18 Flavorful Dehydrator Jerky Recipes for Snack Lovers

Calling all snack lovers! If you’re tired of store-bought jerky and craving bold, homemade flavors, you’re in for a treat. We’ve rounded up 18 mouthwatering dehydrator jerky recipes—from smoky BBQ to spicy Sriracha—that are easy to make and impossible to resist. Whether you’re meal prepping or just need a protein-packed pick-me-up, these recipes are your ticket to snack-time bliss. Let’s get dehydrating!

Classic Beef Jerky with Soy Sauce and Garlic

This homemade beef jerky is packed with savory soy sauce and garlic flavor—perfect for snacking, road trips, or stashing in your pantry for protein-packed cravings.

Ingredients:

• 1 ½ lbs flank steak, trimmed of fat and partially frozen for easier slicing
• ½ cup low-sodium soy sauce
• ¼ cup Worcestershire sauce
• 2 tbsp brown sugar
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• ½ tsp smoked paprika
• ¼ tsp red pepper flakes (optional)

Instructions:

1. Slice the beef: Cut the partially frozen flank steak into ¼-inch-thick strips against the grain for tender jerky.
2. Make the marinade: In a bowl, whisk together ½ cup soy sauce, ¼ cup Worcestershire sauce, 2 tbsp brown sugar, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, ½ tsp smoked paprika, and ¼ tsp red pepper flakes (if using).
3. Marinate: Add the beef strips to the marinade, tossing to coat. Cover and refrigerate for at least 4 hours or overnight for maximum flavor.
4. Dry the jerky: Arrange the marinated strips on dehydrator trays or a wire rack set over a baking sheet. Dehydrate at 160°F for 4–6 hours (or bake at 175°F for 3–4 hours), flipping halfway, until dry but still slightly pliable.

The slow dehydration locks in the bold umami-garlic punch while keeping the jerky chewy, not brittle. Store in an airtight container for up to 2 weeks—if it lasts that long!

Tip: For extra heat, add an extra ¼ tsp red pepper flakes or a dash of hot sauce to the marinade.

Spicy Sriracha and Honey Turkey Jerky

This sweet-and-spicy turkey jerky is a protein-packed snack with just the right kick—perfect for lunchboxes, road trips, or post-workout fuel.

Ingredients:

• 1 lb turkey breast, thinly sliced against the grain (1/4-inch thick)
• 1/4 cup Sriracha sauce
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper

Instructions:

1. In a bowl, whisk together 1/4 cup Sriracha sauce, 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/2 tsp black pepper until smooth.
2. Add turkey slices to the marinade, tossing to coat evenly. Cover and refrigerate for at least 4 hours (or overnight for deeper flavor).
3. Preheat oven to 175°F. Arrange turkey slices in a single layer on a wire rack set over a baking sheet (to catch drips).
4. Bake for 3–4 hours, flipping halfway, until dry but still slightly pliable (thicker cuts may take longer). Let cool completely before storing.

The honey caramelizes slightly in the low heat, balancing the Sriracha’s heat with a sticky-sweet glaze—no dehydrator needed!

Tip: For extra-thin slices, partially freeze the turkey breast for 30 minutes before slicing.

Teriyaki Pineapple Chicken Jerky

Sweet, tangy, and packed with protein, this homemade jerky is a tropical twist on a classic snack—perfect for lunchboxes or post-hike fuel.

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced (⅛-inch thick)
• ½ cup low-sodium soy sauce
• ¼ cup pineapple juice
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1 tsp garlic powder
• ½ tsp black pepper

Instructions:

1. In a bowl, whisk together ½ cup soy sauce, ¼ cup pineapple juice, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp ginger, 1 tsp garlic powder, and ½ tsp black pepper.
2. Add chicken slices to the marinade, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours (or overnight for deeper flavor).
3. Preheat oven to 175°F and line a baking sheet with parchment paper. Arrange marinated chicken in a single layer, leaving space between slices.
4. Bake for 3–4 hours, flipping halfway, until dry and slightly chewy (no moisture should remain when torn). Cool completely before storing.

The pineapple juice tenderizes the chicken while adding a subtle fruity sweetness—no dehydrator required!

Tip: For extra caramelization, brush reserved marinade onto the jerky during the last 30 minutes of baking (discard any unused marinade).

Sweet and Smoky Maple Bacon Jerky

This irresistible jerky combines the rich sweetness of maple with deep smokiness, turning bacon into a crave-worthy snack you’ll want to make in big batches.

Ingredients:

• 1 lb thick-cut bacon (not pre-cooked)
• 1/4 cup pure maple syrup
• 2 tbsp soy sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Instructions:

1. Prep: Preheat oven to 200°F and line a baking sheet with parchment paper. Cut bacon into 1/2-inch-wide strips lengthwise.
2. Marinate: In a bowl, whisk together 1/4 cup maple syrup, 2 tbsp soy sauce, 1 tbsp smoked paprika, 1 tsp garlic powder, 1/2 tsp black pepper, and 1/4 tsp cayenne (if using). Toss bacon in the mixture until fully coated.
3. Dry: Arrange bacon strips in a single layer on the baking sheet, leaving space between them. Bake for 2.5–3 hours, flipping halfway, until dark red and slightly firm (it’ll crisp as it cools).
4. Cool: Transfer to a wire rack and let rest for 15 minutes—the jerky will crisp further.

The magic here? Slow baking renders the fat while locking in that sticky-sweet glaze, giving you chewy-meets-crispy perfection.

Tip: For extra smoke, add 1/2 tsp liquid smoke to the marinade.

Tangy Lemon Pepper Salmon Jerky

This bright, zesty salmon jerky is a protein-packed snack with a punchy citrus kick and just the right amount of peppery heat.

Ingredients:

• 1 lb fresh salmon fillet, skin removed
• 1/4 cup freshly squeezed lemon juice
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 2 tsp coarsely ground black pepper
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• 1/2 tsp salt

Instructions:

1. Slice salmon into 1/4-inch thick strips against the grain.
2. Whisk together 1/4 cup lemon juice, 2 tbsp honey, 2 tbsp soy sauce, 1 tbsp olive oil, 2 tsp black pepper, 1 tsp lemon zest, 1/2 tsp garlic powder, and 1/2 tsp salt in a bowl.
3. Toss salmon strips in marinade until fully coated. Cover and refrigerate for at least 4 hours (up to overnight).
4. Preheat oven to 175°F. Arrange salmon strips on a wire rack set over a baking sheet, leaving space between pieces.
5. Bake for 3-4 hours until dry but slightly pliable (thicker pieces may need longer). Let cool completely before storing.

The slow baking locks in that vibrant lemon flavor while creating a satisfying chewy-crisp texture – way better than store-bought jerky!

Tip: For extra zing, sprinkle with additional lemon zest right after baking.

Garlic and Herb Venison Jerky

This savory venison jerky is packed with bold garlic, earthy herbs, and just the right amount of smokiness—perfect for snacking on the go or stashing in your hiking pack.

Ingredients:

• 1 ½ lbs venison (backstrap or hindquarter), thinly sliced against the grain
• ¼ cup soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 4 garlic cloves, minced
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• 1 tsp black pepper
• 1 tsp smoked paprika
• ½ tsp red pepper flakes (optional)

Instructions:

1. In a bowl, whisk together ¼ cup soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp brown sugar, 4 minced garlic cloves, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp black pepper, 1 tsp smoked paprika, and ½ tsp red pepper flakes (if using).
2. Add the venison slices to the marinade, tossing to coat evenly. Cover and refrigerate for at least 6 hours (or overnight for deeper flavor).
3. Preheat oven to 175°F (or use a dehydrator at 160°F). Arrange marinated venison in a single layer on wire racks set over baking sheets.
4. Dry for 4–6 hours, flipping halfway, until the jerky is firm but still slightly pliable (it should bend without snapping).

The rosemary and garlic create a rustic, aromatic crust, while the low-and-slow drying locks in tenderness without toughness.

Tip: For extra smokiness, add a dash of liquid smoke to the marinade or use a smoker for the first hour of drying.

Hot Chili Lime Beef Jerky

This bold, zesty jerky packs a punch with fiery chili and bright lime—perfect for snacking, road trips, or gifting to spice-loving friends.

Ingredients:

• 1 ½ lbs flank steak, thinly sliced against the grain (⅛-inch thick)
• ¼ cup fresh lime juice
• 3 tbsp soy sauce
• 2 tbsp honey
• 2 tsp crushed red pepper flakes
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt

Instructions:

1. In a bowl, whisk together ¼ cup fresh lime juice, 3 tbsp soy sauce, 2 tbsp honey, 2 tsp red pepper flakes, 1 tsp smoked paprika, 1 tsp garlic powder, and ½ tsp salt.
2. Add the flank steak slices to the marinade, tossing to coat evenly. Cover and refrigerate for 6 hours (or overnight for deeper flavor).
3. Preheat oven to 175°F. Arrange marinated steak in a single layer on a wire rack set over a baking sheet (to catch drips).
4. Bake for 4–5 hours, flipping halfway, until dry but slightly pliable (it’ll firm up as it cools). Let cool completely before storing.

The tangy lime cuts through the heat, while the slow bake locks in that addictive chewy-yet-tender texture. Tip: For extra heat, add an extra 1 tsp red pepper flakes or a dash of cayenne to the marinade!

BBQ Pulled Pork Jerky

Craving that smoky BBQ flavor in a snackable, chewy form? This BBQ Pulled Pork Jerky delivers all the richness of slow-cooked pork with a fun, portable twist.

• 1 lb pork shoulder, trimmed and thinly sliced against the grain (1/4-inch thick)
• 1/4 cup BBQ sauce (smoky or sweet style)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt

1. In a bowl, whisk together 1/4 cup BBQ sauce, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, and 1/2 tsp salt to make the marinade.
2. Toss the pork slices in the marinade until fully coated, then cover and refrigerate for at least 4 hours (or overnight for deeper flavor).
3. Preheat oven to 175°F. Arrange pork slices in a single layer on a wire rack set over a baking sheet (to catch drips).
4. Bake for 4–5 hours, flipping halfway, until the jerky is dry but still slightly pliable when bent.

The magic here? The pork shoulder’s marbling keeps each bite tender, while the low-and-slow bake locks in that sticky-sweet BBQ glaze. No dehydrator needed!

Tip: For extra smokiness, add a pinch of cayenne to the marinade or brush with a little extra BBQ sauce halfway through baking.

Sweet Mango Habanero Chicken Jerky

This tropical-meets-spicy jerky is a game-changer for snack time—sweet, fiery, and packed with bold flavor.

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced (1/4-inch thick)
• 1/2 cup mango puree (fresh or frozen)
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp minced habanero pepper (seeds removed for less heat)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt

Instructions:

1. In a bowl, whisk together 1/2 cup mango puree, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp minced habanero, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt.
2. Add chicken slices to the marinade, coating evenly. Cover and refrigerate for at least 4 hours (or overnight for deeper flavor).
3. Preheat oven to 175°F. Line a baking sheet with parchment paper and arrange chicken slices in a single layer, shaking off excess marinade.
4. Bake for 3–4 hours, flipping halfway, until dry but still slightly pliable (thicker cuts may take longer). Let cool completely before storing.

The fruity sweetness tames the habanero’s kick, while the slow bake locks in chewy, caramelized edges. Tip: For extra crispiness, prop the oven door open slightly with a wooden spoon during baking.

Smoked Paprika and Cumin Lamb Jerky

Ingredients:

• 1 lb lean lamb leg, thinly sliced against the grain (1/4-inch thick)
• 2 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp soy sauce
• 1 tbsp olive oil

Instructions:

1. In a bowl, whisk together 2 tbsp smoked paprika, 1 tbsp ground cumin, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp kosher salt, 1/2 tsp black pepper, 2 tbsp soy sauce, and 1 tbsp olive oil until a thick paste forms.
2. Toss the lamb slices in the marinade until fully coated, then cover and refrigerate for at least 4 hours (or overnight for deeper flavor).
3. Preheat oven to 175°F and line a baking sheet with parchment paper. Arrange lamb strips in a single layer, leaving space between them.
4. Bake for 3–4 hours, flipping halfway, until the jerky is dry but still slightly pliable (it’ll firm up as it cools).

The smoky paprika and earthy cumin create a complex, almost barbecue-like crust, while the lamb stays surprisingly tender—no jaw workouts required!

Tip: For extra smokiness, add a pinch of chipotle powder to the marinade. Store in an airtight container for up to 2 weeks (if it lasts that long!).

Applewood Smoked Turkey Jerky

This smoky-sweet turkey jerky is a protein-packed snack that’s surprisingly simple to make at home—just a few hours of low-and-slow smoking does the trick!

Ingredients

• 1 lb turkey breast, sliced into 1/4-inch strips
• 1/4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1 cup applewood chips (for smoking)

Instructions

1. In a bowl, whisk together 1/4 cup soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, and 1/2 tsp black pepper. Add turkey strips, tossing to coat. Cover and refrigerate for at least 4 hours (or overnight).
2. Preheat smoker to 180°F. Drain turkey strips, pat dry with paper towels, and arrange on smoker racks without overlapping.
3. Add 1 cup applewood chips to the smoker. Smoke turkey for 3–4 hours, rotating trays halfway, until jerky is firm but still slightly pliable when bent.

The applewood smoke gives this jerky a subtly sweet depth that store-bought versions just can’t match—plus, you control the salt and sugar!

Tip: For extra tenderness, slice turkey against the grain before marinating.

Spicy Ginger Sesame Beef Jerky

This bold, chewy jerky packs a punch with fiery ginger, nutty sesame, and just enough sweetness to keep you reaching for more.

Ingredients:

• 1.5 lbs flank steak, thinly sliced against the grain
• 1/3 cup soy sauce
• 2 tbsp honey
• 1 tbsp toasted sesame oil
• 1 tbsp grated fresh ginger
• 2 tsp crushed red pepper flakes
• 1 tsp garlic powder
• 1 tbsp sesame seeds

Instructions:

1. In a bowl, whisk together 1/3 cup soy sauce, 2 tbsp honey, 1 tbsp sesame oil, 1 tbsp ginger, 2 tsp red pepper flakes, and 1 tsp garlic powder until smooth.
2. Toss flank steak in the marinade until fully coated. Cover and refrigerate for at least 4 hours (or overnight for deeper flavor).
3. Preheat oven to 175°F. Arrange marinated beef in a single layer on a wire rack set over a baking sheet. Sprinkle with 1 tbsp sesame seeds.
4. Bake for 3–4 hours, flipping halfway, until dry but still slightly pliable. Let cool completely before storing.

The slow oven-drying method gives this jerky an irresistible tender-chewy texture, while the sesame seeds add a satisfying crunch to every bite.

Tip: For extra heat, add an extra teaspoon of red pepper flakes or a dash of sriracha to the marinade.

Peppered Bison Jerky with Worcestershire Sauce

This Peppered Bison Jerky with Worcestershire Sauce packs a smoky, savory punch—perfect for snacking straight from the dehydrator or stashing in your hiking pack.

• 1 ½ lbs bison flank or top round, thinly sliced against the grain (¼-inch thick)
• ½ cup Worcestershire sauce
• ¼ cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp freshly cracked black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• ½ tsp red pepper flakes (optional)

1. In a bowl, whisk together ½ cup Worcestershire sauce, ¼ cup soy sauce, 2 tbsp brown sugar, 1 tbsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp smoked paprika, and ½ tsp red pepper flakes (if using) until the sugar dissolves.
2. Add the bison slices to the marinade, ensuring each piece is fully coated. Cover and refrigerate for 6–12 hours (overnight for deeper flavor).
3. Arrange the marinated bison in a single layer on dehydrator trays (or baking sheets if oven-drying). Discard excess marinade.
4. Dehydrate at 160°F for 4–6 hours until dry but still pliable (or bake at 175°F on a wire rack-lined sheet for 3–4 hours, flipping halfway).

The Worcestershire sauce adds a tangy depth that balances the bison’s rich, lean flavor, while the cracked pepper gives each bite a subtle heat. Tip: For extra-tender jerky, freeze the bison for 30 minutes before slicing—it’ll make cutting paper-thin strips a breeze!

Sweet Cherry Bourbon Pork Jerky

This sweet-and-smoky jerky is a game-changer for snack time, with a hint of bourbon warmth and juicy cherry tang.

Ingredients:

• 1 lb pork tenderloin, sliced into 1/4-inch strips
• 1/2 cup dried sweet cherries, finely chopped
• 1/4 cup bourbon
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp liquid smoke (optional)

Instructions:

1. In a bowl, whisk together 1/2 cup chopped cherries, 1/4 cup bourbon, 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp liquid smoke (if using). Add pork strips, tossing to coat. Cover and marinate in the fridge for at least 4 hours (or overnight).
2. Preheat oven to 175°F. Line a baking sheet with parchment paper and place a wire rack on top.
3. Arrange pork strips in a single layer on the rack, shaking off excess marinade. Reserve leftover marinade.
4. Bake for 3 hours, flipping strips halfway and brushing with reserved marinade after the first hour. Jerky is ready when firm but slightly pliable when bent.

The bourbon-cherry glaze caramelizes into a sticky, glossy finish that’s impossible to resist—perfect for road trips or charcuterie boards.

Tip: For extra chew, slice pork against the grain; for crispier jerky, cut with the grain.

Cajun-Spiced Alligator Jerky

If you’re craving a wild twist on classic jerky, this Cajun-spiced alligator version delivers bold heat and tender chew in every bite.

Ingredients:

• 1 lb alligator meat (tail or leg), sliced into 1/4-inch strips
• 1/4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1/2 tsp black pepper

Instructions:

1. In a bowl, whisk together 1/4 cup soy sauce, 2 tbsp Worcestershire sauce, 1 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne pepper, 1/2 tsp dried thyme, and 1/2 tsp black pepper.
2. Add alligator strips to the marinade, coating evenly. Cover and refrigerate for 6–8 hours (or overnight).
3. Preheat oven to 175°F. Arrange marinated strips on a wire rack set over a baking sheet, leaving space between each piece.
4. Bake for 4–5 hours, flipping halfway, until dry but still slightly pliable. Let cool completely before storing.

The lean, gamey flavor of alligator shines against the smoky Cajun rub, while the low-and-slow bake keeps it irresistibly chewy without toughness.

Tip: For extra crispness, pat strips dry with paper towels before baking.

Orange Zest and Thyme Chicken Jerky

This bright, herby chicken jerky is a protein-packed snack with a citrusy kick that’ll make it your new go-to for hikes or midday cravings.

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced (1/8-inch thick)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tsp finely grated orange zest
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika

Instructions:

1. In a bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp olive oil, 1 tbsp thyme, 1 tsp orange zest, 1/2 tsp garlic powder, 1/2 tsp black pepper, and 1/4 tsp smoked paprika. Add chicken and toss to coat. Cover and marinate in the fridge for at least 2 hours (or overnight).
2. Preheat oven to 175°F. Line a baking sheet with parchment paper and arrange chicken strips in a single layer, leaving space between them.
3. Bake for 3–4 hours, flipping halfway, until dry and slightly chewy (they’ll firm up more as they cool). Let cool completely before storing.

The orange zest adds a sunny brightness that balances the savory thyme, while the low-and-slow bake keeps the jerky tender, not tough.

Tip: For extra crispness, prop the oven door open slightly with a wooden spoon to allow moisture to escape.

Smoky Chipotle Beef Jerky

This homemade beef jerky packs a punch with smoky chipotle heat and a touch of sweetness—perfect for snacking or gifting to fellow spice lovers.

Ingredients:

• 1 ½ lbs flank steak, thinly sliced against the grain
• ¼ cup soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp chipotle powder
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• 1 tbsp liquid smoke

Instructions:

1. In a bowl, whisk together ¼ cup soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp chipotle powder, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp black pepper, and 1 tbsp liquid smoke until smooth.
2. Add flank steak to the marinade, tossing to coat evenly. Cover and refrigerate for at least 4 hours (or overnight for deeper flavor).
3. Preheat oven to 175°F. Arrange marinated beef strips in a single layer on wire racks set over baking sheets (to allow airflow).
4. Bake for 4–5 hours, flipping halfway, until dry but still slightly pliable (it’ll firm up as it cools). Let cool completely before storing.

The double hit of smoked paprika and chipotle powder gives this jerky an irresistible depth—just spicy enough to keep you reaching for more.

Tip: For extra chew, slice the meat slightly thicker (¼ inch); for crispier jerky, go thinner (⅛ inch).

Rosemary and Red Wine Venison Jerky

This rich, herb-infused jerky is a game-changer—bold red wine and woodsy rosemary elevate venison into a savory snack worth savoring.

Ingredients:

• 1 lb venison, sliced into 1/4-inch-thick strips
• 1/2 cup dry red wine (like Cabernet Sauvignon)
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 2 tsp chopped fresh rosemary
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions:

1. In a bowl, whisk together 1/2 cup red wine, 2 tbsp soy sauce, 1 tbsp Worcestershire sauce, 1 tbsp brown sugar, 2 tsp rosemary, 1 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp smoked paprika.
2. Add venison strips, coating evenly. Cover and marinate in the fridge for 12–24 hours.
3. Preheat oven to 175°F. Arrange strips on a wire rack over a baking sheet, leaving space between pieces.
4. Bake for 4–5 hours, flipping halfway, until dry but slightly pliable (it’ll firm as it cools).

The red wine tenderizes the venison while adding deep fruitiness, balanced by rosemary’s piney kick—perfect for charcuterie boards or hiking fuel.

Tip: Freeze the venison for 30 minutes before slicing for cleaner, even cuts.

Conclusion

With 18 mouthwatering jerky recipes to choose from, your dehydrator is about to become your snack-time MVP! Whether you crave sweet, spicy, or savory, there’s a flavor here for everyone. Try a few, then let us know which ones you love—and don’t forget to share this roundup with fellow jerky fans on Pinterest. Happy dehydrating!