When we went out west last year to Zion, Bryce and Horseshoe Bend I’m not even exaggerating when I say collectively, we probably spent about $250 on jerky alone.

For 6 days we subsisted off beef jerky, Cliff bars and sports drinks and hiked 50+ miles.

If only I had gotten my act together in the beef jerky making department a year ago, I’d be that much richer.

To say we like beef jerky in this house is an understatement.

Trader Joe’s runs are made solely for either coconut oil, nut butter or jerky each month (ok, and their bacon) because if we run out and I have no go-to protein snack on hand, things get ugly.

I was fully prepared to make this in my oven since I don’t own a dehydrator until Brandy offered up hers and I happily obliged knowing it’d probably be a bit faster.

Guys, for someone who has sworn completely off clutter and unnecessary gadgets in the house, I’m seriously contemplating buying my own dehydrator after this experience.

Life changing.

In just four hours, I had perfectly crisp buffalo sauce beef jerky.

I spent $10 on 1.8 pounds of top round beef (you can also use shaved beef for a quicker recipe), used a cup of buffalo sauce I had on hand and easily made 5-6 bags worth of Trader Joe’s sized beef jerky.

Those bags cost $4.99 each. Do the math.

The flavor combinations are endless (and I have oh so many running through my head for next time starting with lime + jalapeno because how good does THAT sound?!) but for this first go-around I decided to do all the flavor of your favorite buffalo wing (or air fryer buffalo chicken tender) in beef jerky form. It came out as amazing as you’d imagine.

Go forth and get your jerky on.

And if you do pull the trigger on a dehydrator think of all the things you can make in it besides jerky, like pizza kale chips and tart cherry fruit leather!

Don’t miss out on this lamb jerky recipe either, it’s super tasty! If you prefer a regular beef jerky, try this plain beef jerky recipe.