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If you’re a fan of the tangy zest of dill pickles combined with the satisfying chew of beef jerky, you’re in for a treat! This Dill Pickle Jerky Recipe brings together the best of both worlds, infusing thinly sliced beef steak with the bold essence of dill pickles and an array of complementary seasonings. The result? A delectable jerky that’s equal parts savory, tangy, and utterly irresistible.
What is Dill Pickle Jerky?
Dill Pickle Jerky is a creative and flavorful twist on the classic beef jerky we all know and love. This culinary creation brings together the distinct tanginess of dill pickles with the satisfying chewiness of beef jerky, resulting in a snack that’s both familiar and uniquely exciting.
What does Dill Pickle Jerky taste like?
Dill Pickle Jerky Recipe offers a delightful blend of flavors. With each bite, you’ll experience the savory richness of beef jerky combined with the tangy zest of dill pickles. The beef provides a hearty base, while the pickled tang adds a refreshing twist. The infusion of dried dill and subtle smokiness creates depth, complemented by balanced seasoning.
Ingredients used in Dill Pickle Jerky Recipe
- Pickle Juice, 2 cups
- Beef Steak (Thinly Sliced), 2 pound
- Onion Salt, 1 teaspoon
- Garlic Salt, 1 teaspoon
- Salt, ½ teaspoon
- Black Pepper, ¼ teaspoon
- Worcestershire Sauce, ½ cup
- Liquid Smoke, 3 Drops
- Dried Dill, 1 tablespoon
A Step-by-step method for making Dill Pickle Jerky Recipe
Prepare a large bowl by slicing the beef steak into thin strips.
A mixture of pickle juice, Worcestershire sauce, dried dill, onion salt, garlic salt, salt, and black pepper should be added along with liquid smoke.
Place all of the ingredients in a mixing bowl and evenly coat in the marinade with a spoon.
The bowl should be refrigerated after being wrapped in plastic wrap for 24 hours.
Preheat the Traeger for fifteen minutes at 225 degrees Fahrenheit with the lid closed.
The best flavor is found with Super Smoke if you can find it.
Set aside the meat after it has been marinated.
Ensure that the meat is placed in one layer on the grill grates.
When the jerky is dry but still chewy and pliable, close the cover and smoke it for 2.5 hours.
Take your grill grate off and enjoy it!
Dill Pickle Jerky Recipe Variations
Spicy Dill Pickle Jerky: Add heat to your jerky by mixing in red pepper flakes, cayenne pepper, or hot sauce. The tangy dill pickle flavor meets a satisfying kick.
Sweet and Sour Dill Pickle Jerky: Introduce sweetness by blending honey, brown sugar, or maple syrup with a touch of apple cider vinegar. This twist offers a delightful sweet-and-sour balance.
Herb-Infused Dill Pickle Jerky: Enhance your jerky’s profile with dried herbs like thyme, oregano, or rosemary. These additions complement the dill and pickle essence.
Teriyaki Dill Pickle Jerky: Unite teriyaki sauce with dill pickle flair. The mix of sweet, salty, tangy, and dill pickle undertones creates a unique and mouthwatering jerky.
Storing Your Dill Pickle Jerky
Cool and Dry: Allow your jerky to cool completely before storing it. Any residual heat can create moisture inside the storage container, leading to spoilage.
Airtight Containers: Place your jerky in airtight containers or resealable bags. Removing excess air helps prevent moisture from getting in and keeps the jerky from becoming stale.
Refrigeration or Room Temperature: You have two storage options. If you plan to consume the jerky within a week or two, it can be stored at room temperature. For longer storage, consider refrigerating it to extend its shelf life.
Shelf Life Expectations
Room Temperature: Jerky stored at room temperature has a shorter shelf life, usually around 1 to 2 weeks.
Refrigeration: When stored in the refrigerator, jerky can last for up to 1 to 2 months.
Freezing: For extended storage, consider freezing your jerky. It can stay good for up to 6 months in the freezer.
We hope that this Dill Pickle Jerky Recipe has been as exciting for you as it has been for us to guide you through it. From the moment you marinated the beef slices in that tantalizing blend of pickle juice, Worcestershire sauce, and seasonings, to the satisfying aroma that filled your kitchen as the jerky slowly dried, you’ve embarked on a culinary adventure that’s both rewarding and delicious.
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Dill Pickle Jerky Recipe
- 2 cups Pickle Juice
- 2 pound Beef Steak (Thinly Sliced)
- 1 teaspoon Onion Salt
- 1 teaspoon Garlic Salt
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ cup Worcestershire Sauce
- 3 Drops Liquid Smoke
- 1 Dried Dill
- Prepare a large bowl by slicing the beef steak into thin strips.
- A mixture of pickle juice, Worcestershire sauce, dried dill, onion salt, garlic salt, salt, and black pepper should be added along with liquid smoke.
- Place all of the ingredients in a mixing bowl and evenly coat in the marinade with a spoon.
- The bowl should be refrigerated after being wrapped in plastic wrap for 24 hours.
- Preheat the Traeger for fifteen minutes at 225 degrees Fahrenheit with the lid closed.
- The best flavor is found with Super Smoke if you can find it.
- Set aside the meat after it has been marinated.
- Ensure that the meat is placed in one layer on the grill grates.
- When the jerky is dry but still chewy and pliable, close the cover and smoke it for 2.5 hours.
- Take your grill grate off and enjoy it!