Can I use a different cut of meat for tillamook jerky?

Yes! While top round, bottom round, and eye of round are ideal for their leanness, you can also use flank steak, sirloin tip, or even venison. The key is choosing a lean cut and slicing it against the grain for tenderness.

How can I tell when my tillamook jerky is done dehydrating?

Properly dried tillamook jerky should bend and crack but not break completely. It should be dry to the touch but still pliable. When you bend a piece, you might see small cracks form on the surface.

Is it safe to make jerky without curing salt?

Yes, it's safe if you're following proper food safety protocols. Heating the meat to 160°F (71°C) at the beginning of the drying process kills harmful bacteria. If you're concerned, you can add 1 teaspoon of curing salt (Prague Powder #1) to the marinade.

How long will homemade tillamook jerky last?

Properly dried and stored tillamook jerky will last 1–2 weeks at room temperature in an airtight container, up to a month in the refrigerator, and 3–6 months in the freezer.

Can I make tillamook jerky in an air fryer?

Yes! Set your air fryer to its lowest temperature setting (usually around 180°F/82°C) and dehydrate for 2–3 hours, checking frequently. This method is faster but requires more attention to prevent over-drying.

Tillamook Jerky Secrets You Didn’t Know Boost Flavor and Freshness 2025

Tillamook Jerky Secrets You Didn’t Know Boost Flavor and Freshness

Print Recipe

This homemade Tillamook Jerky recipe captures the bold, smoky, and slightly sweet flavors inspired by the Pacific Northwest. It’s a perfect protein-rich snack made from lean beef and pantry staples—ideal for hiking, road trips, or just powering through your day.

Author: Harmony
Prep Time: 30 minutes (plus 8–24 hours marinating)
Cook Time: 4–6 hours
Total Time: 12–30 hours (mostly hands-off)
Yield: 12 servings 1x
Category: Snack
Method: Dehydrating or Oven-Dried
Cuisine: American

Ingredients

Scale

2 pounds lean beef (top round, bottom round, or eye of round)
⅓ cup soy sauce (low sodium)
¼ cup Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon sea salt
½ teaspoon liquid smoke (optional)
1 tablespoon apple cider vinegar

Instructions

Trim all visible fat from the beef and partially freeze for 1–2 hours until firm.
Slice beef into ⅛ to ¼ inch thick strips (against the grain for tenderness).
Whisk together all marinade ingredients in a large bowl.
Add sliced beef, ensuring all pieces are submerged. Cover and refrigerate for 8–24 hours, flipping once.
Pat meat dry with paper towels before dehydrating.
Dehydrator method: Place strips on dehydrator trays and dry at 160°F for 4–6 hours.
Oven method: Preheat oven to 170°F. Arrange strips on wire racks over baking sheets. Prop the door slightly open. Dry for 4–6 hours.
Jerky is done when it bends and cracks but doesn’t snap completely. Let cool before storing.

Notes

Store in airtight containers at room temp for 1–2 weeks, refrigerate for 1 month, or freeze for up to 6 months. For variations, add red pepper flakes for spice or increase brown sugar for sweetness.

Nutrition

Serving Size: 1 ounce
Calories: 75
Sugar: 2g
Sodium: 300mg
Fat: 2g
Saturated Fat: 0.7g
Unsaturated Fat: 1.3g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 14g
Cholesterol: 25mg

Keywords: tillamook jerky, homemade beef jerky, trail snack, protein snack, dehydrator jerky, oven jerky

Find it online: https://harmonymeal.com/tillamook-jerky/