Chimichurri Jerky in a Weston Dehydrator

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Recipe - Chimichurri Jerky in a Weston Dehydrator

From the Weston Kitchen


1 lb. venison, elk, or beef


  • 1 cup fresh Italian parsley leaves
  • ¼ cup fresh cilantro leaves
  • 3 cloves garlic, crushed
  • 3 tablespoons olive oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon lime juice
  • 1 teaspoon brown sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon red pepper flakes


This is one of the most flavorful jerky recipes we've ever concocted! It's a particularly good recipe for lesser cuts of meat and less tasty animals because of its intense flavor. And because the flavors are so bold, it's also great for frequent beef jerky makers who are just looking for a different recipe. Try it!

Makes about 1/2 lb.

  1. Slice the meat to ¼" thick with a Meat Slicer (or use a Jerky Slicer).
  2. Combine marinade ingredients in a food chopper and process until chopped finely (or mince the herbs & garlic by hand , then mix into the rest of the marinade).
  3. Mix the meat into the marinade and refrigerate, covered, overnight, or vacuum seal and allow to marinate for 4-6 hours.
  4. Dehydrate at 140° for 6 hours, or until the jerky is dry, but still bends (doesn't break).

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