18 Spicy Dehydrator Jerky Recipes Delicious

Craving a snack that packs a punch? Look no further! Our roundup of 18 Spicy Dehydrator Jerky Recipes is here to satisfy your taste buds with a kick. Perfect for home cooks who love bold flavors, these recipes are easy to make and impossible to resist. Whether you’re prepping for a hike or just need a fiery treat, dive in and discover your next favorite jerky recipe!

Spicy Beef Jerky

Elevating the humble beef jerky to a gourmet level, this Spicy Beef Jerky recipe combines the bold flavors of high-quality, grass-fed beef with a fiery blend of spices, creating a snack that’s both sophisticated and irresistibly addictive.

Ingredients

• 1 lb grass-fed beef top round, thinly sliced against the grain
• 1/4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/4 cup brown sugar
• 1 tbsp liquid smoke

Instructions

1. In a large mixing bowl, combine soy sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne pepper, brown sugar, and liquid smoke, whisking until the sugar is fully dissolved.
2. Add the thinly sliced beef to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for 12 hours, turning the beef once halfway through for even marination.
3. Preheat your oven to 175°F and line a baking sheet with parchment paper. Arrange the marinated beef slices in a single layer on the sheet, avoiding overlap.
4. Bake for 4 hours, flipping the slices every hour to ensure even drying. For a chewier texture, remove after 3 hours; for a crispier finish, extend baking to 5 hours.
5. Once dried to your preference, let the jerky cool completely on a wire rack to achieve the perfect texture.

Zesty and robust, this Spicy Beef Jerky offers a delightful chew with a smoky, spicy kick. Serve it alongside artisanal cheeses or crumble over a fresh arugula salad for an unexpected twist.

Honey Garlic Turkey Jerky

How quietly the morning unfolds, with the sun just beginning to whisper through the curtains, it’s the perfect moment to prepare something that carries both comfort and a hint of adventure. Honey Garlic Turkey Jerky is that rare treat, blending the sweetness of honey with the boldness of garlic, creating a snack that’s as nourishing as it is delicious.

Ingredients

• For the marinade:
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 2 tbsp minced garlic
  • 1 tbsp olive oil
  • 1 tsp black pepper
• For the jerky:
  • 1 lb turkey breast, thinly sliced

Instructions

1. In a medium bowl, whisk together the honey, soy sauce, minced garlic, olive oil, and black pepper until fully combined.
2. Add the thinly sliced turkey breast to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your oven to 175°F and line a baking sheet with parchment paper.
4. Remove the turkey slices from the marinade, letting excess drip off, and arrange them in a single layer on the prepared baking sheet.
5. Bake for 3 to 4 hours, flipping the slices halfway through, until the jerky is dry but still slightly pliable.
6. Tip: For even drying, rotate the baking sheet halfway through the cooking time.
7. Tip: If you prefer a crispier jerky, extend the baking time by 30 minutes, checking frequently to prevent burning.
8. Tip: Store the jerky in an airtight container at room temperature for up to a week for optimal freshness.

Delightfully chewy with a perfect balance of sweet and savory, this Honey Garlic Turkey Jerky is a testament to the beauty of simple ingredients transformed. Enjoy it as a high-protein snack on the go, or pair it with your favorite cheese for a sophisticated appetizer.

Maple Bourbon Venison Jerky

Hearty and rich, this Maple Bourbon Venison Jerky combines the deep, woodsy flavors of venison with the sweet warmth of maple and bourbon, creating a snack that’s both sophisticated and satisfying. Perfect for those who appreciate the finer things in life, this jerky is a testament to the art of preserving meat with flair.

Ingredients

• For the marinade:
  • 1 cup pure maple syrup
  • 1/2 cup bourbon
  • 1/4 cup soy sauce
  • 2 tbsp Worcestershire sauce
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
• For the jerky:
  • 2 lbs venison, sliced into 1/4-inch strips

Instructions

1. In a large bowl, whisk together the maple syrup, bourbon, soy sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and black pepper until well combined.
2. Add the venison strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 8 hours, or overnight for deeper flavor.
3. Preheat your oven to 175°F and line baking sheets with parchment paper. Arrange the marinated venison strips in a single layer on the prepared sheets, leaving space between each piece.
4. Bake for 4 to 6 hours, flipping the strips halfway through, until the jerky is dry but still slightly pliable. For even drying, rotate the baking sheets halfway through the cooking time.
5. Remove from the oven and let cool completely on a wire rack. The jerky will continue to firm up as it cools.

Just like that, you’ve crafted a batch of Maple Bourbon Venison Jerky that boasts a perfect balance of sweet and smoky flavors, with a tender yet chewy texture. Serve it alongside a sharp cheddar and a glass of bourbon for an elevated snack experience, or pack it for your next outdoor adventure for a taste of luxury in the wild.

Peppered Salmon Jerky

Got a hankering for something savory, smoky, and just a tad spicy? Peppered salmon jerky is your go-to snack that’s not only packed with flavor but also a breeze to make at home.

Ingredients

• 1 lb fresh salmon fillet, skin removed (I always ask my fishmonger for the center cut—it’s the perfect thickness)
• 1/4 cup soy sauce (low sodium works great if you’re watching your salt intake)
• 2 tbsp honey (local honey adds a nice touch of sweetness)
• 1 tbsp freshly ground black pepper (the fresher, the better for that kick)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp onion powder (for a little extra depth)

Instructions

1. Slice the salmon into 1/4-inch thick strips, against the grain, for the perfect jerky texture.
2. In a bowl, whisk together soy sauce, honey, black pepper, garlic powder, and onion powder until well combined.
3. Marinate the salmon strips in the mixture for at least 4 hours, or overnight in the fridge for deeper flavor.
4. Preheat your oven to 180°F and line a baking sheet with parchment paper.
5. Arrange the marinated salmon strips on the baking sheet, ensuring they don’t touch.
6. Bake for 3-4 hours, flipping halfway through, until the jerky is dry but still slightly pliable.
7. Let the jerky cool on the baking sheet—it’ll crisp up a bit more as it cools.

Chewy with a hint of sweetness and a peppery punch, this salmon jerky is fantastic on its own or chopped up into a salad for an extra protein boost. Trust me, it’s addictively good.

Teriyaki Chicken Jerky

Did you know making your own teriyaki chicken jerky at home is easier than you think? You’ll love the sweet and savory flavors packed into every bite.

Ingredients

• 1 lb boneless, skinless chicken breast, thinly sliced against the grain
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup brown sugar, packed
• 2 tbsp honey
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper

Instructions

1. In a medium bowl, whisk together soy sauce, mirin, brown sugar, honey, ginger, garlic, smoked paprika, and cayenne pepper until the sugar is fully dissolved.
2. Add the thinly sliced chicken to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your oven to 175°F and line a baking sheet with parchment paper. Arrange the marinated chicken slices in a single layer on the prepared sheet.
4. Bake for 3 hours, flipping the slices halfway through, until the jerky is dry but still slightly pliable.
5. Remove from the oven and let cool on the baking sheet for 10 minutes. The jerky will continue to firm up as it cools.

Vibrant with a perfect balance of sweetness and spice, this teriyaki chicken jerky is irresistibly chewy. Try pairing it with a crisp, cold beer or packing it for your next hiking adventure.

Hot and Sweet Pork Jerky

Kick off your culinary adventure with this irresistible Hot and Sweet Pork Jerky. It’s the perfect blend of spicy and sugary, making it a hit for any occasion. You’ll love how easy it is to whip up, and the flavors are downright addictive.

Ingredients

• 1 lb pork loin, thinly sliced against the grain
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp sriracha
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat your oven to 175°F and line a baking sheet with parchment paper.
2. In a mixing bowl, combine soy sauce, honey, sriracha, smoked paprika, garlic powder, and onion powder. Whisk until fully blended.
3. Add the thinly sliced pork loin to the marinade, ensuring each piece is thoroughly coated. Let it marinate for at least 4 hours in the refrigerator for maximum flavor.
4. Arrange the marinated pork slices in a single layer on the prepared baking sheet, avoiding overlap.
5. Bake in the preheated oven for 4 hours, flipping the slices halfway through to ensure even drying.
6. Check for doneness; the jerky should be firm and dry to the touch but still slightly pliable.
7. Remove from the oven and let cool on a wire rack. The jerky will continue to firm up as it cools.

This Hot and Sweet Pork Jerky boasts a perfect balance of heat and sweetness, with a chewy yet tender texture. Try pairing it with a cold beer or crumbling it over a salad for an extra kick.

Smoky Chipotle Beef Jerky

Unbelievably easy to make and packed with flavor, this Smoky Chipotle Beef Jerky is your next go-to snack. You’ll love the perfect balance of heat and sweetness, with a smoky undertone that’s irresistible.

Ingredients

• 1 1/2 lbs lean beef top round, trimmed of fat and sliced into 1/4-inch strips
• 1/4 cup apple cider vinegar
• 1/4 cup Worcestershire sauce
• 2 tbsp smoked paprika
• 1 tbsp ground chipotle pepper
• 1/4 cup brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground

Instructions

1. In a large mixing bowl, combine apple cider vinegar, Worcestershire sauce, smoked paprika, ground chipotle pepper, brown sugar, garlic powder, onion powder, sea salt, and black pepper. Whisk until the brown sugar is completely dissolved.
2. Add the beef strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 8 hours, or overnight for deeper flavor.
3. Preheat your oven to 175°F and line baking sheets with parchment paper. Arrange the marinated beef strips in a single layer on the prepared sheets, leaving space between each piece.
4. Bake in the preheated oven for 4 to 6 hours, flipping the strips halfway through, until the jerky is dry but still slightly pliable. Tip: For even drying, rotate the baking sheets halfway through the cooking time.
5. Remove from the oven and let cool on the baking sheets. The jerky will continue to firm up as it cools. Tip: For extra crispiness, leave in the oven for an additional 30 minutes with the door slightly ajar.
6. Once cooled, store in an airtight container at room temperature for up to 2 weeks. Tip: For longer storage, keep in the refrigerator or freezer.

Delightfully chewy with a kick of smokiness, this jerky is perfect for on-the-go snacking. Try pairing it with a cold beer or crumbling it over a salad for an unexpected crunch.

Garlic Parmesan Turkey Jerky

Zesty and packed with flavor, this Garlic Parmesan Turkey Jerky is a game-changer for your snack routine. You’ll love how the bold garlic and rich Parmesan come together in this easy-to-make treat.

Ingredients

• 1 lb turkey breast, thinly sliced against the grain
• 1/4 cup extra virgin olive oil
• 3 tbsp freshly grated Parmesan cheese
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 175°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the extra virgin olive oil, freshly grated Parmesan cheese, garlic powder, onion powder, smoked paprika, freshly ground black pepper, and sea salt until well combined.
3. Add the thinly sliced turkey breast to the bowl, ensuring each piece is thoroughly coated with the marinade. Tip: For deeper flavor, let the turkey marinate in the refrigerator for at least 2 hours, or overnight.
4. Arrange the marinated turkey slices in a single layer on the prepared baking sheet, making sure they do not overlap.
5. Bake in the preheated oven for 3 hours, flipping the slices halfway through to ensure even drying. Tip: Keep an eye on the jerky during the last 30 minutes to prevent over-drying.
6. Remove the baking sheet from the oven and let the jerky cool completely on a wire rack. Tip: The jerky will continue to crisp up as it cools, so patience is key for the perfect texture.

Vibrant with a chewy yet tender bite, this Garlic Parmesan Turkey Jerky is a savory snack that’s perfect for on-the-go munching or as a protein-packed addition to your favorite salad.

BBQ Venison Jerky

Ready to elevate your snack game with something wild and wonderfully flavorful? BBQ venison jerky is your ticket to a protein-packed treat that’s perfect for on-the-go munching or sharing at your next gathering.

Ingredients

• 2 lbs venison backstrap, trimmed of all sinew and fat
• 1 cup high-quality BBQ sauce
• 1/4 cup Worcestershire sauce
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1/2 cup brown sugar
• 1 tsp liquid smoke

Instructions

1. Slice the venison backstrap into 1/4-inch thick strips against the grain for optimal tenderness.
2. In a large mixing bowl, combine BBQ sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne pepper, brown sugar, and liquid smoke to create the marinade.
3. Add the venison strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for 12-24 hours for maximum flavor infusion.
4. Preheat your dehydrator to 160°F or your oven to its lowest setting with the door slightly ajar to allow moisture to escape.
5. Arrange the marinated venison strips on the dehydrator trays or oven racks, ensuring they do not overlap for even drying.
6. Dehydrate for 4-6 hours or until the jerky is firm but still slightly pliable, checking periodically to prevent over-drying.
7. Allow the jerky to cool completely before storing in an airtight container to maintain freshness.

Chewy with a smoky-sweet kick, this BBQ venison jerky is a rustic yet refined snack. Try pairing it with a sharp cheddar or folding it into a trail mix for an unexpected twist.

Jalapeno Lime Salmon Jerky

You’ve probably tried beef jerky, but have you ever thought about giving salmon jerky a whirl? This Jalapeno Lime Salmon Jerky is a game-changer, offering a perfect blend of spicy, tangy, and smoky flavors that’ll make your taste buds dance.

Ingredients

• 1 lb fresh, skinless salmon fillet, thinly sliced
• 1/4 cup fresh lime juice
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 jalapeno, finely minced
• 1/2 tsp sea salt

Instructions

1. Preheat your dehydrator to 160°F. If using an oven, set it to the lowest possible temperature and prop the door open slightly.
2. In a medium bowl, whisk together lime juice, soy sauce, honey, smoked paprika, garlic powder, onion powder, minced jalapeno, and sea salt until well combined.
3. Add the salmon slices to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
4. After marinating, remove the salmon slices from the bowl, letting excess marinade drip off. Arrange the slices in a single layer on the dehydrator trays or oven racks lined with parchment paper.
5. Dehydrate for 4-6 hours, or until the salmon is dry to the touch but still slightly pliable. If using an oven, this may take longer, so check every hour after the first 4.
6. Once done, let the jerky cool completely before storing in an airtight container. Tip: For extra crispiness, leave in the dehydrator an additional 30 minutes.

Great for snacking on the go, this jerky boasts a chewy texture with a kick from the jalapeno and a bright lime finish. Try pairing it with a cold beer or crumbling it over a salad for an unexpected twist.

Sriracha Chicken Jerky

Out of all the snacks you could reach for, homemade Sriracha Chicken Jerky is a game-changer. It’s spicy, savory, and surprisingly easy to make right in your own kitchen.

Ingredients

• 1 lb boneless, skinless chicken breast, thinly sliced against the grain
• 1/4 cup Sriracha sauce
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground black pepper

Instructions

1. Preheat your oven to 175°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together Sriracha sauce, soy sauce, honey, garlic powder, smoked paprika, and black pepper until fully combined.
3. Add the thinly sliced chicken breast to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
4. Arrange the marinated chicken slices in a single layer on the prepared baking sheet, making sure they do not overlap.
5. Bake in the preheated oven for 3 to 4 hours, flipping the slices halfway through, until the jerky is dry but still slightly pliable.
6. Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to an airtight container.

Rich in flavor with a perfect chew, this Sriracha Chicken Jerky is a fiery snack that’s great on its own or chopped up to add a kick to salads and rice bowls.

Apple Cinnamon Pork Jerky

So, you’re looking for a snack that’s both sweet and savory, with a hint of spice? Apple cinnamon pork jerky might just be your next favorite. It’s a twist on traditional jerky that combines the richness of pork with the sweetness of apples and the warmth of cinnamon.

Ingredients

• 1 pound pork loin, thinly sliced against the grain
• 1/2 cup apple juice, freshly pressed
• 1/4 cup brown sugar, tightly packed
• 2 tablespoons soy sauce, low-sodium
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper

Instructions

1. In a medium bowl, whisk together the apple juice, brown sugar, soy sauce, apple cider vinegar, ground cinnamon, smoked paprika, ground cloves, and cayenne pepper until the sugar is completely dissolved.
2. Add the thinly sliced pork loin to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 8 hours, or overnight for deeper flavor.
3. Preheat your oven to 175°F and line a baking sheet with parchment paper. Arrange the marinated pork slices in a single layer on the prepared baking sheet, leaving space between each piece.
4. Bake for 4 to 6 hours, flipping the slices halfway through, until the jerky is dry but still slightly pliable. The exact time will depend on the thickness of your slices.
5. Remove from the oven and let cool on the baking sheet. The jerky will continue to dry as it cools.

Rich in flavor with a perfect balance of sweet and spicy, this apple cinnamon pork jerky is a delightful snack. Try pairing it with a sharp cheddar cheese or crumbling it over a salad for an unexpected twist.

Ghost Pepper Beef Jerky

Zesty doesn’t even begin to cover it—this Ghost Pepper Beef Jerky is for those who dare to turn up the heat. You’re in for a smoky, fiery treat that’s surprisingly easy to make at home.

Ingredients

• 2 lbs beef top round, trimmed of fat and sliced into 1/4-inch strips
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground black pepper
• 1/2 tsp ghost pepper powder
• 1/4 cup brown sugar
• 1 tbsp liquid smoke

Instructions

1. In a large bowl, combine soy sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, ghost pepper powder, brown sugar, and liquid smoke. Whisk until the sugar is fully dissolved.
2. Add the beef strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 8 hours, or overnight for deeper flavor.
3. Preheat your oven to 175°F and line baking sheets with parchment paper. Arrange the marinated beef strips in a single layer on the sheets, avoiding overlap.
4. Bake for 4-6 hours, flipping the strips halfway through, until the jerky is dry but still slightly pliable. Tip: For even drying, rotate the baking sheets halfway through the cooking time.
5. Remove from the oven and let cool on a wire rack. The jerky will continue to firm up as it cools. Tip: Store in an airtight container to maintain freshness.
6. For an extra kick, sprinkle additional ghost pepper powder on the jerky before serving. Tip: Pair with a cold beer to balance the heat.

Crunchy yet tender, this jerky packs a punch with its smoky undertones and fiery finish. Try it sliced over a creamy avocado salad for a contrast in textures and temperatures.

Mustard Dill Turkey Jerky

Looking for a snack that’s both savory and a breeze to make? This mustard dill turkey jerky is your answer. It’s packed with flavor and perfect for on-the-go munching.

Ingredients

• 1 lb turkey breast, thinly sliced against the grain
• 1/4 cup Dijon mustard
• 2 tbsp fresh dill, finely chopped
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. In a medium bowl, whisk together Dijon mustard, fresh dill, honey, garlic powder, smoked paprika, sea salt, and black pepper until fully combined.
2. Add the thinly sliced turkey breast to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor infusion.
3. Preheat your oven to 175°F and line a baking sheet with parchment paper. Arrange the marinated turkey slices in a single layer on the prepared baking sheet, ensuring they do not overlap.
4. Bake in the preheated oven for 3 to 4 hours, or until the turkey jerky is dry to the touch but still slightly pliable. For even drying, flip the slices halfway through the baking time.
5. Remove from the oven and let cool completely on a wire rack. The jerky will continue to firm up as it cools.

Ready to enjoy? This mustard dill turkey jerky offers a perfect balance of tangy and herby notes with a satisfying chew. Try pairing it with a crisp apple or your favorite craft beer for an elevated snack experience.

Whiskey Maple Venison Jerky

Looking for a game-changing snack that’s packed with flavor and a bit of sophistication? This Whiskey Maple Venison Jerky combines the rich, deep notes of whiskey with the sweet touch of maple syrup, creating a snack that’s as unforgettable as it is delicious.

Ingredients

• 1 lb venison, thinly sliced against the grain
• 1/2 cup pure maple syrup
• 1/4 cup whiskey
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper, freshly ground

Instructions

1. In a medium bowl, whisk together the maple syrup, whiskey, soy sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and black pepper until fully combined.
2. Add the thinly sliced venison to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 8 hours, or overnight for deeper flavor.
3. Preheat your oven to 175°F and line a baking sheet with parchment paper. Arrange the marinated venison slices in a single layer on the prepared baking sheet, leaving space between each piece.
4. Bake in the preheated oven for 4 to 6 hours, or until the jerky is dry to the touch but still slightly pliable. Check every hour after the first 3 hours to prevent over-drying.
5. Remove from the oven and let cool completely on a wire rack. The jerky will continue to firm up as it cools.

Rich in flavor with a perfect balance of sweet and smoky, this jerky offers a chewy yet tender texture that’s hard to resist. Serve it alongside a sharp cheddar cheese board or pack it for your next outdoor adventure for a protein-packed treat.

Lemon Pepper Salmon Jerky

Out of all the snacks you could reach for, why not make it something both delicious and nutritious? Lemon Pepper Salmon Jerky is your answer, offering a perfect blend of zesty and savory flavors that’ll keep you coming back for more.

Ingredients

• 1 lb fresh, skinless salmon fillet, thinly sliced
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp cracked black pepper
• 1 tsp fine sea salt
• 1 tbsp organic honey
• 1 tsp garlic powder

Instructions

1. Preheat your dehydrator to 160°F, ensuring it’s ready for even drying.
2. In a mixing bowl, combine the lemon juice, cracked black pepper, sea salt, honey, and garlic powder, whisking until the mixture is homogenous.
3. Add the thinly sliced salmon to the bowl, gently tossing to ensure each piece is evenly coated with the marinade.
4. Cover the bowl with plastic wrap and refrigerate for 4 hours, allowing the flavors to deeply penetrate the salmon.
5. After marinating, arrange the salmon slices in a single layer on the dehydrator trays, ensuring no pieces overlap for uniform drying.
6. Dehydrate the salmon at 160°F for 6 hours, checking periodically after the 4-hour mark for desired dryness.
7. Once the jerky is firm and dry to the touch but still slightly pliable, remove it from the dehydrator and let it cool to room temperature.

Great for on-the-go snacking, this Lemon Pepper Salmon Jerky boasts a tender yet chewy texture with a bright, peppery kick. Serve it alongside a crisp white wine or chop it into salads for an unexpected protein boost.

Sweet Chili Chicken Jerky

Who doesn’t love a snack that’s both sweet and spicy? This Sweet Chili Chicken Jerky is your next go-to for a protein-packed treat that’s bursting with flavor.

Ingredients

• 1 lb boneless, skinless chicken breast, thinly sliced against the grain
• 1/4 cup sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper

Instructions

1. Preheat your oven to 175°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sweet chili sauce, soy sauce, honey, garlic powder, smoked paprika, and cayenne pepper until fully combined.
3. Add the thinly sliced chicken to the bowl, ensuring each piece is thoroughly coated with the marinade. Let it marinate for at least 1 hour in the refrigerator for maximum flavor.
4. Arrange the marinated chicken slices on the prepared baking sheet in a single layer, ensuring they do not overlap.
5. Bake in the preheated oven for 3 to 4 hours, flipping the slices halfway through, until the jerky is dry but still slightly pliable.
6. Remove from the oven and let cool on the baking sheet for 10 minutes to allow the jerky to firm up.

Bold in flavor with a perfect balance of sweet and heat, this jerky has a chewy texture that’s irresistible. Try pairing it with a cold beer or crumbling it over a salad for an extra kick.

Rosemary Garlic Pork Jerky

Wondering how to spice up your snack game? This Rosemary Garlic Pork Jerky is a game-changer. It’s savory, slightly chewy, and packed with flavors that’ll make you forget all about store-bought versions.

Ingredients

• 1 lb pork loin, trimmed and sliced into 1/4-inch strips
• 1/4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp smoked paprika
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp cayenne pepper

Instructions

1. In a large bowl, combine soy sauce, Worcestershire sauce, honey, minced garlic, chopped rosemary, smoked paprika, black pepper, and cayenne pepper. Whisk until the honey is fully dissolved.
2. Add the pork strips to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 8 hours, or overnight for deeper flavor.
3. Preheat your oven to 170°F and line a baking sheet with parchment paper. Arrange the marinated pork strips in a single layer on the sheet, avoiding overlap.
4. Bake in the preheated oven for 4 to 6 hours, flipping the strips halfway through, until the jerky is dry but still slightly pliable.
5. Remove from the oven and let cool on the baking sheet. The jerky will continue to dry as it cools.

Mouthwateringly good, this jerky boasts a perfect balance of sweet, savory, and spicy. Serve it as a high-protein snack on your next hike or chop it up to add a punch of flavor to salads and soups.

Conclusion

Hungry for adventure? These 18 spicy dehydrator jerky recipes are your ticket to flavor town! Perfect for home cooks looking to spice up their snack game, each recipe promises a delicious kick. Don’t just take our word for it—try them out, leave a comment with your favorite, and share the love (and the heat) on Pinterest. Happy jerky making!

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