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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!

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

Garden Seasoning

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

Sliced Beef Top Round

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

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

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

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

Garden Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean 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
  • 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 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.

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8 comments

  1. Al Clark says:

    Hi Will. My most popular recipe is Garlic Black Pepper, followed by Rig Hand, which I have spiced up lots to satisfy really hot jerky friends ( I won’t eat it…too hot ). Maple Syrup is up there too with addition of Molasses. Thanks from me (and my friends) for getting me started on making this stuff. I’ll try this new recipe. Al

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