Apparently, even some of the best jerky experiments can begin with a grocery-store mistake. I originally ordered a New York strip and somehow ended up with a flank steak instead. Although I love making carne asada (I’ll share my recipe some time) and some other dishes with this cut, this was meant for a family steak meal, and my kids are not fans. So, I tucked it into the freezer in frustration, unable to get back to the store anytime soon for a return.
A few months later, when cleaning some stuff out, I considered just tossing it, but I hate wasting food. (I think a lot of you fermentation fans know exactly what I mean!) Suddenly, I had the idea to repurpose it for jerky. Even after its extended stay in the freezer, that 1.10-pound flank steak turned out incredibly tender, and the flavor was just what I had hoped for.
I usually reach for eye of round, top round, bottom round, or sirloin when making jerky, but flank steak was a wonderful surprise. Paired with Famous Dave’s Sweet ‘n Spicy Pickle Chips, it inspired this recipe for sweet, tangy, spicy jerky — with dehydrated pickle chips to make use of the entire jar. Famous Dave’s is popular here in Georgia because they’re made in our neighbor state of Alabama. However, there’s lots of good options all over, so I’m definitely not saying you can only use this brand. In fact, you can use any pickle chip variety that you like the flavor of. (I always see in pickle groups how a lot of the people HATE sweet pickles – LOL! – and if that’s you, you can still tweak this recipe to your preferences!)
You can use any vinegar-based pickle you enjoy. To me, sweet-heat varieties offer a badass balance of sweetness and spice, but hot dill chips, regular dill pickles, and other favorites each bring their own personality. I make my own pickles, too, but I tend to keep my homemade fermented dills for eating rather than using them as marinade. For this recipe, the sharp bite of vinegar-brined pickles has more of the flavor profile I think people are looking for.
BTW – You can find my Korean-Inspired Beef Jerky recipe, along with almost 120 more exclusive recipes, in Insane in the Brine: The Official Cookbook!
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Yield:
- Approximately 5 oz. of finished beef jerky from 1.10 pounds of raw beef
- One batch of dehydrated pickle chips made from the entire jar
Want to make more? Double the meat and use a second jar of pickles, along with proportionally increased marinade ingredients. Just make sure your dehydrator or smoker has enough room to accommodate the larger batch without overcrowding or otherwise plan to do in two batches.
Equipment:
- Cutting board and sharp knife
- Measuring cups and measuring spoons
- Garlic press or knife for crushing the garlic
- Large mixing bowl, plastic wrap or cover
- Spoon for mixing the marinade
- Paper towels (pat dry meat)
- Digital thermometer (to ensure internal temp for food safety and later, optionally for doneness)
- Food dehydrator with trays – for my hobbyist needs, I love this economical Nesco model
- OR use your smoker for hot smoking
- Air fryer with a breathable tray or rack for crisping the pickle chips – I own this Cuisinart model
- Zip-seal bag (or vacuum sealer for longe-term freezer storage)
Ingredients:
- 1.10 lbs. (17.6 oz.) flank steak, sliced ~1/3″ thick; partially frozen for easier slicing. Eye of round, top round, bottom round, and sirloin are also excellent choices for jerky.
- 1 jar (24 fl. oz.) Famous Dave’s Sweet ‘n Spicy Pickle Chips (or ANY vinegar pickles of choice), including all the pickles and brine. You can substitute a similar sweet-heat variety, spicy dill chips, regular dill pickles, or another vinegar-based pickle you enjoy.
- 1/4 cup packed brown sugar
- 1/4 cup Worcestershire sauce
- 1/2 head garlic, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 1-2 bay leaves, crushed
- Optional: 1/2–1 teaspoon liquid smoke, if using a food dehydrator but wanting a smoky flavor. Start with 1/2 teaspoon for a subtle smoky note.
Directions:
1. Slice the beef
Partially freeze the flank steak if necessary to firm it up, then slice it into thin, even strips, cutting across the grain for a tender bite. I like a thicker cut around 1/3″ (which will take longer to dry), but anywhere from approximately 1/8–1/4 inch thick is also good, keeping the pieces as uniform as possible so they dry at a similar rate.
2. Prepare the pickle marinade
Empty the entire jar of Sweet Heat Pickles into a large mixing bowl, including every pickle chip and all the brine. Add the brown sugar, Worcestershire sauce, crushed garlic, salt, black pepper, apple cider vinegar, and crushed bay leaf. Stir thoroughly until the sugar is dissolved and the ingredients are well distributed.
If you want smoky flavor without using a smoker, add the optional liquid smoke now.
3. Marinate the beef
Add the sliced steak to the bowl and mix well, making sure the strips are submerged or thoroughly coated. Cover and refrigerate for 24–48 hours. Mine was ready after exactly 36 hours.
If convenient, turn and redistribute the meat and pickles once midway through marinating.
4. Choose your drying method
Path 1: Food dehydrator (recommended for convenience; pickle chips can’t be hot smoked)
Food safety note: The USDA recommends heating beef to 160°F (71°C) before dehydrating (confirm with a digital thermometer), as dehydrator temperatures alone may not reliably destroy harmful bacteria. Use a food-safe process that heats the beef to this temperature before drying; do not rely on the dehydrator’s air temperature alone. Examples: bake the meat (not pickles) on a rack at 325F until done or boil the meat in the marinade until 160, usually around 5 minutes (exclude the pickle chips, which will fall apart).
After marinating and bringing to 160F detailed above, pat dry the meat with paper towel. Gently pat dry the pickle chips. Add the beef strips and pickle chips to the drying racks. Since the meat can release juices as it dries, I prefer to place the strips under the pickles. Both can be dried together, but the chips take longer and usually require a finishing technique like a food dehydrator to finally get them crunchy.
Arrange the beef strips in a single layer on the dehydrator trays, allowing space for air to circulate.
Dehydrate for approximately 4–7 hours, checking periodically. The exact time will depend on the thickness of the strips, your dehydrator, and how dry you like your jerky. The finished strips should be dry and firm but can still have a pleasantly tender chew.
Once dried, let the jerky cool, then refrigerate it uncovered on a wire rack overnight to help it dry and firm up further. Because this recipe uses a wet, sugary marinade, you may opt to refrigerate the finished jerky rather than assuming it is shelf-stable. If left at room temperature, do not go beyond two weeks.
Path 2: Hot smoking
If you already have experience hot-smoking meat, you can use your smoker instead.
Drain the beef well and pat the strips dry to remove excess marinade, which can interfere with drying and cause sugary residue to scorch. Arrange the strips in a single layer and smoke with indirect heat, using a temperature and process that bring the beef to 160°F (71°C) for food safety.
Keep airflow moving and monitor the strips closely; thickness, smoker conditions, and humidity will determine the total time. Avoid heavy smoke, as the pickle marinade already brings plenty of flavor.
Once dried to your preferred texture, cool the jerky and refrigerate it overnight on a wire rack. It will then be ready for storage. Without knowing the internal moisture, do not store at room temperature for longer than two weeks.
5. Dehydrating the pickle chips
Dehydrate the chips until they have lost substantial moisture.
I kept them in for around ten hours, and at that time they’re more like pickle “jerky” than chips (I like this style too!). Pickles contain a lot of water, so they often become chewy, almost jerky-like, rather than turning into crisp chips in the dehydrator alone. That’s normal — the air fryer provides the final crisping step.
6. Finish the pickle chips in the air fryer
Transfer the dehydrated chips to a breathable air-fryer tray or rack, arranging them in rows without overlapping or stacking.
Set the air fryer to 180–200°F (82–93°C), depending on the lowest setting available on your model. Mine only goes down to 200°F.
Heat for approximately 5-7 minutes, watching closely toward the end because the chips are thin and their residual sugar can brown quickly.
7. Cool completely before judging crispness
The pickle chips may still feel soft when they come out of the air fryer. Let them cool completely to room temperature before testing their texture. They should crisp up considerably as they cool.
If they’re still too pliable, return them to the air fryer for another 5 minutes, then cool and test again. Avoid overcooking, as the sugars and concentrated brine can cause them to burn (darkening itself is normal).
Effective and Easy Storage
Proper storage matters for both snacks, especially because the beef is homemade and the pickle chips can readily absorb moisture from the air.
Beef jerky
- For everyday storage: Place the completely cooled jerky in a clean, airtight container or resealable bag and keep it in the refrigerator.
- For longer storage: Vacuum sealing is an excellent option. Once the jerky has cooled and completed its overnight refrigeration, divide it into convenient portions and vacuum seal each portion. Refrigerate the sealed packages or freeze them for longer storage (up to 6 months).
- For the freezer: Vacuum-sealed jerky is convenient for freezing because it limits air exposure and helps prevent freezer burn. Label each package with the preparation date.
- Important safety note: Don’t assume homemade jerky is shelf-stable simply because it feels dry. Its safety depends on the preparation process and final moisture level, which aren’t measured in this recipe. Refrigeration is the safer choice; freezing is best for extended storage.
Crispy pickle chips
- For maximum crunch: Let the chips cool completely before transferring them to an airtight container. Even a little trapped warmth can create condensation and soften them.
- For everyday snacking: Store them in a dry, airtight container in a cool cupboard, provided they are thoroughly dried and crisp. If they retain any softness or moisture, refrigerate them instead, recognizing that refrigeration may affect their crunch.
- For longer storage: You can keep them in a few separate portions so you don’t repeatedly expose the entire batch to humid air. Or a food-safe desiccant packet can help absorb residual moisture if used according to its manufacturer’s directions.
