Dill Pickle Jerky Recipe
Dill Pickle Jerky Recipe combines smoky beef with tangy pickle brine for a bold snack you’ll want to make again and again.
Equipment
- A sharp chef's knife (to slice the beef evenly and thinly)
- Zip-top bags or a shallow glass dish (to be used in marinating)
- Your oven at low or a dehydrator (the most preferable).
- Racks of wire (in case you are using the oven)
- Paper towels (to blot out some of the marinade)
Ingredients
- 2 lbs lean beef flank steak, sirloin tip, or top round
- 1 ½ cups dill pickle juice
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- ½ tsp crushed red pepper flakes optional
- 2 tbsp fresh dill chopped
Instructions
Step 1: Prep the Beef
- Place your beef in the freezer to harden it; about 1 hour. This makes slicing easier. After which cut into narrow strips, 1/8 to 1/4 inch, crosswise to tenderness.
Step 2: Prepare the Marinade
- Combine the pickle juice, Worcestershire sauce, soy sauce, brown sugar, garlic powder, onion powder, black pepper, red pepper flakes, and dill in a large bowl.
Step 3: Marinate
- Coat the beef strips in the marinade and stir. Allow to marinate (cover and refrigerate) 12-24 hours, flipping occasionally so that all pieces absorb the pickle goodness.
Step 4: Dry the Beef
- Rinse the strips and dry them using paper towels. Place them in a single layer on your dehydrator racks or wire racks.
Step 5: Dehydrate
- In case of dehydrator set to 160°F, dry 4-6 hours until the jerky is firm yet it still has some degree of pliability. When using a baking dish, keep it at the lowest possible temperature in the oven and leave the door ajar to allow the moisture to pass through. Bake for 4–6 hours.
Step 6: Cooling and storing
- Jerky should be allowed to cool, after which it should be packaged into airtight containers or jars. It will last up to a week at room temperature or even more in the fridge.