Go Back

Crowd-Pleasing No Fridge Camping Jerky Box

A curated box of homemade beef, turkey, and mushroom jerky plus nuts and dried fruit — all shelf-stable, no cooler required.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8
Course: Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb beef top round trimmed of fat
  • 1 lb turkey breast skinless
  • 8 oz portobello mushrooms stems removed
  • 1/2 cup tamari or low-sodium soy sauce
  • 1/4 cup Worcestershire sauce use vegan version for plant-based
  • 2 tbsp honey or maple syrup
  • 1 tbsp liquid smoke
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 cup raw almonds
  • 1 cup dried mango strips
  • 1 cup dried unsweetened coconut flakes

Equipment

  • dehydrator or oven with low temp setting
  • baking sheets or dehydrator trays
  • parchment paper
  • sharp knife or meat slicer
  • mixing bowls
  • airtight containers or zip-top bags for storage

Method
 

  1. Slice beef and turkey against the grain into 1/4-inch thick strips. Slice mushrooms into 1/4-inch thick strips.
  2. In a bowl, whisk tamari, Worcestershire, honey, liquid smoke, garlic powder, onion powder, paprika, and pepper. Divide into three separate bowls.
  3. Marinate beef strips in one bowl, turkey in another, mushrooms in the third. Cover and refrigerate 4-6 hours (or overnight for deeper flavor).
  4. After marinating, blot excess liquid from each strip with paper towels. Arrange strips in single layers on dehydrator trays or parchment-lined baking sheets.
  5. Dehydrate at 160°F (71°C) for 4-6 hours, until dry but still pliable. For oven method: place in 170°F (77°C) oven with door cracked open, rotate trays every 2 hours, total time 4-6 hours. Check flexibility — jerky should bend and crack but not snap.
  6. Let jerky cool completely on racks for 30 minutes. This step is crucial: residual moisture can lead to spoilage.
  7. While jerky cools, toast almonds in a dry skillet over medium heat for 3-4 minutes until fragrant. Let cool.
  8. Assemble the jerky box: layer beef jerky, turkey jerky, mushroom jerky, almonds, dried mango, and coconut flakes in separate compartments of a large airtight container or divide into individual zip-top bags. Keep each type separate to prevent moisture transfer.
  9. Store in a cool, dark place. Will keep for up to 2 weeks without refrigeration. For longer storage, freeze up to 3 months.

Notes

Food safety: jerky must be dried to a point where it bends and cracks but does not snap. If it feels moist or sticky, continue drying. Store in airtight containers; moisture is the enemy. For gluten-free, use tamari instead of soy sauce. For keto, omit mango and coconut. For vegan, use only mushroom jerky and replace honey with maple syrup. Always pack a small bag of silica gel desiccant (food-grade) in the container to absorb humidity. Consult a qualified professional for specific dietary needs.