Marmite Beef Jerky Recipe

Marmite Beef Jerky Recipe

Marmite Beef Jerky Recipe – a Savory Twist

Hello jerky enthusiasts! I'm Doug from, and I'm back in our test kitchen to share an exciting new Marmite beef jerky recipe (well...*I* think it's pretty exciting). This one's pretty simple, calling for just six ingredients and about 2 lbs of pre-sliced eye round beef. Easy...right?


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Prepping the Marinade

Ensuring the accuracy of our recipe and tracking the yield of jerky from our wet meat are our main reasons for weighing our beef. This time, we're starting with roughly 2 lbs, 3 ounces of meat that has been thawed out (I keep bags of pre-sliced eye-of-round in my freezer in two pound batches) straight from the freezer. With the meat weighed, we're ready to make our marinade.


For this, I've got my trusty Thermomix to blend the ingredients. We're using half a cup of Marmite, one and a half cups of water, two tablespoons each of granulated garlic and onion powder, and two teaspoons each of black pepper and celery powder.


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With the marinade looking all mixed up (the powdered ingredients have evenly disolved into the liquids)'s time to add the beef. Especially with larger pieces that have been frozen, I always take the time to separate the meat and ensure each piece gets coated thoroughly for even flavor distribution.


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Marination and Dehydration

After a 48-hour marination period, our beef is ready for the dehydrator. When racking up the meat, the goal is to ensure even spacing for optimal airflow. With our jerky laying flat and not touching, it's time to set our machine for a 140-degree drying period.


(Insert Photo of the Beef being Dehydrated)


When checking the dehydration process, I usually start around the 2.5 to 3-hour mark...checking regularly for my desired texture. For this batch, I ended up pulling it at just over 3 hours and letting it sit at room temperature for another hour or so...bringing the total time to slightly over 4 hours. By the end of the process, we've got a yield of almost exactly 1 lb of jerky, translating to just under 50% yield from our initial wet meat weight.


The Taste Test

This Marmite beef jerky has a fantastic aroma, and the texture is just right. It delivers a bold, beefy flavor - savory and gravy-like without overwhelming the meat's natural taste. But, I get the feeling that it's not just me who's a fan. Let's hear what our taste testers have to say.


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Our panel of testers agreed that it has a savory flavor reminiscent of French onion soup. The overall verdict was positive, citing a beefy gravy taste, a roast-like character, and a satisfying texture. One of our testers likened the flavor to a smoky roast beef - an apt description, in my opinion.


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Wrapping it Up

Despite being on the pricier side due to the cost of Marmite, this recipe is a must-try for those seeking a rich, savory jerky.


If you decide to give this Marmite beef jerky recipe a go, do share your thoughts. What would you change next time to make it even better for you? We're always keen to hear your feedback and how you're making these recipes perfect for you.


(Insert Photo of Final Product)


Also...if you haven' the YouTube video posted here to watch us make this recipe. It's a little more fun to watch us make it (if you are in to video tutorials). We are always posting new Jerky Recipe videos over there, so don't forget to like and subscribe to our channel to stay updated with more jerky recipes. We're constantly experimenting with new flavors in the test kitchen, and we wouldn't want you to miss out on any. Until next time, happy jerky making!

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