Honey Garlic Ginger Beef Jerky

I am a sucker for jerky. It used to be that I was the only one who understood the allure of jerky but evidently that’s changed. I’m seeing so much love for jerky lately that it just warms my heart.

Jerky is the perfect food, in my book. It’s portable, it’s shelf stable, it’s loaded full of protein. Awesome for after a work out.

See? Perfect food.

I actually had it for breakfast this morning. Don’t judge.. you just jealous.

I usually get an eye round roast when I see it on sale and clean it up myself with my knife.

Big eye round roast

Big eye round roast

My idea of perfect jerky is toothsome.. meaning, I have to really rip into it and CHEW. So for that I cut long strips with the grain of the meat.

Long skinny meat strips about 1/4 inch thick

Long skinny meat strips about 1/4 inch thick

I usually brine my jerky meat in a apple jalapeno mixture, but this time I wanted to try something a bit sweeter.

Lloyd has the best honey.. hands down

Lloyd has the best honey.. hands down

So I chopped up some fresh garlic and ginger and poached it in some honey and water until it was soft.
And then I added these:

I'm such a whore for Penzeys

I’m such a whore for Penzeys

Then I pureed the crap out of it with my boat motor

Finished Marinade

Finished Marinade

And let that cool.. then I smooshed it all over the meat.



Popped that into the fridge overnight and in the morning, I spread it out over my dehydrator trays and let it run at 160 degrees for about 9 hours


You want some? Lemme give you the recipe:

Honey Garlic Ginger Beef Jerky
Honey, ginger and garlic combine for a savory sweet, Asian inspired beef jerky
  • 4-5 pounds of lean beef, cut into strips
  • ½ cup of honey
  • 6 cloves of garlic, chopped
  • 2 inch chunk of fresh ginger, peeled and chopped
  • ¼ cup canning or Kosher salt
  • ½ cup water
  • ½ tsp ground cardamom
  • ⅛ tsp ground cloves
  1. Put the honey, garlic and ginger is a small sauce pot and heat until just boiling. Reduce heat to a simmer.
  2. Add salt and water to the pot, stirring to dissolve the salt.
  3. Simmer for about 15 minutes or until the ginger and garlic are soft.
  4. Add the cardamom and cloves and immediately remove from heat. Stir
  5. Puree with immersion blender, regular blender or food processor.
  6. Allow marinade to cool.
  7. Add the marinade to the meat and smoosh it with your hands to get every piece covered.
  8. Put the meat mixture in a plastic bag and allow to marinate over night.
  9. Put the strips of meat on a dehydrator tray and dehydrate at 160 degrees until dry but still bendy. About 8-9 hours.
so, this really stuck to my dehydrator trays because I let it cool on the trays. Don't do that.

About Pirate Jeni

As a child, Jeni fell in love with the Little House on the Prairie books, mostly because of all the wonderful things that were made at home from the simplest ingredients. Most weekends, Jeni can be found in her kitchen creating the basics for future meals. Culturing cheese and yogurt, breaking down larger cuts of meat into usable portions or for future grinding, fermenting cabbage, preserving fruits and veggies or dehydrating snacks of any variety keep her busy pretty much all weekend. When not involved in culinary pursuits, she enjoys knitting, crocheting, spinning and sewing as hobbies.


  1. I have never made my own jerky. This is going on my list. How is that I am just discovering your wonderful blog!?!

  2. This looks delicious! But what if I am without a food dehydrator? Is there any way I could get away with doing this in my electric oven? O_O

  3. I’ve done it in the oven in the past but could never seem to get it bendy/chewy, it always ended up overly hard and dry. Might have been the oven, it was electric and never held temperature very well. The temp might have averaged out at 170 (the setpoint) but the high and low extremes were probably at least 30 degrees in both directions…but in theory I don’t see why it wouldnt work in a gas oven or a better electric that can hold temp.

  4. Cool! Thanks much! I just might give this a try in the oven…or maybe use it as an excuse to get myself a dehydrator. 😉

    • My dehydrator was only about $50.00 or so.. It’s been worth it for me for jerky and dog treats and peppers alone!

  5. This recipe looks delicious AND it fits the paleo autoimmune protocol. So, thank you! I just started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link: http://www.phoenixhelix.com/2013/12/11/paleo-aip-recipe-roundtable-6/

  6. Pingback: 9 Homemade Paleo Jerky Recipes | Get Fit Bookmark

  7. Just a quick note, to let you know that out of all of the jerky recipes that I have tried this one has been voted #1 in our house! Amazing!

  8. Yes, somebody is out here! Just revisiting as I have another 5 lbs of top round and the marinade is currently simmering! I have this page bookmarked-never take this down!!!

  9. We got a quarter grass-fed hamburger cow last year so I’m marinating ground beef with your marinade right now and the house smells amazing! I can’t wait to taste the finished product. Thank you so much for sharing this!!!

  10. Got my eye of round marinating now. Cannot WAIT to try it tomorrow evening. I didn’t have cardamom though, so I used a Jamaican Allspice instead and halved the amount. I also added half a jalapeño to the marinade cause I thought sweet and spicy might work well. With all the changes I’m a bit nervous, but it sure smelled yummy!

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