15 Tips for the Best Wild Bill’s Jerky Recipe 2023

wild bill’s Jerky recipe Made by You: The Tastier, Healthier, and Wallet-Friendlier Choice

In a world where convenience often trumps tradition, there’s a simple pleasure that comes from rolling up your sleeves, marinating slices of meat, and patiently waiting as your kitchen transforms into a fragrant haven of slow-cooked perfection. That pleasure is the art of making homemade jerky. Beyond the delectable end product, there’s a host of compelling reasons why home cooks should embrace the age-old craft of jerky-making. From savoring the unbeatable freshness to customizing flavors to your heart’s desire, join me as we journey into the savory world of crafting your best Wild Bill’s Jerky recipe.

Photo Credit: Evilowl

We’ll share the best tips and what to avoid for this Wild Bills Beef Jerky recipe so read to the end. If you’re a fan of that savory, chewy snack that’s perfect for road trips, hiking adventures, or just satisfying your mid-afternoon munchies, then you’re in for a tasty treat.

I’m about to spill the beans on why crafting your own jerky at home can rival even a real smokehouse! So, grab a comfy chair and a snack (maybe some homemade jerky?) as we dive into the delicious world of DIY jerky. Before long, you’ll be making jerky that rivals Wild Bill’s Jerky recipe!

Photo Credit: Wild Bill Foods

1. Flavor That’s Out of This World

Let’s be real, folks. The store-bought stuff can be a bit hit-or-miss when it comes to flavor. Sometimes it’s too salty, too sweet, or just not quite the delicious flavor you were craving. But when you’re the chef behind the jerky-making operation, you get to call the shots. You can experiment with different jerky marinades, spices, and flavors that tickle your taste buds just right. Love a little heat? Throw in some chili flakes. Craving something sweet and savory? Honey and soy sauce have your back. With homemade jerky, you’re the boss of flavor town.

2. Quality Control, Baby

Have you ever wondered what’s really in that store-bought jerky? Sometimes it feels like a chemistry experiment gone wrong, with unpronounceable ingredients and mysterious preservatives. But when you’re making your own jerky, you know exactly what’s going into it. You can choose the best-quality meat, control the salt levels, and skip all the funky additives. It’s clean eating at its finest.

3. Healthier Snacking

Speaking of clean eating, homemade jerky can be a guilt-free, healthy snack option. You can use lean cuts of meat and trim off excess fat, making it a protein-packed treat that won’t leave you feeling sluggish. Plus, you can adjust the seasoning to your liking, making it a healthier alternative to some of those greasy potato chips.

4. Wallet-Friendly Goodness

Let’s face it; store-bought jerky can be a bit pricey for what you get. But when you make your own, you’re cutting out the middleman. You can buy meat in bulk when it’s on sale and make a batch that’ll last you weeks. It’s not just delicious; it’s budget-friendly too. 

5. DIY Fun

Lastly, let’s talk about the sheer fun of making your own beef jerky. It’s a fun adventure for your whole family in your kitchen. From slicing the meat to experimenting with flavors to patiently waiting for it to dehydrate to perfection, it’s a satisfying process that connects you with your inner chef. Who knows? You may even top Wild Bill’s Jerky recipe!

So, there you have it, folks. The benefits of making your own jerky are as clear as day. It’s all about flavor, quality, health, savings, and a whole lot of kitchen fun. Give it a shot, and we promise you won’t look at store-bought jerky the same way again. 

What Makes Wild Bill’s Jerky So Popular?

Wild Bill’s Jerky uses high-quality ingredients, including lean cuts of beef and a well-balanced blend of seasonings and spices. These high-quality ingredients provide better flavor and texture than other brands. Wild Bill’s Jerky also offers a diverse range of flavors that attract a wide audience and cause it to continue to be a nationwide favorite.

With a selection that includes classic flavors like original, teriyaki, and peppered jerky, as well as unique and bold options for those seeking something different, Wild Bill’s Jerky recipe continues to dominate the market. 

Wild Bill’s Beef Jerky – Copycat Recipe

Yield: Approximately 1 pound of jerky

What You Need

• 1 pound of lean beef (such as top round or flank steak)
• 1/4 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon liquid smoke (for smoky flavor)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (adjust to your preferred level of spiciness)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional, for extra heat)
• 1/4 cup brown sugar (optional, for sweetness)
• Cooking spray or vegetable oil for the racks or trays

Equipment You’ll Need

• Sharp knife or pair of kitchen shears
• Cutting board
• Zip-top plastic resealable bag or airtight container
• Large bowl
• Whisk
• Dehydrator or oven with a wire rack or baking sheet
• Jerky gun or rolling pin (optional)
• Paper Towel

How to Make It

1. Prepare the Beef:
   • Place the beef in the freezer for about 1 hour to partially freeze. This will make it easier to slice thinly.
2. Slice the Beef:
   • Remove the beef from the freezer and slice it against the grain into thin beef strips, approximately 1/8 to 1/4 inch thick. You can also use a jerky gun to extrude strips or flatten them with a rolling pin for a consistent thickness.
3. Prepare the Marinade:
   • In a mixing bowl, combine soy sauce, Worcestershire sauce, liquid smoke, onion powder, garlic powder, black pepper, cayenne pepper, smoked paprika, and red pepper flakes (if using). If you prefer sweeter jerky, add the brown sugar as well. Whisk the marinade in the marinade bowl until all the ingredients are well incorporated.
4. Marinate the Beef:
   • Place the sliced beef into a zip-top plastic bag or an airtight container.
   • Pour the marinade over the beef, ensuring that all the slices are well coated.
   • Seal the bag or container, removing as much air as possible to allow for better marination.
   • Refrigerate for at least 4 hours or, ideally, overnight. Occasionally, gently knead the bag or container to redistribute the marinade.
5. Prepare the Dehydrator or Oven:
   • If using a dehydrator, preheat it according to the manufacturer’s instructions.
   • If using an oven, place wire racks on baking sheets and lightly grease them with cooking spray or vegetable oil. Preheat your oven to its lowest setting (usually around 170°F or 75°C).
6. Drain and Pat Dry:
   • Remove the marinated beef from the bag or container and drain off any excess marinade.
   • Pat the beef slices dry with paper towels to remove surface moisture.
7. Dehydrate or Oven-Dry:
   • Arrange the thin strips of beef on the dehydrator racks or the prepared wire racks in the oven in a single layer, making sure they do not overlap.
   • If using a dehydrator, follow the manufacturer’s instructions for drying time and temperature. Typically, it takes around 4-6 hours to dehydrate jerky at 160°F (70°C) until it reaches your desired level of dryness.
   • If using an oven, keep the oven door slightly ajar to allow moisture to escape. Bake for about 4-6 hours at the lowest setting or until the jerky is dried to your liking. Check the jerky periodically and flip it over for even drying.
8. Test for Doneness:
   • To check if the jerky is done, remove a piece, let it cool for a minute, and then bend it. It should crack but not break. It should also be dry to the touch without any visible moisture.
9. Cool and Store:
   • Allow the jerky to cool completely on wire racks in a dry location and avoid direct sunlight.
   • Once cooled, store it in an airtight container or resealable bags. Properly dried jerky can be stored for several weeks at room temperature.
10. Enjoy Your Homemade Wild Bill’s Jerky:
    • Now comes the best part – enjoy your homemade jerky as a tasty, protein-packed snack for hiking, road trips, or anytime you crave a delicious, savory treat!

Feel free to adjust the seasoning to suit your taste, whether you prefer it spicier, sweeter, or smokier. Homemade jerky is not only delicious but also a great way to experiment with flavors and create a personalized snack that everyone will love.

What Are The Top 10 Jerky Flavors?

Jerky lovers are spoiled for choice with an array of tantalizing flavors that cater to every palate. First on the list is the timeless “Original,” known for its classic blend of savory and slightly salty goodness. “Teriyaki” follows closely, offering a sweet and savory twist that’s irresistible. For those seeking an extra kick, “Spicy” jerky, often infused with fiery spices or chili, delivers a fiery punch.

The mouthwatering “Peppered” variation adds a peppery zing that complements the meat’s natural flavors. “Honey BBQ” combines smoky barbecue with a touch of honey sweetness, while “Sriracha” jerky ignites taste buds with its fiery and tangy fusion. “Sweet & Spicy” enthusiasts adore the perfect harmony of sugary notes and chili heat.

For the adventurous, “Sesame Ginger” delivers an Asian-inspired fusion, while “Maple Bacon” caters to cravings for sweet, smoky, and meaty flavors. Lastly, “Buffalo Style” jerky pays homage to the spicy, tangy glory of buffalo sauce, making these ten flavors the ultimate jerky feast.

Making the best beef jerky at home requires attention to detail and some key considerations.

Here are ten tips to help you achieve top-notch homemade beef jerky:

1. Choose the Right Cut of Meat:

• Opt for a lean cut of meat like top round, sirloin, or flank steak. Trim away any visible fat as it can lead to spoilage and a greasier texture.

2. Partially Freeze the Meat:

• Before slicing the meat into thin strips, partially freeze it for about 1 hour. This makes it easier to achieve consistent, thin slices.

3. Slice Uniformly:

• Aim for even and thin slices (about 1/8 to 1/4 inch thick). This ensures that the jerky dries evenly and results in a consistent texture.

4. Marinate for Flavor:

• Marinate the meat for at least 4 hours or, ideally, overnight to infuse it with flavor. Use a balanced blend of ingredients like soy sauce, Worcestershire sauce, spices, and seasonings.

5. Drain Excess Marinade:

• After marinating, remove the meat from the marinade and pat it dry with paper towels. Excess liquid can lead to uneven drying and spoilage.

6. Use a Dehydrator or Oven:

• Invest in a good quality food dehydrator or use your oven on the lowest setting (around 170°F or 75°C). Ensure proper ventilation by slightly propping open the oven door.

7. Maintain Proper Drying Temperature:

• Maintain a consistent drying temperature, usually around 160°F (70°C). Use low heat and avoid higher temperatures, as they can cook the meat instead of drying it.

8. Don’t Overcrowd:

• Arrange the meat slices in a single layer with space between them to allow for proper air circulation. Overcrowding can result in uneven drying.

9. Check for Doneness:

• For best results, test a piece of jerky by bending it. It should crack but not break. It should also be dry to the touch with no excess moisture. Properly dried jerky can be stored at room temperature.

10. Store Properly:

• Store your homemade beef jerky in airtight containers or resealable bags. Keep it in a cool, dark place to extend its shelf life. Refrigeration is not required for properly dried jerky.

What to Avoid:

1. Fatty Cuts of Meat:

• Avoid cuts of meat with excessive fat. Fat doesn’t dehydrate well and can lead to spoilage.

2. Poor Quality Meat:

• Start with high-quality ingredients. Use fresh meat and avoid meat that’s close to its expiration date or has an off smell.

3. Excessive Salt:

• While salt is important for flavor and preservation, don’t overdo it. Excessive salt can make the jerky too salty to enjoy.

4. Inconsistent Slicing:

• Inconsistent thickness in your meat slices can result in some pieces drying too quickly and others not drying enough.

5. Rushing the Drying Process:

• Don’t rush the drying process. Properly dried jerky takes time, and patience is key to achieving the desired texture and flavor.

By following these tips and avoiding common pitfalls, you’ll be well on your way to crafting the best homemade beef jerky that’s not only flavorful jerky, but also safe to enjoy.

Keto-Friendly Wild Bill’s Jerky Recipe Tip:

To make the above jerky recipe keto-friendly, you’ll need to make some ingredient substitutions and adjustments to reduce or eliminate carbohydrates and sugars. Substitute 1/4 cup erythritol or other keto-friendly sweetener instead of brown sugar.

FAQS

How is Wild Bill’s Jerky Made?

Wild Bill’s jerky is not just a snack; it’s a craft. Let’s break it down:

1. Choice of Meat: It all starts with premium cuts of meat, usually beef. Wild Bill’s often opts for lean cuts like top round.
2. Marinating Magic: The meat is marinated in a secret blend of spices and sauces, giving it that unique Wild Bill’s flavor.
3. Drying and Smoking: Post-marination, the meat is dried and smoked. This process is key to achieving that perfect, chewy texture.
4. Slicing and Packaging: Finally, it’s sliced into thin, delectable strips and vacuum-sealed for freshness.

Is Wild Bills the Best Beef Jerky?

Ah, the eternal debate! While taste is subjective, here’s why many consider Wild Bill’s among the best:

• Flavor Diversity: From smoky to spicy, they’ve got a range to satisfy every palate.
• Quality Ingredients: They don’t skimp on the good stuff – quality meat and fresh spices.
• Texture Perfection: A balance between chewy and tender, making it just right.

Why Do You Put Brown Sugar in Jerky?

Brown sugar isn’t just for cookies! Here’s why it’s a jerky gem:

• Flavor Balance: It offsets the saltiness and adds a subtle sweetness.
• Caramelization: During drying, brown sugar helps in creating a tempting caramelized crust.
• Moisture Retention: It helps the jerky retain some moisture, making it chewy, not leathery.

What is the Best Beef Jerky in the World?

“Best” can vary, but here are some top contenders:

1. Wild Bill’s: Obviously, for its classic, smoky taste.
2. Jack Link’s: Known for its wide variety and bold flavors.
3. Krave: A gourmet option with unique flavors like Chili Lime.
4. Biltong: South African style jerky, thicker and often spiced with coriander.

What Animal Makes the Best Jerky?

While beef is the classic, don’t limit your jerky journey! Here are some top choices:

• Beef: The all-time favorite for its rich flavor.
• Bison: Leaner than beef, with a slightly sweeter taste.
• Venison: A gamey option for the adventurous.
• Turkey: A lighter, leaner alternative.
• Elk: Rich and full-flavored, a must-try for jerky enthusiasts.

Type of Jerky	Meat Source	Flavor Profile	Texture	Caloric Content per Serving
Beef Jerky	Beef	Rich, savory	Chewy	70-100 calories
Bison Jerky	Bison	Slightly sweet	Tender	80-110 calories
Venison Jerky	Deer	Gamey	Firm	70-95 calories
Turkey Jerky	Turkey	Mild	Soft	60-90 calories
Elk Jerky	Elk	Robust	Chewy	75-105 calories

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