Homemade Jerky and Meat Snacks

ByDeShawn Ellis
Jump to Recipe·Print Recipe
SPREAD LOVE

why make this recipe

Making homemade jerky and meat snacks is a fun and rewarding process. Not only do you control the ingredients, but you also get to customize flavors to your liking. This recipe is simple and allows you to create a wholesome snack that is perfect for road trips, hiking, or enjoying at home. Plus, you can be sure that the meat is high quality and free from preservatives.

how to make Homemade Jerky and Meat Snacks

Ingredients :

  • 2 pounds of beef or venison
  • 1/4 cup soy sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon smoked salt
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon red pepper flakes (optional)

Directions :

  1. Slice the meat into thin strips against the grain.
  2. In a bowl, mix all the ingredients together to create the marinade.
  3. Add the meat to the marinade and mix well to coat. Marinate for at least 4 hours, preferably overnight.
  4. Preheat your dehydrator or oven to 160°F (70°C).
  5. Arrange the marinated meat strips in a single layer on the dehydrator trays or a baking sheet.
  6. Dehydrate for about 6-8 hours in the dehydrator or bake for 4-6 hours in the oven, flipping halfway through, until the jerky is dry and firm.
  7. Allow to cool before storing in an airtight container.

how to serve Homemade Jerky and Meat Snacks

You can serve homemade jerky as a snack on its own, or you can pair it with cheese and crackers for a more filling treat. It’s also great for adding protein to a lunchbox or enjoying while watching a movie.

how to store Homemade Jerky and Meat Snacks

Store your homemade jerky in an airtight container to keep it fresh. It can last several weeks at room temperature, but for longer storage, keep it in the fridge or freezer. Just make sure the jerky is completely cool before sealing it up!

tips to make Homemade Jerky and Meat Snacks

  • Slice the meat thinly and against the grain for a more tender jerky.
  • Adjust the spices in the marinade to match your taste.
  • If you like it spicy, feel free to add more red pepper flakes.
  • Always monitor your dehydrator or oven to prevent over-drying.

variation

You can experiment with different types of meat, such as turkey or even fish. Additionally, try different marinades by incorporating ingredients like teriyaki sauce or adding smoky chipotle for a different flavor profile.

FAQs

1. Can I use a different type of meat?
Yes, you can use turkey, pork, or even fish. Just ensure the meat is lean for the best results.

2. How do I know when the jerky is done?
The jerky should be dry and firm but still slightly pliable. It shouldn’t snap like a cracker.

3. Can I freeze homemade jerky?
Yes, you can freeze it for longer storage. Just seal it tight in an airtight container or vacuum-seal it.

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Homemade Jerky and Meat Snacks

  • Author: admin
  • Total Time: 600 minutes
  • Yield: 8 servings 1x
  • Diet: High Protein
Print Recipe

Description

A simple and customizable recipe for making homemade jerky, perfect for snacking on road trips, hiking, or at home.

Ingredients

Scale
  • 2 pounds of beef or venison
  • 1/4 cup soy sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon smoked salt
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Slice the meat into thin strips against the grain.
  2. In a bowl, mix all the ingredients together to create the marinade.
  3. Add the meat to the marinade and mix well to coat. Marinate for at least 4 hours, preferably overnight.
  4. Preheat your dehydrator or oven to 160°F (70°C).
  5. Arrange the marinated meat strips in a single layer on the dehydrator trays or a baking sheet.
  6. Dehydrate for about 6-8 hours in the dehydrator or bake for 4-6 hours in the oven, flipping halfway through, until the jerky is dry and firm.
  7. Allow to cool before storing in an airtight container.

Notes

Slice the meat thinly and against the grain for a more tender jerky. Adjust the spices in the marinade to match your taste. Monitor your dehydrator or oven to prevent over-drying.

  • Prep Time: 240 minutes
  • Cook Time: 360 minutes
  • Category: Snack
  • Method: Dehydrating
  • Cuisine: American

Nutrition

  • Serving Size: 1 ounce
  • Calories: 70
  • Sugar: 1g
  • Sodium: 600mg
  • Fat: 3g
  • Saturated Fat: 1g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Protein: 10g
  • Cholesterol: 30mg

Keywords: jerky, meat snacks, homemade snacks, protein snacks

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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