This comes down to the fat content in each slice – pieces with more fat tend to stay chewier.
Honey Garlic & Ginger Beef Jerky
*Using a dehydrator is highly recommended for this recipe (but using an oven is possible)
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A blend of rich soy, golden honey, zesty ginger, and aromatic garlic—crafted into a jerky that’s irresistibly sweet, deeply savoury, and bursting with layered flavour in every bite.
Dietary Preferences: High-protein, gluten-free, dairy-free, egg-free, nut-free
Weight (per serving): 42g
Macronutrients (per serving):
Carb Energy
12.8g | 51 kcal
Protein Power
17g | 68 kcal
Fat Fuel
6.7g | 60 kcal
Learn more about the importance of macronutrients in your outdoor adventure meal plan
Honey Garlic & Ginger Beef Jerky Ingredients
Before you go running to the store, let me give you the inside scoop on the key ingredients:
Lean Beef
Native to: world-wide (*farmed)
Top 3 nutrients: protein, iron, zinc
Using lean beef is a must because fattier meats don’t dehydrate as well and run the risk of spoiling quicker. I recommend top round or eye of round roast; it’s lean and cost effective. But in reality you can use any lean cut of beef.
*Cows are not native to a single specific location but have been bred and developed from wild aurochs over thousands of years. Aurochs were native to various parts of Europe, Asia, and North Africa.
Soy Sauce
Native to: Americas (corn); Western Asia (wheat)
Top 3 nutrients: protein, iron, zinc
You can use any soy sauce or even Bragg’s Savoury Liquid Seasoning. If your soy sauce is particularly thick, concentrated, or high in sodium, consider reducing the amount and replacing the rest with water for a more balanced flavour and reduced sodium.
Honey
Native to: World-wide
Top 3 nutrients: sugars, B vitamins, antioxidants
I always recommend using natural honey because it undergoes minimal processing, which means it retains more of its original nutrients and beneficial compounds. This includes enzymes, vitamins, minerals, and antioxidants. (It’s also much yummier!)
Garlic
Native to: Central Asia
Top 3 nutrients: allicin, vitamin C, manganese
I recommend using freshly minced garlic for the best flavour—it adds a bright, fresh kick to the marinade. That said, garlic powder works just fine too. I’d avoid garlic salt, though, as it can make the marinade overly salty. Check the recipe notes for the correct amount of garlic powder to use as a substitute.
Ginger
Native to: Southeast Asia
Top 3 nutrients: gingerol, vitamin C, potassium
Freshly minced ginger adds a bright, vibrant flavour that really elevates the marinade, so I recommend using it when possible. However, ground ginger is a fine substitute. Check the recipe notes for the proper amount if you’re using the powdered version.
How to make jerky with a dehydrator or an oven
Basic steps (using a dehydrator):
- Slice beef into unison slices (about 1/4″ thick)
- Marinate for 12 hours in the fridge
- Arrange on a dehydrating tray with enough room for air to circulate between pieces (no over lapping)
- Dehydrate at 160℉ for about 6 hours.
It’s that easy!
- Keep in mind that experimentation may be necessary to find the ideal drying time that suits your preferences and the characteristics of your dehydrator.
- 6 hours is the recommended minimum for jerky to ensure proper drying for preventing spoilage.
More specific instructions are provided in the recipe below.
Basic steps (using an oven):
- Slice beef into unison slices (about 1/4″ thick)
- Marinate for 12 hours in the fridge
- Preheat oven to 160℉ or as low and close as possible (most ovens can go down to 170℉)
- If your oven doesn’t go this low, you can also try using the “warm” setting. If you have a convection oven, I suggest turning convection mode on to allow the most air flow.
- Arrange marinated meat on a parchment paper or silicone mat lined baking sheet or air frying pan with enough room for air to circulate between pieces (no over lapping).
- Dehydrate for about 6 hours.
It’s that easy!
- Keep in mind that experimentation may be necessary to find the ideal drying time that suits your preferences and the characteristics of your oven.
More specific instructions are provided in the recipe below.
How do you know when your jerky is done and properly dehydrated?
When done, beef jerky should:
- be dry and leathery, but slightly pliable. It may crack when bent, but shouldn’t snap.
- be darker in colour than before it was dehydrated
Tip: Take a piece out and allow to cool before testing it’s doneness.
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Storage Instructions
Here are some tips to help you maximize the shelf life of your Honey Garlic & Ginger Beef Jerky:
- Ensure jerky is cool before storing
- Keep stored in a sealable container or bag
- Using Mylar bags or vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use. Learn the pros and cons of each in our post: The Ultimate Guide to Long-Term Food Storage: Mylar Bags vs. Vacuum Sealing (Bags & Jars)
- Store in a cool, dry and dark place. For longer term storage, it’s recommended to keep stored in the freezer (especially if not vacuum sealed)
When dried and stored properly, your jerky should keep at room temperature for 3-4 weeks, 8 weeks in the fridge, or 6 months in the freezer.
Honey Garlic & Ginger Beef Jerky FAQ's
Wait, so I dehydrate the meat raw?
Yes! Dehydrating is a natural preservation method. Dehydrating removes the moisture (water) from food, which inhibits the growth of microorganisms like bacteria, yeasts, and molds that causes spoilage. The acidity in the marinade also create an inhabitable environment for bacteria.
Can I use a different protein?
Yes! This marinade works great with other meats jerkies.
My jerky came out dry and crunchy - what did I do wrong?
Your meat slices were probably a bit too thin. Achieving the perfect jerky texture is all about finding the right balance – thick enough to retain a satisfying chew, yet thin enough to dehydrate properly for both texture and long-term freshness.
Some of my jerky is nice and chewy, others are more dry - what happened?
Can I use an oven instead of a dehydrator?
A dehydrator is the best option since it’s designed for the job—making the process more efficient! While most ovens don’t go as low as 160°F, they typically reach 170°F, which can still work, though dialing in the perfect texture may take some practice. Incase you missed the directions on how to use your oven to make jerky, click here.
Honey Garlic & Ginger Beef Jerky
A blend of rich soy, golden honey, zesty ginger, and aromatic garlic—crafted into a jerky that’s irresistibly sweet, deeply savoury, and bursting with layered flavour in every bite.COOKING METHOD: Dehydrating
Notable Equipment
- 1 Dehydrator
- 1 Meat Tenderizer
- 1 small saucepan
Ingredients
- 454 g lean beef
- ¼ cup soy sauce see notes
- ¼ cup honey
- ¼ cup water
- 4 cloves garlic, minced; see notes for using garlic powder
- 1 heaping tbsp fresh ginger, minced; see notes for using powdered ginger
Instructions
- 1. Combine all ingredients (except for beef) in a saucepan. Stir and bring to a light boil. Reduce heat and let simmer for 5 minutes. Set aside. *You can omit this step if using powdered ginger
- 2. Slice beef into about ¼" thick slices (length does not matter) and lightly tenderize with meat tenderizer. (Tenderize to obtain proper and even thickness, as well as to best allow marinade to soak into the meat).
- 3. Slice into about 1″ - 2" wide pieces; length to preference.
- 4. Once marinade is cooled, place meat into a container with marinade. Gently stir and fold to ensure all meat is coated with marinade.
- 5. Let marinate in fridge for 12 hours. Meat will absorb much of the marinade and appear thicker.
- 6. Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (no over lapping).
- 7. Dehydrate at 160℉ for about 6 hours. When done, meat should be dry but pliable.
Notes
- Soy Sauce: You can use any soy sauce or even Bragg’s Savoury Liquid Seasoning. If your soy sauce is particularly concentrated, thick, or high in sodium, consider reducing the amount and replacing the rest with water for a more balanced flavour or reduced sodium
- Powdered ginger: Substitute 1 heaping tbsp minced ginger with 0.5 tsp powdered ginger. If using powdered ginger you can skip simmering the marinade.
- Garlic powder: Substitute 4 garlic cloves with 1.25tsp garlic powder. Make sure to use garlic powder NOT salt - as it can make the marinade overly salty.
- Dehydrating time may vary (the thickness, water and fat content of the meat, as well as the humidity and altitude of your environment will impact dehydrating time)
- Using an oven? Click here for directions on how to dehydrate jerky with your oven
- Storage: When dried and stored properly, your jerky should keep at room temperature for 3-4 weeks, or 6 months in the freezer. Click here for more storage tips to prolong the life of your jerky.
- Learn more about dehydrating from our post How to Dehydrate: Learning the Basics
Nutrition
Serving: 42gCarbohydrates: 12.8gProtein: 17gFat: 6.7gSaturated Fat: 2.7gCholesterol: 53mgSodium: 440mgFiber: 0gSugar: 11g
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The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
