20 jerky recipes

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Common Types of Jerky Recipes:

  1. Classic Beef Jerky – Traditional recipe with soy sauce, Worcestershire sauce, and seasonings.
  2. Teriyaki Beef Jerky – Soy sauce, brown sugar, garlic powder, ginger, and a splash of pineapple juice.
  3. Spicy Jalapeño Beef Jerky – Soy sauce, hot sauce, chili powder, and fresh jalapeños.
  4. Honey BBQ Beef Jerky – BBQ sauce, honey, garlic powder, onion powder, and cayenne pepper.
  5. Pepper Steak Jerky – Black pepper, garlic powder, soy sauce, and Worcestershire sauce.
  6. Smoked Beef Jerky – A smoked beef jerky with a simple seasoning of salt and pepper, then smoked for a deeper flavor.
  7. Maple Bacon Jerky – Bacon strips marinated in maple syrup, soy sauce, and garlic.
  8. Venison Jerky – Soy sauce, garlic, brown sugar, and black pepper.
  9. Maple Venison Jerky – Maple syrup, soy sauce, ginger, and black pepper.
  10. Garlic & Herb Chicken Jerky – Chicken breast strips with garlic, rosemary, thyme, and olive oil.
  11. Smoky BBQ Chicken Jerky – BBQ sauce, smoked paprika, garlic powder, and cayenne.
  12. Teriyaki Turkey Jerky – Soy sauce, honey, garlic, ginger, and pineapple juice.
  13. Cajun Turkey Jerky – Cajun seasoning, smoked paprika, garlic powder, and thyme.
  14. Sweet & Spicy Pork Jerky – Brown sugar, chili flakes, soy sauce, and honey.
  15. Lemon Pepper Pork Jerky – Lemon zest, black pepper, garlic, and olive oil.
  16. Apple Cider Vinegar Pork Jerky – Apple cider vinegar, honey, and crushed black pepper.
  17. Chipotle Lime Beef Jerky – Chipotle pepper, lime juice, honey, and garlic powder.
  18. Ginger Soy Beef Jerky – Fresh ginger, soy sauce, garlic, and brown sugar.
  19. Chili Lime Venison Jerky – Lime juice, chili powder, garlic, and Worcestershire sauce.
  20. Peach Bourbon Jerky – Bourbon, peach preserves, soy sauce, and brown sugar.

There are many different jerky recipes available, each with its own unique flavor and ingredients. Here are a few popular options:

General Tips to Fix Jerky Problems:

  1. Too Dry or Overcooked Jerky
    Problem: Jerky that’s too dry or tough is often overcooked. Solution: Lower your drying temperature, and check for doneness regularly. Jerky should bend, but not break.
  2. Too Soft or Not Fully Dried Jerky
    Problem: Jerky that remains soft or wet hasn’t dried enough. Solution: Increase the drying time and temperature slightly (but don’t go over 160°F/71°C). Make sure pieces aren’t too thick.
  3. Tough Jerky
    Problem: Tough jerky can happen if the meat is cut against the grain or is overcooked. Solution: Slice meat against the grain and avoid overcooking. Marinade the jerky for a longer period to tenderize it.
  4. Undercooked Jerky
    Problem: Jerky that is too chewy and moist is undercooked. Solution: Make sure the jerky reaches an internal temperature of 160°F (71°C) while drying.
  5. Bland Flavor
    Problem: If the jerky lacks flavor, the marinade may not have been strong enough. Solution: Increase the marinating time (8-24 hours). Experiment with stronger marinades or adding spices.
  6. Rancid Jerky
    Problem: Jerky going rancid too quickly can be caused by improper storage or high-fat content. Solution: Trim excess fat before making jerky and store jerky in an airtight container in a cool, dry place. Vacuum sealing helps.
  7. Uneven Drying
    Problem: Some pieces dry faster than others, creating uneven texture and flavor. Solution: Make sure the meat strips are of even thickness and rotate trays if using a dehydrator. Ensure airflow is consistent.
  8. Jerky that’s Too Salty
    Problem: Excessive salt or soy sauce can overpower the jerky. Solution: Use less salt in your marinade or switch to low-sodium soy sauce. Rinse t

1. Classic Beef Jerky

Ingredients:

  • 2 lbs lean beef (top round or eye of round), sliced thin
  • 1/2 cup soy sauce
  • 2 tbsp Worcestershire sauce
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika (optional)

Instructions:

  1. Marinate the Beef: Combine soy sauce, Worcestershire sauce, black pepper, garlic powder, onion powder, and smoked paprika in a bowl. Add the sliced beef and mix well. Cover and refrigerate for at least 8 hours or overnight.
  2. Dry the Jerky: Preheat oven to 150°F (65°C). Line baking sheets with parchment paper. Remove the beef from the marinade, letting excess liquid drip off. Lay the strips flat on the baking sheets. Bake for 3-4 hours, flipping halfway through, until the jerky is dry and slightly flexible.

2. Teriyaki Beef Jerky

Ingredients:

  • 2 lbs lean beef (eye of round or top round), sliced thin
  • 1 cup soy sauce
  • ½ cup brown sugar
  • ¼ cup rice wine vinegar
  • 1 inch knob fresh ginger, sliced
  • 4 cloves garlic, sliced
  • 1 tbsp sesame oil
  • 1 tsp black pepper
  • 1 tsp sesame seeds

Instructions:

  1. Marinate the Beef: Combine soy sauce, brown sugar, rice wine vinegar, ginger, garlic, sesame oil, black pepper, and sesame seeds in a bowl. Add the sliced beef and mix well. Cover and refrigerate for at least 8 hours or overnight.
  2. Dry the Jerky: Preheat oven to 150°F (65°C). Line baking sheets with parchment paper. Remove the beef from the marinade, letting excess liquid drip off. Lay the strips flat on the baking sheets. Bake for 3-4 hours, flipping halfway through, until the jerky is dry and slightly flexible.

3. Spicy Jalapeño Beef Jerky

Ingredients:

  • 2 lbs lean beef (top round or eye of round), sliced thin
  • 1/2 cup soy sauce
  • 1/4 cup hot sauce (e.g., sriracha)
  • 1 tsp chili powder
  • 2 fresh jalapeños, sliced
  • 1 tsp garlic powder
  • 1 tsp onion powder

Instructions:

  1. Marinate the Beef: Combine soy sauce, hot sauce, chili powder, jalapeños, garlic powder, and onion powder in a bowl. Add the sliced beef and mix well. Cover and refrigerate for at least 8 hours or overnight.
  2. Dry the Jerky: Preheat oven to 150°F (65°C). Line baking sheets with parchment paper. Remove the beef from the marinade, letting excess liquid drip off. Lay the strips flat on the baking sheets. Bake for 3-4 hours, flipping halfway through, until the jerky is dry and slightly flexible.

4. Honey BBQ Beef Jerky

Ingredients:

  • 2 lbs lean beef (top round or eye of round), sliced thin
  • 1/2 cup BBQ sauce
  • 2 tbsp honey
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper

Instructions:

  1. Marinate the Beef: Combine BBQ sauce, honey, garlic powder, onion powder, and cayenne pepper in a bowl. Add the sliced beef and mix well. Cover and refrigerate for at least 8 hours or overnight.
  2. Dry the Jerky: Preheat oven to 150°F (65°C). Line baking sheets with parchment paper. Remove the beef from the marinade, letting excess liquid drip off. Lay the strips flat on the baking sheets. Bake for 3-4 hours, flipping halfway through, until the jerky is dry and slightly flexible.

5. Pepper Steak Jerky

Ingredients:

  • 2 lbs lean beef (top round or eye of round), sliced thin
  • 1/2 cup soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tsp black pepper
  • 1 tsp garlic powder

Instructions:

  1. Marinate the Beef: Combine soy sauce, Worcestershire sauce, black pepper, and garlic powder in a bowl. Add the sliced beef and mix well. Cover and refrigerate for at least 8 hours or overnight.
  2. Dry the Jerky: Preheat oven to 150°F (65°C). Line baking sheets with parchment paper. Remove the beef from the marinade, letting excess liquid drip off. Lay the strips flat on the baking sheets. Bake for 3-4 hours, flipping halfway through, until the jerky is dry and slightly flexible.

6. Smoked Beef Jerky

Ingredients:

  • 2 lbs lean beef (top round or eye of round), sliced thin
  • 1 tsp salt
  • 1 tsp black pepper

Instructions:

  1. Season the Beef: Sprinkle salt and black pepper over the sliced beef.
  2. Smoke the Jerky: Set up a smoker to 100°F (38°C). Place the beef strips in the smoker. Smoke for 4-6 hours or until the jerky is dry and slightly flexible.

7. Maple Bacon Jerky

Ingredients:

  • 1 lb thick-cut bacon, sliced into thin strips
  • 1/4 cup maple syrup
  • 2 tbsp soy sauce
  • 1 tsp garlic powder

Instructions:

  1. Marinate the Bacon: Combine maple syrup, soy sauce, and garlic powder in a bowl. Add the bacon strips and mix well. Cover and refrigerate for at least 4 hours or overnight.
  2. Dry the Jerky: Preheat oven to 150°F (65°C). Line baking sheets with parchment paper. Remove the bacon from the marinade, letting excess liquid drip off. Lay the strips flat on the baking sheets. Bake for 2-3 hours, flipping halfway through, until the jerky is crispy.

8. Venison Jerky

Ingredients:

  • 2 lbs venison (deer meat), sliced thin
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tsp garlic powder
  • 1 tsp black pepper

Instructions:

  1. Marinate the Venison: Combine soy sauce, brown sugar, garlic powder, and black pepper in a bowl. Add the sliced venison and mix well. Cover and refrigerate for at least 8 hours or overnight.
  2. Dry the Jerky: Preheat oven to 150°F (65°C). Line baking sheets with parchment paper. Remove the venison from the marinade, letting excess liquid drip off. Lay the strips flat on the baking sheets. Bake for 3-4 hours, flipping halfway through, until the jerky is dry and slightly flexible.

9. Maple Venison Jerky

Ingredients:

  • 2 lbs venison (deer meat), sliced thin
  • 1/4 cup maple syrup
  • 1/4 cup soy sauce
  • 1 tsp grated ginger
  • 1 tsp black pepper

Instructions:

  1. Marinate the Venison: Combine maple syrup, soy sauce, ginger, and black pepper in a bowl. Add the sliced venison and mix well. Cover and refrigerate for at least 8 hours or overnight.
  2. Dry the Jerky: Preheat oven to 150°F (65°C). Line baking sheets with parchment paper. Remove the venison from the marinade, letting excess liquid drip off. Lay the strips flat on the baking sheets. Bake for 3-4 hours, flipping halfway through, until the jerky is dry and slightly flexible.

10. Garlic & Herb Chicken Jerky

Ingredients:

  • 1 lb boneless, skinless chicken breast, sliced thin
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • Salt and pepper to taste

Instructions:

  1. Marinate the Chicken: Combine olive oil, garlic, rosemary, thyme, salt, and pepper in a bowl. Add the sliced chicken and mix well. Cover and refrigerate for at least 4 hours or overnight.
  2. Dry the Jerky: Preheat oven to 150°F (65°C). Line baking sheets with parchment paper. Remove the chicken from the marinade, letting excess liquid drip off. Lay the strips flat on the baking sheets. Bake for 2-3 hours, flipping halfway through, until the jerky is dry and slightly flexible.

11. Smoky BBQ Chicken Jerky

Ingredients:

  • 1 lb boneless, skinless chicken breast, sliced thin
  • 1/2 cup BBQ sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper

Instructions:

  1. Marinate the Chicken: Combine BBQ sauce, smoked paprika, garlic powder, and cayenne pepper in a bowl. Add the sliced chicken and mix well. Cover and refrigerate for at least 4 hours or overnight.
  2. Dry the Jerky: Preheat oven to 150°F (65°C). Line baking sheets with parchment paper. Remove the chicken from the marinade, letting excess liquid drip off. Lay the strips flat on the baking sheets. Bake for 2-3 hours, flipping halfway through, until the jerky is dry and slightly flexible.

12. Teriyaki Turkey Jerky

Ingredients:

  • 1 lb sliced turkey breast
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tsp pineapple juice

Instructions:

  1. Marinate the Turkey: Combine soy sauce, honey, garlic, ginger, and pineapple juice in a bowl. Add the sliced turkey and mix well. Cover and refrigerate for at least 4 hours or overnight.
  2. Dry the Jerky: Preheat oven to 150°F (65°C). Line baking sheets with parchment paper. Remove the turkey from the marinade, letting excess liquid drip off. Lay the strips flat on the baking sheets. Bake for 2-3 hours, flipping halfway through, until the jerky is dry and slightly flexible.

13. Cajun Turkey Jerky

Ingredients:

  • 1 lb sliced turkey breast
  • 1/2 cup soy sauce
  • 1 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp thyme

Instructions:

  1. Marinate the Turkey: Combine soy sauce, Cajun seasoning, smoked paprika, garlic powder, and thyme in a bowl. Add the sliced turkey and mix well. Cover and refrigerate for at least 4 hours or overnight.
  2. Dry the Jerky: Preheat oven to 150°F (65°C). Line baking sheets with parchment paper. Remove the turkey from the marinade, letting excess liquid drip off. Lay the strips flat on the baking sheets. Bake for 2-3 hours, flipping halfway through, until the jerky is dry and slightly flexible.

14. Sweet & Spicy Pork Jerky

Ingredients:

  • 3 pounds pork loin
  • Marinade:
    • ¼ cup sriracha
    • ¼ cup honey
    • ¼ cup teriyaki sauce
    • 3 cloves minced garlic
    • 1 tablespoon ginger paste
  • Glaze:
    • 2 tablespoons sriracha
    • 2 tablespoons honey
    • 1 tablespoon sesame seeds
    • ½ tablespoon Korean chili flakes

Instructions:

  1. Prepare the Pork: Trim excess fat and silver skin from the partially frozen pork loin. Cut it into ¼ inch thick slices.
  2. Marinate: Combine marinade ingredients and pour into a ziplock bag with the pork slices. Marinate for 8-24 hours.
  3. Smoke: Smoke the pork slices at 185°F with cherry wood for 4 hours.
  4. Glaze: Brush with a 50/50 honey and sriracha mixture during the last 30 minutes.
  5. Finish: Top with sesame seeds and Korean chili flakes before cooling and serving1.

Recipe 2: Sweet and Spicy Pork Jerky with Worcestershire Sauce

This recipe uses Worcestershire sauce and soy sauce for a savory base, combined with brown sugar for sweetness and chili paste for heat.

Ingredients:

  • 1 pound pork tenderloin
  • Marinade:
    • ⅓ cup Worcestershire sauce
    • ⅓ cup soy sauce
    • ¼ cup brown sugar
    • 2 tablespoons chili paste
    • 3 cloves garlic crushed
    • ¼ teaspoon black peppercorns
    • ¼ teaspoon liquid smoke
    • 1 lime juiced

Instructions:

  1. Prepare the Pork: Slice the tenderloin into thin strips and freeze for two hours to firm up.
  2. Marinate: Mix marinade ingredients in a saucepan, simmer until sugar dissolves, then cool. Marinate the pork for at least 2 hours or overnight.
  3. Dehydrate: Place the marinated pork on dehydrator trays and dry at 160°F for 4 hours.
  4. Serve: Store in an airtight container once dried4.

Both recipes offer a delicious balance of sweet and spicy flavors, with the first emphasizing smoky undertones and the second focusing on a savory marinade.

15. Lemon Pepper Pork Jerky

Ingredients:

  • 2 lbs pork tenderloin
  • 2 tbsp lemon zest
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • Salt to taste

Instructions:

  1. Slice pork into ⅛” thick strips against the grain.
  2. Mix lemon zest, black pepper, garlic powder, and olive oil in a bowl.
  3. Add sliced pork to the marinade and refrigerate for 6-24 hours.
  4. Dry in a dehydrator at 165°F for 4 hours or until it bends but doesn’t break.

16. Apple Cider Vinegar Pork Jerky

Ingredients:

  • 2 lbs pork tenderloin
  • ¼ cup apple cider vinegar
  • 2 tbsp honey
  • 1 tsp crushed black pepper
  • Salt to taste

Instructions:

  1. Slice pork into ⅛” thick strips against the grain.
  2. Mix apple cider vinegar, honey, and crushed black pepper in a bowl.
  3. Add sliced pork to the marinade and refrigerate for 6-24 hours.
  4. Dry in a dehydrator at 165°F for 4 hours or until it bends but doesn’t break.

17. Chipotle Lime Beef Jerky

Ingredients:

  • 2 lbs beef round
  • 2 chipotle peppers in adobo sauce, minced
  • Juice of 1 lime
  • 1 tbsp honey
  • 1 tsp garlic powder

Instructions:

  1. Slice beef into ¼” thick strips against the grain.
  2. Mix chipotle peppers, lime juice, honey, and garlic powder in a bowl.
  3. Add sliced beef to the marinade and refrigerate for 6-24 hours.
  4. Smoke at 180°F for 5-7 hours or dry in a dehydrator at 160°F for 6 hours.

18. Ginger Soy Beef Jerky

Ingredients:

  • 2 lbs beef round
  • 2 inches fresh ginger, grated
  • ¼ cup soy sauce
  • 1 tsp garlic powder
  • 1 tbsp brown sugar

Instructions:

  1. Slice beef into ¼” thick strips against the grain.
  2. Mix grated ginger, soy sauce, garlic powder, and brown sugar in a bowl.
  3. Add sliced beef to the marinade and refrigerate for 6-24 hours.
  4. Dry in a dehydrator at 160°F for 6 hours or until it bends but doesn’t break.

19. Chili Lime Venison Jerky

Ingredients:

  • 2 lbs venison (deer meat)
  • Juice of 1 lime
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Slice venison into ⅛” thick strips against the grain.
  2. Mix lime juice, chili powder, garlic powder, and Worcestershire sauce in a bowl.
  3. Add sliced venison to the marinade and refrigerate for 6-24 hours.
  4. Dry in a dehydrator at 160°F for 6 hours or until it bends but doesn’t break.

20. Peach Bourbon Jerky

Ingredients:

  • 2 lbs beef round
  • 2 tbsp bourbon
  • 2 tbsp peach preserves
  • ¼ cup soy sauce
  • 1 tbsp brown sugar

Instructions:

  1. Slice beef into ¼” thick strips against the grain.
  2. Mix bourbon, peach preserves, soy sauce, and brown sugar in a bowl.
  3. Add sliced beef to the marinade and refrigerate for 6-24 hours.
  4. Dry in a dehydrator at 160°F for 6 hours or until it bends but doesn’t break.

These recipes offer a variety of flavors and can be adjusted based on personal taste preferences.