Hot Honey Garlic Beef Jerky Recipe

What Cut of Beef to Use

This recipe uses London broil (top round).

If you don’t have that, use one of the following:

• Round tip
• Eye of Round
• Brisket Flat
• Flank Steak

Slicing the Meat Correctly

Dylan’s Tip: If the meat is unfrozen, put it into your freezer for 1 hour; This will make slicing far easier.

• For softer jerky – slice against the grain.
• For jerky with a “tug” – slice with the grain.

Slice the meat roughly 1/8″ – 1/4″ thick.

I like my jerky cut against the grain and closer to 1/8″ thick.

Hot Honey, Garlic Beef Jerky Ingredients

This marinade is for 1 lb of meat:

• 1/3 Cup Kikkoman Teriyaki Sauce (Low Sodium)
• 1/3 Cup Tamari Sauce
• 1/4 Cup Water
• 2 tbsp Worcestershire Sauce
• 1 Tsp Granulated Onion
• 1/2 tbsp ground Ginger.
• 1/4 Tsp of Citric Acid*
• 1/3 Cup Creamed Honey
• 1/4 Cup Honey Granules**
• 1 tsp dehydrated garlic
• 1 tbsp granulated garlic

*If you don’t have citric acid, use 1 tbsp of Lemon Juice.

**If you don’t have honey granules, use 1/4 cup packed dark brown sugar.

Combine all the ingredients in a bowl, ensuring the sugars have dissolved, especially the honey.

Marinating the Jerky

Add the sliced jerky and marinade to a ziplock bag.

Allow the jerky to marinate for 2 hours – ideally overnight for 16+ hours.

Heat Treating the Jerky the Next Day

I like to heat treat my beef jerky so that I can dehydrate at a lower temperature – I find the jerky is much softer this way.

If you don’t want to do this, just dehydrate at 160F.

Pre-heat your oven to 350F.

Line a baking sheet with aluminum foil and then place metal cooling racks on top:

Place marinated beef jerky on top of the cooling racks.

Once your oven is at 350F, put your baking sheet in the oven on the middle rack for 10 minutes.

While your meat is heat treating, get your dehydrator setup to 130F.

Dehydrating the Beef Jerky

Once the beef jerky is heat treated, transfer to your dehydrator trays and allow the beef jerky to dehydrate for at least 3 hours.

Then start checking for doneness.

After 3 Hours, Start Checking for Doneness

Jerky meat that’s cut to 1/8 – 1/4″ takes around 3-5 hours to finish.

At 3 hours, take a smaller piece out of the dehydrator and allow to cool for 5-10 minutes.

Once cooled, bend it – the jerky should have a noticeable spider webbing at the bend.

If the jerky feels like rubber and the bend has hues of red/pink – it’s not done. Keep checking a new piece every 30 minutes.

Store the Beef Jerky in a Ziploc Bag

As the jerky starts to finish, transfer to a ziplock bag to cool. Leave the top open and allow it to aerate.

Once the jerky is cooled, zip the top and store in a cool, dry, dark place.