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This Beef Jerky Recipe has the flavors you would find in your backyard garden. The intense flavors found in this jerky are sure to please your family and friends!
This garden fresh tasting beef jerky is sure to hit the spot when hiking the trails this fall! I’m leaving on an 8 day camping trip tomorrow and you better believe that this jerky will be making its way with me.
The star of this jerky is the Spice Islands Garden Seasoning. I found this at my local grocery store, it features onion, garlic, bell peppers, carrots, etc…. Stuff you would find in your garden. Ha.
The Beef Top Round that I purchased at the grocery store was already sliced thin at about 1/8″. This saved some time slicing the meat. Top round is my second favorite cut of beef to use when making jerky, eye of round being my favorite. After marinating for 18 hours, the jerky was strained and dried with my Nesco Snackmaster Pro dehydrator.
This recipe turned out tasting VERY good. It has an intense flavor that wakes up your taste buds. The salty taste is just perfect and goes great with the little bit of spice it carries as well. My wife said it even has a little bit of a tangy taste too! These pictures were taken at a local park in Boulder, CO. It is a beautiful place that we enjoy hiking and it felt like the perfect place to showcase this jerky.
For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods or click on the pictures below.
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
- Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag and mix well.
- 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.
- Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
- 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)
- The jerky is finished when it bends and cracks, but does not break in half.
Nutrition
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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
the last batch jerky is not as done as i like. after I cooled it can I redry it for another 20″ or so ?
Definitely!
Will have you tried Moroccan Jerky?
No I haven’t. What is the difference between American style jerky? I love trying different types.
The flavor my friend, the flavor! 🙂
Do you leave the top vents open throughout the entire cook? I’m finding I can’t hold the temperature if I do that.
I am normally able to keep it open all the way. If you can’t maintain the temperature, close them a little until you are able to.
hey man,
awesome Blog and many nice recipes.
I often get “Biltong” African Style jerky from a friend.
It taste awesome and they used only sea salt, sugar, crushed pepper and chrushed Mustard seed´s…..
You should try it!
Greetings from Northern Germany!
I want to start making Biltong soon. I have had some really good tasting Biltong! Thanks for checking out the site!