Herb Flavored Beef Jerky

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For those who dare to discover, the herb-flavored beef jerky world awaits, ready to be explored one tender strip at a time.

Course Snack

Cuisine American

Keyword beef jerky, herb flavored

Prep Time 5

Cook Time 16

Servings people

Calories 145kcal

Cost $18

2 lbs lean beef fat trimmed and cut into ¼-inch thick strips or less (steaks, chuck or roasts are fine)
1 tablespoon onion salt
½ teaspoon sea salt
½ teaspoon garlic salt
½ teaspoon freshly ground black pepper
½ teaspoon dried thyme
½ teaspoon ground oregano
½ teaspoon dried marjoram
½ teaspoon dried basil

Prepare the spice mixture by combining the onion salt, sea salt, garlic salt, black pepper, thyme, oregano, marjoram and basil in a bowl.
1 tablespoon onion salt, ½ teaspoon sea salt, ½ teaspoon garlic salt, ½ teaspoon freshly ground black pepper, ½ teaspoon dried thyme, ½ teaspoon ground oregano, ½ teaspoon dried marjoram, ½ teaspoon dried basil
Place the beef strips on a flat working surface, sprinkle half of the spice mixture over and beat it into the meat with a meat mallet.
2 lbs lean beef
Now flip the beef strips over and repeat with the remaining spice mixture.
Set the meat on a baking sheet and place in the oven at its lowest temperature and with the door propped open to let moisture get out. If you use a gas oven, the heat from the pilot flame should be enough.
Let the beef dry for about 8 hours before flipping the strips on the other side and letting them dry for about another 8 hours.
The time it will take for the Jerky to dry out will depend on a lot of factors like the temperature of the oven and the thickness of the meat so you’ll be the best judge for when it’s completely dry and ready.
Store in an airtight container and it will keep for months.