Beef Jerky Recipes #2

The first of the beef jerky recipes on this page is a favorite. I love garlic, and my choice for this one is the brisket. I would cut the meat into four-inch lengths but cut it in three-eighth-inch squares rather than in strips. When they dry, they come out in a stick shape.

Once again, these beef jerky recipes can also be used for buffalo and most red game meats.

Garlic Beef Jerky

  • 2 lbs. Very lean Flank Steak or Brisket
  • 1/3 cup Tamari Soy Sauce
  • 1 Garlic Clove, minced

Garlic Lovers like me: I would add several cloves of garlic!

Instructions

Trim fat off meat. Cut across the grain into two pieces, then slice lengthwise with grain into 4″ strips (see note at top of page).

Combine soy sauce and garlic in a mixing bowl. Add meat. Marinate for 1 to 2 hours or longer, stirring occasionally.

A closeup picture of a pile of heads of garlic. Ready to cut up and use in tehse beef jerky recipes.
Photo by Farah Alabbouchi

Drain and arrange in single layers on cooling or jerky racks set in a baking pan. Or, if using a dehydrator, place the meat on the trays.

Bake overnight at 150 degrees F for 12 hours until dried.

Blot meat on a paper towel to absorb excess fat. Store in a tightly covered container.

The jerky will keep for several weeks. Does not require refrigeration.

BBQ Beef Jerky

  • 1 lb. Beef loin tip or 1 lb. Beef brisket
  • Jetton’s Barbecue Sauce or Another with no sugar
  • Onion salt
  • Garlic salt

If you use onion and garlic powder, then add salt as well.

  1. If necessary, roll out meat slices as thin as possible. Trim off fat.
  2. Set oven to 200 degrees F and line cookie sheets with foil.
  3. Brush one side of meat with sauce.
  4. Put slices on the cookie sheet; DO NOT STACK.
  5. Sprinkle lightly with onion and garlic salts. Cook for 8 to 9 hours.
  6. Turn the meat after 6 hours of cooking and brush with sauce.
  7. Cool and store in a tightly covered jar or sealed in a plastic bag.

As an alternative method, you could do this on racks so you don’t have to turn part way off. The sauce may or may not stay on the bottom side well. This could make a mess in a dehydrator, so I would stick with the oven or smoker for this one.

Sherry Beef Jerky

  • 1 lb. Flank steak
  • 1 tsp Salt
  • 2 tsp Sherry
  • 4 tsp Honey
  • 3 tb Sugar
  • 1 tb Catsup
  • 1 tb Hoisin sauce
  • 1 tb Oyster sauce
  • 1 tb Light soy sauce
  • 1 tb Dark soy sauce
  • Pinch of Saltpeter (this is potassium nitrate – optional)
  1. Partially freeze the meat first, then slice the beef thinly.
  2. Mix all ingredients and marinate for at least one day.
  3. Bake in a single layer on racks at 250 degrees for 45-55 minutes.

The key to this recipe is very thin slices of meat. You may need more time than this recipe calls for. You can also reduce the temperature and add more time.

Honey Lemon Beef Jerky

  • 1 Flank steak
  • 1 Clove garlic, minced
  • 1/2 c Honey
  • 1 Pinch pepper
  • 4 tb Lemon juice
  • 1/2 c Soy sauce
  • 1 Pinch salt
  1. Put steak in the freezer for about half an hour until firm.
  2. Slice steak across the grain, about 1/4-inch thick.
  3. Combine remaining ingredients and marinate steak strips in this for at least 2 hours.
  4. Place slices on rack in pan and dry in oven at 150 degrees, 12 hours. You can also use a dehydrator.

Chinese Beef Jerky

3 lbs. Flank steak or London broil

Marinade:

  • 1/2 c Light soy sauce
  • 4 1/2 tb Honey
  • 4 1/2 tb Dry Sherry
  • 6 lg Garlic cloves minced
  • 1 1/2 tb fresh Ginger minced
  • 1 1/2 tb Sesame oil
  • 1 1/2 tb Red pepper – crushed
  • Dash freshly ground white pepper
  1. Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1-1/2 to 2 inches wide and 4 inches long.
  2. Transfer to a shallow pan. Combine marinade ingredients and rub thoroughly into the meat.
  3. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate).
  4. Preheat oven to 250 F.
  5. Line two large baking sheets with foil and set wire rack(s) on top of each. Arrange meat on racks in a single layer.
  6. Bake for 30 minutes. Reduce heat to 175 F and continue drying meat for another 40 minutes (meat should be lightly browned but not burned). Let meat continue to dry on racks at cool room temperature overnight before packing into jars.
  7. Dried meat can be brushed lightly with sesame oil for additional flavor and shine. Makes about 36 pieces.

I hope you enjoyed these beef jerky recipes. I would like to know which one or the ones you tried and what your opinion is. Also, note if you made any changes or adjustments to the ingredients.

Happy Jerky Making!!

Additional Information That May Interest You

Ingredients Used in Making Jerky – and how those ingredients affect the meats.

Homemade Beef Jerky – More recipes to savor

Cuts of Beef for Jerky

Methods of Dehydrating Meat for Jerky – Much more than your oven or dehydrator.