Dill Pickle Jerky Recipe
This homemade Dill Pickle Jerky Recipe is packed with flavor! Using beef, pickle juice, soy sauce, and spices, it creates a tangy, savory snack perfect for any time.
Equipment
- Sharp knife (or meat slicer)
- Cutting board
- Large mixing bowl
- Zip-top bag or airtight container
- Baking sheet or dehydrator trays
- Parchment paper (if using oven)
- Oven or food dehydrator
Ingredients
- 1 lb beef top round or flank steak, thinly sliced
- 1 cup dill pickle juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon red chili flakes optional
- 1 teaspoon sugar optional, for balance
Instructions
Step 1: Slice the Meat
- Slice the beef into thin strips, about ¼ inch thick. Cutting against the grain gives a more tender bite.
Step 2: Prepare the Marinade
- In a bowl, mix dill pickle juice, apple cider vinegar, soy sauce, garlic powder, onion powder, dill, black pepper, paprika, chili flakes, and sugar.
Step 3: Marinate
- Place the beef strips into a zip-top bag and pour the marinade over them. Seal and refrigerate for at least 12 hours.
Step 4: Preheat and Prepare
- Preheat your oven to 175°F (80°C) or set your dehydrator accordingly. Line a baking sheet with parchment paper.
Step 5: Arrange the Meat
- Remove the beef from the marinade and pat dry. Arrange strips in a single layer.
Step 6: Dry the Jerky
- Bake or dehydrate for about 3 hours, flipping halfway through, until dry but still slightly chewy.
Step 7: Cool and Store
- Let cool completely before storing in an airtight container.