Beef Liver Jerky Recipe: Easy, Healthy, and Delicious

Beef liver jerky is a nutrient-dense, protein-packed snack that offers a delicious alternative to traditional beef jerky. For those who love adventurous flavors and want to incorporate more organ meats into their diet, this recipe is both simple and rewarding.

Beef liver has a rich, distinct taste and is loaded with essential vitamins such as iron, vitamin A, and B vitamins, making this jerky a powerhouse snack for energy and wellness.

Making your own beef liver jerky at home lets you control the ingredients and customize the flavors to your liking. Whether you’re prepping for a hiking trip, a quick post-workout snack, or simply want a savory treat, this recipe delivers on taste and nutrition.

Plus, the drying process intensifies the natural flavors, resulting in a chewy, satisfying jerky that keeps well for days. Get ready to impress friends and family with this unique, homemade beef liver jerky!

Why You’ll Love This Recipe

This beef liver jerky recipe is perfect for those looking for a healthy, high-protein snack with a twist. Unlike conventional jerky, liver jerky is packed with micronutrients that support your immune system, energy levels, and overall health.

It’s incredibly easy to make, requiring just a few ingredients and minimal prep time. The marinade infuses the liver with a perfect balance of umami, spice, and subtle sweetness, enhancing its natural flavor without overpowering it.

Additionally, this jerky is ideal for meal prepping and on-the-go snacking. If you enjoy recipes like Backpacking Dehydrated Vegan Meal Recipes for Easy Camping, you’ll appreciate how this jerky keeps well and fuels your adventures.

Ingredients

• 1 lb beef liver, thinly sliced against the grain
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tbsp honey or maple syrup
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp onion powder
• 1/2 tsp salt (optional, depending on soy sauce saltiness)

Equipment

• Sharp knife or meat slicer for thin slicing
• Mixing bowl for marinade
• Large resealable plastic bag or airtight container for marinating
• Dehydrator (preferred for best texture) or oven with a low temperature setting
• Baking sheets and wire racks (if using oven)
• Parchment paper or silicone mats (optional)
• Meat thermometer to check jerky doneness

Instructions

1. Prepare the liver: Rinse the beef liver under cold water and pat dry with paper towels. Remove any visible membranes or connective tissue for a cleaner texture.
2. Slice thinly: Using a sharp knife, slice the liver into strips about 1/8 to 1/4 inch thick. Slicing against the grain helps make the jerky less tough.
3. Make the marinade: In a mixing bowl, whisk together soy sauce, Worcestershire sauce, apple cider vinegar, olive oil, honey, minced garlic, smoked paprika, black pepper, cayenne pepper, onion powder, and salt.
4. Marinate the liver strips: Place the sliced liver into a resealable plastic bag or airtight container. Pour the marinade over the liver, ensuring all pieces are coated. Seal and refrigerate for at least 6 hours, preferably overnight for deeper flavor.
5. Preheat your dehydrator or oven: Set your dehydrator to 140°F (60°C). If using an oven, preheat to the lowest setting, ideally around 170°F (75°C), and position racks in the middle.
6. Arrange strips on drying racks: Remove liver from marinade and pat dry slightly with paper towels to reduce excess moisture. Lay the strips in a single layer on dehydrator trays or wire racks over baking sheets. Make sure pieces do not overlap.
7. Dry the liver jerky: Dehydrate for 4 to 6 hours, checking periodically. If using an oven, keep the door slightly ajar with a wooden spoon to allow moisture to escape. The jerky is done when it is dry but still pliable and not brittle.
8. Cool and store: Let the jerky cool completely before storing it in an airtight container. Keep refrigerated for up to two weeks or freeze for longer storage.

Tips & Variations

Tip: For easier slicing, freeze the liver for 30 minutes beforehand. This firms it up and allows for cleaner, thinner cuts.

Variation: Try adding different spices like cumin, coriander, or chili powder for a unique flavor twist. You can also swap honey for maple syrup or agave for a vegan-friendly option.

Important: Ensure the jerky is dried thoroughly to prevent spoilage. If you notice any off smells, discard immediately.

Nutrition Facts

Serving Suggestions

Beef liver jerky makes an excellent protein boost for hiking, camping, or busy workdays. Pair it with fresh veggies for a balanced snack or add to a charcuterie board for a unique twist.

If you enjoy exploring diverse snack options, you might also love our Veg Grilled Sandwich Recipes That Are Quick and Delicious, which pair well with savory jerky snacks.

For a lighter accompaniment, try serving your jerky alongside a crisp salad or dipping it in spicy mustard or homemade BBQ sauce. Its chewy texture and rich flavor make it a satisfying treat any time of day.

Conclusion

Making beef liver jerky at home is a fantastic way to enjoy a nutrient-rich, flavorful snack that supports your health and satisfies your taste buds. This recipe balances bold spices and natural liver flavor, producing jerky that’s tender, tasty, and packed with essential vitamins.

Whether you’re a seasoned liver lover or curious about trying organ meats, this jerky recipe offers a simple, customizable approach with rewarding results. By controlling the ingredients and drying process, you get a clean, preservative-free snack that’s perfect for active lifestyles or whenever hunger strikes.

Don’t forget to explore other healthy and delicious recipes like the Chinese Vegetarian Nasi Lemak Recipe Made Easy and Delicious or the Apple Barn Pigeon Forge TN Vegetable Soup Recipe Guide to complement your culinary repertoire.

Happy cooking and snacking!

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