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  • lean cut beef top round roasts work well
  • 1 tsp salt
  • 1 clove garlic or 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 2 sage leaves
  • 1/4 tsp thyme leaves
  • 1/8 tsp cayenne pepper
  • 1 C pineapple juice


  • Freeze your meat for a few hours, this makes it much easier to cut. Slice 1/4" thin. Cut against the grain of the meat for more tender jerky, with the grain for traditional "tough" jerky. Cut away all fat and ligaments. Fat spoils more easily than meat.
  • Mince fresh herbs and garlic. Blend all spices into pineapple juice in a container big enough for your meat and marinade.
  • Add meat strips to marinade. Refrigerate overnight.
  • If using an oven to dehydrate, line the bottom with tin foil. If you don't, the juices dripping off the meat will make a huge, smoky mess.
  • Drain meat and lay strip on oven or dehydrator racks. Leave space between pieces to allow air circulation.
  • Dehydrate at 165° in your dehydrator or your oven's lowest setting (usually 170°-180°). Keep your oven door propped open with a fork to allow moisture to escape.
  • About halfway through cooking, flip your jerky (2-3 hours in).
  • Dehydration times vary depending on climate, but it should take about 6 hours. Test jerky by bending it. If it snaps, but the center stays connected, then it's ready. If it bends without snapping, it needs more time. If it break in two, you have fossilized your meat.
  • When finished, blot with paper towels to remove excess moisture.
  • Refrigerate in airtight containers. Eat within two weeks.