This beef jerky recipe captures the bright, familiar flavors of a backyard vegetable patch. Fresh garden notes come through in every bite, creating an intense, savory snack that’s perfect to share on hikes, camping trips, or at home with family and friends.
This garden-fresh beef jerky is especially satisfying on a fall hike. I’m heading out on an eight-day camping trip and this jerky will be one of my go-to snacks while on the trail.
The key to the flavor in this jerky is a garden-style seasoning blend. It includes onion, garlic, bell pepper, carrots and other garden favorites that give the jerky a fresh, aromatic profile. The seasoning helps the meat take on savory, slightly sweet and subtly tangy notes that pair well with the natural beef flavor.
I used beef top round that was already thinly sliced to about 1/8 inch, which saved time. Top round is one of the best cuts for jerky because it’s lean and slices cleanly; eye of round is another excellent option. After marinating for about 18 hours, I drained the strips and dried them in a dehydrator until they reached the ideal texture.
The finished jerky is bold and satisfying. It wakes up your taste buds with a strong savory flavor, balanced saltiness, and a hint of spice. There’s also a mild tang that brightens the overall taste. These photos were taken while hiking in a local park; outdoors is where this jerky really shines.
For more detailed drying methods, see the full jerky-making guide available on this site.
Garden Beef Jerky
1 hour
3 hours
4 hours
Ingredients
Lean Meat
- 1 lb Beef Top Round or Venison
Marinade
- 2 teaspoon Garden-style seasoning blend
- 1 tablespoon White vinegar
- ½ cup Orange juice
- 1 teaspoon Marjoram leaves
- ½ teaspoon Sea salt
- ¼ teaspoon Curing salt (optional) (optional)
Equipment
Instructions
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Trim all visible fat from the beef. For easier slicing, place the meat in the freezer for an hour or two to firm it up.
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While the meat chills, combine the marinade ingredients in a bowl or a sealable plastic bag and mix thoroughly.
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Remove the meat from the freezer and slice it into 1/4-inch strips. Slicing against the grain produces a more tender chew; slicing with the grain yields chewier jerky. If you prefer, a jerky slicer can make this step faster and more consistent.
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Place the sliced beef into the marinade, ensuring each strip is coated. Refrigerate and marinate for 8 to 24 hours, depending on how intense you want the flavor.
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After marinating, drain the meat in a colander and pat the strips dry with paper towels to remove excess liquid.
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Dry the strips using your preferred method. For thin 1/8-inch slices, a dehydrator set to 160°F for about 2 hours, then 145°F for 1 hour, works well. Adjust times and temperatures for thicker slices or other drying equipment.
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The jerky is done when it bends and forms cracks but does not snap in half. Let it cool before storing in an airtight container.
Nutrition
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Calories: 179kcal
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Carbohydrates: 2g
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Protein: 24g
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Fat: 6g
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Sodium: 265mg
Tried this recipe?
Let us know how it turned out!
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