Dill Pickle Jerky Recipe
Then you must try this Dill Pickle Jerky Recipe. It is the perfect mix of sour and salty.
Ingredients
- 2 lbs beef eye of round.
- 1 cup dill pickle juice.
- 2 tablespoons dried dill weed.
- 1 tablespoon garlic powder.
- 1 tablespoon onion powder.
- 1 teaspoon black pepper.
- 1 teaspoon sea salt.
- 1/4 cup soy sauce.
Instructions
Slice the Beef
- Cut the beef into very thin strips. Slice against the grain for easier chewing.
Mix the Marinade
- Combine pickle juice and spices in a bowl. Whisk them until the salt dissolves well.
Soak the Meat
- Place the beef strips into the marinade. Cover and refrigerate for at least 12 hours.
Arrange the Strips
- Pat the meat dry with paper towels. Place strips on your dehydrator trays evenly.
Dry the Jerky
- Set the dehydrator to 160°F. Let it cook for 6 to 8 hours.
Cool and Store
- Let the jerky cool at room temperature. Store it in an airtight container or bag.
Notes
- Freeze the meat for one hour before slicing.
- This makes it much easier to cut thin.
- Use extra dill for a stronger pickle punch.
- Always ensure the meat reaches a safe internal temperature.
- Do not overlap slices on the drying racks.