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–+ servings

Honey Garlic & Ginger Beef Jerky

5 from 1 vote
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
Course Snack
Servings 6
Print Recipe Pin Recipe
Prep Time 12 hours
Dehydrating Time 6 hours
Total Time 18 hours

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
Keywords: dehydrated recipe, jerky

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