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June 12, 2024, is National Jerky Day!

Jerky has been around for generations and is said to have started as a technique to preserve meat. Native American cultures in North and South America used drying and salting methods to make jerky. Today, jerky has progressed from a survival meal to a popular snack consumed by people all over the world. Different civilizations have created their own distinct techniques for creating jerky, including using diverse meats, like beef, turkey, chicken, venison, bison, and even vegetarian choices. It is a handy and protein-rich snack, excellent for on-the-go or outdoor activities. If you love jerky, then today's your day! Branch out and try a couple of new flavors. If you've never tried making jerky yourself, then here are a couple of recipes for you to check out. Enjoy!

Teriyaki Beef Jerky


  • A round steak or any other type of beef that you like

  • 1 cup soy sauce

  • 1/3 cup honey Teriyaki

  • 1/8 cup granulated garlic

  • 1/8 cup onion powder


  • Trim all fat from meat. (the leaner the meat, the better)

  • Slice meat into 1/8 to 1/4 inch strips. (thicker strips will be chewier, thin strips will be harder)

  • Combine all other ingredients in a large bowl or dish.

  • Coat all of the meat in the mixture, then put all ingredients into large ziplock bag(s) in the fridge for 24 hours.

  • Take the meat out and pat it down firmly with paper towels.

  • Lay the meat out, with space in between strips on cooking racks.

For Smoker:

  • Cook at 170 degrees.

  • Flip the meat over after 2 hours and rotate rack positions.

  • Rotate rack positions every 2 hours after that until the meat is done.

  • You will know when it is done when you bend the meat in half and it breaks apart gently. Do not overcook.

For Oven:

  • Cook at the lowest oven setting.

  • Line the oven rack with aluminum foil underneath the cooking rack to keep your oven clean.

  • Check Jerky often to avoid over-cooking.

Turkey Jerky


  • 1 pound of turkey breast, thinly sliced or cut into thin strips

  • 1/4 cup of soy sauce

  • 2 tablespoons of Worcestershire sauce

  • 2 tablespoons of honey

  • 1 teaspoon of garlic powder

  • 1 teaspoon of onion powder

  • 1/2 teaspoon of black pepper

  • Optional: red pepper flakes if you like spicier jerky


  • In a large bowl, combine the soy sauce, Worcestershire sauce, honey, garlic powder, onion powder, black pepper, and optional red pepper flakes.

  • Add the turkey slices to the marinade, making sure each one gets covered. Allow to marinate in the refrigerator for at least 2 hours, preferably overnight for added flavor.

  • Preheat the oven to 175°F, or the lowest setting.

  • Line a baking sheet with parchment or aluminum foil. A cooking rack also works well, if you have one. Place a baking sheet below it to keep your oven clean if you're using a rack.

  • Arrange the marinated turkey slices on the baking sheet or rack. Be sure that they don't overlap.

  • Bake the turkey jerky in a preheated oven for 3-4 hours, or until dry and chewy. Check it often to avoid overcooking.

  • Once finished, take the turkey jerky from the oven and allow it to completely cool. Store in an air-tight container.


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