Jerky
Savory homemade jerky offers a smoky, umami-rich flavor with hints of garlic and pepper. Perfect for snacking or outdoor adventures, this jerky is tender yet crisp, appealing to meat lovers seeking a protein-packed treat that can be customized with your favorite seasonings.
Ingredients
Instructions
- Cut meat into strips 1/8-inch thick.
- Mix soy sauce, liquid smoke, garlic salt, MSG, pepper, and Worcestershire sauce in a bowl.
- Soak meat strips in the marinade for 6 hours.
- Dry the meat in an oven or on a stovetop until crisp.
Tips & Substitutions
For best results, use lean cuts of meat like beef jerky or turkey to reduce fat content, which can spoil faster. If you prefer a spicier kick, consider adding crushed red pepper flakes to the marinade. Liquid smoke can be strong, so adjust the amount based on your flavor preference. You can substitute soy sauce with tamari for a gluten-free version.
Serving Suggestions
Jerky makes a fantastic protein-packed snack on its own but can also be paired with cheese and crackers for a savory platter. Consider serving with a side of Danish Cucumbers for a refreshing crunch. It also works well as a topping for salads or in hearty stews for added flavor.
Storage & Reheating
Store leftover jerky in an airtight container at room temperature for up to two weeks. For longer storage, keep it in the refrigerator or freezer. To reheat, place jerky in a low-temperature oven for a few minutes to restore its crispiness without losing flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Jerky contains roughly 534 calories, with 71g protein, 60g carbohydrates, and 5g fat. It is an excellent source of protein (143% of the Daily Value), iron (114% of the Daily Value), and dietary fiber (108% of the Daily Value), and a good source of vitamin C. It also contributes 30g of dietary fiber toward your daily target.
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 a different type of meat for making jerky?
Absolutely! While beef is the most common choice, you can make jerky from turkey, chicken, or even game meats like venison. Just ensure that the meat is lean and cut into thin strips for optimal drying.
How do I know when the jerky is done drying?
Jerky is done when it is dry to the touch and has a firm texture that bends but does not break. It should not feel leathery or sticky. A good test is to tear a piece; it should break with some resistance but not crumble.
Can I make jerky without a dehydrator?
Yes, you can dry jerky using an oven or stovetop. Set your oven to the lowest temperature, prop the door open slightly for airflow, and place the jerky on a wire rack. If using a stovetop, use a pan on low heat, checking frequently until dried.
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).