You ever reach into the glove box during a fishing trip or reach into your gear bag in the deer stand, pull out a bag of jerky, and think, “This tastes like survival, success, and salt all at once?” Congratulations, my friend. You’ve tasted history.
Welcome to the ultimate guide to jerky—Florida style. We’re talkin’ about ancient meats, modern methods, and how to spice things up with Those Florida Guys rubs in ways that’ll make a gator wink. Maybe you will save a little money along the way, but no matter what, making your own jerky is a taste experience and a choose your own adventure with endless possibilities.
A Brief (and Beefy) History of Dried Meats
There is technically a difference between dried meats and jerky, the latter being prepared with heat, but for our purposes, we will stick with “jerky.”
Beef jerky has been humanity’s emergency snack since, well, forever. In Europe, explorers and seafarers gnawed on salty strips of meat like "charqui," which was the original road trip food—minus the air conditioning and curated playlist. In Africa, folks were perfecting biltong before it was cool, making spiced, sun-dried game meats long before Instagram foodies caught on. Down in the Caribbean, the Taíno invented "barbacoa," basically slow-smoking meat until it was so tasty and dry it could survive a hurricane—and a pirate attack. Fun fact: the term "buccaneer" originates from the French word "boucanier," originally referring to Caribbean hunters who smoked meat over a boucan, a grill for roasting meat. Meanwhile, in North America, Indigenous people whipped up pemmican: the ultimate prehistoric protein bar, loaded with dried meat, fat, and berries—perfect for trekking across the plains or just surviving a Monday.
Early jerky wasn’t fancy—just strips of lean meat, dried in the sun or over low fire to preserve it without refrigeration. Cowboys, conquistadors, and chaos-loving pioneers all gnawed on it while roaming the frontier. It was meat that traveled. Meat with grit. Meat that said, “We don’t need your modern French door refrigerator, Darrell.”
Meat the Contenders: Types of Jerky You Can Make
Jerky can be made from just about anything that once mooed, trotted, clucked, or roared. Here’s your starter lineup:
1. Beef (The Classic Stud)
Best cuts:
- Top Round (also called London Broil) – lean, affordable, and easy to slice
- Eye of Round – compact, flavorful, and built for drying
- Flank Steak – slightly more marbled, full of flavor
Rub Pairings:
- Top Round: Coat it in SPF 7 – salt, pepper, garlic, and a subtle vinegar tang? Perfection.
- Eye of Round: Try Errthang – chunky, bold garlic, smoked salt, and orange peel.
- Flank Steak: Rub down with Steak Shake – briny, rustic, a little dill, a lotta magic.
2. Venison (The Wilderness Whisperer)
Leaner than a Florida man’s excuses, venison jerky is a hunter’s go-to. You’ll want to trim all visible fat (it doesn’t dry well) and go heavy on flavor.
Rub Pairing:
· Sunburn – spicy citrus habanero brings heat and balance to gamey meat.
· Cherry Kiss brings a sweet tang that won’t go unnoticed.
3. Poultry (aka Chicken & Turkey Jerky)
Lean, protein-packed, and surprisingly flavorful if you don’t screw it up. Be safe: Always bring the internal temp to 165°F before storing.
Rub Pairing:
· Fin & Fowl -lime, vinegar, and chipotle = smoky, zippy, and made for birds.
· Gulf BBQ – smokey, tangy, slightly sweet =just screams BBQ
4. Exotic? Sure, Why Not?
You can jerk gator, fish, duck, boar, or even mushrooms if you’re having a moment. The method’s the same—the taste is what you make it.
Meat Prep 101: Slicing Like a Pro
- Trim all fat. Fat goes rancid, and jerky doesn’t need it. Leave the marbling for steaks.
- Freeze slightly before slicing. Makes it easier to cut into uniform 1/8” to 1/4” strips.
- Use a countertop meat slicer if you have it, otherwise use a very sharp knife
- With the grain = chewy. Against the grain = tender. Choose your adventure.
Marinades & Rubs: Make It Florida
Combine your dry rub with some acid (like citrus juice or vinegar), soy or Worcestershire, a bit of sugar or honey, and maybe something wild like pineapple juice or sriracha. Let it marinate at least 4–12 hours (overnight is best).
Drying Methods
1. Dehydrator (Preferred)
- Set to 160°F for beef, 165°F for poultry
- Dry for 4–8 hours, checking at the 4-hour mark
2. Smoker
- Use a wire rack with something underneath to catch the drips (optional in a smoker)
- Keep temps between 160–175°F
- Use light wood: apple, cherry, or oak
- Smoke for 4–6 hours, venting often to avoid over-smoking
3. Oven
- You can add liquid smoke to the marinade to achieve smokey flavor (be gentle, a little goes a long way)
- Use a wire rack with something underneath to catch the drips (mandatory in an oven)
- Lowest setting (170°F or less), prop the door open with a wooden spoon
- Flip halfway through, dry time is 4–6 hours
Storage: Keep It Safe, Keep It Snackin’
No matter what storage method you use, always use your common sense. If it looks funny and especially if it smells funny, don’t risk it -chuck it and do better next time.
- Room Temp: 1–2 weeks (in a sealed bag with an oxygen absorber = better)
- Fridge: Up to 1 month
- Freezer: Up to 6 months
- Vacuum sealed in the freezer: at least 1 year, but we always eat it before then
- Your glove box in August? Let’s… not.
Jerky is the kind of snack that says, “I may not own a cutting board, but I dang sure know flavor.” Whether you’re drying deer in a cabin or flank steak in a beachside condo, jerky is rustic, resourceful, and 100% Florida-approved—especially when it’s rubbed down with Those Florida Guys.