Buc-ee’s Bohemian Garlic Beef Jerky Recipe

I really enjoy making beef jerky at home. It doesn’t matter if I use a smoker, oven, or food dryer – I just like doing it. It’s one of my favorite snacks!

But you all may know that when we make beef jerky at home from scratch, it takes a lot of time.

That’s why many of us turn to Buc-ee’s Bohemian Garlic Beef Jerky – it’s already made, easy to grab, and great for road trips, hiking, or just snacking while watching TV.

The only issue? It’s expensive. Real expensive. So, I started making it myself at home. And guess what? It’s not hard at all.

This Buc-ee’s Bohemian Garlic Beef Jerky Recipe is a copycat version that tastes just like the one you get in the store – but at a much lower cost.

Let’s save money and make jerky that’s even better than the store’s!

What Does Buc-ee’s Bohemian Garlic Beef Jerky Taste Like?

This jerky is a flavor bomb! The first thing you’ll notice is the strong, savory garlic taste.

It’s balanced with a hint of sweetness from brown sugar and a smoky kick from paprika.

The soy sauce and Worcestershire sauce add a salty, tangy depth, while black pepper gives a mild heat.

Every bite is chewy but not tough, with a slightly sticky glaze from the marinade.

It’s addictive – perfect for when you crave something salty, smoky, and garlicky!

Slicing Meat for Jerky

Slicing the meat right is one of the most important steps. I like to freeze my beef for about 1-2 hours before slicing. That makes it firmer and easier to cut.

Use a sharp knife and slice the meat into thin strips—about ¼ inch thick.

Always slice against the grain. This makes the jerky more tender and easier to chew. If you slice with the grain, the jerky can end up too tough.

Also, trim off any visible fat. Fat doesn’t dry well and can make your jerky spoil faster. Take your time during this step—it makes a big difference later on.

Buc-ee’s Bohemian Garlic Beef Jerky Ingredients

Here’s everything you need to make this tasty jerky:

• Beef (2 pounds, top round or eye of round): I use lean cuts like top round or eye of round because they have less fat. Fat can make jerky spoil faster, so lean beef is best. These cuts are affordable and easy to slice thin for that perfect chewy texture.
• Soy Sauce (½ cup): Soy sauce gives the jerky a salty, savory taste. It also helps soften the beef while it marinates. I use regular soy sauce, but low-sodium works if you want less salt.
• Brown Sugar (¼ cup): This adds a bit of sweetness to balance the salty and garlicky flavors. It also helps the jerky get a nice, slightly sticky texture when it dries.
• Garlic (4 cloves, minced, or 1 tablespoon garlic powder): Garlic is the star of this recipe! Fresh minced garlic gives a bold, punchy flavor, but garlic powder works if you’re in a rush. Either way, it makes the jerky taste amazing.
• Worcestershire Sauce (2 tablespoons): This sauce adds a tangy, rich flavor that makes the beef taste deeper and more interesting. It’s like a secret ingredient that ties everything together.
• Black Pepper (1 teaspoon): A little black pepper adds a mild heat and extra flavor. I grind it fresh for the best taste, but pre-ground is fine too.
• Onion Powder (1 teaspoon): Onion powder brings a subtle, savory sweetness. It makes the jerky taste more complex without being too strong.
• Smoked Paprika (½ teaspoon): This gives the jerky a smoky flavor and a nice red color. It’s not spicy, just warm and rich.
• Liquid Smoke (1 teaspoon, optional): If you’re using an oven instead of a smoker, liquid smoke adds that barbecue flavor. Skip it if you’re using a dehydrator or smoker, since you’ll get smokiness naturally.

Helpful Swaps

If you don’t have some ingredients, don’t worry! Here are some easy swaps:

1. Beef: Try flank steak or sirloin if you can’t find top round or eye of round. Just make sure it’s lean.
2. Soy Sauce: Tamari or coconut aminos work great for a gluten-free option.
3. Brown Sugar: Honey or maple syrup can replace brown sugar for a different kind of sweetness.
4. Garlic: If you’re out of fresh garlic or powder, try ½ teaspoon of garlic salt (but reduce the soy sauce to avoid too much salt).
5. Liquid Smoke: Skip it entirely if you don’t have it—smoked paprika adds enough smokiness.

Kitchen Equipment Needed

You don’t need fancy tools to make this jerky. Here’s what I use:

1. Sharp Knife: A good knife makes slicing thin beef strips easy and safe.
2. Cutting Board: Use a sturdy one to prep the beef without slipping.
3. Mixing Bowl: For stirring up the marinade.
4. Ziploc Bags or Container: To marinate the beef in the fridge.
5. Oven or Dehydrator: An oven works fine, but a dehydrator dries the jerky evenly.
6. Baking Sheets and Racks: For oven drying. Racks let air flow around the beef for better drying.
7. Paper Towels: To pat the beef dry after marinating, so it dries faster.

How To Make Buc-ee’s Bohemian Garlic Beef Jerky

Step 1 | Pick the Right Beef

Grab 2 pounds of top round or eye of round beef. Place it in the freezer for 1-2 hours until it’s firm but not rock-hard. This step makes slicing the beef much easier.

Step 2 | Slice the Beef

Cut the beef into thin strips, about ¼ inch thick. Slice against the grain for tender jerky. Make sure to trim off any visible fat, as it can spoil the texture of your jerky.

Step 3 | Make the Marinade

In a bowl, mix ½ cup soy sauce, ¼ cup brown sugar, 4 minced garlic cloves (or 1 tablespoon garlic powder), 2 tablespoons Worcestershire sauce, 1 teaspoon black pepper, 1 teaspoon onion powder, ½ teaspoon smoked paprika, and 1 teaspoon liquid smoke (optional).

Stir until the sugar dissolves and all the ingredients are well combined.

Step 4 | Marinate the Beef

Add the beef to the marinade and mix well, ensuring that every strip is coated. Place the beef strips in a Ziploc bag or a container.

Seal the bag and refrigerate for 8-12 hours. Flip the bag halfway through to make sure the flavor spreads evenly.

Step 5 | Dry the Beef

Take the beef out of the marinade and pat it dry with paper towels. This helps it dry more quickly and ensures the jerky doesn’t become too soggy. Discard the leftover marinade.

Step 6 | Dry the Jerky

Use a dehydrator, grill, or oven to dry the beef. If using a dehydrator, set it to 160°F and let it dry for about 4-6 hours.

If you’re using an oven, set it to the lowest temperature possible, around 170°F, and dry the jerky for 4-6 hours.

Step 7 | Cool and Check

Let the jerky cool to room temperature. Taste a piece to check the texture and flavor. It should have that perfect chewy texture with a strong garlic taste.

Step 8 | Store It or Serve

Store the cooled jerky in an airtight container or Ziploc bag. Your jerky is now ready to enjoy or keep for later!

Tips for Perfection

Here are some quick tips to make your jerky even better:

• Freeze for Easier Slicing: Don’t skip the freezer step—it really helps get thin, even slices.
• Marinate Longer for More Flavor: If you have time, let the beef marinate for up to 24 hours.
• Check Often While Drying: Every oven or dehydrator is different, so peek at the jerky to avoid over-drying.
• Use a Fan in the Oven: If your oven has a fan, turn it on to help air circulate.
• Taste Test: Try a piece while it’s cooling to make sure the flavor is just right.

How To Serve This Buc-ee’s Bohemian Garlic Beef Jerky

I like to eat it straight from the jar—simple and satisfying.

I like packing some in my lunch bag or taking it when I’m out running errands. You can toss it in your backpack, gym bag, or even your glove box for road snacks.

It’s also perfect after a workout when you need something high in protein.

Some folks even chop it and use it in salads or on top of baked potatoes. I say just enjoy it your way—there’s no wrong time to eat jerky.

Make Ahead

This recipe is perfect to prep ahead. You can marinate the beef one day and dry it the next.

I’ve even frozen the raw, marinated beef and dried it a week later. If you do that, just let it thaw in the fridge before drying.

It makes planning easier, especially when you know you’ll need snacks later.

Storage Tips

To keep your jerky fresh, store it in an airtight container or Ziploc bag. I keep mine in a cool, dry place, and it lasts about a month.

If you want it to last longer, pop it in the fridge for up to 3 months.

You can even freeze it for up to 6 months—just thaw it at room temperature when you’re ready to eat.

Always check for any weird smells before eating.

Buc-ee’s Bohemian Garlic Beef Jerky Recipe FAQs

1. Can I use ground beef instead of sliced beef?

You can, but the texture and flavor won’t be the same. Ground beef jerky needs a jerky gun and a different method. For the closest match to Buc-ee’s, use sliced lean beef like top round or eye of round.

2. Why is my jerky too salty?

That can happen if the jerky marinates too long or if your soy sauce is extra salty. Try using low-sodium soy sauce or marinate for a shorter time.

3. How do I know when the jerky is done drying?

The jerky is done when it bends without breaking and feels dry to the touch. It shouldn’t feel sticky or soft. I usually check after 4 hours and give it a taste. If it’s too moist, dry it for another hour. Every dehydrator or oven is different, so keep an eye on it.

4. Can I make this jerky without a dehydrator?

Absolutely! I often use my oven, and it works great. Set it to the lowest temperature (around 170°F) and place the beef on wire racks over baking sheets. Prop the oven door open slightly to let air circulate. It takes about 4-6 hours, and the results are just as tasty as with a dehydrator.

5. Can I double the recipe?

Yes, you can double it! I’ve made bigger batches for trips or gifts. Just make sure you have enough space in your dehydrator or oven to lay out all the strips without overlapping. You might need to dry in batches if your equipment is small. Double the marinade ingredients, and you’re good to go.

This Buc-ee’s Bohemian Garlic Beef Jerky Recipe is one of my go-to snacks to make at home. It’s easy, budget-friendly, and packed with flavor.

Once you try it, you might not want to buy the store version again.

Did you make this recipe? Please leave a rating and review!