Beef jerky and pickles are both beloved snack foods. So why not combine them into one super snack? Dill pickle flavored beef jerky offers the best of both worlds – the protein punch of jerky and the addictive tang of pickles.

This easy homemade jerky recipe walks through how to infuse lean beef slices with dill pickle flavor. Then transform it into smoky, shelf-stable jerky strips brimming with zesty pickle goodness. Here’s how to make this unique and tasty jerky at home:

Ingredients Needed

• 2 pounds lean beef (flank steak or London broil work best)
• 1 cup dill pickle juice
• 1⁄4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• 1 tbsp cracked black pepper
• 1 tsp onion powder
• 1⁄2 tsp cayenne pepper (optional)

Equipment Required

Before getting started make sure you have the proper equipment

• Food dehydrator – To slowly dry the meat into jerky
• Jerky gun or slicer – For slicing meat into even strips
• Resealable plastic bags – For marinating
• Metal baking racks – Hold the jerky strips
• Butcher’s twine – To hang strips from racks
• Mixing bowl – To mix marinade
• Grill or smoker (optional) – For smoking before dehydrating

Step 1 – Slice the Beef

• Partially freeze lean beef for 30-60 minutes to make slicing easier. Trim off any excess fat.
• Slice against the grain into 1⁄4 inch thick strips. This makes the jerky extra tender.
• A jerky gun, meat slicer, or very sharp knife works best to get uniform slices.

Step 2 – Make the Marinade

• In a bowl, mix together the dill pickle juice, soy sauce, Worcestershire, garlic, black pepper, onion powder, and cayenne pepper.
• The pickle juice infuses tangy dill flavor while tenderizing the meat.
• Soy sauce and Worcestershire provide savory umami flavor and aid in curing.
• Onion, garlic, and black pepper add aromatic complexity.

Step 3 – Marinate the Meat

• Place the sliced meat strips into a resealable plastic bag.
• Pour the marinade over the beef. Remove excess air and seal the bag.
• Let the beef marinate for 8 hours or overnight in the fridge, flipping occasionally.
• This allows the pickle brine and spices to evenly penetrate the meat.

Step 4 – Arrange on Jerky Racks

• Drain the beef strips from the marinade and pat dry with paper towels.
• Thread several strips onto each pre-cut piece of butcher’s twine, evenly spaced apart.
• Hang the strips on metal baking racks set over baking sheets to catch drips.

Step 5 (Optional) – Smoke the Jerky

For extra flavor, you can lightly smoke the marinated jerky before dehydrating.

• Prepare a smoker or grill for low indirect heat around 225°F.
• Add your favorite smoking wood like hickory or apple.
• Place the jerky racks in the smoker for 2-3 hours.
• Flip and rotate the racks periodically for even smoking coverage.

Step 6 – Dehydrate the Jerky

• Transfer racks to a dehydrator, or keep in smoker/oven set at 155°F.
• Dehydrate for 3-5 hours until dried but still pliable. Jerky should crack but not break when bent.
• Maintain 155°F temperature and rotate racks to prevent hot spots.
• Smoking step can be skipped for a milder dill pickle flavor.

Step 7 – Cool and Store Jerky

• Once fully dried, let the jerky cool completely before storing.
• Blot any oil beads with a paper towel. Cut strips off the racks.
• Store in an airtight container in the fridge for up to 2 months.

How to Know If It’s Done

With homemade jerky, testing doneness takes some trial and error Here are signs your jerky is fully dried and ready

• Has a leathery texture but still bends, doesn’t snap
• Light weight and slices aren’t overly stiff
• Cracks but doesn’t break when bent in half
• No moist spots or beads of fluid on surface
• Color darkens and looks dry on the outside

Underdone jerky will be soft and flexible. Overdone will be brittle and crumbly. Adjust drying times as needed based on thickness. Thinner strips may only take 3 hours while thicker cuts take up to 5 hours in the dehydrator.

Dill Pickle Jerky Variations

Once you master the basic recipe, get creative with unique flavor twists!

• For more pickle pucker, use 1 1⁄2 cups pickle juice in the marinade.
• Sub in diced dill pickle relish for a stronger dill flavor.
• Add chopped fresh dill weed along with other dried herbs.
• For spice, mix in crushed red pepper flakes or cayenne.
• Citrus zest or juice adds brightness.
• Onion and garlic powders can be replaced with fresh minced versions.
• For heat, use spicy garlic dill pickles instead of regular.

FAQs – Common Jerky Questions

What’s the best meat to use?
Flank steak or London broil work best. Look for lean cuts with little marbling.

Does jerky need to be refrigerated?
Properly dried jerky can keep for months at room temperature. Refrigeration extends the shelf life.

How long does homemade jerky last?
About 2 months in the fridge or 6 months in the freezer.

Why is my jerky tough and chewy?
Slicing with the grain instead of against makes jerky chewy. Over-drying also causes tough texture.

Can I use ground meat?
Ground meat is too dense for optimal jerky texture. Sliced whole muscle strips work best.

Is pickle juice tenderizer safe?
Yes! The acids help break down muscle fibers. Just be sure to rinse off excess before drying.

Tips for Jerky Success

• Leaner cuts of beef make the best jerky for food safety.
• Slice against the grain for tender, easy-to-chew jerky.
• Rotate racks in the dehydrator and smoke for even drying.
• Test doneness before removing by seeing if it cracks when bent.
• Let jerky fully cool before storing or it can get soggy.
• Store in an airtight container in the fridge or freezer.

Enjoying Dill Pickle Jerky

The possibilities are endless when it comes to enjoying your homemade jerky:

• Bring jerky along for road trips or hikes as a protein-packed snack.
• Mix crumbled jerky into green salads for extra tangy flavor.
• Enjoy jerky sticks as is for a satisfying snack anytime.
• Chop jerky into small pieces to top nachos, baked potatoes, eggs, etc.
• Stuff into wraps and sandwiches for flavorful filling.
• Take to work or school for a quick and healthy snack on the go.

Part of the fun of making your own jerky is customizing the flavors. So grab your dehydrator and turn fresh beef into your own personal stash of tangy dill pickle jerky!