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Peppered Venison Finished

Peppered Venison Jerky

Peppered Venison FinishedThis Peppered Venison Jerky has an outstanding fresh cracked black pepper flavor! The soy sauce and worcestershire sauce also give this recipe a really nice sweet and salty taste.

Venison RoastThis deer roast was harvested in South Texas on a hunting trip with some buddies. I freezer packed the roast until I was ready to make some jerky. I let it partially defrost and sliced it into 1/4″ strips.

Venison Roast Sliced on PlateThe marinade is a pretty basic mixture of soy sauce, worcestershire, pepper, and curing salt. This batch marinated in the fridge for about 20 hours before dredging in fresh cracked black pepper and put in the dehydrator.

Peppered Venison in Colander & Tray

You can see the marinated meat was strained in a colander and each piece of jerky dredged on ONE side with fresh black pepper. I would recommend only doing one side of the jerky as both sides would be way too much pepper. 

Peppered Venison on Dehydrator Trays

The strips were placed on my Nesco Dehydrator and dried for 2 hours at 160F and another 2 hours at 145F.  The final result was very tasty. The jerky had a nice sweet and salty taste with that spicy peppery flavor coming out towards the end! If you do NOT like salty jerky, use low sodium soy sauce when making this recipe.

Peppered Venison Finished

For more in depth directions on how to dry your beef or deer 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

Peppered Venison Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb Venison Roast
Marinade
Toppings
  • ¼ cup coarsly ground fresh black pepper (enough to cover ONE side of each jerky strip)
Instructions
  1. Trim all visible fat from the venison and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine the soy sauce, worcestershire, ground pepper, and curing salt 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 venison 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. Freshly grind about a ¼cup of ground pepper in a bowl or plate.
  7. Dredge ONE side of each jerky strip with your desired amount of fresh pepper
  8. Dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 2 hours at 160F & 2 hour at 145F.
  9. The jerky is finished when it bends and cracks, but does not break in half.

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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

Balsamic Vinegar

Balsamic Vinegar Deer Jerky

If you like balsamic vinegar, this is the jerky recipe for you. I love the flavor that the vinegar brings out in this venison jerky. Give it a try! | Jerkyholic.comThis Balsamic Vinegar Deer Jerky tastes fantastic! I am a big fan of balsamic vinegar and thought that it would make some really good tasting jerky. I was right!

Venison Roast

This jerky was made out of the same roast that I made my Jimmy’s Teriyaki Deer Jerky recipe. That is also a great recipe! I started by slicing the roast into 1/4″ strips. 

Venison Roast Sliced

Partially freeze the meat to make it easier to slice even and consistent pieces. I marinated the meat for 20 hours and then drained in this colander. 

Balsamic Vinegar in Colander

I dried this jerky on my Excalibur Dehydrator. This jerky only took 3.5hrs to dry to my liking. I started it at 165F for 2.5 hours and then turned down to 145F for the remaining time.

Balsamic Vinegar on Dehydrator Trays

My buddy who also loves Balsmic Vinegar said that he could have used a little more in the recipe. I made it with 2 tbsp of vinegar, but you  might want to taste the marinade and add a little more to suit your taste. The 2 tbsp was perfect for me, just the right amount of sweetness!

Balsamic Vinegar Finished

For more in depth directions on how to dry your beef or deer 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

Balsamic Vinegar Deer Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb Venison Roast
Marinade
  • 2 tbsp balsamic vinegar
  • ¼ cup + 2 tbsp worcestershire sauce
  • ½ tsp garlic powder
  • ½ tsp mustard powder
  • ½ tsp pepper
  • ¼ tsp Prague Powder #1 (curing salt)
Instructions
  1. Trim all visible fat from the venison 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.
  4. Add sliced venison 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 Excalibur Dehydrator and dried for 2½ hours at 165F & 1 hour at 145F.

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

Jimmy's Teriyaki Finished2

Jimmy’s Teriyaki Deer Jerky

This Teriyaki Deer Jerky will be a big hit this upcoming hunting season! Immense flavor and a perfect way to use this years venison! | Jerkyholic.com

This is my Buddy’s go to deer jerky recipe every year after we harvest a couple bucks during hunting season. He was nice enough to give me the recipe to share with you guys, so I named it after him. Jimmy’s Teriyaki Deer Jerky!

So who is Jimmy? Well, in the picture below; Jimmy is the one on the right and I am on the left. This picture was taken last year when Jimmy, our friend Kyle, & I went on the boat when some really cold weather came through to pick up cold stunned turtles on the verge of death and bring them to the National Park Service’s Turtle Patrol on South Padre Island, Texas. (Turtles can not handle the extreme temperature changes and go into shock. They need to be picked up and brought somewhere they can be warmed back up to prevent them from dying)

Jimmy taught me how to hunt. The first buck I ever harvested was with him by my side and was shot with his rifle. Those antlers are proudly displayed on top of my moms fine china cabinet in her kitchen.

Jimmy & Will w Turtles

Every year a couple of us guys get together and go hunting and fishing. This year I shot a nice 10-point buck and that is where I got the Venison for this jerky. Jimmy also shot a 10-point this year making it one of our better years of hunting.

So after processing our deer, I kept a couple of roasts to make jerky out of. One of the first recipes I made this year was Jimmy’s Teriyaki Deer Jerky recipe. I started with a roast (cut out of the hind quarter of the deer).

Venison Roast

I had vacuum packed and sealed this roast and let it defrost partially in the refrigerator before pulling it out to trim and slice. I sliced at about 1/4″ with the grain of the meat.

Venison Roast SlicedThe recipe for this jerky is very simple, but extremely tasty! For 1lb of venison, I mixed 1 cup of Allegro Teriyaki Marinade and 2 tbsp of Liquid Smoke (Mesquite).

Teriyaki Marinade

Both of these can be found at your local grocery store. I found the Teriyaki Marinade near the BBQ sauces, NOT in the Asian section, so make sure to check both places.

I marinated the venison for 20hrs and strained in this colander. This is where you will want to sprinkle on some garlic powder for a little extra flavor.

Jimmy's Teriyaki Marinated

If you want a true Teriyaki Deer Jerky, you can start to dehydrate the jerky right here. I split this recipe and made half with some black pepper as well.

Just dredge one side of the jerky in a bowl of fresh cracked black pepper and wipe off any excess. I found that one side was enough to give this deer jerky a great pepper flavor.

Jimmy's Teriyaki in PepperJimmy's Teriyaki Marinated w pepper

Using my Excalibur Dehydrator, I arranged the venison strips on the trays with enough space between strips to allow for proper air circulation.

Jimmy's Teriyaki on Dehydrator Tray

This jerky was dehydrated for 2.5hrs at 165F & 1hr at 145F. Yep, it was finished and perfect in just 3.5hrs! Jimmy’s Teriyaki Deer Jerky had a nice strong Teriyaki flavor. The pieces with pepper also had that great flavor with the extra little kick of the fresh cracked black pepper. I love spice and pepper, so the peppered pieces were my favorite.

You need to make this jerky! This recipe would also be great when making beef jerky. But if you still have some venison in the freezer from this past hunting season, get some out and start marinating it now! I really liked this recipe and can see why Jimmy makes it EVERY year. Thanks for sharing the recipe Jimmy!

Jimmy's Teriyaki Finished

For more in depth directions on how to dry your beef or deer 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

Jimmy's Teriyaki Deer Jerky
 
Prep time
Cook time
Total time
 
A Teriyaki Jerky with a strong fantastic flavor!
Author:
Ingredients
Lean Beef
  • 1lb Venison Roast
Marinade
Extra
  • 1 tsp Garlic Powder
  • Fresh Cracked Black Pepper for dipping
Instructions
  1. Trim all visible fat from the venison 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.
  4. Add sliced venison 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. Sprinkle meat evenly with the garlic powder.
  7. Dredge one side of each strip of meat in fresh cracked black pepper if you want a peppery flavor *Optional
  8. Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 2½ hours at 165F & 1 hour at 145F.
  9. The jerky is finished when it bends and cracks, but does not break in half.

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

Jamaican Jerky Beef Jerky Finished Drying

Jamaican Jerk Beef Jerky

Jamaican Jerk Beef Jerky - A little taste of the Islands | Jerkyholic.comEveryone loves Jerk Chicken, and everyone is going to love this Jamaican Jerk Beef Jerky!

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

5.0 from 5 reviews
Jamaican Jerk Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb Beef Eye of Round
Marinade
  • ¼ cup cold water
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1½ tsp granulated sugar
  • 1 tsp ground black pepper
  • 1 tsp sea salt
  • ½ tsp allspice
  • ¼ tsp ground cinnamon
  • ½ tsp cayenne pepper
  • ¼ tsp smoked paprika
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.
  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 2½ hours at 160F & 2½ hours at 140F.
  7. The jerky is finished when it bends and cracks, but does not break in half.

 

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

 

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

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? 

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

5.0 from 2 reviews
Jalapeno Lime Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb beef eye of round
Marinade
  • ⅔ cup orange juice
  • ¼ cup lime juice (freshly squeezed)
  • 2 tbsp honey
  • 1 tsp ground cumin
  • ½ tsp salt
  • ½ tsp garlic
  • 2 diced jalapenos (seeds removed)
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.
  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.

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

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

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 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 SlicedI 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 TraysThis 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

4.0 from 1 reviews
Cajun Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb Beef Eye of Round
Marinade
  • ½ cup cold water
  • ¼ cup white vinegar
  • ½ 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
  • ½ tsp red pepper flakes
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.
  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.

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

Fire up the smoker and get ready to make a tasty peppery beef jerky. | Jerkyholic.comThis smoked peppery beef jerky really turned out fantastic! Fire up the smoker and get ready to make some really good beef 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 MarinatingGarlic Black Pepper Beef Jerky Ready to DryI 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.

Jerky Finished Smoking and Ready to Eat!

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; salty, spicy, and amazingly tasteful! | Jerkyholic.com

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!

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

5.0 from 1 reviews
Garlic Black Pepper Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb beef eye of round roast
Marinade
  • ¼ cup soy sauce
  • ¼ cup cold water
  • 2 tbsp brown sugar
  • 2 tsp ground black pepper
  • ½ tsp sea salt
  • ½ tsp garlic powder
  • ¼ tsp onion powder
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.
  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.

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

Teriyaki II Beef Jerky knocks the socks off store bought teriyaki jerky. You HAVE to make a batch today! | Jerkyholic.com

Teriyaki II Beef Jerky

A perfect sweet teriyaki sauce that goes great on beef jerky. This will be one of your favorite recipes | Jerkyholic.com

Teriyaki sauce is one of the most popular flavors when it comes to beef jerky. This recipe knocks the socks off any store bought teriyaki jerky I have ever tried.

This simple recipe is made great by utilizing local honey and only a touch of sesame oil which brings together all the flavors.

Teriyaki II IngredientsThe beef eye of round was sliced with the grain giving this jerky a little more of a chew. I still don’t have a favorite way of slicing meat. Sometimes I am in the mood for an easy chew and sometimes I like a tougher jerky. I was just craving some long lasting chew and that’s why I went with the grain on this recipe.

Lean Eye of Round Roast Sliced Thin and Ready to MarinateThe all trustworthy Masterbuilt Smoker was fired up to give this Teriyaki Jerky a nice mild hickory smoke flavor. I love making jerky in a smoker, you just can’t replicate that real smoke flavor. 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.

Jerky Finished Smoking and Ready to Eat!

In the picture above you can see the Teriyaki II Beef Jerky on the right and my Garlic Black Pepper Jerky on the left. Both of these recipes turned out REALLY well and will definitely be made again for my next hunting or fishing trip. 

Teriyaki II Beef Jerky Finished

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

5.0 from 1 reviews
Teriyaki II Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb beef eye of round roast
Marinade
  • ½ cup soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 tsp garlic powder
  • 1 tsp dried ginger
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, rice vinegar, honey, brown sugar, sesame oil, garlic powder, & dried ginger 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.
  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.

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

Tequila Beef Jerky. What are you waiting for? Fire up that smoker and make some Jerky! | Jerkyholic.com

Tequila Beef Jerky

Tequila Beef Jerky, a strip of beef that will get you feeling good! | Jerkyholic.comTequila Beef Jerky, a jerky that will get you feeling good!

So it would be pretty sweet if you could get a little buzz off this jerky too, but the tequila is more for the flavor than the side effects.

Not being a huge tequila drinker, I bought one of the small bottles you normally take on a long vacation flight to help you get through the hours of sitting next to smelly/sweaty people. It was cheap and had just enough to get this recipe where I wanted it.

I smoked this jerky in my Masterbuilt Smoker with another recipe I posted a couple weeks back, Tennessee Smoked Beef Jerky. My wife and I headed down to Corpus Christi, TX to hang out with the family and do some fishing. I marinated some jerky and threw it in the cooler so it would be ready to smoke the next day.

I started the smoker at about 2pm and had the temperature up to 160°F. The beef was drained and dried off with paper towels. Toothpicks were pierced through one end so I could hang the meat to achieve an even dry. The meat was placed in my Masterbuilt Smoker WITHOUT smoke for the first 1.5 hours. This allowed the meat to “sweat” out some marinade and water weight.

Tennessee Smoked Beef Jerky Hanging in Smoker*The Tequila Beef Jerky is on the left (colored toothpicks), the Tennessee Smoked Beef Jerky is on the right with the plain toothpicks.

After that 1.5 hours, I filled the wood tray with soaked wood chips and bumped the temperature up to 200°F.

Masterbuilt Smoker Wood Tray

The raise in temperature was to help get the wood chips smoking. If the temperature is left too low on my smoker, the chips won’t produce a good smoke. I let these burn out and did not add anymore smoke to the jerky. These chips smoked for about 45 minutes.

The temperature was lowered back down to 160°F and the jerky left to dry for another 4 hours, checking every so often. How did it turn out? Both recipes turned out Really Good! The Tequila Beef Jerky did not have an over powering tequila flavor and blended great with the smoke. I was very impressed with how both of these recipes turned out in the Smoker.

Tennessee Smoked Beef Jerky. What are you waiting for? Fire up that smoker and make some Jerky! | Jerkyholic.com

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods

Tequila Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb Top Round Roast (Sliced diagonally across the grain)
Marinade
  • 2 tbsp Tequila
  • 1 tbsp lime juice (freshly squeezed)
  • ½ tsp cayenne pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp kosher salt
  • 1 tsp cracked black pepper
  • ¼ cup cold water
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 tequila, lime juice, cayenne pepper, garlic powder, onion powder, salt, pepper, and cold water in a bowl or ziplock bag and mix well.
  3. Remove the meat from the freezer and slice ¼" strips against the grain. Slice with the grain for a chewier jerky.
  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 beef 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.

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods

Like an easier chew to your jerky? This ground beef jerky has the flavor and an easy bite making it the perfect energy snack! | Jerkyholic.com

Midwest Ground Beef Jerky

Like an easier chew to your jerky? This ground beef jerky has the flavor and an easy bite making it the perfect energy snack! | Jerkyholic.comGround beef jerky in the oven? YES! This Midwest Ground Beef Jerky recipe has the flavor and an easier chew for those who don’t like tough jerky.

I made this jerky several weeks ago and forgot to put the recipe on the site…. I don’t know where my mind has been lately… I did use the pictures on another page explaining how to make ground meat jerky, check it out for more detail.

This recipe has a little liquid smoke, sugar, black pepper, salt, and a couple other familiar ingredients often found in jerky. I do love some spiced up fancy jerky every once in a while, but sometimes you just can’t beat a good Midwest style original jerky.

Midwest Ground Beef Jerky Lean BeefStart with a lean ground beef, 10% fat at the most. Mix all your ingredients in a bowl before adding it to the ground meat. If using curing salt, like I did on this recipe, make sure to dissolve it in a liquid ingredient or water before adding it to the beef.

Midwest Ground Beef Jerky in Oven

As you can see, after letting the beef mixture sit in the fridge for 12 hours to help bind the meat together, it was rolled flat on a cookie sheet lined with parchment paper. I scored the meat with a dull knife to make it break apart easier when it is finished.

Midwest Ground Beef Jerky FinishedThis batch took about 4 hours to dry in my oven. I flipped the meat after 2 hours and used paper towels to soak up any liquid on the baking sheet. At this point the meat should be easy to move and could be placed on a metal rack in the oven to finish drying.

It turned out to be a great tasting jerky. Whole muscle jerky is my favorite, but this ground beef jerky still hits the spot when you are craving a salty snack!

Ground Beef Jerky Finished Bending

Let the jerky cool and test if it is done by bending it. If it bends without breaking in half or cracks just a little bit, it’s finished. The jerky should still feel soft to the touch and not hard on the outside. 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.com

4.7 from 3 reviews
Midwest Ground Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb Lean ground beef (10% fat or less)
Marinade
  • 1tbsp cold water
  • 2 tsp liquid smoke (hickory)
  • 2 tbsp brown sugar
  • ½ tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground black pepper
  • 1 tsp cayenne pepper
  • ¼ tsp Prague Powder #1 (curing salt)
  • ½ tsp corn syrup solids (optional)
Instructions
  1. In a bowl, combine ingredients and add to 1lb of ground beef
  2. Mix the ground beef and seasonings thoroughly
  3. spread the ground meat on a baking sheet, cover with wax paper, and roll with a rolling pin until meat is ¼" thick
  4. Slice the pan of beef into jerky strips 4-5" long and 1" thick
  5. Dry with your favorite jerky making method. I used my oven at 170F for 4 hours
  6. Ground jerky is finished when it first starts becoming dry to the touch. It should bend without breaking in half. If it cracks in half when bent a little bit, it was over dried

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