Addictive Jerky Recipes

A Range of Jerky Meats That You Surely Can’t Get Over

By: Tyler Sweet

© 2022 Tyler Sweet, All Rights Reserved.

 Table of Contents
Introduction

1. Classic Spicy Beef Jerky

2. Dr. Pepper Beef Jerky

3. Teriyaki Beef Jerky

4. Smoky Beef Jerky

5. Maple Beef Jerky

6. Sriracha Beef Jerky

7. BBQ Beef Jerky

8. Coffee Beef Jerky

9. Sweet Cherry Beef Jerky

10. Citrus Basil Beef Jerky

11. Smoky Honey Beef Jerky

12. Pineapple Beef Jerky

13. Italian Style Beef Jerky

14. Gingered Sriracha Beef Jerky

15. Lime Jalapeno Beef Jerky

16. Garlic Black Pepper Beef Jerky

17. Red Wine Beef Jerky

 18. Jerky Lover’s Beef Jerky

19. Bourbon Beef Jerky

20. Mexican Style Beef Jerky

21. Lemon Pepper Beef Jerky

22. Vietnamese Beef Jerky

23. Habanero Beef Jerky

24. Fajita Beef Jerky

25. Tropic Beef Jerky

26. Sweet Coconut Jerky

27. Tennessee Style Beef Jerky

28. Margarita Beef Jerky

29. Korean BBQ Pork Jerky

30. Turkey Beef Jerky

Conclusion

Biography

Author's Note
 Introduction

Making beef jerky is easier than you think. Actually, it is one of the
easiest and tastiest snacks or food compliments that you’ll find.
Considering that jerky can be pricey, it is surprising that making it
yourself saves you so many cents. Meanwhile, you mostly only need a
few ingredients to get your jerky ready and perfect.
Below, we scanned through some delicious flavors and created
straightforward recipes that apply to nearly every type of jerky you want
to make.
Here, we mainly focus on beef jerky as a standard for other meat types.
However, you can explore other meat options and even vegetables.
Your cravings would be satisfied with these offerings. So, how about we
give them a shot?
 1. Classic Spicy Beef Jerky

If it is your first time making beef jerky, this classic recipe is your
perfect guide. Once you nail this recipe, every other jerky recipe will
become an easy feat.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
1 cup dark brown sugar, packed
3 tablespoons Worcestershire sauce
1 cup soy sauce
1 tablespoon smoked paprika
 1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon garlic powder
1 teaspoon unseasoned meat tenderizer
1 teaspoon red pepper flakes

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 2. Dr. Pepper Beef Jerky

We loved Dr. Pepper growing up and couldn’t resist this recipe with it.
Its punchy flavor comes through in these meat pieces. Its sweet flavor
balances the spiciness for a perfect chew.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
2 jalapenos, sliced
2 cups Dr. Pepper
1 teaspoon onion powder
2 tablespoons kosher salt
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
 2 teaspoons black pepper

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and then mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with an aluminum
foil. Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 3. Teriyaki Beef Jerky

If you would make beef jerky, you definitely should try it out with some
teriyaki seasoning. The flavor and taste are so authentic, and it hits
differently.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
2 tablespoons brown sugar
¼ cup soy sauce
2 tablespoons mirin
2 garlic cloves, minced
1 tablespoon grated ginger
 1 teaspoon salt
¼ teaspoon meat tenderizer seasoning
1 teaspoon sesame seeds for garnish

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Garnish with sesame seeds and enjoy!
 4. Smoky Beef Jerky

A little splash of liquid smoke goes a long way to enhance the quality of
this beef jerky. Truly, you don’t need a smoker to make tasty traditional
jerky.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
½ cup low-sodium soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1 teaspoon onion powder
½ teaspoon garlic powder
 1 teaspoon seasoned salt
2 teaspoons coarsely-ground black pepper
½ teaspoon meat tenderizer seasoning

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and then mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 5. Maple Beef Jerky

Using pure maple syrup for jerky helps its natural flavor come through
each bite. It serves light notes of sweetness with an evident Canadian
aura.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
1 cup soy sauce
⅔ cup Worcestershire sauce
1 cup pure maple syrup
½ cup molasses
3 tablespoons brown sugar
 2 teaspoons garlic powder
2 to 3 tablespoons red chili flakes

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 6. Sriracha Beef Jerky

Have you got some sriracha on hand? Shake some of it into your
marinade for a subtle spicy heat while lending some of its color to the
meat.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
3 tablespoons brown sugar
½ teaspoon soy sauce
5 tablespoons + 1 teaspoon Worcestershire sauce
4 tablespoons + 1 teaspoon Sriracha sauce
4 teaspoons garlic powder
 1 ½ teaspoons kosher salt
1 ½ tablespoons black pepper

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and mix well.
Place the meat in the marinade and then mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 7. BBQ Beef Jerky

Beef jerky with BBQ is a perfect combination and right here, it offers an
ultimate treat.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
1 cup soy sauce
1 cup sweet chili sauce
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon BBQ powder
Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with an aluminum
foil. Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 8. Coffee Beef Jerky

Coffee added to many foods offers an irresistible flavor and in this jerky
recipe, you get coffee showing off in all its glory.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
2 cups brewed dark roast coffee, plainly flavored
¼ cup fresh ground coffee, plainly flavored
5 tablespoons liquid smoke
1 tablespoon cumin powder
¼ cup ancho chili powder
2 tablespoons smoked paprika
 ¼ cup brown sugar
2 tablespoons kosher salt

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and then mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 9. Sweet Cherry Beef Jerky

This beef jerky balances sweetness, a syrupy flavor, and almond aroma
for a dessert-like treat. It is without chili, if you’ll prefer this route.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
1 cup sweet cherries preserve
1 teaspoon lemon juice
2 tablespoons granulated sugar
¼ teaspoon almond extract
¼ cup water
Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat your oven to 175 F and line two baking sheets with aluminum
foil. Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 10. Citrus Basil Beef Jerky

The flavor hits you strong in each bite as it merges three different citrus
flavors with basil. You’ll love it!
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
1 cup soy sauce
½ cup water
5 to 7 drops orange essential oil
5 to 7 drops lemon essential oil
5 to 7 drops lime essential oil
 ½ teaspoon garlic powder
3 tablespoons dried basil
1 teaspoon salt
1 teaspoon black pepper

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and then mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 11. Smoky Honey Beef Jerky

A little liquid smoke with honey creates a unique flavor to beef. It is

definitely one to keep you up with work.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
1 cup soy sauce
⅔ cup Worcestershire sauce
1 cup pure maple syrup
5 tablespoons liquid smoke
½ cup molasses
 3 tablespoons brown sugar
2 teaspoons garlic powder
2 to 3 tablespoons red chili flakes

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 12. Pineapple Beef Jerky

You get a subtle tropical feel here. It balances summer vibes with sweet
fruitiness.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
¼ cup soy sauce
½ cup pineapple juice
¾ cup pineapple puree
½ cup Worcestershire sauce
¼ cup teriyaki sauce
⅓ cup balsamic vinegar
 2 tablespoons hickory liquid smoke
½ cup brown sugar
1 tablespoon garlic powder

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 13. Italian Style Beef Jerky

The trick here is to whisk some Italian dressing into the marinade.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
¼ cup Worcestershire sauce
¼ cup soy sauce
2 tablespoons olive oil
¼ cup Italian dressing
¼ cup brown sugar
¼ cup hot sauce
2-3 tablespoons steak seasoning
 2-3 tablespoons garlic powder

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and then mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 14. Gingered Sriracha Beef Jerky

Kick up the heat level here. This is a comfortable balance between fiery
heat and flavorful spice.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
½ cup + 2 tablespoons sriracha sauce
½ cup unseasoned rice vinegar
¼ cup brown sugar
1 teaspoon granulated garlic
2 teaspoons ground ginger
 1 teaspoon salt

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 15. Lime Jalapeno Beef Jerky

This beef jerky surely gives South American feelings. The tang is right,
and the heat hits you well if you can handle it.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
1 cup orange juice
½ cup fresh lime juice
4 tablespoons honey
1 teaspoon ground cumin
1 teaspoon garlic powder
 1 teaspoon salt
2 jalapenos, diced

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 16. Garlic Black Pepper Beef Jerky

Let’s say you’ll rather keep the flavoring simple. This garlic and black
pepper recipe is perfect and allows you to enjoy the actual flavor of beef
more intimately.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
¼ cup soy sauce
¼ cup cold water
2 tablespoons brown sugar
¼ teaspoon onion powder
½ teaspoon garlic powder
 ½ teaspoon sea salt
2 teaspoons ground black pepper

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 17. Red Wine Beef Jerky

Red wine makes many foods better and doesn’t disappoint in this recipe.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
½ cup red wine
3 tablespoons fish sauce
½ teaspoon black pepper

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 18. Jerky Lover’s Beef Jerky

Everyone who loves jerky might have had this flavor as a test bite or
during your early days of having beef jerky. It is standard to have in your
fridge.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
⅔ cup soy sauce
¼ cup Worcestershire sauce
¼ cup teriyaki sauce
⅓ cup balsamic vinegar
½ cup pineapple juice
 ½ cup brown sugar
5 tablespoons liquid smoke
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons black pepper

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and then mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 19. Bourbon Beef Jerky

Bourbon and smoked meat work very well together. So, we thought they
would work right with jerky, and the outcome didn’t disappoint.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
¼ cup bourbon
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons hickory liquid smoke
1 teaspoon molasses
 2 tablespoons brown sugar
1 teaspoon cracked black pepper
¼ teaspoon meat tenderizer seasoning

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 20. Mexican Style Beef Jerky

You can’t go wrong with Mexican flavors, which naturally work

excellently with beef jerky.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
2 tablespoons Worcestershire sauce
¼ cup red wine vinegar
½ teaspoon garlic powder
½ teaspoon smoked paprika
1 tablespoon brown sugar
2 teaspoons red pepper flakes
 3 Serrano peppers, sliced

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 21. Lemon Pepper Beef Jerky

A simple lemon pepper is easy to think through and works with any
meat, not only beef. It would be particularly fantastic with chicken.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
¾ cup Worcestershire sauce
¼ cup soy sauce
1 tablespoon liquid smoke
2 tablespoons fresh lemon juice
¼ cup brown sugar
2 tablespoons lemon pepper seasoning
 1 tablespoon garlic powder

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 22. Vietnamese Beef Jerky

A dry rub mixed with oil coats this beef, which means, the flavor sits on
the meat as well as its strand for super punchy hits.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
¼ cup vegetable oil
1 tablespoon five spice powder
3 tablespoons sugar
1 tablespoon red pepper flakes
1 tablespoon turmeric powder
3 tablespoons lemongrass, minced
 2 tablespoons minced garlic
1 teaspoon salt
½ teaspoon black pepper

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and then mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 23. Habanero Beef Jerky

The aroma of habanero is sweet, and inviting, but the taste is hot. Why
wouldn’t you like to give yourself this thrill?
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
3 tablespoons brown sugar
½ teaspoon soy sauce
5 tablespoons + 1 teaspoon Worcestershire sauce
4 tablespoons habanero sauce
4 teaspoons garlic powder
1 ½ teaspoons kosher salt
 1 ½ tablespoons black pepper

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 24. Fajita Beef Jerky

A classic fajita marinade seasons these meat pieces for authentic South
American bites.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
3 tablespoons lime juice
1 tablespoon canola oil
1 cup soy sauce
2 tablespoons brown sugar
1 ½ teaspoons ground cumin seed
1 ½ teaspoons chili powder
 1 teaspoon garlic powder
1 teaspoon black pepper

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 25. Tropic Beef Jerky

Give yourself a tropical boost here as you take a chill from the day’s
work.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
½ cup fresh tropical mix juice
½ cup soy sauce
2 tablespoons rice vinegar
½ teaspoon paprika
½ teaspoon garlic powder
 ½ teaspoon ginger
2 tablespoons brown sugar
1 teaspoon black pepper
¼ teaspoon meat tenderizer seasoning

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 26. Sweet Coconut Jerky

The aroma of coconut is heartwarming, which you get as you bite

through these strands.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
1 teaspoon apple cider vinegar
¼ cup soy sauce
2 tablespoons coconut sugar
1 teaspoon hickory liquid smoke
1 ½ teaspoons salt
1 teaspoon pepper
Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 27. Tennessee Style Beef Jerky

Get on with the masters of the grill and enjoy a unique and traditional
serving of beef jerky.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
1 cup soy sauce
1 ½ tablespoons Worcestershire sauce
¼ cup cold water
2 teaspoons cane sugar
1 teaspoon smoked paprika
 1 teaspoon garlic powder
¼ teaspoon meat tenderizing seasoning

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 28. Margarita Beef Jerky

The sound of this jerky sounds interesting, which is perfect to serve with
some margaritas when your friends are over. Or have a self-party.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (3 lb.) eye of round roast, trimmed of fat and silver skin

Marinade:
1 cup margarita mix
½ teaspoon garlic powder
1 teaspoon sugar
1 ½ teaspoons sea salt
¼ teaspoon meat tenderizer seasoning

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 29. Korean BBQ Pork Jerky

Asian aromas are so pleasing, and this Korean composition is one to

keep coming back to. Meanwhile, it works excellently with the intense
flavor of pork.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
1 (1 lb.) pork tenderloin, trimmed of fat

Marinade:
¼ cup rice wine
⅓ cup soy sauce
1 tablespoon chili garlic sauce
¼ teaspoon sesame oil
1 tablespoon brown sugar
 1 teaspoon honey
½ teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ginger powder
½ teaspoon black pepper
2 green onions, chopped
¼ teaspoon meat tenderizer seasoning

Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine the marinade ingredients in a bowl and mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 30. Turkey Beef Jerky

Turkey bakes well like beef with a subtle gamey aroma that makes for
excellent jerky.
Prep Time: 15 mins + 12 hours/overnight marinating
Cook Time: 2 to 4 hours
Serves: 1
Ingredients:
2 lb. boneless skinless turkey breasts, thinly sliced

Marinade:
½ cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons sriracha sauce
3 tablespoons honey
2 teaspoons red pepper flakes
2 teaspoons black pepper
Instructions:
Thinly slice the meat into ⅛ to ¼-inch thick slices.
Combine all the marinade ingredients in a bowl and mix well.
Place the meat in the marinade and mix until well-coated.
Transfer to a zip lock bag and refrigerate for 12 hours or overnight.
Preheat the oven to 175 F and line two baking sheets with aluminum foil.
Set a baking rack in each baking sheet.
Remove the meat from the fridge and arrange on the baking racks in a
single layer.
Place in the oven and bake for 3 to 4 hours while rotating the racks from
front to back and top to bottom halfway through baking.
When the meat has dried to the touch, resembling leather, slightly
crunchy on the outside, but chewy and tender on the inside, it is ready.
Remove from the oven and let cool completely.
Store the jerky in an airtight container and refrigerate for up to 2 weeks
and up to 6 months in the freezer.
Enjoy!
 Conclusion
Are you ready to save up some coins?
Trust us, these jerky recipes would have you making them often.
Everyone at home would love them and even your colleagues at work.
Always make sure to make enough as they run out very fast and are quite
addictive.
Which flavor was your favorite?
 Biography
"Cooking is a chore unless you love the process", which is the motto of
Tyler Sweet, an extremely talented chef who has made her name in the
catering industry with the help of her deep understanding of a variety of
ingredients and human taste buds. She had always loved whipping up
new recipes as a pass time activity but her career began when she got her
first job at a local restaurant and realized that she would not mind doing
it forever.
Tyler's hobby blossomed into a passion that drove her up the ladder so
quickly that by the end of the year, she was already a sous chef and a
rising talent. An impeccable eye for unique mixtures and a willingness to
learn new dishes, she has since then worked for over 10 five-star
restaurants in the tri-state. Presently, Sweet owns a thriving online
cooking class where she has found a great, interactive avenue to teach on
her most favorite subject, food.