Marinated Spicy Jerky

This oven-dried beef jerky works just as well with caribou or other wild game, and the overnight marinade packs serious flavor into every strip. Soy sauce and Worcestershire build a salty, savory backbone while chili powder, garlic, and cayenne bring layered heat that builds as you chew.

Trimming every bit of fat off the meat is a must. Fat doesn’t dry properly and will turn rancid, cutting your jerky’s shelf life short. Slice against the grain for a more tender chew, or with the grain if you want that classic tough, pull-apart texture.

The low oven method works beautifully here. Letting the strips dry on a rack first means less moisture in the oven and faster, more even drying. Flip the pieces halfway through so both sides get consistent airflow. You’ll know they’re ready when the strips bend and crack slightly but don’t snap clean in half.

Pro Tips

• Freeze the meat for 1-2 hours before slicing. Partially frozen beef cuts into clean, even strips far more easily.
• Blot the marinated strips with paper towels before placing on the rack. Excess surface moisture leads to uneven drying.
• Liquid smoke is doing the heavy work here since you’re using an oven, not a smoker. Adjust the amount to taste.
• Store finished jerky in airtight bags with the air pressed out. It keeps for 1-2 weeks at room temperature, longer in the fridge.

Variations

• Teriyaki twist: Replace the Worcestershire with teriyaki sauce and add a tablespoon of brown sugar for a sweet-savory version.
• Maple black pepper: Swap the cayenne for extra cracked black pepper and add maple syrup for a sweet, peppery bark.