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Giant Slab World Traveler Beef Jerky

Giant Slab World Traveler Beef Jerky

For this recipe I’m introducing both a new recipe and a new cutting style for your experimentation. This “global” marinade incorporates flavors from Africa, Asia, The Caribbean, Mexico and the Philippines while the “giant slab” cuts come from a full on 4lb bottom roast.

Again, the mostly frozen tactic was used here. Freeze the meat until it is mostly solid but cut-able. This helps your cuts look uniform and decreased headaches when it comes to dehydrating completeness across the batch. You will also see this is a fattier cut of meat. This isn’t a huge issue but the fattiness is subject to spoilage so when I make a batch like this fat-wise, I store the finished product in the fridge.

For the Marinade:

  • ½ Can of Tecate or other Central American Lager
  • 1 cup of Dragonfly Thai Soy Sauce
  • 2 Tablespoons of Brown Sugar (Optional if you’re rocking the Keto diet)
  • 2 Teaspoons of African Peri Peri Pepper or other High Scoville Pepper
  • 1/4th cup of Datu Puti Vinegar or other spicy vinegar
  • 1 Tablespoon of Red Chili Flakes (optional or go over/under depending on your taste)
  • 1 Tablespoon of powdered ginger

Combine all marinade ingredients into a utility bowl and whisk until sugar is fully dissolved. Once your beef is no longer frozen, combine beef strips and marinade in a gallon Ziploc bag and chill in the refrigerator for 24 hours.


Once marinated, remove strips from the bag placing them on the dehydrator racks without overlapping. Optionally, add a brief shake of a large flake kosher salt to the full tray before depositing in the dehydrator.

Dry on high for 8 hours (start monitoring at 6 hours as models differ) This recipe took 8 hours on an older model 4 Tray Excalibur.



Yields roughly 1.5lbs of a pound of jerky. Download the recipe here: World Traveler Beef Jerky

Savina Pepper IPA Beef Jerky

Savina Pepper IPA Beef Jerky

Hoppy beer and hot peppers is more or less part of my weekend plan so merging them came naturally for this jerky recipe. This recipe CAN BE as basic as you want, Savina pepper isn’t the easiest commodity to nab in the grocery store so sub it out with cayenne, additional chili flakes, chili powder or heck, if you don’t want a spicy snack, nix it all together. The goal here is just show anyone the way to a better than store bought product catered to your tastes. Here we go:

The Meat:

  • 2 lbs of Partially Frozen fat trimmed Beef Top Round (Sub Bottom Round or Chicken Breasts) sliced in ¼” strips

For the Marinade:

  • ½ Can of your favorite IPA style beer
  • 1 cup of Soy Sauce
  • 2 Tablespoons of Brown Sugar (Optional if you’re rocking the Keto diet)
  • 2 Teaspoons of Red Savina or any other High Scoville Pepper (this gives a little burn that doesn’t linger, but I am a pepper head so use discretion)
  • 1 Tablespoon Hot Paprika
  • 1 Tablespoon of Garlic Powder
  • 1 Teaspoon of Red Chili Flakes (optional or go over/under depending on your taste)

Combine all marinade ingredients into a utility bowl and whisk until sugar is fully dissolved. Once your beef is no longer frozen, combine beef strips and marinade in a gallon Ziploc bag and chill in the refrigerator for 24 hours.

Once marinated, remove strips from the bag placing them on the dehydrator racks without overlapping. Optionally, add a brief shake of a large flake kosher salt to the full tray before depositing in the dehydrator.

Dry on high for 8 hours (start monitoring at 6 hours as models differ) This recipe took 8 hours on an older model 4 Tray Excalibur.

Yields roughly ¾ of a pound of jerky.

Download the PDF Recipe here! Thanks all, comment away!