Jerky-making guide
Beef Jerky Marinade: The Base Recipe, Ratios and 8 Flavor Variations
The best beef jerky marinade starts with soy sauce, Worcestershire, a touch of sweetness, black pepper, garlic and onion. Use about 1 cup per 2 pounds of meat and marinate 6 to 24 hours in the fridge.
Get the base recipeRather skip the work? Take our jerky quiz and weβll match you with a flavor youβll love, plus an offer to get it for free.
The base beef jerky marinade
This makes enough for about 2 pounds of sliced beef. Think of it as a starting point: every variation below swaps or adds a few ingredients.
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1 tablespoon brown sugar or honey
- 1 teaspoon coarse black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Optional: 1/2 teaspoon liquid smoke, red pepper flakes to taste
The ratio to remember: about 3 parts salty-savory liquid to 1 part everything else, and roughly 1 cup of marinade per 2 pounds of meat. Whisk until the sugar dissolves, then pour it over the strips. Start with a lean cut sliced evenly; our cutting and weighing guide walks through it.
Core ingredients and what each one does
| Ingredient | What it does |
|---|---|
| Soy sauce or tamari | The salty, savory backbone. Seasons the meat all the way through. |
| Worcestershire sauce | Tang and deep savory flavor. |
| Brown sugar or honey | Balances the salt and helps the surface brown a little. |
| Black pepper | Classic bite. Coarse grind shows up best on finished jerky. |
| Garlic and onion powder | Rounded, savory flavor that sticks to the meat better than fresh. |
| Liquid smoke or smoked paprika | Smokehouse flavor without a smoker. A little goes a long way. |
| Acid (pineapple juice, vinegar, citrus) | Brightness. Use small amounts and shorter soaks to keep the texture firm. |
| Heat (red pepper, cayenne, chili sauce) | Adjust to taste. Heat concentrates as jerky dries. |
8 beef jerky marinade variations
Start with the base, then change it up. Each one links to a full Jerky.com recipe.
Teriyaki
Soy sauce, a little brown sugar or honey, fresh ginger and garlic. Add pineapple juice for a sweeter, tangier version.
Recipes: Sweet teriyaki beef jerky, Hot teriyaki beef jerky
Donβt want to make it? Try ours: Teriyaki beef jerky
Peppered
Go light on the sugar and heavy on coarse black pepper. Press extra cracked pepper onto the strips right before drying.
Recipes: Honey peppered beef jerky, Garlic pepper beef jerky
Donβt want to make it? Try ours: Black Pepper beef jerky
Sweet & spicy
Balance brown sugar or honey with red pepper flakes, cayenne or a spoonful of chili sauce.
Recipe: Sweet and spicy beef jerky
Donβt want to make it? Try ours: Sweet & Spicy beef jerky
Honey sriracha
Honey and sriracha with soy sauce and garlic for sticky, garlicky heat.
Recipe: Honey sriracha beef jerky
Donβt want to make it? Try ours: Sriracha bacon jerky
BBQ
Your favorite BBQ sauce thinned with Worcestershire, plus smoked paprika and a few drops of liquid smoke.
Recipe: Texas BBQ beef jerky
Donβt want to make it? Try ours: Mesquite BBQ beef jerky
Old-school classic
Soy, Worcestershire, black pepper, garlic and onion. Nothing fancy, and thatβs the point.
Recipe: Old school style beef jerky
Donβt want to make it? Try ours: Original beef jerky
Steak sauce
A1-style steak sauce does a lot of the work: tang, savory depth and a little sweetness in one bottle.
Recipe: A1 steak sauce beef jerky
Hawaiian
Pineapple juice, soy sauce, brown sugar and ginger for a sweet, tropical jerky.
Recipe: Hawaiian beef jerky
Find dozens more in our beef jerky recipes.
How long to marinate beef jerky
- Minimum: about 4 to 6 hours for light flavor.
- Sweet spot: overnight, around 12 hours.
- Maximum: about 24 hours. Past that, salty and acidic marinades can turn the texture soft.
Flip or shake the bag once or twice so every strip stays coated. Our seasoning and marinating step and vacuum seal and refrigerate step show the full process. Need zip-top bags, a vacuum sealer or containers? See our jerky-making gear.
Wet marinade vs. dry rub
Wet marinade soaks flavor deep into sliced meat and is the classic way to make beef jerky. Dry rub sits on the surface for a bolder crust and starts drying with less moisture. Want both? Marinate, pat the strips dry, then sprinkle on a light rub of cracked pepper or chili flakes before drying. Making ground meat jerky? Mix the seasoning straight into the meat and use a jerky gun.
Marinade safety basics
- Always marinate in the refrigerator, never on the counter.
- Use a sealed bag or a glass or food-safe plastic container.
- Never reuse marinade that touched raw meat. Set some aside first if you want extra.
- The USDA recommends heating meat to 160Β°F (165Β°F for poultry) before or during drying.
- Drain and pat strips dry before they go into the dehydrator or oven so they dry evenly. See how to dehydrate jerky and bagging and storing.
Gear that helps
- Marinade containers: lidded, stackable containers keep strips flat and coated in the fridge. See the containers
- Vacuum sealer: sealing the meat with the marinade pushes flavor in and saves fridge space. See the vacuum sealer
- Jerky slicing board: even slices soak up marinade evenly and dry at the same rate. See the Hi Mountain jerky slicer kit
- Liquid smoke: a few drops add smokehouse flavor to any marinade. See Wrightβs Liquid Smoke
See everything we use in our jerky-making gear guide.
Frequently asked questions
What is the best marinade for beef jerky?
A good base is soy sauce, Worcestershire sauce, a little brown sugar or honey, black pepper, garlic powder and onion powder. From there, change the sweet, heat and smoke elements to build teriyaki, peppered, sweet & spicy or BBQ flavors.
How long should you marinate beef jerky?
Most recipes marinate for 6 to 24 hours in the refrigerator. Thin slices pick up flavor in a few hours, and an overnight soak is a good middle ground. Very long soaks in acidic marinades can make the texture mushy.
How much marinade do you need for jerky?
Plan on about 1 cup of marinade for every 2 pounds of sliced meat. You only need enough to coat every strip, not drown it.
Should you marinate jerky in the fridge?
Yes. Always marinate in the refrigerator, in a sealed container or zip-top bag, never on the counter.
Can you reuse jerky marinade?
No. Marinade that has touched raw meat should be thrown away. If you want extra for basting, set some aside before it touches the meat.
Is a wet marinade or a dry rub better for jerky?
A wet marinade soaks flavor in deeper and is the classic choice for sliced jerky. A dry rub gives a more concentrated crust and a drier start, so it can dry faster. Many people marinate and then add a light rub before drying.
What temperature does jerky need to reach to be safe?
The USDA recommends heating meat to 160Β°F (165Β°F for poultry) before or during drying. Follow your recipe and your dehydrator or oven instructions.
Do I need curing salt in my jerky marinade?
Itβs optional for most home recipes. If you use it, follow the package directions exactly and measure carefully.
Rather let us do the marinating?
Take our jerky quiz and weβll match you with a flavor youβll love, plus an offer to get it for free.
Take the quiz & get my offerAs an Amazon Associate, Jerky.com earns from qualifying purchases.
