• Categories
  • Farming Articles
    • Animals
      • goats
      • sheep
      • chickens
      • natural care
      • farm planning
      • diy projects
    • Gardening
      • soil & seeds
      • fruits
      • vegetables
      • garden design
      • natural methods
    • Health
      • nutrition
      • wellness
      • natural solutions
      • Resources
    • Food
      • lifestyle
      • recipes
      • meal plans
      • preserving
    • Life
      • farm
      • funny
      • diy home
      • homeschool
      • how to blog
  • Our Herd Website
  • Resources
  • Merchandise
  • Shop Oils
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Weed 'em & Reap

Urban Farming. Healthy Living.

Freakin’ Amazing Beef Jerky

Published: August 28, 2013 | Last Updated: September 18, 2021 103 Comments

Disclosure: This post may contain affiliate links from which I will earn a commission.

beef-jerky

It’s pretty rare that I call things ‘freakin’ amazing’.

So, now you know if I labeled a recipe as such, then it MUST be good!

I’m telling you, this homemade beef jerky is freakin’ amazing, and that’s coming from somebody who doesn’t typically swoon over jerky at all. So, yeah.

One of the biggest hurdles with purchasing beef jerky is the insane amount of GMO’s also known as genetically modified organisms. Turn over any package of beef jerky and you’ve got high fructose corn syrup (GMO), beet sugar (GMO), and lots of soy sauce (GMO), not to mention a bunch of nitrites & nitrates thrown in the mix. Even if the beef jerky comes from a health food store, it still most likely will have soy sauce in it, which we like to avoid as much as possible ’round here. You can click here to read why we avoid soy unless in properly prepared fermented forms like natto or miso. People often think Asian cultures eat large amounts of soy, when in fact, they only eat it properly fermented soy in small amounts.

As much as I believe in following the 80/20 rule, I also strive to make healthy food as much as possible, without stressing out too much. Since we recently purchased some grass-fed beef in bulk, naturally I thought making some delicious, nutrient-dense beef jerky was in order! Right-o! Let’s get on to the recipe!

Want to make AMAZING homemade beef jerky? Let me lay it on you.

Here’s a tip from yours truly…Slice your meat while it’s slightly frozen. That way you can make thin slices (about a 1/4 inch thick) without cutting off your finger, or worse, swearing.

Most beef jerky recipes will tell you to slice WITH the grain, meaning they recommend you slice parallel with the existing muscle fibers in the meat. The purpose is to help the meat stay together. I’m going to recommend opposite. When making beef jerky, I like to slice the meat AGAINST the grain, meaning, perpendicular to the natural lines of the meat. This makes the meat more tender and it doesn’t really fall apart much at all, especially if you are sure to slice your meat when it is slightly frozen. And if some of it DOES fall apart, well, then my dear, you’ve just created the very best part of beef jerky. Jerky nibblets.

Want to make AMAZING homemade beef jerky? Let me lay it on you.

Now it’s time to marinate your meat. Oh em gee. This marinade is ah-mah-zing! For about 2-3 lbs. of meat, you’ll need a marinade of:

  • A high-quality dehydrator 
  • 1/4 c. coconut aminos (Which is basically a soy sauce substitute that tastes just like soy sauce.)
  • 1/4 c. coconut sugar
  • 2 TBS. liquid smoke (This is a natural brand that uses natural cedar and by a natural process obtains natural liquid smoke. Did I mention it’s natural?)
  • 1 tsp. apple cider vinegar
  • 2 tsp. unprocessed salt
  • 1 tsp. pepper
  • Add any spices you like (onion, garlic, etc.), though I didn’t add anything and it still turned out awesome.

 

Place that meat & marinade in a bowl, cover with some plastic wrap, and let sit in your fridge for 24 hours.

 

Want to make AMAZING homemade beef jerky? Let me lay it on you.

After that, After 24 hours, lay your meat out on a dehydrator tray and dehydrate at 145 degrees for about 4 hours. Which dehydrator do I use? I LOVE my dehydrator! They have meat slicers & grinders, burger presses, vacuum sealers, canners, smokers, and everything you need for sausage making, jerky making, wine making, pasta making, as well as loads of other kitchen gadgets!

 

Want to make AMAZING homemade beef jerky? Let me lay it on you.

You can also place on parchment paper-lined baking trays and bake in an oven on the lowest setting (mine gets to 170 degrees) with the oven convection fan on if you have one, for about 4-5 hours.

You’ll know when your meat is done when, well, when it looks like beef jerky and tastes like it too. Take it out when it’s still tender, because you don’t want to over-dehydrate it into crackers!

Want to make AMAZING homemade beef jerky? Let me lay it on you.

It looks a little dark, but oh, it is SO NOT burnt! It’s tender and chewy and delicious. Just how jerky should be.

 

  • 103 Comments
  • Tweet
  • Share
  • Pin
  • Email
  • Text

ABOUT DANELLE

DaNelle started to take an interest in a healthier lifestyle after suffering from two debilitating chronic diseases. On a mission to create a farm of her own, DaNelle forced, or rather 'lovingly persuaded' her husband to purchase a ranch home on an acre of land and transform it into their very own urban farm. DaNelle blogs at Weed 'em & Reap where she writes about the sustainable backyard farming, traditional food, & natural remedies.

Read More
Canning {deliciously sweet} Peaches without sugar
Announcing the winner of the Wondermill Grain Grinder!

Comments

  1. Isaac says

    August 5, 2020 at 3:05 pm

    So you don’t have a problem with me being too thick I use a meat slicer when I make my beef jerky so it’s all the same thickness and I can also Set it to the thickness that I want. I used to do the same process you did and I would come out with pieces that were not the same thickness which made it hard to dehydrated I would have to watch it constantly.
    Really look forward to trying your recipe and seeing how it taste.

    Reply
    • Bobbi says

      August 6, 2020 at 5:13 am

      Hi Isaac-

      This has worked for DaNelle and she likes how it turns out.
      Good luck with the recipe.

      Thanks! -Bobbi (DaNelle’s Assistant)

      Reply
  2. ken says

    July 7, 2020 at 4:57 pm

    do you flip meat and or rotate trays while cooking?

    Reply
    • Bobbi says

      July 7, 2020 at 5:25 pm

      Hi Ken-

      Nope, just let it dehydrate.

      Thanks! -Bobbi (DaNelle’s Assistant)

      Reply
    • Anthony says

      July 21, 2020 at 1:46 pm

      Can I add jalepeno and lime to this recipe

      Reply
      • Bobbi says

        July 21, 2020 at 1:48 pm

        Hi Anthony-

        Haven’t tried that, but I don’t see why not. If you try it, let us know how it goes.

        Thank you -Bobbi (DaNelle’s Assistant)

  3. jenna says

    April 22, 2020 at 1:18 pm

    Can I use round steak for this? We have so much from the 1/2 cow we bought!

    Reply
    • Bobbi says

      April 22, 2020 at 2:26 pm

      Hi Jenna-

      Yes, you can.
      Thanks! -Bobbi (DaNelle’s Assistant)

      Reply
      • Sally says

        May 22, 2021 at 2:27 am

        Does the jerky need to stay in the fridge when you are done dehydrating it? Thank you. Sally

      • Bobbi says

        May 22, 2021 at 6:40 am

        Hi Sally-

        Jerky should be kept in a cool, dark area, such as a cupboard. According to the USDA you can store homemade jerky like that for 1-2 months. You can store it for up to a year by placing it in the freezer or refrigerator.

        Thank you -Bobbi (DaNelle’s Assistant)

  4. Christina says

    August 30, 2019 at 7:40 pm

    Thank you for your time you have put into this blog and all of your responses to some really silly questions. You have the patients of a saint! I really appreciate it.
    Starting the marinade tonight!

    Reply
  5. Rosanne says

    February 4, 2019 at 10:23 am

    I can’t wait to try this and I hate when people say negative things unless they actually tried the recipe and didn’t like it. There is enough negativity in this world why do the haters have to post when you are obviously trying to be kind and share something fun to do. Like I said, I can’t wait to try and thanks for sharing!

    Reply
  6. Matt says

    November 13, 2018 at 6:51 pm

    You clearly don’t know what’s a gmo really is or how it effects the food you eat…

    Reply
    • Tonnero says

      December 17, 2018 at 2:48 am

      Amen!

      Reply
    • Rick says

      January 4, 2019 at 2:28 pm

      She also evidently doesn’t realize that soy sauce is one of the “properly prepared fermented forms” of soy she is okay with eating.

      Reply
      • Terri Downey says

        July 19, 2019 at 5:03 pm

        I love this recipe! I have made other beef jerky’s and this one I really like. I do use less liquid smoke though because I do like it’s strong taste and I’m not always sure what’s in it. “Natural” seasonings can mean anything. Also, Coconut aminos is not soy sauce. It is made from the tree sap of coconuts. It does not have a coconutty flavor. I use it all the time and never use soy sauce. I also cut down on the salt and sugar. It still is very good. We loveBeef jerky for hiking! Enjoy!

    • Dave says

      May 12, 2019 at 7:36 am

      AMEN!!!

      Reply
      • Terry says

        November 12, 2019 at 8:09 pm

        Its a un natural chemical in your food. Like ROUND-UP on your tacos

  7. Lynn says

    October 11, 2018 at 1:45 pm

    The meat looks really fatty throughout. Would be ok if eating it right away. I’d store it in the fridge. I use much less fatty meat and it lasts for months.

    Reply
  8. Heather says

    July 30, 2018 at 12:41 pm

    Have you used chicken before to dry with this recipe? And the results?

    Reply
    • Bobbi says

      July 30, 2018 at 11:30 pm

      Hi Heather-
      Nope, never tried chicken. If you try it let us know how it goes.
      Thank you -Bobbi (DaNelle’s Assistant)

      Reply
  9. Suzanne says

    July 2, 2018 at 2:41 pm

    Oh my gosh, you are my hero! I’m starting the AIP protocol within the next couple of days, and I have 4 pounds of bottom round that I wanted to do as jerky. This recipe is 100% AIP compliant. My plan was veggies in the dehydrator tonight, but I think this will be instead. THANK YOU!

    Reply
  10. Nicole | says

    February 5, 2018 at 11:32 pm

    Love Beef Jerky! The marinade looks wonderful.

    Reply
    • Bobbi says

      February 6, 2018 at 7:18 am

      Yes beef jerky is so good! Let us know if you try the marinade! Thanks -Bobbi (DaNelle’s Assistant)

      Reply
    • Rusty says

      March 30, 2018 at 2:03 am

      Isn’t liquid smoke is a carcinogen? Are you recommending using cedar to make liquid smoke?

      Reply
      • Bobbi says

        March 30, 2018 at 9:22 am

        Hi Rusty-
        Great question! Technically, yes it can be noted as a carcinogen, but the amount you would have to use to get it to that level would be like drinking 3 bottles of liquid smoke a day on a continuous basis. Plus, most of the carcinogens in smoke are fat soluble, so when a water-based solution is made, like liquid smoke, the smoke flavor compounds are captured without capturing most of the smoke cancer compounds. If you do worry about it though, you can use Scotch whiskey (it has a smoky flavor) as a replacement. I haven’t tried that in this recipe, but it does create a nice flavor in other dishes I have made.
        I hope that helps answer your question. Thank you -Bobbi (DaNelle’s Assistant)

  11. Jonny says

    January 2, 2018 at 11:15 am

    Hi!

    Do you have to wipe of the marinade from the meat before you put it in the dehydrator? Or should the marinade stay on the meat during the process of drying?

    Reply
    • Bobbi says

      January 3, 2018 at 9:07 am

      Hi Jonny-
      When I make jerky I drain off the marinade and lightly pat the jerky strips to remove any drippy excess marinade before dehydrating.
      I hope this helps! Let us know how the recipe works for you. Thanks -Bobbi (DaNelle’s Assistant)

      Reply
  12. Laura says

    September 13, 2017 at 12:17 pm

    You had me until you started talking about GMOs like they’re a bad thing.

    Reply
    • Samantha says

      December 29, 2017 at 7:24 pm

      They are

      Reply
      • Aggie says

        January 24, 2018 at 5:47 pm

        Show me one scientific study that has shown that GMOs are bad or harmful!

      • Jace says

        November 13, 2018 at 6:50 pm

        Umm not really… They help produce the mass quantities of food the world needs to survive… Also you clearly don’t know what they are based on the first paragraph of this recipe…

    • Rico says

      November 30, 2018 at 11:21 pm

      SMH at those that think GMOS are good. It has been scientifically proven that they cause intestinal disorders, liver damage as well as damage to other internal organs. Do some research people.

      Reply
      • pd says

        December 28, 2018 at 10:15 pm

        The same science that says GMOs are harmful is the same science that says global warming is not caused by human actions.

        Please take your Trumpian logic away. And please vaccinate your children. Reason=science.

      • Name says

        December 30, 2018 at 10:50 am

        Your whole comment is a pathetic logical fallacy to post your agenda. Stop being triggered. I find nothing wrong with GMOs, however I like the improvements trump has made to America (so unrelated,) I also know for a fact saying “the global warming boogy man is out to get us” won’t change a thing.

        PS: Its called climate change, its what the climate has been doing for all existence.

  13. Neves says

    December 17, 2016 at 1:23 pm

    How long will the beef jerky stay good for if sealed in a bag or jar?

    Reply
    • DaNelle Wolford says

      December 18, 2016 at 11:39 am

      A couple weeks:)

      Reply
    • Eugene Stoneking says

      November 27, 2020 at 2:23 am

      Not Very Long At All !!! All The Pic’s Show Fatty Meat , This Will Go Rancid FAST !!! And CEDAR For Liquid Smoke ??? That Would Be O.K. , If I Was A DEER , MAYBE !!!

      Reply
  14. 4 Seasons Jerky says

    October 26, 2016 at 4:37 pm

    This is a great read. I started off using a Nesco Dehydrator making my jerky recipes. I recently launched a new site, http://www.4seasonsjerky.com Please check it out and give me some feedback. Got some discounts waiting for you.

    Reply
  15. Brad says

    August 11, 2016 at 11:47 pm

    I changed a couple of ingredients to suit what i had in the cupboard. By far the best i have made. So good about to make some more now. Brad from Perth, Western Australia

    Reply
  16. Lance says

    March 7, 2016 at 2:00 pm

    Da Nelle,

    Do you add any additional liquid to the marinade? Based off of the marinade recipe for 2-3 pounds of meat, you don’t have much liquid! The marinade you have listed looks like it would just make a thick paste. What am I missing?

    Reply
    • DaNelle Wolford says

      March 12, 2016 at 10:24 pm

      Hi Lance,

      I push down on the meat to get it all covered, and it is like a thick liquid.

      Reply
  17. Gary Sheldon says

    March 1, 2016 at 2:49 pm

    anybody that is allergic to coconut, I used agave syrup. it is low glycemic and totally natural.

    Reply
    • Debi says

      November 7, 2016 at 4:10 pm

      Thanks for that tip!

      Reply
    • Marla says

      July 15, 2017 at 12:14 pm

      Coconut sugar has nothing to do with the actual coconut. Coconut sugar comes from the sap of the coconut tree. When a coconut tree is harvested for the sap to make coconut sugar or syrup, the tree stops producing coconuts. So if you are allergic to coconut, you most probably will not be allergic to coconut sugar. It has no taste of coconut. It tastes like brown sugar.

      Reply
  18. John says

    January 16, 2016 at 1:48 pm

    I use ground deer for my jerky Always tender. Can’t wait to try this because I have family that’s cant have MSG

    Reply
    • Sheila says

      August 3, 2018 at 1:56 pm

      That sounds genius! So if using beef..run the it through a grinder then what? Spread it all out ans dehydrate it like a big pizza them cut it up or….form strips before dehydrating?

      Reply
  19. Sean says

    January 10, 2016 at 11:42 am

    I used two large chuck roasts from an organic grads fed farm and the recipe was great! We did a teriyaki version, a Worcestershire version, and a cayenne and cumin batch. All are awesome. Used mandarin oranges and peaches in place of coconut sugar and Bragg’s liquid amino to substitute for soy.

    Doing an arm roast today from the same farm. Today’s marinade is the Worcestershire version but with raw brown sugar, and I added one large garlic toe, a small onion, and two sun-dried poblanos from a friend’s garden. Can’t wait.

    Reply
  20. leslie says

    December 12, 2015 at 7:29 am

    Yes this is freaking amazing! one question, do you keep it refrigerated? ty

    Reply
    • DaNelle Wolford says

      December 15, 2015 at 9:32 pm

      Haha! You shouldn’t have to unless you plan on storing it for longer than 2 weeks:)

      Reply
  21. Steve says

    October 26, 2015 at 7:28 pm

    Finally!! A beef jerky recipe that doesn’t require any of the spicy stuff. My wife has some pretty severe food sensitivities – especially to garlic, onions, peppers. So to find a recipe like this is awesome!!
    Thank you for posting!!

    Reply
    • Steve says

      November 11, 2015 at 9:14 pm

      Here’s an update to my first post.

      I asked my wife to go out and buy a 2lb London Broil (I know, not the least expensive cut; I wanted to impress with my first try out of the gate!), and I froze it.
      I then thawed it to the point where the meat gave me some resistance when I sliced it–it really does help to keep the meat a bit frozen when you slice it.
      Using the ingredients above, I made the marinade and let the meat site in it for 24 hours.
      After sitting in the dehydrator for 5 hours (I cut my slices a little thick), I let my wife try a piece. Now, we live in Oh Boy Oberto country and my wife told me that the beef jerky I made was better than Oberto’s!
      Thank you again for posting this recipe!!

      Reply
      • cheri says

        December 7, 2015 at 6:29 pm

        it sounds great and I want to try it…2 questions
        how tender is it? and does it need refridgeration when done?
        thanks

      • Marie says

        March 14, 2016 at 7:56 pm

        Great reply..I’m going to definitely try this now!!!

  22. Scott says

    September 15, 2015 at 4:19 pm

    Can this be done with ground meat?

    Reply
    • DaNelle Wolford says

      September 20, 2015 at 10:11 pm

      I haven’t tried it yet, but I assume so!

      Reply
    • Jon Bateman says

      November 24, 2015 at 1:31 pm

      Wait…..you want to make dehydrated ground beef?

      Reply
      • Billy c says

        January 12, 2018 at 9:34 am

        Academy has a nice jerky gun with different size tips around 30$

    • BebeZed says

      January 16, 2016 at 2:42 pm

      Yes it can. I just saw a how-to for dehydrating ground beef but I lost it. I’m sure a google search will find it for you.

      Reply
      • Jaybone says

        January 4, 2017 at 1:54 pm

        I’d suggest a jerky kit with cure & seasoning if you use ground beef. And it’s easiest if you pump it out of a jerky gun/pastry bag. It turns out super good!

  23. Cindy Carter says

    July 8, 2015 at 9:10 pm

    DaNelle 🙂 All the credit goes to you.

    Finally, prepared my 1st jerky and tastes good. You deserve 10/10…!!

    Reply
    • DaNelle Wolford says

      July 26, 2015 at 6:05 pm

      YAY! Good job!!

      Reply
  24. Catherine says

    April 1, 2015 at 8:21 am

    Can I use tamari in place of the coconut aminos?

    Reply
    • DaNelle Wolford says

      April 19, 2015 at 9:56 pm

      Yep!

      Reply
  25. Tim says

    March 23, 2015 at 9:15 am

    DaNelle,

    My dehydrator will probably get sloppy unless I “predry” the marinated beef. Any ideas? Or did you just bear the clean-up every time?

    Thanks!

    Reply
    • Mr.Bounce says

      April 14, 2015 at 2:13 am

      I place foil in the bottom of my Dehydrators. I run my own jerky business, and they get put to use. its great for an easy cleanup if some drippings have come down.

      Reply
      • Mr.Bounce says

        April 14, 2015 at 2:15 am

        NOTE: I place the foil on the bottom tray, not under it.

    • DaNelle Wolford says

      April 19, 2015 at 10:16 pm

      I shake or pat the meat a bit first if there’s drippings:)

      Reply
  26. carol schroeder says

    February 18, 2015 at 1:59 am

    i use either london broil or bottom round and sometimes i use Carne Ansada to make my jerky

    Reply
    • Kris says

      February 5, 2017 at 9:02 am

      Carne Asada means “Grilled Meat” FYI….its not a type of meat cut.

      Reply
  27. Monica Rasmussen says

    October 18, 2014 at 8:36 am

    I am ready for the Traditional Diet Change! I wish I lived in a farm. Where can I find grass-fed meat, eggs, butter, cheese etc in Utah?

    Reply
    • DaNelle Wolford says

      October 26, 2014 at 8:29 pm

      Hi Monica,

      I would say start with google and enter your zipcode+keywords. Good luck!

      Reply
      • Mrs_MG says

        January 8, 2016 at 10:37 pm

        Great tip, even for those of us in the UK, using postal code (without spaces) in place of zipcode — cheers!

    • DM says

      November 27, 2015 at 3:11 pm

      Check your State’s Dept of Agriculture website, see if they have a Farmers Market, or Farm-to-Public list, usually like a ‘Made or grown in ….(your state here) website. It should list the farms and what products are avail to the public)

      Reply
  28. Kelly says

    June 15, 2014 at 5:28 pm

    Could I use organ meat? Heart or liver? We bought 1/2 cow & have lots of organ meat left.

    Reply
    • DaNelle Wolford says

      June 22, 2014 at 5:02 pm

      Not sure how that would taste:) Try it out and let us know!

      Reply
  29. Mommaofmany says

    April 7, 2014 at 8:06 am

    Is there no additional liquid in this? I’ve made it, but it’s a thick paste, rather than a marinade. I’m having to add 1/2 cup of water.

    Reply
  30. Sandra says

    April 5, 2014 at 5:39 pm

    I love jerky, but I have never made it. Don’t you have to cook your meat some before placing in a dehydrator?

    Reply
    • DaNelle Wolford says

      April 16, 2014 at 12:32 am

      You don’t, it’s just about dehydrating the meat:)

      Reply
  31. Dawn says

    October 19, 2013 at 9:56 pm

    This looks delish and I can not wait to try it! Was super excited to find coconut sugar at the grocery store today as I had never seen or heard of it before! I used Braggs liquid aminos and london broil as well . Meat is in the freezer now and marinade is ready to go! Can’t waut for the end product! Thank you for the recipe!

    Reply
  32. Kimber says

    October 11, 2013 at 7:41 pm

    Looks great! I have mine marinating right now! What temperature setting for the dehydrator would you recommend?

    Reply
  33. CatBell says

    September 25, 2013 at 2:33 pm

    My 13 year old son LOVES jerky. Wants to marry-it-some-day kind of love. THANK YOU DaNelle for another great recipe.

    Reply
  34. Benita says

    September 8, 2013 at 12:12 am

    There is a new dehydrator out that everybody is raving about. It has 2 fans and deeper trays. Sedona Digitally Controlled Food Dehydrator (SD-9000)

    Reply
  35. Health & Organic Wellbeing ( H.O.W ) says

    September 6, 2013 at 8:58 pm

    Thanks! Shared!

    Reply
  36. Scott says

    September 6, 2013 at 11:37 am

    Can you please tell more about the Liquid Smoke seasoning you use? How is it “natural”? How do you know? Thanks!

    Reply
  37. Angelique Gonzalez says

    August 31, 2013 at 5:31 pm

    Where is the print buttton

    Reply
    • Mrs_MG says

      January 8, 2016 at 10:38 pm

      If you use Chrome browser, just highlight the part you want to print, then right-click and select Print. The print dialog should have a checkbox for Selection Only. I imagine you can do the same in other browsers. Good luck!

      Reply
  38. Cheryl says

    August 31, 2013 at 4:22 pm

    Like the thought of it but I am allergic to coconut so what would I use in place of those

    Reply
    • CatBell says

      September 25, 2013 at 2:37 pm

      > Cheryl, I am allergic to coconut also. I’m going to ask at my local natural health food store for a suggestion for an alternative ingredient. I’m also going to use plain unrefined cane sugar instead of coconut sugar. I’m thinking I’ll use a non-gmo soy sauce if there’s really no other alternative. (It’s rare I meet someone else with a coconut allergy, but we’re out here. So many great new recipes are including coconut oils :::sad face:::. Are you allergic to Kiwi, too?)

      Reply
  39. Cydney says

    August 30, 2013 at 9:45 pm

    I just made this! Great recipe 🙂 Thanks!!! (I used Braggs instead of coconut aminos and they may be more salty so I would cut back on the sea salt if you use Braggs instead.)
    I used a London Broil cut and a lean Round steak

    Reply
  40. Andrea Thompson says

    August 29, 2013 at 2:36 am

    My son always want jerky at the store but, as you mentioned, my answer is usually no because of the added soy and MSG. Looking forward to making your recipe! Wondering what cut of meat you use? flank steak?

    Reply
    • Kim says

      February 23, 2018 at 2:34 pm

      You can use either flank steak or london broil which is top round.

      Reply
  41. Sarah Becker says

    August 28, 2013 at 10:43 pm

    What cut of meat???

    Reply
    • DaNelle Wolford says

      August 29, 2013 at 1:44 am

      I used chuck roast meat.

      Reply
  42. Daphne says

    August 28, 2013 at 6:04 pm

    My husband made his own smoker by gutting a broken fridge off of Craigslist and using a camping burner with wood chips at the bottom. He made little wooden slats with hooks to hang rows of meat. We’ve made deer, beef, and even zebra (I wouldn’t try it) jerky and everyone says it’s the best they’ve had! We just use a little salt and pepper to season.

    Reply
  43. aimee says

    August 28, 2013 at 1:32 pm

    If you use a smoker, can you leave out the liquid smoke? And what cut of meat? Ssounds delish.

    Reply
    • DaNelle Wolford says

      August 28, 2013 at 3:44 pm

      Yes, totally! I bet that would even taste better!

      Reply
  44. Jen says

    August 28, 2013 at 8:04 am

    What cut of meat did you use?

    Reply
    • DaNelle Wolford says

      August 29, 2013 at 1:46 am

      I used a chuck roast

      Reply
  45. Jolene @ Yummy Inspirations says

    August 28, 2013 at 7:09 am

    Yum! Got to get hold of that liquid smoke – sounds delish!

    Reply
  46. Marie Angelique says

    August 28, 2013 at 2:22 am

    Oh this looks so good! I found your blog today and already I am salivating! I have never made beef jerky and this is totally tempting me!

    Reply

Trackbacks

  1. Sweet Coconut Jerky | Jerkyholic says:
    July 29, 2015 at 5:52 am

    […] This link will take you to weedemandreap’s recipe. […]

    Reply
  2. Meal Plan for Week of 06-01-14 | Foodies Gone Real says:
    May 30, 2014 at 2:19 pm

    […] (recipe, hopefully soon!), beef and broccoli, butter buttons for dessert EXTRAS: marinade steak for homemade beef jerky, soak flour for […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

HEY THERE!

I'm DaNelle. I'm a city girl who convinced her husband to buy goats. Because, goats. Growing my own food has been an amazing experience, and this is the place I share it all with you! READ MORE…

Categories

Amazon Disclosure: Weed 'em & Reap is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Full disclosure here.


Privacy Policy

Copyright © 2023 · Pretty Creative On Genesis Framework · WordPress · Log in