Dill Pickle Jerky Recipe is the sour, zesty dill pickle flavor mixed with savory, chewy beef or turkey jerky. This snack food is perfect for those who love the strong, tart flavors. The recognizably pickle-like taste comes from its marinade dill, vinegar, garlic, salt, and mustard seed, just a few of the ingredients used.

When I tried it for the first time, the bite was intense…

Just picture the smoky chew of jerky in combination with the sour punch of dill pickles! After a few bites, I couldn’t resist myself and kept wanting more…

What Will You Love About This Recipe

There are plenty of reasons why Dill Pickle Jerky has become a hit: many find it interesting how the savory, rich jerky flavor contrasts with the acidic and vinegary taste of the dill pickles.

Unlike most salty or smoky jerky, the acidic dill pickle flavor sends refreshing movements into the richness of the meat, providing an exciting take on the meat.

Many people enjoy pickles on their own; therefore, offering a familiar dill pickle flavor to a well-known snack such as jerky has this appeal toward comfort foods. Because the marination process uses vinegar and spices, dill pickle jerky is usually flavourful with a pungent punch.

The dill pickle jerky should be kept dry and cold in an airtight container. It lasts fresh up to 2 months in the refrigerator.

How to make Dill Pickle Jerky Recipe

Trying a new recipe at home is always fun. And, of course, when the jerky appears perfect, you feel yourself a professional chef in your kitchen.

Are you ready to board on a new adventure? Okay, let’s get started.

Collect all ingredients and proceed as directed.

Ingredients

Pre-sliced eye round = 2 lbs
Bread & Butter Pickle Juice = 2 cups
Onion Powder = 1 tablespoon
Garlic Powder = 1 tablespoon
Black Pepper = 1 tablespoon
Worcestershire = 1/4 cup
Salt = 1 tablespoon
Liquid Smoke = 2 tablespoons

Instructions for Making Dill Pickle Jerky Recipe

Step 1

Combine the pickle juice, liquid smoke, Worcestershire, onion and garlic powders, black pepper, and salt in a big bowl. Give them a good mix.

Step 2

Cover the meat slices fully by dipping them into the mixture.

Step 3

Put the meat and mixture in an airtight container and refrigerate for 40 hours.

Step 4

Remove the marinated meat from the refrigerator after 40 hours.

Step 5

Lay flat all your dehydrator racks and make sure that they are loaded one at a time and do not overlap or even touch with any other pieces in this process.

Step 6

Dehydrate by dialing up the setting to 140 degrees. Start assessing the food’s doneness after approximately 35 minutes.

Step 7

After the jerky has been dehydrated for around 4 hours, let it sit for about 1.5 hours.

Step 8

Savor your handmade beef jerky with pickles and toast!

Recipe Variations

Spicy Version

Add in some chili flakes or cayenne pepper for a spicy dill pickle jerky.

Lemon Juice with Zest

The jerky can also get a tangy flavor by adding a few drops of lemon juice. Lemon zest, like lemon juice, may impart a citrus flavor to jerky.

Honey / Brown sugar

Add honey or brown sugar to adjust the tanginess and saltiness. For a caramelized flavor, you can also replace honey with brown sugar.

Soy-sauce

To adjust the pickle’s acidic flavor, add soy sauce to the marinade for an umami kick.

Ranch Sauce

To give the marinade a savory, creamy, and herbaceous flavor profile, add a small amount of dry ranch seasoning. For a creamy and tangy flavor sauce symbolic of ranch dressing, add buttermilk powder.

Recipe Tips

Here are some tips to prepare a perfect dill pickle jerky:

Before slicing, freeze the meat for one to two hours. This solidifies it, allowing even and thin slicing.
Slice the meat about ¼ inch thick because thickness matters. While wider pieces would take longer to dry, thinner slices will dry faster but might get overly crispy.
Dill pickle syrup is often salty, so make sure to taste the marinade before adding more salt. To balance the amount of salt and tanginess, add brown sugar or honey.
Add apple cider vinegar or simple vinegar to intensify the taste of pickles.
The jerky is done when it’s both dry and flexible. When bent, it should crack slightly but not break. Dry it off further if it seems too soft.
To intensify the dill flavor, sprinkle some dried dill on the jerky just before completely drying.

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