Rosemary, sage, garlic and lemon give this jerky the character of a fragrant roast-beef seasoning. The source is ThatDudeCanCook’s rosemary-salt variation; the separate barbecue variation is not combined into this recipe.

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Video by ThatDudeCanCook · Watch on YouTube

Ingredients

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

• 2 lb trimmed lean top round
• 2 tsp kosher salt
• 1 tsp very finely chopped fresh rosemary leaves
• ½ tsp very finely chopped fresh sage leaves
• ½ tsp minced fresh garlic
• ¼ tsp finely grated lemon zest
• 1 tsp coarsely ground black pepper
• Water as needed to cover the beef for the heating step

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

Allergens: No major allergens are deliberately added; check spice labels.

How to make this jerky

Step 1: Prepare herbs and cold beef

Strip the rosemary and sage leaves from their stems. Prepare the garlic and lemon zest. Trim visible fat and silver skin from the beef, and keep it cold while preparing to slice.

Step 2: Slice evenly

Slice the trimmed beef into even ⅛–¼ inch strips. Cut across the grain for a more tender bite; keep the thickness consistent so the pieces dry together.

Step 3: Mix the marinade

Finely chop the rosemary, sage, garlic and lemon zest. Mix with the measured salt and black pepper to make a small-batch herb rub. BULK’s amounts are a suggested adaptation of the source’s larger rosemary-salt stock recipe.

Step 4: Coat and refrigerate

Spread the beef strips out and distribute the rub evenly on both sides. Press it into the surfaces, cover and refrigerate 2–8 hours at 40°F or below. This short refrigerated rest is BULK’s addition for this adaptation.

Step 5: Heat to 160°F, then dry

Before drying, put the seasoned strips in a saucepan and add enough water to cover. Bring to a boil and simmer until the thickest strips reach 160°F internally, verified with a thin-tip food thermometer. Work in batches if needed. Remove with clean tongs and discard all used liquid. Arrange the drained strips on clean dehydrator racks without overlapping. Dry at 145–155°F until the centers are dry; use texture rather than an invented fixed drying time.

Step 6: Check, cool and store

Cool a test strip before assessing texture. It should bend with visible cracking and have no wet pockets in its center; return thicker or damp pieces to the dryer. Cool the whole batch completely, then refrigerate in clean closed containers. Freeze portions you will not eat promptly. A bend test checks texture, not pathogen destruction.

Why this flavor works

The fresh herb mixture gives the beef a savory aroma with a little citrus brightness. A modest layer of black pepper keeps the dried strips lively.

Serving and storage

Serve a small portion straight from the refrigerator, or cut into bite-size pieces for a snack plate. Keep the remaining batch cold.

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

• Making Your Own Beef Jerky Is Much Easier Than You Thought — ThatDudeCanCook
• 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 evidence and ingredient discussion. Source footage and creator credit belong to ThatDudeCanCook. Photographs are timestamped source-video stills. Use the full written method for details.

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