Prepared horseradish and white vinegar make a sharp, savory marinade for thin bottom-round slices. Tastin Around demonstrates the recipe with store-sliced beef, keeping the prep simple. Pepper and paprika add warmth without hiding the root’s distinctive bite.

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Video by Tastin Around · Watch on YouTube

Ingredients

Starting batch: 1 lb raw lean beef; finished yield varies.

• 1 lb thinly sliced lean bottom round, trimmed
• 1/3 cup white vinegar
• 2 tbsp prepared horseradish
• 1/2 tsp seasoning salt
• 1/2 tsp garlic powder
• 1 tsp ground black pepper
• 1 tsp paprika

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: Prepared horseradish and seasoning salt vary by brand. Check for mustard, sulfites and other ingredients relevant to your own allergens.

How to make this jerky

Step 1: Choose cold, lean slices

Use thinly sliced lean bottom round, about 1/8 inch thick. Choose slices with little visible fat and keep them refrigerated at 40°F or below until preparation. The source uses pre-sliced beef; there is no need to pretend the video demonstrates a separate cutting stage.

Step 2: Separate and inspect the strips

With clean hands and utensils, separate any slices stuck together. Trim visible fat or silver skin and cut oversized pieces into manageable strips if needed. Keep the slices cold while mixing the marinade. Uniform thickness makes it easier to dry them evenly.

Step 3: Make the marinade

Stir white vinegar, prepared horseradish, seasoning salt, garlic powder, black pepper and paprika in a clean bowl until the dry spices disperse. Scrape the spoon and sides of the bowl so the horseradish is evenly distributed.

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

White vinegar gives the marinade a clean tang, while prepared horseradish adds a different kind of pungency from chile peppers. Choose plain prepared horseradish rather than a mayonnaise-based creamy sauce. Its strength changes by brand and freshness.

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

• Horseradish Beef Jerky — Tastin Around
• 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 Tastin Around. Photographs are timestamped source-video stills. Use the full written method for details.

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