Jerky Recipe
Savory homemade jerky with bold garlic, pepper, and soy flavors, perfect for snack lovers and outdoor enthusiasts seeking a protein-rich treat.
Ingredients
Instructions
- Cut meat into 3/8-inch to 1/2-inch strips.
- Marinate in the refrigerator overnight or up to 2 days.
- Lay meat on foil-covered oven racks.
- Dry at less than 150°F (65°C).
- Drying will take approximately 6 to 8 hours.
- Store in airtight containers (Mason jars) at room temperature.
- It can also be frozen.
- Teriyaki sauce can be substituted for the Worcestershire sauce for a sweeter version.
Tips & Substitutions
For optimal flavor, consider adding a splash of liquid smoke for a smoky finish. If you prefer a spicier kick, incorporate cayenne pepper or your favorite hot sauce into the marinade. Always use fresh spices for the best taste and feel free to adjust the soy sauce and Worcestershire sauce proportion to suit your salt preference. Teriyaki sauce can be substituted for the Worcestershire sauce for a sweeter version.
Serving Suggestions
Jerky makes a perfect on-the-go snack, especially when paired with cheese or nuts for a satisfying protein boost. It also complements a charcuterie board beautifully, adding variety alongside cured meats and cheeses. Try serving it with a refreshing salad, like Nena Peggy's Cranberry Salad, to balance the savory flavors. Jerky can also be crumbled over salads for added texture.
Storage & Reheating
Once dried, jerky should be stored in airtight containers, such as Mason jars, at room temperature. It can last several weeks this way. For longer storage, you can freeze jerky, allowing it to retain its flavor and texture for months. When ready to eat, there's no need to reheat; simply enjoy it as a convenient snack.
Nutrition & Diet Analysis (per serving)
Each serving of Jerky Recipe contains roughly 114 calories, with 4g protein, 26g carbohydrates, and 0g fat. It is a good source of dietary fiber (18% of the Daily Value). Note that it is relatively high in sodium, at 1841mg per serving (80% 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 different types of meat for this jerky recipe?
Absolutely! While beef is the most common choice, you can use turkey, venison, or even fish for jerky. Each type of meat will impart its unique flavor, so adjust the marinade accordingly to enhance the taste of the meat you choose.
How do I know when the jerky is done drying?
The jerky is finished when it is firm and dry but still slightly pliable. It should not snap in half but instead bend without breaking. If unsure, you can test a piece by letting it cool and then checking its texture.
Is it safe to marinate meat for longer than two days?
It is recommended to marinate meat for no longer than two days to ensure food safety and quality. Prolonged marination can lead to overly soft or mushy meat due to the acids in the marinade. Stick to overnight or a maximum of 48 hours for the best results.
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).