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Honey Garlic Ginger Beef Jerky

Update 9/23/2020 - I've learned a lot about jerky since I wrote this post oh so many years ago and I've updated the original recipe to include some safety information.

This post has been one of the most popular over the years... even now.. still I get pingbacks.

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 will keep for a long time stashed in the freezer or fridge, and 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

Recipe by Pirate JeniCourse: SnacksCuisine: Asian InspiredDifficulty: Medium


Prep time


Marinating Time


Dehydrating Time



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


  • Put the honey, garlic and ginger is a small sauce pot and heat until just boiling. Reduce heat to a simmer.
  • Add salt and water to the pot, stirring to dissolve the salt.
  • Simmer for about 15 minutes or until the ginger and garlic are soft.
  • Add the cardamom and cloves and immediately remove from heat. Stir
  • Puree with immersion blender, regular blender or food processor.
  • Allow marinade to cool.
  • Add the marinade to the meat and smoosh it with your hands to get every piece covered.
  • Put the meat mixture in a plastic bag and allow to marinate over night.
  • Put the strips of meat on a dehydrator tray and dehydrate at 160 degrees until dry but still bendy. About 8-9 hours.
  • Place the jerky in an oven preheated to 275 degrees and heat it for 10 minutes.


  • Important: if your dehydrator will not maintain a temperature of 160 degrees, you do risk food borne illness. Make jerky at your own risk.
  • As of September 2020, the USDA now recommends that raw, marinated meat be heated to 160 BEFORE dehydrating to kill off any food borne pathogens. I have my personal opinions on this, however, I would be remiss if I didn't provide the information here: https://ask.usda.gov/s/article/How-do-I-dry-jerky

23 thoughts on “Honey Garlic Ginger Beef Jerky

    1. Supposedly it can be done in a very low oven .. I’ve not tried it personally.. but I hear it can be done.

  1. 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.

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

  2. 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!

  3. 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!!!

  4. 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!!!

  5. 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!

  6. Hello! I’m excited to try this and wanted to know how long it keeps without refrigeration once done? I’ve been reading on jerky and many other sites seem to state that heavy salt/soy is needed to preserve? (I want to take your jerky camping and won’t have a cool box)

    1. 1/4 cup of canning salt is a fair amount since the grains are so small.

      I am not sure how long it will keep as I usually eat it pretty quickly. However, I recently purchased “Batch” by Joel MacCharles and Dana Harrison of WellPreserved.ca and he says your dehydrator needs to maintain a temp of at least 145° F. But he also says to put it in the oven at 265°F for 10 minutes and store in the fridge for maximum shelf life. Basically, use your judgement because I’m really not sure.

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