Must Try Beef Jerky Recipes

Jerky is trimmed, lean meat that has been sliced into strips and dried (dehydrated) to keep it from rotting. Before the meat has completed the dehydration process, salt is usually added to inhibit bacterial growth. Jerky gets its name from the Quechua word ch’arki, which means “dried, salted meat.” To make simple “jerky,” all you need is a low-temperature drying process and salt to prevent bacterial growth.

Remove from the oil and sprinkle sesame seeds on top.

Making your own jerky is not only more delicious, but it is also healthier for both you and your pocket. Jerky is a great snack to have on hand for any outdoor trip. Always take some jerky whether you’re going for an overnight camping trip or a multi-day backpacking adventure. You can make it by yourself by using the following recipes or order from

Here are some good beef jerky recipes for you to try.

Pastrami Jerky

It’s a simple recipe with a lot of flavors. If you eat it straight from the smoker while it’s still hot, it’ll be one of your favorites. It’s great for shredding over a salad, chopping up, or adding to chili.


3 lbs flank steak, brisket, or eye-round steak

1/2 cup of soy sauce

1/4 cup of brown sugar

1 tablespoon Worcestershire sauce

1/2 tsp garlic purée

2 tsp pepper (cracked)

2 tbsp coriander (or coriander seed)

Cooking Steps

  1. Cut each piece of beef into thin strips from 1/4 to 1/2 inch thick with a very sharp knife.
  2. In a big ziplock bag, combine all ingredients (save some of the cracked pepper and coriander seed for use).
  3. Place the sliced beef in the fridge overnight to marinate.
  4. Allow the meat to come to room temperature after removing it from the refrigerator.
  5. Preheat the oven to 180 degrees Fahrenheit and set a sheet tray in the bottom. Cooking racks should be sprayed with nonstick cooking spray.
  6. Remove the beef strips from the marinade and arrange them side by side across the racks, leaving space between them. Season the strips of meat with the remaining cracked pepper and coriander and toss lightly to coat. The more you use, the hotter it will become.
  7. Cook until totally dry, leaving the oven open a crack to retain temperature. Depending on how dry or chewy you like your jerky, this could take anywhere from two to four hours. When the jerky is the appropriate color and softly pulls apart without snapping, it’s ready.

Chinese Meat Jerky

Instead of settling for rawhide, the Chinese meat jerky is somewhat thicker in order to maintain a chewy quality. Brown sugar gives this jerky a sweet and glossy finish.


1/2 pound of beef meat

4 cups soy sauce or tamari

1 cup brown sugar (light)

4 tbsp ginger (minced)

4 tsp garlic, minced

sesame oil (1 tbsp)

1 tbsp pepper (ground)

Sesame seeds

Cooking Steps

  1. A food dehydrator is the finest tool for making this jerky, and the best ones have fans. If you don’t have one, a low-temperature oven will be enough.
  2. When it comes to making jerky, the greatest pieces of meat should have little to no fat on them. Our best bets turned out to be top round or eye round. If your butcher is friendly, have them slice the top round with a meat slicer set to 1/8′′ thickness. When you arrive home, slice the slabs into 1′′ strips.
  3. In a large container with a lid, whisk together all ingredients except the meat and sesame seeds.
  4. To achieve a proper soak, submerge the meat in the marinade, taking care to separate each strip. Refrigerate for at least twelve hours before serving.
  5. Remove the meat from the marinade and spread it out in a single layer on dehydrator trays or baking sheets if using the oven.
  6. Dehydrate for at least three hours, or until desired texture is achieved, by sprinkling sesame seeds over the meat. The jerky will require ten to twelve hours in the oven at 170 degrees.

Turkey Jerky

Turkey jerky is beef jerky with a twist. It’s just as simple to create as a beef product. It should be juicy and chewy rather than dry and flavorless.


1 lb turkey breast tenders

1 1/2 cup Worcestershire sauce

3/4 cup soy sauce

1/4 cup liquid smoke

1/2 cup BBQ sauce

1  3/4 tsp onion powder

Cooking Steps

  1. Tenderize the turkey breasts by slicing them into small pieces.
  2. Cover the strips with the jerky marinade and place them on a sheet pan.
  3. Refrigerate for eight to twelve hours in the freezer.
  4. To absorb extra liquid, place on paper towels.
  5. Preheat the oven to 200°F and bake the jerky for 30-40 minutes, or until it is dry and golden.

Cajun Jerky

Cajun does not always imply spiciness. People outside of the Cajun culture think that adding cayenne pepper to something makes it Cajun. That is far from the truth; their diet contains far more than pepper. The chewy texture of this Cajun jerky will leave your taste buds craving for more.


5-10 lbs top round beef

1 cup Worcestershire sauce

1/4 cup teriyaki sauce,

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp powdered crab/shrimp boil

1 tbsp liquid smoke

Cooking Steps

  1. Stir together all of the ingredients except for the meat.
  2. Cut top round into ⅛”-¼” thick slices
  3. Add the beef slices to the marinade one at a time, making sure that each one is completely covered.
  4. Refrigerate the marinade/beef mixture for at least twenty-four hours before serving.
  5. Arrange slices on trays. On a dehydrator, dry the marinated slices at least 160 degrees, making sure the pieces do not overlap. The length of time it takes to dry depends on the type of dehydrator. When there are no damp areas on the slices, flip them over.

Laotian Jerky

The addition of fish sauce in the marinade of Laotian jerky differentiates it. Water buffalo jerky is a traditional Laotian cuisine.


5 lbs top-round sirloin, sliced into strips across the grain

1/4 cup fish sauce

1/2 cup sugar

1/2 cup Oyster sauce

1 tbsp coarsely ground black pepper

2 tbsp garlic powder

10 garlic cloves, lightly crushed

Cooking Steps

  1. Combine all ingredients in a large mixing bowl and marinate the meat for twenty-four hours.
  2. Preheat the oven to 250°F.
  3. Place strips on a rack over a sheet pan and bake with the oven door ajar.
  4. For an hour to an hour and a half, or until the jerky is dry, rotate the pan every fifteen minutes.
  5. In a big pan, heat 1.5 cups of oil and cook the jerky for 2-3 minutes on medium heat.
  6. Remove from the oil and sprinkle sesame seeds on top.

I hope you will find these beef jerky recipes helpful. Try these recipes, and enjoy them with your family and friends.