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East Coast Jerky

I grew up on the East Coast, and it wasn't half bad. So when I stumbled upon this recipe in one of my many jerky books,  I decided to give it a go. I did however leave out the 1/3 cup of ketchup that it called for. I have never been a big fan of ketchup in beef jerky, it just doesn't do it for me.
Course Snack
Cuisine Beef Jerky
Keyword beef jerky
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 5
Calories 199 kcal
Author Will



  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 3 tbsp brown sugar
  • 1/3 cup red wine vinegar
  • 1/4 tsp cayenne pepper
  • 1 tsp ground mustard
  • 1/2 tsp onion powder


  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 salt, pepper, brown sugar, red wine vinegar, cayenne pepper, ground mustard, and onion powder in a medium size bowl or ziplock bag. Mix well.
  3. Remove the meat from the freezer and slice ¼" strips against the grain for a softer chew or with the grain for a chewier bite. Or skip the freezing phase and use a Jerky Slicer for evenly sliced strips.
  4. Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.
  6. Dry with your favorite jerky making method. A dehydrator was used with this recipe and dried for 5 hours at 160 degrees.
Nutrition Facts
East Coast Jerky
Amount Per Serving
Calories 199 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 70mg23%
Sodium 501mg22%
Potassium 210mg6%
Carbohydrates 7g2%
Sugar 7g8%
Protein 24g48%
Vitamin A 35IU1%
Calcium 11mg1%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.