From barbecue to paleo to mexican jerky, we give you six jerky recipes to give a whirl this summer.

By / Photography By Jennifer Janivere | June 01, 2015

Instructions

Measure your weight of meat after it has been trimmed. Jerky keeps a week or two when stored at room temperature. You can freeze it in smaller portions for longer-term storage. The general rule on jerky is that, whatever poundage you begin with, you’ll end up with about a ⅓ of that in final yield.

Ingredients

Fail-Safe Jerky Marinade
  • ⅔ c. Worcestershire sauce
  • ⅔ c. soy sauce
  • 1 T. honey
  • 2 t. freshly ground black pepper
  • 2 t. onion powder
  • 1 t. Liquid Smoke
  • 1 t. red pepper flakes
Garlicky Beef Jerky
  • ¼ c. Worcestershire sauce
  • ¼ c. soy sauce
  • 1 T. tomato sauce
  • 1 T. vinegar
  • 1 t. sugar
  • 1 t. dried garlic, chopped
  • ¼ t. dried onion, chopped
  • 1 t. salt
Jerk Jerky
  • 2 lb. lean beef
  • 3 t. salt
  • 1 2-in. piece of fresh ginger
  • 1 t. nutmeg
  • ½ t. ground cayenne
  • 1 T. soy sauce
  • 1 t. dried oregano
  • juice of 1 lime
  • 6 minced garlic cloves
  • 2 T. Balsamic vinegar
  • 2 t. ground allspice
  • 6 T. crushed pineapple & juice
  • 3 minced habaneros
  • 2 t. dried thyme
  • 1 t. ground cinnamon
  • 1 t. fresh ground black pepper
Mild Mexican Jerky
  • 1 lb. lean meat, thinly sliced
  • 1 t. salt
  • ¼ t.. pepper
  • 1 t. chili powder
  • ½ t. garlic powder
  • ½ t. crushed oregano
  • 1 t. paprika
Paleo Jerky
  • 2 lb. lean meat
  • juice of 1 lime
  • ⅛ c. honey
  • 1 chipotle pepper
  • 2 T. smoked paprika
  • 1 t. roasted cumin
  • 1 t. oregano
  • 1 T. minced cilantro
  • ½ T. black pepper
  • 1 crushed clove of garlic
  • 2 Spring onions
  • 1 T. (or more) sea salt (your preference)
Western Barbecue Jerky
  • 1 lb. lean meat, thinly sliced
  • 1 t. salt
  • 3 T. brown sugar
  • ¼ t. pepper
  • ⅓ c. red wine vinegar
  • ⅛ t. cayenne pepper
  • ⅓ c. ketchup
  • 1 t. onion powder
  • ½ t. garlic powder
  • 1 t. dry mustard
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