Fresh parsley, cilantro and garlic give this chimichurri jerky a bright herb coating. Red wine vinegar and lime juice keep the seasoning lively, while a little brown sugar rounds the edges. Cooking With Ry’s tutorial uses thin beef shoulder slices and a thick marinade that clings rather than pools.

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Video by Cooking With Ry · Watch on YouTube

Ingredients

Starting batch: 2 lb raw lean beef; finished yield varies.

• 2 lb lean beef shoulder, trimmed
• 1 cup chopped fresh parsley
• 1 cup chopped fresh cilantro
• 6 tbsp minced garlic
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 2 tsp kosher salt
• 1 tsp coarsely ground black pepper
• 1 tsp red pepper flakes

Equipment: sharp knife, cutting board, kitchen scale, covered food-safe container, oven, oven-safe racks, thin-tip food thermometer, clean tongs, and an adjustable-temperature dehydrator.

Allergens: The listed plain ingredients contain no major US allergen inherently, but check seasoning labels and preparation surfaces for your own allergens.

How to make this jerky

Step 1: Trim and firm the beef

Start with cold, lean beef. Trim away exterior fat and silver skin, then briefly firm the roast in the freezer if it is difficult to slice. Keep raw beef refrigerated at 40°F or below while preparing the other ingredients.

Step 2: Cut even strips

Using a clean sharp knife or a slicer according to its instructions, cut across the grain into even strips about 1/8 inch thick. Keep the thickness consistent and return the sliced beef to the refrigerator while mixing the marinade.

Step 3: Make the marinade

Combine parsley, cilantro, minced garlic, olive oil, red wine vinegar, lime juice, brown sugar, salt, black pepper and red pepper flakes. Stir thoroughly into a thick herb paste, scraping the bottom of the bowl so the salt and sugar disperse.

Step 4: Coat and refrigerate

Turn the beef strips through the marinade until both sides of every piece are coated. Cover in a food-safe container and refrigerate overnight at 40°F or below, turning occasionally. Separate any slices stuck together so the coating reaches every surface.

Step 5: Heat to 160°F, then dry

Before drying, place the strips and marinade in a saucepan, adding enough water to cover. Bring to a boil and check with a thin-tip thermometer that the thickest strips reach 160°F internally. Work in batches if necessary. Drain with clean utensils and discard the used liquid. Arrange heated strips in a single layer on clean dehydrator racks, leaving air spaces between them. Dry at 145–155°F and check periodically. The dryer air temperature does not verify the temperature inside the meat.

Step 6: Check, cool and refrigerate

Cool a test strip before bending it. Look for a dry center and small cracks rather than a soft, wet middle; return moist pieces to the dryer. Cool the entire batch completely on clean racks before packing. Refrigerate finished jerky and freeze extra portions. A texture test does not establish a safe room-temperature shelf life.

Why this flavor works

This coating uses both parsley and cilantro rather than relying on dried herbs alone. Garlic is intentionally prominent, and lime adds a different tang from red wine vinegar. The small amount of sugar softens that sharpness without making the herb paste into a sweet glaze.

Serving and storage

Serve a small refrigerated portion with a simple lunch or fresh fruit, keeping the remainder chilled.

Keep the finished jerky refrigerated. Pack only fully cooled strips, keep hands and containers clean, and freeze portions you will not eat promptly. Moisture, thickness, and handling affect keeping quality; this home method does not establish commercial shelf stability.

A ready-to-eat option between batches

For a convenient jerky snack when you are not making a batch, explore BULK Texas Style Original Beef Jerky. Its seasoning and production process differ from this homemade adaptation.

Browse every published BULK jerky recipe.

Sources and further reading

• My Favorite Snack With The Flavors Of Argentina — Cooking With Ry
• USDA: how to make meat or poultry jerky at home
• National Center for Home Food Preservation: jerky

Original BULK adaptation after reviewing the source video’s automatic captions and ingredient discussion. Source footage and creator credit belong to Cooking With Ry. Photographs are timestamped source-video stills. Use the full written method for details.

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