Spicy Dill Mustard Beef Jerky

Spicy Dill Mustard Beef Jerky

5 from 1 vote
What’s so special about this beef jerky? The secret ingredient: pickle juice! A perfect balance of sour, tartness and spice, this beef jerky is perfect as a snack, or part of a backcountry or (any adventure) meal on-the-go.
Course Snack
Servings 9 strips
Prep Time 12 hours
Dehydrating Time 4 hours


  • 1 Dehydrator
  • 1 Meat Tenderizer


  • 200 g lean beef (rouladin is easiest – otherwise slice other cuts into about ¼″ thick pieces)
  • 2 tbsp yellow mustard
  • 2 tbsp pickle juice (see notes for an alternative)
  • 1 tbsp hot sauce of choice (I typically use Sriracha or Franks; omit if you don’t want spice)
  • 1 tsp dill, dried OR 1 tbsp fresh dill, minced
  • 1+ pinches cayenne (omit if you don’t want spice)


  • 1. Combine all ingredients (except for beef) in a bowl. Mix well and set aside. 
  • 2. Slice beef into about ¼" thick slices (length does not matter) and tenderize with meat tenderizer. (Tenderize to obtain proper and even thickness, as well as to best allow marinade to soak into the meat; if using rouladin, you will likely only have to lightly tenderize as it's already desirably thin).
  • 3. Slice into about 1″ - 2" wide pieces; length to preference.
  • 4. Place meat into 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. Disperse in dehydrator and dehydrate at 160℉ for about 4-5 hours. When done, meat should be dry but pliable.


  • If you don’t have pickle juice, replace with 2 tbsps white vinegar with 1 tsp dried dill OR 1 tbsp fresh dill, diced (however, pickle juice is best!)
  • Absolutely feel free to make more servings than listed above. Drying time will be the same, however, you’ll need to multiply the marinade accordingly
  • Sprinkle some extra cayenne on right before dehydrating for an extra kick)
  • 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)
  • Scroll down for storage guidelines
  • Learn more about dehydrating from our Dehydrating 101 post.


Serving: 3slicesCalories: 172kcalCarbohydrates: 0gProtein: 18gFat: 10.5gSaturated Fat: 4gCholesterol: 55mgSodium: 277mgFiber: 0gSugar: 0g
Keywords: dehydrated recipe, jerky

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Storage Guidelines:

  • Keep stored in a sealable bag or container
    •  Tip: Vacuum sealing can more than triple the shelf life
  • Keep stored in a cool, dry and dark place
    • For longer term storage, store in your freezer (especially if not vacuum sealed)
  • When dried and stored properly, these should have a shelf life of several months
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