Spicy Dill Mustard Beef Jerky

Recipe score:

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 meal on-the-go, for any adventure. 

Prep Time: 12-24hr marinate

Cooking Method: dehydrating

Cooking Time: < 5 hours

Yield: 2 (6 strips total)


  • 200g beef (rouladin or frying steaks are easiest – otherwise slice your favourite cut into 1/4″ thick pieces)
  • 2 tbsps yellow mustard
  • 2 tbsps pickle juice (see notes below for alternative)
  • 1 tbsp hot sauce of choice (I typically use Sriracha or Franks; omit if you don’t want spice)
  • 1 tsp dried dill OR 1 tbsp fresh dill, minced
  • Cayenne, to preference


  1. In a container, combine mustard, pickle juice, hot sauce, dill and cayenne. Set aside. 
  2. Tenderize beef with meat tenderizer until meat is 1/4″ thick (lightly tenderize rouladin as it’s already thin)
  3. Slice into approx 1″ wide slices. 
  4. Pour some of the marinade into the bottom of a dish that can hold the meat. Place meat to cover bottom of dish. Pour more marinade on top to cover. Repeat until all meat is in dish. 
  5. Store in fridge for 12-24 hours. 
  6. Place in dehydrator and dehydrate at 160o for ~5 hours. 

Voilà! Your jerky is ready to go! 


  • If you don’t have pickle juice, replace with 2 tbsps white vinegar with 1 tsp dried dill OR 1 tbsp fresh dill, diced)
  • 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
  • Learn more about dehydrating from our Dehydrating 101 post.
  • Sprinkle some extra cayenne on right before dehydrating for an extra kick

*Nutrition information is estimated using an online nutrition calculator. Actual nutrition facts may vary.

Per Serving (3 slices):

Calories: 258 kcal  Protein: 27g  Carbs: 0g  Fat: 15g Fibre: 0g

 Sugar: 0g Sodium: 380mg Saturated Fat: 6g  Cholesterol: 80mg 

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