Great Jerky
Savory homemade jerky with smoky, salty, and sweet flavors, perfect for snack lovers and outdoor enthusiasts seeking a flavorful, easy-to-make dried meat treat.
Ingredients
Instructions
- Combine all ingredients in a bowl.
- Marinate meat in a tightly covered container for 6 to 12 hours in the refrigerator, stirring occasionally.
- Use this marinade for 1 pound of lean beef or venison.
- Slice meat 3/16 to 1/4-inch thick before drying.
Tips & Substitutions
For the best flavor, allow the meat to marinate for the full 12 hours. If you're looking for a healthier option, you can substitute the soy sauce with a low-sodium version, or even a homemade alternative. Make sure to slice the meat against the grain for the most tender jerky. If you prefer a spicier kick, add a pinch of cayenne pepper or a splash of hot sauce to the marinade.
Serving Suggestions
Great jerky can be enjoyed as a protein-packed snack on its own or served with a side of Alice Peedin Sweet Pickles for a tangy contrast. It also pairs beautifully with a charcuterie board, adding variety alongside cheeses and crackers. For a fun twist, consider using it as a topping for salads or in wraps for added flavor.
Storage & Reheating
Store any leftover jerky in an airtight container at room temperature for up to a week. For longer storage, keep it in the refrigerator, where it can last for several weeks. To reheat, place it in a low oven for a few minutes or simply enjoy it cold, as jerky is delicious straight out of the bag.
Nutrition & Diet Analysis (per serving)
Each serving of Great Jerky contains roughly 497 calories, with 3g protein, 114g carbohydrates, and 5g fat. It is a good source of iron (14% of the Daily Value). Note that it is relatively high in sodium, at 1440mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat for this jerky recipe?
Absolutely! While lean beef and venison are traditional choices, you can also use turkey or chicken. Just ensure the meat is lean to achieve the best jerky texture. Adjust the marinating time if using a different type of meat, as some may require less time.
What equipment do I need to make jerky at home?
To make jerky, you typically need a dehydrator, which offers the best results, but you can also use an oven set to a low temperature. Ensure good airflow and monitor the drying process closely. A sharp knife for slicing and a mixing bowl for the marinade are essential as well.
How can I tell when the jerky is done drying?
Jerky is done when it is firm but still slightly pliable. You should be able to bend it without breaking. If it cracks, it's too dry. The goal is to achieve a chewy texture, so take your time, and check periodically during the drying process.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).