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Marinated Beef ready for the smoker. Tennessee Smoked Beef Jerky is a home run of flavor | Jerkyholic.com

Tennessee Smoked Beef Jerky

 

Marinated Beef ready for the smoker. Tennessee Smoked Beef Jerky is a home run of flavor | Jerkyholic.comFire up that smoker and get ready to have some smokey flavored beef in about 7 hours! This Tennessee Smoked Beef Jerky is a home run of flavor.

My wife and I had made a trip down to my parents a couple of weeks ago to do some fishing and relaxing. I decided to take along my smoker and make some tasty jerky while we enjoyed the warm March weather. Well the weekend was a success! We caught some reds and trout and the jerky turned out great as well! Here is a picture of my father and I holding a couple of Redfish we caught.

My Dad & I Holding Redfish

If I had enough time I would have smoked up a couple fillets of Redfish too!

Before heading to my parents, I sliced and made the marinades for the jerky I was going to make. I used a pound of Top Round Roast and sliced it diagonally against the grain, kinda at a 45° angle. I did this mainly because of the shape of beef I bought. By slicing at this angle it gave me the most slices that were long. It also made the jerky easy to chew.

We drove down to Corpus Christi from Austin with the beef marinating in our 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 Tennessee Jerky is the dark jerky on the right. (plain white toothpicks) I made two batches of jerky while down at my parents. The other one is Tequila Beef Jerky which also turned out quite well. I will post the recipe on the website soon.

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. (I don’t have many pictures because it got dark out. I’ll start smoking a little earlier next time…) How did it turn out? Really Good! The smoke flavor went perfect with the salty soy sauce. I really liked this recipe and LOVE making jerky in my smoker!

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

5.0 from 3 reviews
Tennessee Smoked Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb Top Round Roast (Sliced diagonally across the grain)
Marinade
  • ¼ cup soy sauce
  • ¼ cup cold water
  • 1 tbsp worcestershire sauce
  • 2 tsp cane sugar
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ¼ tsp Prague Powder #1 (curing salt)
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, worcestershire, water, cane sugar, garlic powder, smoked paprika, 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. 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.

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A meaty flavorful ground meat beef jerky that is easy and quick to make! Everyone will love this meaty treat. | Jerkyholic.com

Jerkyholic’s Original Ground Beef Jerky

A rich and flavorful ground meat beef jerky that is easy and quick to make! No marinading required. Everyone will love these meaty protein snacks. | Jerkyholic.comThis original ground beef jerky recipe is rich and flavorful as well as easy and quick to make! No marinating required. Everyone will love these meaty protein snacks.

I have had several questions lately about making beef jerky out of ground meat. There will soon be a page on here dedicated to making ground meat jerky (How to Make Ground Beef Jerky); but in the meantime I thought I would share a great, quick, and easy recipe that you can whip up anytime.

Jerkyholic Original Beef Jerky made with an LEM Jerky Gun

 

Most of the ingredients are ones that you will have hanging out in your pantry. The only ingredient that you might not have and can see in the picture above, is curing salt (It’s the pink salt in the white 1/4 tsp). If you decide not to use curing salt, substitute with 1/2 tsp of table salt and make sure to heat your jerky to 160°F to kill any potential bacteria.

When making ground beef jerky, liquid ingredients have to be kept to a minimum. I did add a tiny amount of soy sauce and worcestershire sauce to round out the taste of this jerky, but most ground jerky recipes will have 1oz of liquid ingredients per 1lb of meat. (1oz of liquid ingredients = 2 tbsp)

I used my super fantastic LEM Jerky Cannon to squeeze out and form my jerky strips for this recipe . I REALLY love this gun. I feel like everything we buy now a days is made completely of plastic and lasts for about 3 uses before it breaks and finds its way to the trash. Well, not this jerky gun. This baby is made to last and I love it for that. Super easy to use and comes apart easily too, making clean up a breeze.

Jerky Gun Being FilledMix all the ingredients into one pound of lean ground beef, at least 90% lean. I used 96% lean 4% fat ground beef when making this jerky. Mix well and refrigerate for 4-24 hours to help the meat bind together. Take out of the fridge and pack into the jerky gun making sure there are no air pockets.

Shoot strips of jerky onto your dehydrator trays or on baking sheets if using an oven.

Shooting strips of jerky on dehydrator tray

Dehydrate for about 3 1/2 to 5 hours at your dehydrators highest setting until beef jerky has reached 160°F and has dried. I used my Excalibur Dehydrator which took me only 3 1/2 hours to dry this batch. If using an oven, heat the strips for 10 minutes at 300°F for 10 minutes with the oven door closed. Then turn the temperature down to the oven lowest setting (normally about 170°F), crack the door and “cook” until it has dried. The ground jerky will be a lot easier to chew and has a totally different texture than whole muscle jerky. The only way to see whether you like ground jerky is to make a batch and eat it! Let me know how it turns out.. Enjoy!!!

Jerkyholic Original Ground Beef Jerky Finished

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

4.6 from 7 reviews
Jerkyholic's Original Ground Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb Lean ground beef (10% fat or less)
Marinade
  • 1 tbsp soy sauce
  • 1 tbsp worcestershire sauce
  • ¼ tsp curing salt (prague powder #1)
  • 1 tsp ground black pepper
  • 1 tsp ground lemon pepper
  • 1 tsp curry powder
  • 1 tsp ginger
  • ¼ tsp coriander
  • ½ tsp garlic powder
  • ½ tsp onion powder
Instructions
  1. In a bowl, combine the 1lb of ground beef with the other ingredients
  2. Mix the ground beef and seasonings thoroughly
  3. If using a jerky gun, load the gun with the ground beef mixture & shoot 4-5" long strips onto a dehydrator tray or on a baking sheet
  4. If not using a jerky gun, spread the ground meat on a baking sheet, cover with wax paper, and roll with a rolling pin until meat is ¼" thick
  5. Slice the pan of beef into jerky strips 4-5" long and 1" thick
  6. Dry with your favorite jerky making method. I used a dehydrator at 160F for 3½ hours
  7. 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

Shot from the Hip Beef Jerky Finished

Shot from the Hip Beef Jerky

A jerky made with common household ingredients that will make you never buy store bought jerky again! | Jerkyholic.comShot from the Hip Beef Jerky is made with common household ingredients that will make you never go back to store bought jerky again!

I was standing in the kitchen with my wife knowing that I wanted to make some jerky, but didn’t have a new recipe planned out. This is when I just started grabbing some common ingredients and put together a quick recipe. Not really sure what to call it, ‘Shot from the Hip’ seemed to fit this recipe perfect. It was put together very quickly without much thought… Turned out great too!

Shot from the Hip Beef Jerky Marinating

Starting with a beef eye of round, it was sliced against the grain for an easier chew. The eye of round is my favorite cut of beef for jerky. Marinated for 20 hours in a little bit of everything; this jerky had a rich taste from the soy sauce and worcestershire. I love the combination of these two ingredients, but don’t get carried away. I see a lot of recipes that call for several cups of soy sauce. Too much and the taste will be overpowering and will be sure to ruin your jerky fast!

Shot from the Hip Beef Jerky StrainedThis jerky turned out having a great texture after drying in the oven for 5 hours on the lowest setting, 170° F. Normally I hang the strips of jerky from toothpicks when using the oven, but decided to lay these on top of cooling racks to show a different technique of drying. Either method will work, you just need to pick one that works for you.

Shot from the Hip Beef Jerky on Baking Rack

After placing the cooling rack on an aluminum foil topped baking pan, these went into the oven. The waiting began…. (and it was worth it!)

Shot from the Hip Beef Jerky Finished

The soy sauce and worcestershire sauce gives the meat that dark coloring and the saltiness when you take a bite. Smoked paprika also adds to the look and taste of the jerky with the red tint and specks throughout each strip of beef.

Enjoy the recipe and let me know how it tastes!

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

How to make Beef Jerky in the Oven

Shot from the Hip Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb beef eye of round (sliced against the grain)
Marinade
  • 2 tbsp soy sauce
  • 3 tbsp worcestershire sauce
  • 1 tbsp liquid smoke (hickory)
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp celery seed
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, worcestershire sauce, liquid smoke, kosher salt, black pepper, onion powder, smoked paprika, & celery seed 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 strips with paper towels.
  7. Dry with your favorite jerky making method. I used my oven at 170F degrees for 5 hours.
  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

Mai Tai Beef Jerky Square

Mai Tai Beef Jerky

This Mai Tai Beef Jerky has all the great flavors of this tropical drink. It will take you back to a memory of you sitting by the pool or on the beach soaking up some sun and having a refreshing drink. | Jerkyholic.com

This Mai Tai Beef Jerky has all the great flavors of this tropical drink. It will take you back to a memory of you sitting by the pool or on the beach soaking up some sun and having a refreshing drink.

I like these types of drinks probably more than my wife does. Pina Colada, Rum Runners, Hurricane, Blue Hawaiian, Mai Tai….. I love them all. Okay, I love them when I am on a vacation! Not something I would order at my local dive bar, but everything has a time and a place. So just like everything I like, I made a jerky out of it!

One thing I love about this jerky is that it utilizes Rum. Probably the most famous quote that has to do with rum is from Captain Jack Sparrow of the movie Pirates of the Carribean. After some crazed woman burned everything along with his rum (Elizabeth Swann); he replies: “Why’s rum gone?!” Simple, yet straight to the point. A man that has priorities..

Mai Tai Beef Jerky Rum Bottle

I bought a small small bottle of The Kraken Black Spiced Rum for this recipe. I did not have any Sailor Jerry left over from my last hunting trip… The recipe calls for two types of rum, a spiced rum and a coconut rum. For the coconut rum I used the most common and easy to find, Malibu Coconut Rum.

Mai Tai Beef Jerky SlicedThe beef eye of round used in this Mai Tai Beef Jerky was sliced with the grain of the meat and then dried in the oven. When sliced with the grain it will be harder to chew. If you want an easier chew, slice against the grain.

Mai Tai Beef Jerky on Cooling Rack

The meat was marinated for 18 hours and then the strips were placed on a cooling rack on top of a baking sheet lined with foil. Place in the oven at 170° F and prop the door open with a wooden spoon. This jerky took 5 hours in the oven to finish to my liking.

The pineapple and orange juice gave the jerky a fantastic sweet taste. The rum countered that sweet taste and let you know that this recipe is made from an alcohol marinade. If you don’t like a strong alcohol taste, this recipe is not for you! They turned out sweet but STRONG. You can always cut back on the rum or make it a virgin Mai Tai by using club soda in place of the rum if you prefer.

Mai Tai Beef Jerky SquareI really liked this recipe and was very happy with how they turned out. My wife thought it tasted too much like alcohol and was not a fan. Maybe I should have made a virgin batch for her… O well, more for me!

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

How to make Beef Jerky in the Oven

Mai Tai Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb beef eye of round
Marinade
  • 1 tbsp spiced rum
  • 1 tbsp coconut flavored rum
  • 1 tsp grenadine
  • 3 tbsp pineapple juice
  • 3 tbsp orange juice
  • 1 tsp kosher salt
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 spiced rum, coconut rum, grenadine, pineapple juice, orange juice, and kocher salt in a bowl and mix well.
  3. Remove the meat from the freezer and slice ¼" strips with the grain. Slice against the grain for an easier 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.
  6. Pat dry the strips with paper towels.
  7. Dry with your favorite jerky making method. I used my oven at 170 degrees for 5 hours.
  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

Mexican Heat Beef Jerky Finished

Mexican Heat Beef Jerky

A spicy jerky made with Mexican hot Serrano peppers | Jerkyholic.comThis Mexican Heat Beef Jerky is made with spicy Serrano peppers and red pepper flakes to light your lips on fire and satisfy that spice craving.

I am a big fan of Serrano peppers, mainly eating them in picante and pico de gallo sauces here in South Texas. They are from Mexico and their spice is a little hotter than a jalapeno. What I like the most about them is that they are spicy, but pack a great taste as well. I love eating spicy jerky, but it has to taste good too!

Mexican Heat Beef Jerky Sliced

I sliced some beef eye of round against the grain making this jerky have an easier chew. The Serrano peppers were diced, seeds left in, then added to the marinade to make sure this jerky has a strong spicy flavor. Feel free to adjust the amount of peppers to suit your spice preference.

I decided to use my Excalibur Dehydrator when drying this jerky. The dehydrator is my favorite way of drying jerky and the Excalibur is my favorite dehydrator. This recipe will turn out well using other drying methods, you can see more information on drying on the jerky making methods page.

Mexican Heat Beef Jerky Dehydrator

After dehydrating for 5 hours, these bad boys were ready to be eaten. They turned out great! It had the perfect amount of spice for my liking and a great chew. So get some beef and give this Mexican heat beef jerky a try!

Mexican Heat Beef Jerky Finished

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

Mexican Heat Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb beef eye of round
Marinade
  • 2 tbsp worcestershire sauce
  • ½ tsp garlic powder
  • 1 tbsp brown sugar
  • ½ tsp smoked paprika
  • 2 tsp red pepper flakes
  • 3 Serrano peppers diced (seeds left in)
  • ¼ cup red wine vinegar
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 worcestershire sauce, garlic powder, brown sugar, smoked paprika, red pepper flakes, diced Serrano peppers, and red wine vinegar in a bowl or ziplock bag and mix well.
  3. Remove the meat from the freezer and slice ¼" strips against the grain. 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

Tropical Island Beef Jerky Squared

Tropical Island Beef Jerky

Wish you could be laying on a beach in a tropical paradise? Me too... Well, this Tropical Island Beef Jerky is the next best thing!Wish you could be laying on a beach in a tropical paradise? Me too… Well, this Tropical Island Beef Jerky is the next best thing!

My wife was asking me the other day when we were going to take another vacation to a warm tropical paradise where we could swim in crystal clear water while sipping on Mai Tai’s. Sounds great doesn’t it?! Well, since I didn’t win the lottery again this week, I figured the trip was out of the question. But to make her feel like she was there I decided to make a beef jerky that tastes like an island paradise. (Is that even possible?)

That is how Tropical Island Beef Jerky was made. I figured a little coconut water, sugar, and a tad of spice sounded like a tropical style jerky if I had ever heard of one. It turned out pretty good! Will you think you are on a white sand beach with the sun warming your face? Probably not… but it’s the next best thing!

Tropical Island Beef Jerky Sliced

I used beef eye of round sliced against the grain for this recipe. I also decided to use curing salt in this recipe to give it more of that beef jerky taste. You can leave this ingredient out if you so choose.

Tropical Island Beef Jerky DehydratorMy Excalibur Dehydrator took care of these beef strips in about 5 hours. Make sure to slice your strips the same thickness so they will dry evenly.

Top with a little more cayenne for that extra kick, and enjoy!

Tropical Island Beef Jerky Squared

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

Learn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.com

Tropical Island Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb beef eye of round
Marinade
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 prague powder, garlic, ginger, brown sugar, cayenne, and coconut water in a bowl 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 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.
  6. Pat dry the strips with paper towels.
  7. Dry with your favorite jerky making method. I used my dehydrator and dried for 5 hours at 160 degrees.
  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

Sweet Cherry Beef Jerky Finished Square

Sweet Cherry Beef Jerky

This beef jerky recipe has a fantastic sweet cherry flavor with every bite | Jerkyholic.comThis beef jerky recipe has a fantastic sweet cherry flavor with every bite!

I actually got the idea for this cherry flavored beef jerky from a stop I made while driving back to Austin from Corpus Christi, TX. I stopped to get gas at a HUGE (Texas Sized!) gas station / market/ convenient store called Buc-ee’s. (These stores are VERY popular in Texas) They have all types of foods, snacks, chocolates, knickknacks, etc…. Anyways, I tried several samples of their jerky and really liked their cherry beef jerky. So, I decided to make my own!

Sweet Cherry Beef Jerky Sliced

Like the Smiley face? Ha. That was my wife’s artistic input into this Sweet Cherry Beef Jerky recipe post. Thanks Linda! The cherries were picked up at my local grocery store, sweet cherries of course!

The cherries had the seeds taken out of them and blended with a blender with the other ingredients to make a smooth marinade. They were then marinaded for 20 hours and dehydrated in my Excalibur dehydrator for 5 hours.

Sweet Cherry Beef Jerky Dehydrator

You can see small bits of cherry all over the jerky strips. These helped give the jerky that great cherry taste.

This cherry jerky was a lot of fun to make! I love making new recipes and LOVE when they come out tasting great. So what are you waiting for? Grab some cherries and get to work!

Sweet Cherry Beef Jerky Finished Close-up

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

3.5 from 2 reviews
Sweet Cherry Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb beef top round
Marinade
  • 1 cup sweet cherries (seeds removed)
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • ¼ tsp Almond Extract
  • ¼ cup cold water
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 cherries, sugar, lemon juice, almond extract, and cold water in a blender and blend well.
  3. Remove the meat from the freezer and slice ¼" strips with the grain. Cut against the grain for an easier chew. If sliced with the grain, tenderize with a meat mallet if you want a softer 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.
  6. Pat dry the strips with paper towels
  7. Dry with your favorite jerky making method. I used my dehydrator and dried for 5 hours at 160 degrees.
  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

Thai Spiced Beef Jerky Square

Thai Spiced Beef Jerky

An easy to make Thai Spiced beef jerky that will knock your socks off with flavor | Jerkyholic.comFinally an easy to make Thai Spiced beef jerky that will knock your socks off with flavor.

The first time I made this recipe it was too bold with flavor. So, another round and cutting the ingredients in half made it come out just perfect.

I LOVE Thai food and am not sure why I waited this long to put together a Thai Spiced beef jerky recipe.

Thai Spiced Beef Jerky SlicedWith only 5 ingredients and a little water, this jerky recipe is a cinch to make. I used my favorite cut of meat, beef eye of round sliced with the grain and tenderized with a meat mallet. The texture turned out perfect, not too chewy with a little bit of bite.

Thai Spiced Beef Jerky Pour

Blend all the ingredients together well with a blender and marinate your jerky slices. These strips of beef were marinated for 18 hours in a ziplock bag allowing all the flavors to penetrate the strips.

As I mentioned earlier, the taste was intense. Once done marinating, dry the strips with a paper towel and wipe off any ingredients on the surface if you want a milder taste. If you want that bold taste, leave the garlic and herbs on the strips when dehydrating.

Thai Spiced Beef Jerky DehydratorI busted out the big gun dehydrator this time. I had another recipe going on top and the Thai Spiced beef jerky on bottom. This dehydrator will hold a lot of meat. Here I have a about 2.5lbs on 4 trays; this dehydrator comes with 9 trays.

After about 5 hours the jerky was done and eaten fairly quickly. The hardest part is trying to take pictures of the final product when all you want to do is eat it!

Thai Spiced Beef Jerky Finished2

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

Thai Spiced Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb beef eye of round
Marinade
  • 2 basil leaves
  • 2 tbsp fresh cilantro
  • 1 small garlic clove
  • 2 tbsp chili garlic sauce
  • 1 tbsp fish sauce
  • ½ cup cold water
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 basil leaves, cilantro, garlic, chili garlic sauce, fish sauce, and cold water in a blender and blend well.
  3. Remove the meat from the freezer and slice ¼" strips with the grain. Cut against the grain for an easier chew. If sliced with the grain, tenderize with a meat mallet if you want a softer 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.
  6. Pat dry the strips with paper towels and wipe off excess ingredients on the strips for a milder taste.
  7. Dry with your favorite jerky making method. I used my dehydrator and dried for 5 hours at 160 degrees.
  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

Dr. Pepper Beef Jerky

Dr. Pepper Beef Jerky

The great taste of Dr. Pepper mixed with Beef? What's not to love?! | Jerkyholic.com

The great taste of Dr. Pepper mixed with Beef? What’s not to love?! 

My best friend Kyle and I drank Dr. Pepper like it was water when we were growing up. That was of course before we realized how bad a six pack of Dr. Pepper a day was for our health. I only on a rare occasion drink soft drinks anymore, but this seemed like a great time to pop a top and incorporate this sugary deliciousness into some beef jerky.

Ingredients were kept to a minimum for this recipe. It only has curing salt, sea salt, pepper, & of course Dr. Pepper. That’s it!

Dr. Pepper Beef Jerky Sliced

I dried this jerky with my Excalibur dehydrator for a total of 5 hours at 160° F. Sliced with the grain, a little tenderizing with a meat mallet helped take some of the chew out of it. If my beef jerky is too chewy, my teeth feel like they are going to fall out. Can’t have that…

Dr. Pepper Beef Jerky Dehydrator

I was surprised that this jerky did not have as much of a Dr. Pepper taste that I would have liked. Don’t get me wrong, it was good and I really enjoyed it! I guess I was expecting more of a Dr. Pepper flavor to shine through. Will I make this jerky again? Hell yeah, it’s Dr. Pepper Beef Jerky!

Not a big fan of Dr. Pepper? Just switch this out with your cola of choice… Try making a batch and let me know how you guys like it.

Dr. Pepper Beef Jerky Finished

You better believe I drank that glass as soon as I was done taking this picture. Haha.

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

Dr. Pepper Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb beef eye of round
Marinade
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 Dr. Pepper, sea salt, pepper, and prague powder #1 in a medium bowl or ziplock bag and mix well.
  3. Remove the meat from the freezer and slice ¼" strips with the grain. Cut against the grain for an easier chew.
  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. 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

Sweet & Sour Duck Sauce Beef Jerky Finished Square

Sweet & Sour Duck Sauce Beef Jerky

Tired of the same ol' jerky recipes? Try a new exciting flavor such as this sweet and sour duck sauce beef jerky | Jerkyholic.comTired of the same ol’ jerky recipes? Try a new exciting flavor such as this sweet and sour duck sauce jerky. Step out of your comfort zone and try an exciting new recipe!

Since I make A LOT of beef jerky, I try all types of crazy / non standard beef jerky recipes. Some of those recipes turn out terrible and never make it to this site, but this one was pretty good.

Sweet & Sour Duck Sauce Beef Jerky Marinade

There are a lot of ingredients that went into this recipe. The red wine I chose is an inexpensive bottle that my wife enjoys. Might as well kill 2 birds, make some jerky and keep the better half happy. Any dark red will work with this recipe, so feel free to pick something you will enjoy drinking while the jerky dries.

When it came to the amount of duck sauce used, I settled on a 1/4 cup. After adding all the other ingredients, the duck sauce was added starting with a tablespoon and was slowly increased until the marinade had a balanced taste. I recommend that you do the same. You might settle on a little more or a little less than 1/4 cup.

Sweet & Sour Duck Sauce Beef Jerky Oven

This beef top round was sliced at 1/4 inch and marinated for 18 hours. My home oven was used to dry this jerky for 4.5 hours at 170° F. You can use any method of dehydrating that you like, check out my page on drying techniques for more information.

You are probably thinking, how did it taste? Pretty good! It was a refreshing change from the usual flavors seen when it comes to making beef jerky. So if today is the day you are feeling adventurous and craving something new, grab some beef and jerky it!

Sweet & Sour Duck Sauce Beef Jerky Finished Square

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

Sweet & Sour Duck Sauce Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb Beef Top Round
Marinade
  • ¼ cup duck sauce
  • ¼ cup red wine
  • 1 tbsp worcestershire
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp dried mustard
  • 1 tsp red pepper flakes
  • ¼ cup cold water
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 duck sauce, red wine, worcestershire, salt, pepper, mustard, red pepper, and water in a medium bowl or ziplock bag and mix well.
  3. Remove the meat from the freezer and slice ¼" strips against the grain. Cut with the grain for a chewier jerky. I had the butcher slice this top round for me eliminating this slicing step.
  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. Dry with your favorite jerky making method. My oven was used for this recipe at the lowest temperature of 170 degrees for 4.5 hours.
  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