you with a nice spice from the black pepper. The garlic is not over powering and if you really like garlic, you could even add a little more. You will definitely love this recipe!

Cooks Tips:

  • Marinate for 24 hours for the most flavorful tasting jerky.
  • When using a smoker, make sure the smoke is a nice clear/blue color, NOT white. If you have white smoke, increase your temperature. The white smoke can alter the taste of the jerky… not in a good way!
  • When testing the jerky to see if it is finished, let it cool for 5 minutes before testing it. Once cool, bend a piece, it should bend and crack but not break in half.
  • Best wood chips to use are apple wood and hickory.

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For more in depth directions on how to Smoke your beef jerky, visit my page: How to Make Beef Jerky in a Smoker

4.89 from 18 votes
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Garlic Black Pepper Beef Jerky

This smoked peppery beef jerky really turned out fantastic! Fire up the smoker and get ready to make some really good beef jerky.

Course Beef Jerky
Cuisine American
Keyword beef jerky, garlic black pepper jerky, Jerky
Prep Time 1 hour
Cook Time 10 hours
Total Time 11 hours
Servings 5
Calories 196 kcal
Author Will

Ingredients

Marinade

  • 1/4 cup soy sauce
  • 1/4 cup cold water
  • 2 tbsp brown sugar
  • 2 tsp ground black pepper
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder

Optional

Instructions

  1. Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine the soy sauce, water, brown sugar, ground black pepper, sea salt, garlic powder, & onion powder 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. Slice with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer.
  4. Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade.
  6. Pat dry the strips with paper towels.
  7. Dry with your favorite jerky making method. I used my smoker to make this batch of jerky.
  8. The jerky is finished when it bends and cracks, but does not break in half.

Recipe Notes

Cooks Tips:

  • Marinate for 24 hours for the most flavorful tasting jerky.
  • When using a smoker, make sure the smoke is a nice clear/blue color, NOT white. If you have white smoke, increase your temperature. The white smoke can alter the taste of the jerky... not in a good way!
  • When testing the jerky to see if it is finished, let it cool for 5 minutes before testing it. Once cool, bend a piece, it should bend and crack but not break in half.
  • Best wood chips to use are apple wood and hickory.
Nutrition Facts
Garlic Black Pepper Beef Jerky
Amount Per Serving (70 g)
Calories 196 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 915mg 38%
Potassium 236mg 7%
Total Carbohydrates 6g 2%
Sugars 4g
Protein 26g 52%
Calcium 1.5%
Iron 14.1%
* Percent Daily Values are based on a 2000 calorie diet.

 For more in depth directions on how to Smoke your beef jerky, visit my page: How to Make Beef Jerky in a Smoker