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    Home » Beef Jerky Recipes

    Garden Beef Jerky

    Published: Sep 16, 2017 · Modified: Feb 25, 2022 by Will · This post may contain affiliate links.

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    This post may contain affiliate links. Please read my privacy policy.

    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 ⅛". 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

    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!
    4 from 2 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 1 hour
    Cook Time: 3 hours
    Total Time: 4 hours
    Course: Snack
    Cuisine: Beef Jerky
    Type: Beef Jerky
    Flavor: Savory
    Servings: 5
    Calories: 179kcal
    Author: Will

    Ingredients
     

    Lean Meat

    • 1 lb Beef Top Round or Venison

    Marinade

    • 2 teaspoon Spice Island Garden Seasoning
    • 1 tablespoon white vinegar
    • ½ cup orange juice
    • 1 teaspoon marjoram leaves
    • ½ teaspoon sea salt
    • ¼ teaspoon curing salt (optional)

    Equipment

    Nesco Dehydrator
    Nesco Dehydrator

    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 ⅛" slices)
    • The jerky is finished when it bends and cracks, but does not break in half.

    Nutrition

    Serving: 70g | Calories: 179kcal | Carbohydrates: 2g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 265mg | Potassium: 250mg | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 12.4mg | Calcium: 8mg | Iron: 2.2mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Jörg " Umme" S. says

      March 12, 2018 at 6:02 am

      4 stars
      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!

      Reply
      • Will says

        March 16, 2018 at 7:56 am

        I want to start making Biltong soon. I have had some really good tasting Biltong! Thanks for checking out the site!

        Reply
    2. Ed says

      September 17, 2017 at 1:39 pm

      Do you leave the top vents open throughout the entire cook? I'm finding I can't hold the temperature if I do that.

      Reply
      • Will says

        September 17, 2017 at 2:55 pm

        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.

        Reply
    3. Shaun Tadlaoui says

      September 17, 2017 at 1:33 am

      Will have you tried Moroccan Jerky?

      Reply
      • Will says

        September 17, 2017 at 2:57 pm

        No I haven't. What is the difference between American style jerky? I love trying different types.

        Reply
        • Shaun Tadlaoui says

          September 17, 2017 at 3:15 pm

          The flavor my friend, the flavor! 🙂

          Reply
    4. Bill says

      September 16, 2017 at 8:35 pm

      the last batch jerky is not as done as i like. after I cooled it can I redry it for another 20" or so ?

      Reply
      • Will says

        September 16, 2017 at 9:35 pm

        Definitely!

        Reply
    5. Al Clark says

      September 16, 2017 at 6:55 pm

      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

      Reply

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