Rosemary Beef Jerky Marinade
This rosemary beef jerky marinade combines fresh herbs, garlic, and tangy apple cider vinegar to create tender, flavor packed homemade jerky. It's an easy beef jerky recipe perfect for snacking, hiking, or sharing.
Equipment
- Large mixing bowl
- Sharp slicing knife
- Dehydrator or oven
- Wire racks and baking sheets
- Paper towels
Ingredients
- 2 lbs flank steak or eye of round trimmed of fat
- 1/2 cup soy sauce
- 1/4 cup apple cider vinegar use the best apple cider vinegar you can find
- 2 tbsp Worcestershire sauce
- 2 tbsp fresh rosemary finely minced
- 4 cloves garlic minced
- 2 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp black pepper freshly ground
- 1/2 tsp red pepper flakes adjust to taste
- 1 tsp kosher salt
Instructions
- Trim any visible fat from the beef, then slice it against the grain into thin strips about a quarter inch thick.
- In a large bowl, whisk together the soy sauce, apple cider vinegar, Worcestershire sauce, rosemary, garlic, brown sugar, smoked paprika, black pepper, red pepper flakes, and salt until fully combined.
- Add the sliced beef to the marinade, tossing well to coat each piece, then cover and refrigerate for at least 6 hours or up to 24 hours.
- Remove the beef from the marinade and pat each strip dry with paper towels to remove excess moisture.
- Arrange the strips in a single layer on dehydrator trays or wire racks set over baking sheets, making sure pieces do not overlap.
- Dehydrate at 160 to 165 degrees Fahrenheit for 4 to 6 hours, or use a low oven setting with the door slightly ajar, checking until the jerky bends and cracks without snapping.
- Let the jerky cool completely on the racks before storing in an airtight container.
Notes
For added food safety, finish dried jerky with a 10 minute blast in a 275 degree oven after dehydrating. Marinating time of 6 to 24 hours is not included in active prep time. Store in an airtight container at room temperature for up to 2 weeks, refrigerate for up to 1 month, or freeze for up to 6 months. Avoid skipping the pat dry step, as excess moisture leads to uneven drying.