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Beef Jerky
Beef Jerky #1
2 lbs round steak (or flank or
brisket) 1/4 C. soy sauce 1 Tbsp. Worcestershire 1/4 tsp.
ea. pepper and garlic powder 1/2 tsp. onion powder 1 tsp.
hickory smoke-flavored salt
Trim and discard fat from meat. Cut meat in 1/8 to 1/4 thick slices. In a bowl
combine all but meat. Stir until seasonings dissolve.
Add meat and mix thoroughly. Let stand one hour. Shake
off excess liquid and put meat slices on oven racks or
shallow baking pan. Dry meat at lowest possible oven temp
(maybe 180 or 200) until it is brown, hard, and dry. Can
take as long as 24 hours.
Beef Jerky #2
1 1/2 lb Flank steak
Select a 1/2 inch think flank or top round steak. trim away all fat then partially
freeze until firm. Slice across the grain in a 1/4 to
1/2 inch wide strips. Place meat strips in a shallow dish
or heavy plastic bag. Add soy or terriyaki sauce to cover
meat. If desired onion or garlic powder or Worcestershire
sauce may be added. Toss to coat each piece. Cover and
refrigerate several hours or over night. Lift meat from
marinade, drain will then air dry for a couple of hours.
Arrange meat strips in single layer on fine wire screen
or cake cooling rack. Place in low temp. oven (175 to
200 degrees) or slowly smoke-cook in smoker until meat
is completely dried. Store in air-tight container. Serve
as a snack or appetizer.
Beef Jerky #3
1/2 ts Pepper (MORE FOR HOT) 1/2 ts Garlic Powder 1/2 ts Onion Salt 1
lb Beef Roast 1/2 c Soy sauce 1/2 ts Garlic Salt 1/2 ts
Lemon Pepper
Marinate 1 hour or overnight. Bake in oven 150 to 170, overnight for 10 - 12
hours.
Beef Jerky #4
1 Flank Steak Or London Broil Coarse Black Pepper 1/2 c Soy Sauce Garlic
Powder
Cut flank steak or london broil into 1/4" strips. Sprinkle with garlic powder
and coarse ground black pepper. Marinate in soy sauce
for 24 hours. Bake in 150 degree F oven for 10 to 12 hours.
DO NOT exceed 150 degrees F.
Beef Jerky #5
2 lb London Broil 1/2 c Soy sauce 2 tb Worstershire sauce 2 ts Garlic
powder 2 ts Onion powder 2 ts Fresly ground black pepper
2 ts Red pepper flakes, less for sissies 2 tb Liquid smoke
Freeze the London Broil or other lean roast. When ready to make jerky, remove
the roast from the freezer and let partially thaw. When
just able to slice, first remove all fat and then slice
against the grain in thin (1/4 inch or less) slices. Cover
the meat with the marinade, turn from time to time and
let marinade overnight. In the morning line a shallow
cookie sheet with a few layers of paper towels. Place
on lower rack. Place upper rack in oven in top position
and lower rack in lower position. Hang the beef slices
from the upper rack with tooth picks above the paper towels.
6 hours at 160F average temp is about right. If your oven
is real tight, you might crack open the door a bit to
allow the water vapor to escape.
Beef Jerky #6
2 lb Round steak, chuck steak or roast 1 ts Onion salt 1/2 ts Salt 1/2
ts Garlic salt 1/2 ts Lemon pepper 1/2 ts Sausage seasoning
1/2 ts Thyme 1/2 ts Oregano 1/2 ts Marjoram 1/2 ts Basil
Combine the spices in a dish. Cut the meat into strips less than 1/4 of an inch
thick. Remove ALL fat. Sprinkle one side with the combined
seasonings and beat with a meat hammer. Turn and repeat
the seasoning and beating. Place the strips on a cookie
sheet or other flat pan. Place in a 120 F oven for 4 hrs.
Turn and put back for another 4 hrs. Keep the oven door
propped open for the entire time to allow the moisture
to escape. With a gas oven, the pilot light may be enough
to provide the heat. Store in a plastic bag. Also may
be stored in a pillowcase. Do not store in a paper bag.
Beef Jerky #7
1 Flank steak 1 Clove garlic, minced 1/2 c Honey 1 Pinch pepper 4 tb Lemon
juice 1/2 c Soy sauce 1 Pinch salt
Put steak in freezer for about half an hour, just until firm. Slice steak across
grain, about 1/4-inch thick. Combine remaining ingredients
and marinate steak strips in this for at least 2 hours.
Place slices on rack in pan and dry in oven at 150 degrees,
12 hours.
Beef Jerky #8
1/2 c Soy Sauce 1/2 c Worcestershire Sauce 2 tb Ketchup 1/2 ts Pepper
(more for hot) 1/2 ts Garlic Powder 1/2 ts Onion Salt
1 lb Beef Roast
Marinate 1 hour or overnight. Bake in oven 150 to 170, overnight for 10 -12 hours.
Beef Jerky #9
2 lb Very lean Flank Steak or Brisket 1/3 c Tamari Soy Sauce 1 Garlic
Clove, minced
Trim fat off meat. Cut across grain into 2 pieces; slice lengthwise with grain
into 4" strips. Combine soy sauce and garlic in mixing
bowl. add meat. Marinate for 15 to 20 minutes, stirring
occasionally. Drain and arrange in single layer on cooling
rack set in baking pan. Bake overnight at 150 degree F
for 12 hours until dried. Blot meat on paper towel to
absorb excess fat. Store in tightly covered container.
Will keep for several weeks. Does not require refrigeration.
Beef Jerky #10
2 -3 lb beef 1/2 c Soy sauce 1/2 c Worcestershire sauce 2 ts Accent 2/3
ts Garlic powder 2 ts Onion powder 2/3 ts Black pepper
2 ts Seasoned salt
Cut meat with the grain into 1/2-inch thick strips. Mix all other ingredients
to make a marinade. Submerge meat in marinade for 24 hours.
Place meat strips directly on the rack in the oven and
cook for 8 hours at 150 degrees.
Beef Jerky #11
1 kg Round steak ( semi-frozen) 40 ml Soy sauce 25 ml Liquid smoke 2 ml
Garlic powder 2 ml Onion powder 1 ml Black pepper
Have about 1 kg. round steak in a semi-frozen state, then slice in 1 cm. strips
across grain. marinate meat in covered container for 4
hrs ( or over night ) in fridge. Remove meat from marinade
. spread strips on racks placed on cookie sheets. bake
at 100 degrees C. ( 200 degrees F. ) for 6 to 7 hrs turn
off heat and let sit in oven over night.
Beef Jerky #12
Lean beef
Soy sauce Lemon Pepper Garlic Salt
Freeze lean beef for 30 minutes. Slice 1/4 inch thick. Remove all fat. Dip into
soy sauce to which you have sprinkled lemon pepper and
garlic salt. Spread slices on cake racks placed on cookie
sheets. Place cookie sheets in 150 degree oven for 10-12
hours. Store in air tight container.
Beef Jerky #13
1 lb Lean beef 1/4 c Soy sauce 1 ts Garlic powder
Slice the lean beef (should cuts, flank or round steak) with the grain 1/4 to
1/2 inch wide and 2-6 inches long. Pain on or dip the
strips into a mixture of soy sauce and garlic powder.
Place on wire rack in a deep oven pan; dry completely
in 150F for 8-12 hours.
Beef Jerky #14
1 lb Beef loin tip << >> 1 lb Beef brisket Jetton's Barbecue Sauce <<
>> Another with no sugar Onion salt Garlic salt
If necessary, roll out meat slices as thin as possible. Trim off fat. Set oven
at 200 degrees and line cookie sheets with foil. Brush
one side of meat with sauce. Put slices on cookie sheet;
DO NOT STACK. Sprinkle lightly with onion and garlic salts.
Cook for 8 to 9 hours. Turn meat after 6 hours of cooking
and brush with sauce. Cool and store in a tightly covered
jar or sealed in a plastic bag.
Beef Jerky #15
1/2 lb Flank steak 1 ts Salt 2 ts Sherry 4 ts Honey 3 tb Sugar 1 tb Catsup
1 tb Hoisin sauce 1 tb Oyster sauce 1 tb Light soy sauce
1 tb Dark soy sauce pn Salt peter* Partially freeze meat
first, then thinly slice beef Marinate in rest of ingredients
for at least 1 day. Bake single layer at 250 degrees for
4555 minutes.
Beef Jerky #16
5 lb Beef (roast) 1/4 c Soy sauce 1 tb Worstershire sauce 1 ts Garlic
powder 1 ts Onion powder 1 ts Black pepper (cracked if
possible) Red pepper flakes; optional 1 tb Liquid smoke
Place the strips of meat into marinade and let soak for about 24 hours. Remove
from marinade and allow to air dry for at least one hour.
If you have a meat smoker then omit the liquid smoke and
smoke meat at a low temperature.
Beef Jerky #17
1 Flank steak 1 Clove garlic, minced 1/2 c Honey 1 Pinch pepper 4 tb Lemon
juice 1/2 c Soy sauce 1 Pinch salt
Put steak in freezer for about half an hour, just until firm. Slice steak across
grain, about 1/4-inch thick. Combine remaining ingredients
and marinate steak strips in this for at least 2 hours.
Place slices on rack in pan and dry in oven at 150 degrees,
12 hours.
Beef Jerky #18
3 lb Rump roast (or similar cut) 1/2 c Light japanese soy sauce 1/4 c
Worchestershire sauce 1/4 c White vinegar 1 c Water 1/2
ts Ground ginger 1/4 ts Ground red pepper 1/4 ts Ground
black pepper 1 tb Onion powder 1 Clove garlic; smashed
Have the butcher cut your roast in 1/8 inch slice against the grain. OR do it
at home. if you don't have good cutlery, have the butcher
do it. it won't be worth it! Cut off the slice of fat
on the bottom. separate the two distinct sinews. (you
can tell, the grain goes one way on one, and the other
way on the other). Trim out the "gristle" that is between
them. Slice the two sinews against the grain into 1/8
inch slices. Mix the soya, and remaining ingredients to
make the marinade. Marinade the meat slices for 6 or 8
hours in the fridge.
Beef Jerky #19
2 To 3 Pounds Round, Chuck Steak Or Chuck Roast 1 ts Onion Salt 1/2 ts
Salt 1/2 ts Garlic Salt 1/2 ts Lemon Pepper 1/2 ts Sausage
Seasoning 1/2 ts Thyme 1/2 ts Oregano 1/2 ts Marjoram
1/2 ts Basil
Combine the spices in a dish. Cut the meat into strips less than 1/4 of an inch
thick. Remove ALLMfat. Sprinkle one side with the combined
seasonings and beat with a meat hammer. Turn and repeat
the seasoning and beating. Place the strips on a cookie
sheet or other flat pan. Place in a 120 degree F. oven
for 4 hours. Turn and put back for another 4 hours. Keep
the oven door propped open for the entire time to allow
the moisture to escape. With a gas oven, the pilot light
may be enough to provide the heat. Store in a plastic
bag.
Beef Jerky #20
2 qt Water 2 c Salt 1 c Vinegar 2 tb Pepper
Cut meat as thin as possible. Remove all fat. Boil approximately 6 minutes. Roll
moisture from meat. Put on cookie sheet in middle of oven
for 1 1/2 to 2 hours at 200 degrees F. Leave oven door
cracked to let moisture out. Coat with Liquid Smoke and
A-1 Sauce. Store in airtight jar.
Beef Jerky #21
1 Flank steak 4 tb Lemon juice 1 Garlic clove, minced 1/2 c Soy sauce
1/2 c Honey 1 pn Salt 1 pn Pepper
Put steak in freezer for about half an hour, just until firm. Slice steak across
grain, about 1/4-inch thick. Combine remaining ingredients
and marinate steak strips in this for at least 2 hours.
Place slices on rack in pan and dry in oven at 150 degrees,
12 hours.
Jerky #22
2 lbs. meat, cut with grain 1/4 cup soy sauce 1 Tbsp Worcestershire sauce
1/4 tsp. pepper 1/4 tsp. garlic powder 1/2 tsp. onion
salt 1 Tbsp taco sauce 1 tsp. hickory smoke salt Dash
Tabasco Pour over meat, marinate 24 hours. Lay on broiler
separately. Bake at 150 degrees for 5 hours, turn a couple
of times. Liquid smoke, more salt (if desired).
Venison Jerky
2 lb Venison 1 c Soy sauce 1 t Lemon juice 1/2 t Black pepper 1/4 t Garlic
Cut the venison in strips approximately 1/4 x 1 x 8-inches. Mix all ingredients
and marinate venison approximately 10 hours turning once
every hour. Smoke venison on grill until completely dry
or you may use oven on low heat with venison spread out
on broiler pan.
World Famous Beef Jerky
Soy sauce Worcestershire sauce Brown sugar Crushed garlic Hot pepper sauce
(Tabasco or other) Red cooking wine Jamaican Jerk seasoning
or A-1 sauce
Start with several pounds of very lean beef roast. You should choose a roast
with visible grain, if possible, and little or no fat.
It needn't be very high quality, and in fact, tougher
cuts seem to actually work better. Mix a marinade with
some or all of the following: Mixing the sauce is largely
a matter of taste. The result should be close to 3 parts
soy sauce, 1 part Worcestershire, 1 part brown sugar and
the rest as desired. It should be a very strong salty,
spicy and slightly sweet solution. The rest of the ingredients
depend on your taste, and the list is by no means exhaustive.
Adding red wine will decrease the saltiness and/or dilute
it if you get it too spicy without affecting the flavor
greatly. You should not use more than about 30 to 40%
red wine, however, since the saltiness is necessary to
preserve the meat. Don't get too hung up on the recipe,
it is good just about any way you fix it. With a very
sharp knife, slice the uncooked roast with the grain (usually
lengthwise down the roast) into strips about 1/8 inch
thick. Thinner will make the jerky spicier and crisper,
thicker, up to about 1/4 inch will make it easier to slice,
but increases drying time. Trim fat once again, and put
the slices in a large Ziploc bag with the marinade. Squeeze
to remove as much air as possible, and have a helper seal
the bag. Let soak at room temperature for at least an
hour. Remove the strips and place in a dehydrator. Spread
them in a single layer on each rack, and sprinkle with
great quantities of black pepper on one side. Dry on high
(145 degrees) in the dehydrator, or turn your oven temperature
selector until the light just comes on (the lowest setting
possible) and dry on a rack in the oven. In the oven,
prop the door open about 3 inches at the top. Drying time
is about 8 to 10 hours, but can take twice that long for
thicker pieces. Bending should splinter some of the outside
fibers when done. It should keep at room temperature for
a couple of weeks, and will actually get better in a day
or two as the moisture content becomes more uniform throughout.
Deer Jerky
3/4 C soy sauce 1 C worcestershire sauce 3 T kosher salt 2 T crushed black
peppercorns 2 T graham marsala 1 T garlic powder 1 T onion
powder 2 t Prague Powder #1
Combine in a blender, mix with sliced beef or venison in a white trash bag (in
a metal container so you don't create a mess!). Refrig
24-36 hours, mixing occasionally. Dry about 15 hours at
125'F.
Deer Jerky
1 1/2 To 2 lbs lean boneless deer meat, partially frozen 1/4 c Soy sauce
1 tb Worcestershire sauce 1/4 ts Ground pepper 1/4 ts
Garlic powder 1/4 ts Onion powder 1/4 ts Hickory smoked
salt 1/4 c Firmly packed brown sugar 1 sm Bottle liquid
smoke
Trim all fat from the meat. Slice the meat as thinly as possible. In a bowl combine
the remaining ingredients. Stir until dissolved. Add the
meat and mix well. Cover and refrigerate overnight. Shake
the excess liquid from the meat and arrange in a shallow
pan or cookie sheet. Dry the meat in a 150F or 200 degree
F oven until dry and brown, a minimum of 8 hours. Cool,
remove from the pan, and store in a glass jar.
Chinese Beef Jerky
3 lb Flank steak - or London broil Marinade: 1/2 c Light soy sauce 4 1/2
tb Honey 4 1/2 tb Dry Sherry 6 lg Garlic cloves - minced
1 1/2 tb Ginger - fresh, minced 1 1/2 tb Sesame oil 1
1/2 tb Red pepper - crushed Dash freshly ground white
pepper
Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips
1-1/2 to 2 inches wide and 4 inches long. Transfer to
shallow pan. Combine marinade ingredients and rub thoroughly
into meat. Arrange meat on racks and let dry at cool room
temperature overnight (do not refrigerate). Preheat oven
to 250 F. Line two large baking sheets with foil and set
wire rack(s) on top of each. Arrange meat on racks in
single layer. Bake 30 minutes. Reduce heat to 175 F and
continue drying meat another 40 minutes (meat should be
lightly browned but not burned). Let meat continue to
dry on racks at cool room temperature overnight before
packing into jars. Dried meat can be brushed lightly with
sesame oil for additional flavour and shine. Makes 36
pieces or 10 buffet servings.
Jim's Jerky
1 lb Steak or roast 5 tb Soy sauce 3 tb Worcestershire sauce 2 tb Brown
sugar 1 ts Paprika 1/2 ts Pepper 1/2 ts Garlic powder
1/2 ts Onion powder
Trim ALL the fat off the meat and slice into 1/4" thick strips. Mix other ingredients
together. Marinate meat overnight in the mixture. Line
cookie sheets with foil and arrange meat on it in a single
layer. Dry for 8 or more hours at 200 deg F, turning every
2 hours. Cool and store in a tightly covered jar or sealed
in a plastic bag. Other marinade ingredients [ optional]:
1/2 ts or more hot pepper sauce/1/4 ts cayenne/1 ts chili
powder 1 tb or more liquid smoke 1 tb parsley flakes 1/2
ts ginger 1/2 ts allspice
Marinated Beef Jerky
1 lb Beef; your choice; if not tender cut; slice paper thin; tender cut
slice 1/8 to 1/4" thick 1/2 ts Pepper 1 ts Onion powder
1/2 ts Garlic salt 3 tb Soy sauce +1 teaspoon; can use
light 5 tb Worcestershire sauce
Trim all fat off the beef. Mix other ingredients together. Marinate meat overnight
in the mixture. Remove from marinade and pat meat between
towels. Line cookie sheet with foil and arrange meat on
it in a single layer. Dry for 8 or more hours at 200~,
turning after 6 hours. Cool and store in a tightly covered
jar or sealed in plastic bag.
Microwave Jerky
1/2 lb Trimmed venison * 1/4 ts Salt 1/3 ts Garlic Powder 1 ts Accent 1/4 ts
Black Pepper 1/4 c Worcestershire Sauce 1/4 c Soy Sauce
1/4 c Water 6 Drops Liquid Smoke
Cut meat into 1/8" thick strips, which is easier if it is slightly frozen. combine
ingredients, and place with meat in refrigerator overnight
to marinate. Then place the meat strips in a microwave
roasting rack. set the microwave on high for 4 to 6 minutes.
after 4 minutes add time in 30 second increments. The
idea is to have a dried jerky, which means a color change
from brown to dark brown, and a consistency in the meat
that has changed from supple to leathery in it's texture.
That's it!
Modern Jerky
2 lb Round steak; 1" thick 1/2 c Worcestershire sauce 1 ts salt -pepper
to taste 2 tb Parsley flakes 1/4 ts Garlic powder; optional
Note: Chili powder, barbeque salt, paprika, horseradish, and onion salt or flakes
may also be used in the marinade. (Or any ideas of your
own).
Slice steak into 1/2 inch wide strips and place in a single layer in a pan or
baking dish. Mix other ingredients and pour over meat.
Marinate in refrigerator overnight. Remove and place meat
carefully on cookie sheet. Dry in 175~ oven for one hour
and then reduce temperature to 150~. Continue baking strips
in the low oven until dry, but pliable, one to three hours.
Cool jerky and store in tightly sealed containers.
Original Jerky
Meat; cut into 1/2" thick by 1" wide Wire Cord -brine solution; boiling
1 c salt 1 ga water
Cut meat strips 1/2 inch thick by 1 inch wide. String onto a piece of wire or
cored. Dip into boiling brine solution (1 cup salt to
1 gallon water) until meat loses its red color. Remove
meat from water and let drip dry. Hang near a fire, but
not so close as to cook the meat. May be air dried or
sun dried, but this takes much longer (days or weeks),
and the meat must be protected from insects.
Oven Jerky #2
1 Flank Steak 1 Clove 1/2 c Honey Pepper 4 tb Lemon Juice 1/2 c Soy Sauce
Salt
Put steak in freezer for 1/2 hr, until just firm. Slice across the grain into
1/4" thick strips. Combine remaining ingredients and marinate
steak strips in this for at least 2 hours. Place slices
on rack in pan, and dry in oven at 150 degrees for 12
hours, or until when bent, it will crack, but not break
Pillow Case Jerky
1 lg Boneless Butt Roast -Salt And Pepper Get as large a Boneless Butt
as you can. Cut the individual muscles out of the meat
and cut off and discard all the fat and connecting tissue.
Cut the meat across the grain as thin as possible. 1/16
to 1/8th of an inch. The thinner the slices, the easier
it will be to dry. Salt and pepper the meat generously
on both sides, using more pepper than salt. Lay out the
meat strips on a cake or oven rack without overlapping
them. Set the rack in an insert fireplace and cook on
low heat for 8 to 10 hours, turning every 3 to 4 hours,
until dried. You can do the same with a dehydrator or
oven, but it wont turn out as good. After it's done, store
in a pillowcase. Don't STORE it in plastic, as the meat
has to be able to breath, and a paper sack will leave
a paper taste.
Smoked Hamburger Jerky
1/2 c Soy sauce; can use light 1 tb Allspice 4 tb Sugar 2 ts Fresh ginger;
grated 1 Clove garlic; minced 1 tb Liquid smoke; hickory
or mesquite 2 lb Ground meat; leanest poss.
Press hamburger meat into flat strips 5 inches long by 1-1/2
wide and 1/4 inch thick. Place one layer of hamburger
strips in dish for marinating. Mix marinade ingredients
together in a bowl. After well mixed, sprinkle marinade
sauce over meat, soaking well. Turn meat over and sprinkle
with sauce. Add layers of hamburger strips to marinating
dish and repeat sprinkling of marinade. Pour remaining
marinade sauce over meat. Cover tightly and let marinate
in refrigerator for 6 to 12 hours. rotate layers of meat
occasionally. Place in dehydrator until dry. While meat
is drying, blot excess oil with paper towel.
Smoked Turkey Jerky
1/2 c Soy sauce; can use light 4 tb Sugar 2 ts Fresh ginger; grated 1
Clove garlic; minced 1 tb Liquid smoke
2 lb Cooked turkey; sliced paper thin (turkey thighs are breasts are best) Mix
marinade ingredients together in a bowl. Dip meat slices
into marinade. Place dipped meat in layers in a bowl or
dish. Pour remaining marinade sauce over meat. Cover tightly
and let marinate in refrigerator for 6 to 12 hours. Rotate
layers of meat occasionally. Place in dehydrator until
dry. While meat is drying, blot excess oil with paper
towel.
Tucker Surprise Beef Jerky
1 c Soy sauce 4 oz Mesquite smoke (hickory works well also) 1/4 c Water
1/4 c Cayenne pepper 2-3 lb's
Go to the butcher and have them slice a 2 or 3 lb rump roast into slices as thin
as bacon(It sometimes takes a while to convince them that
you really want it as thin as bacon) put soy sauce and
mesquite smoke in a gallon size ziplock bag. if the smoke
came in a 4 oz bottle, use the water to rinse the bottle,
pour water into bag. Add pepper. Close bag and let sit
for a couple of hours. Trim all fat from the beef. Add
beef to the mixture. Let sit for 5 or 10 minutes(I've
not had any trouble if left overnight) Remove meat from
bag one or two at a time, and lay on trays from dehydrator(I've
never made it without a dehydrate). Put trays in dehydrator,
opening vents to about half.
Knights Turkey Jerky
1 Turkey meat sliced thin 2 tb Liquid smoke 3 tb Soy Sauce 10 ds Tabasco
sauce 1/3 c Worcestershire sauce 1 1/2 ts Hickory seasoning
liquid 1 tb Onion salt Mix all ingredients together in
a maranade dish. Mix together and add strips of turkey
or beef into maranade. Maranade for 8-24 hours, depending
upon how often you shake mixture and how flavorful you
want it. Take strips out of maranade and lightly dampen
with towel to try excess liquid off. Place in dehydrator
or on sheets for oven. dehydrate till jerky is tough/crisp.
Time varies based on method of dehydration, use your best
judgement (12-36 hours). Add extra tabasco for more spicy
flavor.
Dry Cure Southwest Jerky
1 ts Salt 1 ts Pepper 1/2 ts Cayenne pepper 3 tb Chili powder 2 ts Cumin
2 Cloves garlic minced 2 lb Steak sliced thinly
Combine ingredients and thoroughly mix together. This is a dry marinade so there
is no liquid.Sprinkle the spice mixture on the meat slices
and work into the grain with your fingers. Cover and marinate
overnight. Place trays in the oven and dry at 145'F. for
first 4 hrs. then set oven 130'F. until dry.(4 to 8 hrs.)
Jerky should be hard but not brittle. Blot up any fat
that appears with paper towels. *For a chewy texture,
slice the meat with the grain, or across the grain for
more tender jerky.
Fake Jerky Strips
---MEAT---1 lb Ground beef 1 ts Garlic powder 1 ts Salt 1/4 ts Black Pepper
1 ts Liquid smoke 1 tb A-1 Sauce 1/2 c Quick Quaker Oats
1 Eggwhite ---SAUCE---2 tb A-1 Sauce 2 tb Worchestershire
Sauce 3 tb Ketchup 2 tb Vegetable Oil 1 ts Soy Sauce 1
ts Liquid Smoke 2 tb Water
- Mix ground beef with all other ingredients, stir until mixed. Put into a food
processor with chopping knife and chop for a good minute,
until well-mixed together and consistency of putty.
- On a floured cutting board, take ball of meat mixture and coat both sides lightly
with flour so it won't stick and roll out with floured
rolling pin, fold and roll until roughly 8" by 12" rectangle
1/8" or less thick.
- Using a pizza cutter, cut into 1" wide strips 8" long and carefully transfer
to a wire rack.
- Heat oven to 300 F, place wire rack with meat in oven on oven rack in center
of oven, with second oven rack one notch below. On lower
rack, place cookie sheet under meat to act as a drip
pan.
- Bake for 1 hour at 300 F.
- Mix together sauce ingredients in shallow dish. Remove rack of meat, roll each
strip into sauce mix and return to rack. When all coated,
return to oven and increase temp. to 450 F. Bake for
15 min.
- Remove rack again and recoat strips and return to oven for another 15 min. or
until strips become almost burnt around edges.
- Remove from oven and coat one last time, then let sit and cool to room temp.
Western Barbecue Jerky
1 ts Salt 3 tb Brown sugar 1/4 ts Pepper 1/3 c Red wine vinegar 1/8 ts
Cayenne pepper 1/3 c Ketchup 1 ts Onion powder 1 lb Lean
meat 1/2 ts Garlic powder 1 ts Dry mustard Slice meat
into long strips 3/16 to 1/4 inch thick. Uniform slices
will shorten the drying time, so use a meat slicer or
have your butcher slice it for you. Cut across the grain
for increased tenderness. Remove excess fat. In a small
bowl, combine all ingredients except meat. Stir to mix
well. Place meat 3 or 4 layers deep in a glass, stoneware,
plastic or stainless steel container, spooning vinegar
mixture over each layer. Cover tightly. Marinate 6 to
12 hours in the refrigerator, stirring occasionally and
keeping the mixture tightly covered. Place the meat strips
on drying racks. Do not overlap the strips to ensure good
air circulation. Oven temperature should be 140 to 160
F (60 to 70 C) for the first 8 to 10 hours. After that
it may be lowered to 130 F (55C) until dry. Place aluminum
foil or a baking sheet underneath the drying tray to catch
the drippings. Occasionally blot the jerky with paper
towels as it dries to remove beads of oil. Test jerky
for dryness by cooling a piece. When cool it should crack
when bent but not break. There should be no moist spots.
Deluxe Camp Chili with Jerky
6 oz Jerky 3 tb Oil 1 ts Whole cumin seed 4 tb Chili powder 1 ts Onion
flakes 1 ts Oregano 1/2 ts Cumin (powdered) 1/4 ts Garlic
powder Water as needed Flour for thickening
Cut jerky into small, bite-sized pieces, remembering it will swell. In a heavy
pot, simmer jerky and cumin seeds gently in moderately
hot fat/oil for one to two minutes, stirring steadily
to prevent burning. Add chili powder and continue to stir
until well mixed. (Amount of chili powder will depend
on the hotness of the jerky and your taste.) Add onion
flakes, oregano, powdered cumin, garlic powder, and enough
water to cover generously. Stir. Simmer one to two hours,
adding water as the jerky takes it up. Allow chili to
cool, and reheat before serving. If a thicker chili is
prefered, add a little flour mixed to a paste with hot
liquid from the pot and cook to desired consistency, stirring
frequently.
Deluxe Camp Chili with Jerky
6 oz Jerky 3 tb Oil 1 ts Whole cumin seed 4 tb Chili powder 1 ts Onion flakes
1 ts Oregano 1/2 ts Cumin (powdered) 1/4 ts Garlic powder
Water as needed Flour for thickening Cut jerky into small,
bite-sized pieces, remembering it will swell. In a heavy
pot, simmer jerky and cumin seeds gently in moderately
hot fat/oil for one to two minutes, stirring steadily
to prevent burning. Add chili powder and continue to stir
until well mixed. (Amount of chili powder will depend
on the hotness of the jerky and your taste.) Add onion
flakes, oregano, powdered cumin, garlic powder, and enough
water to cover generously. Stir. Simmer one to two hours,
adding water as the jerky takes it up. Allow chili to
cool, and reheat before serving. If a thicker chili is
prefered, add a little flour mixed to a paste with hot
liquid from the pot and cook to desired consistency, stirring
frequently.
Drying Barbecued Beef Jerky
3 lb Lean beef; flank; round sirloin tip 1 c Catsup 1/2 c Red wine vinegar
1/4 c Brown sugar 2 tb Worchestershire sauce 2 ts Dry
mustard 1 ts Onion powder 1 ts Salt 1/4 ts Cracked pepper
ds Hot pepper sauce
Cut beef into strips 1/2 inch thick. Combine all marinade ingredients into a
glass baking dish. Add strips of beef, cover and refrigerate
overnight. Drain beef slices. Dry in an electric dehydrator
at 145 until pliable. Package in home canning jars, food-grade
plastic bags or seal-by-heat food storage bags.
Laurie's Jerky
1/3 c Liquid smoke 1/3 c Soy sauce 4 tb Worcestershire sauce 1/2 ts Pepper
1/2 ts Garlic salt 1 ts Accent
Pour over sliced beef(1 lb.). Marinate at least 2 hours. Drain and then dehydrate.
Tofu Jerky
1/2 c Soy sauce 3 tb To 4 tb liquid smoke 1/8 c Water 1 tb Onion powder
1 ts Garlic powder or 1 Clove crushed fresh garlic 1 tb
Fresh ground black pepper 1 ts Honey 1 lb Firm or extra
firm tofu
Cut and drain the tofu. I usually take a 1 lb cube, cut it in half,and then slice
it into strips on its short side. Strips should be about
4-5 mm in thickness. They may look big, but they'll shrink
to about half their size. Mix all the marinade ingredients
together well. Put the tofu in a single layer in a shallow
baking pan or cookie sheet and pour the marinade over
it. Let soak for several hours or overnight. Drain excess
liquid (and reuse!) and dry tofu in food dehydrator or
warm (200 F) oven. This will take probably 4-8 hours,
depending on weather. If you live in a sunny, dry climate
(Colorado in the summer), you can sun dry it, it'll take
all day. If you dry indoors in the winter, your house
gets filled with a wonderful smoky smell. If you're drying
in the oven, you'll need to flip the tofu over hourly
so it dries evenly. The stuff is delicious and keeps indefinitely.
Dry the stuff until it's very chewy, but not crispy. Be
creative: Use low-sodium soy if you want less salt (it
is rather salty) Use tabasco or ground cayenne if you
want it hot. Chili powder makes chili jerky. Oregano and
basil makes pizza jerky.
Carne Seca
2 1/2 -3 lb raw jerky meat 2 ts Ground oregano 2 ts Salt 3/4 c Vinegar
2 lg Onions,finely chopped 2 Cloves garlic, mashed 1/2
ts Course black pepper 1 ts Liquid Smoke
Mix all ingredients to make marinade and soak meat in marinade 24 hours. Remove
meat from marinade and place in oven or smoker for from
7-8 hours at about 150- 200 degrees. It's done when meat
has turned brown, feels hard and is dry to the touch.
Marinated Spicy Jerky - Thai Style
8 lb Beef or caribou round or flank steak Stock: 1 c Beef stock 4 tb Fresh
lime juice 4 tb Nam pla (fish sauce) 4 ts Sugar 1/2 c
Loosely packed mint leaves* 1/2 c Thinly sliced shallots
4 Scallions, sliced in half lengthwise and cut into 1/4"
lengths 2 Bird or other fresh hot chiles, seeded & finely
chopped Marinade: stock [above] plus 4 ts Pepper 1 ts
Cayenne pepper [opt'l] 4 ts Liquid smoke 1/2 c Soy sauce
*You might want to add come basil leaves or cilantro sprigs here. Trim all fat
off the meat and cut against the grain into 1/4" thick
strips. [Meat is easier to cut when partially frozen and
it will cut evenly]. In a saucepan, combine beef stock,
lime juice, fish sauce, sugar; bring to a boil over high
heat. Add mint, shallots, scallions and chiles. Cool and
strain. Mix the stock and the other ingredients together
in a bowl. Add the meat and cover. Marinade overnight.
Or put meat and marinade in a sealable plastic bag. Either
way turn the meat occasionally to ensure that all portions
get well soaked in the marinade. Remove from marinade
and let dry on a rack. Line a cookie sheet with foil and
arrange meat on it in a single layer. Or place meat directly
on oven racks, line bottom of oven with foil. Or on rack
in shallow pan Dry for 6 or more hours at 175, turning
after 3 hours. Continue to dry in warm oven if necessary.
Gas ovens with pilot lights work especially well. Cool
and bag it.
Marinated Spicy Jerky
8 lb Beef or caribou round or flank steak 6 ts Salt 4 ts Pepper 4 ts Chili
powder 4 ts Garlic powder 4 ts Onion powder 2 ts Cayenne
pepper 2 ts Liquid smoke 1 c Water 3/4 c Soy sauce 1/2
c Worcestershire sauce
Trim all fat off the meat and cut into 1/4" thick strips. Mix other ingredients
together in a bowl. Add the meat and cover. Marinade overnight.
Remove from marinade and let dry on a rack. Line a cookie
sheet with foil and arrange meat on it in a single layer.
Dry for 6 or more hours at 175, turning after 3 hours.
Cool and bag it.
Western Jerky
4 ts Salt 1 ts Pepper 1 ts Chili powder 1 ts Garlic powder 1 ts Onion
powder 1/4 ts Cayenne pepper 3 ds Liquid smoke 1/2 c Water
2 lb Round, flank steak or other cut meat
Mix marinade ingredients together in a bowl. Dip meat slices into marinade. Place
dipped meat in layers in a bowl or dish. Pour remaining
marinade sauce over meat. Cover tightly and let marinate
in refrigerator for 6 to 12 hours. Rotate layers of meat
occasionally. Place in dehydrator until dry. While meat
is drying, blot excess oil with paper towel. Makes ½
pound jerky.
Hawaiian Jerky
1 lb Lean meat, thinly sliced 1 ts Salt 1 ts Ground ginger 1 tb Brown
sugar 1/4 ts Pepper 1/8 ts Cayenne pepper 1 Crushed garlic
clove 1/4 c Pineapple juice 1/4 c Soy sauce
General jerky method: All recipes use 1 lb lean meat, thinly sliced. (3/16-1/4
in thick) In a small glass bowl, combine all ingredients
except meat. Stir to mix well. Place meat 3-4 layers deep
in a container, spooning sauce mixture over each layer.
Cover tightly and marinate 6-12 hours in the 'fridge,
stirring occasionally and keeping the mixture covered.
Layout on trays, 24 to 36 hours in dehydrator. I used
a couple of cans of pineapple chunks with the juice in
the marinated. Just dehydrated them with the meat. Very
interesting.
Jerky A La Willie
10 oz Bottle of lo salt soy sauce 1/3 c Worcestershire sauce 2 tb Liquid
mesquite smoke * 1 1/4 ts Onion powder 1 1/4 ts Garlic
powder 2 1/2 ts Pepper 2 tb Brown sugar Up to 3 lb lean
meat **
•use in place of smoker. ** beef, deer,
elk etc. •
Mix all ingredients except meat to make marinade. Cut thinly
sliced meat into 1/2 inch strips and marinate for 12 to
24 hours (the longer the better). Smoke using mesquite
chips for about three hours and then finish drying in
oven. If doing whole operation in oven use liquid smoke
and hang strips of meat on highest rack and put shallow
pan underneath to catch drippings. Turn oven on and set
to lowest possible setting and leave for 6 to 8 hours
until thoroughly dried.
Venison Jerky
1/2 ts Salt 1/3 ts Garlic powder 1/2 ts Black pepper 1 ts Accent 1 ts
Onion powder 1/4 c Worcestershire sauce 1/4 c Soy sauce
Sauce for 1-1/2 lbs deer meat. Using meat half frozen for easier slicing, slice
in 1/8 inch strips with the grain, desired lengths. Cover
with the above sauce and marinate overnight. Spread single
layer on oven wire rack, using foil under to catch drippings.
With the oven door cracked open and at the lowest temperature,
bake 6 - 8 hours. May be eaten immediately. Becomes dryer
when cold. This should work with beef if you get the leanest
beef available (Flank Steak for example)
Venison Jerky 2
3 lb Lean venison 1 tb Salt 1 ts Garlic powder 1/2 ts Black pepper 1/3
c Worcestershire sauce 1/4 c Soy sauce 1 tb Prepared mustard
Cut venison into 1/2 inch wide and 1/4 inch thick strips. Mix all other ingredients
and pour over the meat. Marinate overnight. Remove from
marinade and dry with paper towels. Place in oven. In
a gas oven the pilot flame will dry jerky in 4 days. In
a 200 degree electric oven, leave in the oven until dry
by feel. This should work if you get the leanest beef
possible (Flank Steak for example).
Venison Jerky 3
2 lb Sliced venison 1/8" thick 2 T Worcestershire sauce 2 T Soy sauce
1 T Salt 1 t Ground red pepper 2 Cloves garlic, sliced
1 c Corn whiskey 1 c Water
Slice the meat when it is lightly frozen. The cuts should be long, thin and with
the grain. Cut across the grain if you want more tender,
but more brittle jerky. Trim off all of the fat. Marinate
strips in a glass container overnight. You may substitute
2 cups of red wine for the corn whiskey and water. Pat
dry and arrange pieces side by side on an oven roasting
rack, without overlap. Cook at minimum heat (150F) for
6 hours. Leave oven door ajar to allow moisture to escape.
Meat should be dark, dry and store jerky in a cool, airtight
container.
Chinese Jerky
3 lb Steak 3 Garlic cloves, minced 1 tb Ginger, fresh, minced 2 tb Sesame
oil 1/2 c Soy sauce 2 ts Red peppers, dried, crushed tb
Honey 1/2 ts White pepper 4 tb Dry Sherry
Cut meat diagonally crosswise into 1/4" thick, 2" wide strips. Trim away any
fat or gristle. Transfer to a non-metallic pan. Add the
other ingredients and marinade 24 hours. Arrange meat
on racks and let dry at cool room temperature overnight
(do not refrigerate). Preheat oven to 225. Line two large
baking sheets with foil and set wire racks on top. Arrange
the meat on racks in single layer. Bake 15 minutes. Reduce
heat to 175 F and continue drying meat another 4 hrs or
more. Leave meat on racks to cool and continue drying
for several hours before bagging it.
Home Style Jerky
1 lb Round steak, cut in strips 4"x1/8 " thick 1/4 c Soy sauce 1 tb Worchestshire
sauce 1/2 ts Onion powder 1/2 ts Garlic powder 1/2 ts
Black pepper 3/4 ts Hot sauce 1/2 ts Hickory salt Slice
round steak, cut in strips about 4 in. long and 1/8 in.
thick. (The slicing is easier if the steak is partially
frozen.) Combine all the ingredients and marinate in the
fridge for at least 8 hrs, mixing occasionally. Then skewer
the marinated strips on bamboo skewers or toothpicks and
hang the strips in the oven with a pan below to catch
the drippings. Set the oven on it's lowest setting (l00-
150 F) and use something to keep the door ajar. The jerky
should be dry after 8-10 hours. This was my first time
making jerky and the product come out surprisingly good,
but perhaps a bit too salty. You might want to try low
salt soy .
Brined Jerky
5 lb Lean meat 1 c Curing salt 1/2 c Brown suger or molasses 1 ts Liquid
garlic 4 tb Black pepper 2 qt Water
Remove all fat and membrane from the meat. Combine the rest of the ingredients.
Soak the meat in the solution (brining the meat) for 8
to 10 hours. Remove meat and rinse thoroughly. Pat dry
with paper towels to remove excess moisture. Let stand
to air-dry for an hour or so. Then rub in the seasonings
of your choice, such as onion salt, garlic salt, pepper
or a prepared seasoning mix from the spice department
at the market. Smoke meat for 8 to 12 hours or until ready.
Test the meat by twisting a strip of meat. It should be
flexible but stiff like a piece of rope. Remove and let
stand until cool.
Onion Ground Beef Jerky
2 oz Package dried onion soup mix 1/4 c Water 1/4 c Soy sauce 1 ts Garlic;
chopped 1 ts Curing salt Dried herbs or flavorings of
choice 1 1/2 lb Very lean ground beef
In a bowl, combine onion soup mix and water. Let sit for 10 minutes. Add the
remaining ingredients, including the beef, and combine
we. . . Let marinate for at least 2 hours. For a more
pronounced flavor, cover and refrigerate for 8 to 12 hours.
Put through a jerky press, OR shape the meat into 1-to
2-inch balls. Line each drying tray with a solid leather
sheet. Top it with a mesh sheet. Arrange the meat rounds
on the mesh sheets. Dry at 145 F. or above until hard,
about 6 to 10 hours. With some dehydrators, you will have
to turn the rounds to ensure uniform drying. If beads
of melted fat form on the rounds as they are drying, blot
them up with a clean, uninked paper towel. Each lb. of
ground beef makes about 4 oz. Jerky.
Venison Jerky 4
3 lb Lean Venison 1 tb Salt 1 ts Onion Powder 1 ts Garlic Powder 1 1/2
ts Pepper 1/3 c Worcestershire sauce 1/4 c Soy Sauce
Cut the venison into strips 1/4 to 3/8" thick. Mix other ingredients together,
and marinate meat strips in it over night, in the refrigerator.
Drain and pat dry with towel. Place in smoker until proper
consistancy is reached. Use only two or three pans of
chips. Store in covered jar, or in plastic bags.
Deer Jerky
Deer, sliced 1/8" thick 2 tb Hickory smoked salt 1 tb Garlic salt 2 tb
Monosodium glutamate 4 tb Seasoned pepper 2/3 c Soy sauce
1/3 c Worcester sauce smoked Tabasco sauce to taste
Sprinkle meat with dry mixture, both sides. Drape on oven racks without touching
while oven heats to 200 degrees. Place in oven with door
open 2-3 inches. After one hour, baste with sauce, repeating
every half-hour for the remaining two hours at 200 degrees.
Now drop oven to 170 degrees and finish meat in 45 to
90 minutes.
Deer Jerky Marinade
3 lb Deer meat, thinly sliced 3/4 c Wine, dry 1/3 c Lemon juice 1/4 c
Onion, minced 1/4 c Brown sugar 2 ts Liquid smoke 1 ts
Seasoned salt 1/4 ts Pepper 3 Bay leaves
Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part
of the refrigerator. Turn meat several times. Remove meat,
spreading out to bring to room temp. Place on greased
racks in a smoker and smoke at a low heat (160-190 degrees)
for 5 to 7 hours, until meat becomes slightly translucent
and darkly red, near black. Store in plastic bags in refrigerator.
Venison Jerky 5
4 lb Venison 1 c Barbecue sauce 2 tb Liquid smoke 1 ts Chili powder 1
tb Worchestershire sauce Few grains cayenne pepper
Freeze venison until firm and solid enough to slice easily. Cut into 1/8-inch
slices with a a sharp knife or slicer, then cut slices
into strips 1 & 1/2 inches wide. Meanwhile, blend remaining
ingredients and pour over venison strips that have been
arranged in rows in a shallow baking pan. Marinate overnight
in refrigerator. Drain well. Dehydrator: Cover
trays with strips without overlapping. Dry 4 hours at
140 F. Turn strips and rotate trays. Dry another 6 to
8 hours. Well-dried jerky should be dark and fibrous looking
and brittle enough to splinter when bent in two. Sun:
Drying meat or venison jerky is not recommended in most
climates Oven: Lay strips of marinated meat in
rows over trays being careful not to overlap strips. Dry
at 110 F until strips will splinter on the edges when
bent in two, 18 to 24 hours.
Beef Or Venison Jerky
8 lb Venison/beef roast 1 tb Salt 1/4 ts Black pepper 1 ts White pepper
1/2 ts Red pepper 1 ts Meat tenderizer 2 tb Seasoned salt
2 ts Accent 1 ts Garlic powder 1 tb Kitchen bouquet 2
tb Morton tender quick 1/3 c Worcestershire sauce 1/3
c Soy sauce 1/3 c Barbecue sauce 1/3 c Liquid smoke
Cut meat in thin slices. Meat is easier to cut when partially frozen and it will
cut evenly. Combine salt, peppers, meat tenderizers, seasoned
salt, accent, garlic and onion powders, kitchen bouquet,
morton tender quick, worcestershire sauce, soy sauce,
barbecue sauce and liquid smoke. Marinate meat in sauce
for 24 hours in a sealable plastic bag. Place meat directly
on oven racks, line bottom of oven with foil, or on rack
in shallow pan and dry in oven for 6-8 hours on lowest
setting. Continue to dry in warm oven if necessary. Ovens
with pilot lights work especially well.
Jerky
Meat;(beef, deer, etc.) Soy Sauce Brown Sugar Cooking Oil 2 tb Coarsely
ground black pepper 2 tb Garlic powder 2 tb Lawry's Seasoned
Salt 2 tb Gebhardt Chili powder
Cut meat into 1 1/2 by 1/4 by 5 inch strips. Soak meat in a mixture of Soy sauce,
1 T. brown sugar and 1 T. oil for 2 to 4 hours. Pat dry.
Mix seasonings well and place in a shaker. Using a foil-covered
cookie sheet, place meat (1 layer) and sprinkle mix over
it to taste. Fold foil edges up to keep in mixture. Dry
at 140 to 180 degrees for 5 to 8 hours. Keep in open container
at room temperature. Do NOT refrigerate.
Theada's Beef Jerky
2 qt Water 2 c Salt 1 c Vinegar 2 tb Pepper Cut meat in 1/4" strips (or
as thin as possible). Remove all fat. Boil approximately
6 minutes. Roll moisture from meat. Put on cookie sheet
in middle of oven for 1 1/2 to 2 hours at 200F. Leave
oven door cracked to let moisture out. Coat with Liquid
Smoke and A-1 Sauce. Store in airtight jar.
Jerky Stew
1 lb Jerky, beef or buffalo 1 c Whole dried hominy, soaked overnight in
ample water 1 lg Yellow onion, peeled/chopped 1 lb Potatoes*,
unpeeled/diced Salt and pepper to taste
*Native Americans would have used prairie potatoes -- arrowhead (Sagittaria latifolia).
Break the jerky up into 1-inch pieces and place in a heavy, lidded kettle. Drain
the hominy and add to the jerky, along with the onion.
Cover with water and bring to a boil. Simmer, covered,
until the hominy is tender, about 2 hours. You will have
to watch this closely, as more water will have to be added
as you go along. Add the potatoes and cook for an additional
20 minutes. Season with salt and pepper.
Blue Ribbon Jerky
1/2 c Dark soy sauce 2 tb Worcestershire sauce 1 ts MSG (opt) 1/2 ts Onion
powder 1/2 ts Garlic powder 1/4 ts Ginger, powdered 1/4
ts Chinese five-spice powder 3 lb Lean beef brisket, eye
of round or flank steak Trim meat completely of fat and
cut across grain into slices 1/8 inch thick. To aid in
slicing meat thinly, freeze until ice crystals are formed.
Blend all ingredients except meat in small bowl. Dip each
piece of meat into marinade, coating well. Place in shallow
dish. Pour remaining marinade over top, cover and refrigerate
overnight. Oven method: Preheat oven to lowest setting
(preferably 110 F). Place several layers of paper towels
on baking sheets. Arrange meat in single layer on prepared
sheets and cover with additional toweling. Flatten meat
with rolling pin. Discard towels and set meat directly
on oven racks. Let dry 8 to 12 hours (depending on temperature
of oven). Dehydrator method: Arrange meat on trays in
single layer and dehydrate 10 to 12 hours, depending on
thickness. Store jerky in plastic bags or in tightly covered
containers in cool, dry area.
Marinade For Beef Jerky
2 tb soy sauce 1/4 ts salt 2 dr tabasco, or to taste 1 ea garlic clove, crushed
Slice the beef as thin as you can across the grain. Mix the marinade ingredients,
put the meat in the mixture and refrigerate for at least
24 hours.
Warrior's Mark Jerky
3 lbs. lean venison steak or beef steak, thinly sliced 1/2 cup lemon 1/4
cup onions, drained 1/4 cup brown sugar 2 tsp. liquid
smoke 1 Tbsp seasoned salt 1/4 tsp. freshly ground pepper
3 bay leaves, broken into pieces
Place meat strips into a shallow glass container. Mix rest of ingredients together
and pour over strips of meat. Cover and refrigerate overnight.
Dry strips on paper towels, pressing to remove the marinade.
Place on oven racks in a 150 degree oven to dry for at
least 12 hours. Turn over once during the drying. The
oven door should be slightly ajar to allow the moisture
to escape.
Jerky - Water/Smoker Method
1 1/2 lb beef flank steak 1/4 c sugar 2 ts paprika 1/4 c non-iodized salt
2 ts garlic powder 2 ts ground black pepper 1 ts ginger
Fire up your smoker and start settling the coals in for
a long slow smoke before starting the rub.
Teriyaki Beef Jerky
1/3 cup brown sugar 1/4 cup salt 2 cup teriyaki sauce 1 cup water 1 cup
burgundy or red wine 1/2 tsp. onion powder 1/2 tsp. pepper
1/2 tsp. garlic powder 1 shot whiskey (optional) 7 lb.
Steak
Trim all fat from the meat. Slice meat with the grain about 1/4 inch to 1/2 inch
thick. Place in Marinade and leave overnight or for less
than 8 hours. Remove from brine and hang strips on shish
kabob skewers. Smoke for 12 to 16 hours depending on how
dry you prefer your jerky. Use 3 pan fulls of hickory
chips and chunks in early stages of drying cycle.
Perfect Jerky Marinade
1 c Soy sauce 1/2 c Water 1/2 c Vinegar 1/4 c Balsamic vinegar 1 ts Salt
2 tb Cracked peppercorns 1/2 c Black coffee 2 ts Honey
1 pn Cayenne pepper 1/4 ts Liquid smoke 1 Splash of white
wine
Makes enough marinade to cover 2 lbs of meat.
Barbecued Jerky
1 1/2 lb Flank or lean top round steak; trimmed or all fat and connective
tissue 1/2 c Catsup 1/3 c Red wine vinegar 1/4 c Brown
sugar; firmly packed 1 1/2 ts Dry mustard 1 1/2 ts Onion
powder 1 ts Salt 1/2 ts Garlic powder 1/4 ts Ground red
pepper (cayenne) Vegetable cooking spray
Freeze meat until firm but not hard; then cut into 1/8- to 1/4-inch-thick slices.
In a medium-size glass, stoneware, plastic, or stainless
steel bowl, combine catsup, vinegar, sugar, mustard, onion
powder, salt, garlic powder, and red pepper. Stir to dissolve
seasonings. Add meat and mix until all surfaces are thoroughly
coated. Cover tightly and refrigerate for at least 6 hours
or until next day, stirring occasionally; recover tightly
after stirring. Dry and cure.
Beef Or Game Jerky
1/3 c Sugar 1/4 c Salt 2 c Soy sauce 1 c Water 1 c Red wine 1/2 ts Onion
powder 1/2 ts Garlic powder 1/2 ts Pepper 1/2 ts Tabasco
sauce
Trim all fat from meat. Slice meat with the grain to about 1/4" to 1/2" thick.
The meat slices nicely when semi-frozen, or your butcher
will slice it for you in his machine. Place meat in the
cool marinade and leave overnight, or for no less than
8 hours. Remove from brine and allow to air dry without
rinsing. Smoke in your smoker for 12 to 16 hours or until
jerky has dried out to your liking. Use your favorite
fuel for smoking.
Jerky
Meat;(beef, deer, etc.) Soy Sauce Brown Sugar Cooking Oil 2 tb Coarsely
ground black pepper 2 tb Garlic powder 2 tb Lawry's Seasoned
Salt 2 tb Gebhardt Chili powder
Cut meat into 1 1/2 by 1/4 by 5 inch strips. Soak meat in a mixture of Soy sauce,
1 T. brown sugar and 1 T. oil for 2 to 4 hours. Pat dry.
Mix seasonings well and place in a clean shaker. Using
a foil covered cookie sheet, place meat (1 layer) and
sprinkle mix over it to taste. Fold foil edges up to keep
in mixture. Dry at 140 to 180 degrees for 5 to 8 hours.
Keep in open container at room temperature. Do NOT refrigerate.
Honey Lemon Beef Jerky
1 ea Flank steak 1 ea Garlic clove, minced 1/2 c Honey 1 pn Pepper 4 tb
Lemon juice 1/2 c Soy sauce 1 pn Salt
Put steak in freezer for about half an hour, just until firm. Slice steak across
grain, about 1/4 inch thick. Combine remaining ingredients
and marinate steak strips in this for at least 2 hours.
Place slices on rack in pan and dry in oven at 150 degrees,
12 hours.
Home Style Jerky
1 lb Beef; cut in strips 1/4 c Soy sauce 1 tb Worcestershire sauce 1/4
ts Hickory salt 1/2 ts Onion salt 1/2 ts Garlic powder
1 ts Black pepper 1 ds Hot sauce
Combine all the ingredients and marinate in the fridge for at least 8 hours,
mixing occasionally. Then, skewer the marinated strips
on bamboo skewers (or toothpicks) and hang the strips
in the oven with a pan below to catch the drippings. Set
the oven on its lowest setting (100-150 F) and use something
to keep the door ajar.
The jerky should be dry after 8-10 hours.
Hawaiian Style Jerky
2 lb Flank steak 3/4 c Soy sauce 2 tb Hawaiian salt 1 1/2 tb Sugar 1 Clove
garlic; minced 1 Piece ginger; crushed 1 Red chili pepper;
crushed (optional)
Cut beef into strips about 1 1/3 inch wide. Combine all other ingredients and
soak beef in the sauce overnight. If you have a drying
box, place the meat in hot sun for two days, bringing
it in at night. If drying in the oven, set oven to 175
degrees. Place meat on a rack such as a cake cooking rack.
Place rack on a cookie sheet and dry meat in oven for
7 hours. Keep in refrigerator.
Hamburger Jerky
1 lb Very lean ground beef 1 tb Worcestershire sauce 1 ts Curing salt;
(optional, this contains nitrates and sugar; or subsitute
an equal amount of seasoned salt 1 D cayenne
Buy the leanest ground beef possible, or select a lean chuck roast and grind
it or have it ground. Combine meat with remaining ingredients,
mixing well. Cut a piece of plastic wrap the size of your
drying tray. Put seasoned ground beef on plastic wrap
and, using a moistened rolling pin, roll ground beef to
1/8" thick, spreading meat over entire area of tray. A
jerky press can be used instead: Follow manufacturer's
directions. Place meat-covered plastic wrap on gray and
dry at 140 F for 4 to 6 hours. Remove tray, plastic wrap-side
up. Peel of wrap and discard. Roll paper towels over top
with rolling pin to remove melted fat. Invert meat onto
another tray, plastic wrap-side up. Peel of wrap and discard.
Return meat to dehydrator and dry for another 4 to 6 hours.
Top with paper towels and roll again to absorb fat. Dry
until jerky is hard and leathery. Cut into strips before
storing. Package airtight and store in refrigerator or
freezer if possible. Use within 6 months.
Easy Cure Meat Jerky
5 lb Meat, any cut 1/2 c Non-iodized salt 1/2 c Sugar 1 qt Water
Trim all fat from meat. Slice meat with the grain as thin as possible. The meat
slices nicely when semi-frozen, or your butcher will do
the slicing for you. Place the meat in cool brine and
refrigerate overnight. After no less than 12 hours, take
the meat from the brine, rinse lightly and allow to dry
on paper towels for 1 hour. Place meat strips on the smoker
racks and dry for 12 hours, using your favorite fuel.
When strips are the dryness you like, allow to cool and
transfer into a ziplock bag for taking on trips, hiking,
camping, etc.
Drying Soy Jerky
3 lb Lean beef; flank; round sirloin tip 3/4 c Soy sauce 1/4 c Worchestershire
sauce 1/4 c Brown sugar 1 ts Onion powder 1 Clove garlic;
minced 1/2 ts Cracked pepper 1/4 ts Liquid smoke
Cut beef into strips 1/2 inch thick. Combine marinade ingredients in a large
glass baking dish. Add strips of beef, cover and refrigerate
overnight. Drain beef slices. Dry in an electric dehydrator
at 145 until pliable. Package in home canning jars, food-grade
plastic bags or seal-by-heat food storage bags.
Venison Jerky
2 lb Sliced venison 1/8" thick 2 tb Worcestershire sauce 2 tb Soy sauce
1 tb Salt 1 ts Ground red pepper 2 Cloves garlic, sliced
1 c Corn whiskey 1 c Water
Slice the meat when it is lightly frozen. The cuts should be long, thin and with
the grain. Cut across the grain if you want more tender,
but more brittle jerky. Trim off all of the fat. Marinate
strips in a glass container overnight. You may substitute
2 cups of red wine for the corn whiskey and water. Pat
dry and arrange pieces side by side on an oven roasting
rack, with- out overlap. Cook at minimum heat (150F) for
6 hours. Leave oven door ajar to allow moisture to escape.
Meat should be dark, dry and store jerky in a cool, airtight
container.
Beef Jerky Marinade
1/2 c Soya sauce 1/4 c Worchestershire sauce 1/2 c Water 1/4 c Brown sugar
1/2 t Black pepper 1/4 t Red pepper flakes 1/2 t Salt
4 To 5 dashes hot pepper sauce Water to cover 2-4 lbs
lean beef
While meat is still partially frozen, slice in thin slices. Mix all ingredients
of marinade together and put in large stainless steel
bowl. Add all the sliced meat, and enough water to cover.
Mix well. Let marinate overnight. Drain and rinse meat
off. Lay strips on dehydrator and dry according to manufacturers
directions.
Drying Great Jerky
3/4 ts Salt 1/4 ts Cracked pepper 1 tb Brown sugar 1 Garlic clove; crushed
2 tb Soy sauce 1 tb Worchestershire sauce 1 lb Lean meat;
thinly sliced In a small bowl, combine all ingredients
except meat. Stir to mix well. Place the meat slices in
a single layer on a clean flat surface. Generously spread
both sides with the slat mixture. Place the meat strips
on a tightly covered glass, stoneware, plastic or stainless
steel container. Marinate 6- 12 hours in the refrigerator,
stirring occasionally and keeping the mixture tightly
covered. Follow directions for drying and storing.
Drying Frontier Jerky
1 ts Salt 1/4 ts Pepper 1 ts Garlic powder 2 tb Worchestershire sauce
2 tb Liquid smoke 1 lb Lean meat; thinly sliced
In a small bowl, combine all ingredients except meat. Stir to mix well. Place
meat 3 or 4 layers deep in a glass or stoneware, plastic
or stainless container, spooning liquid smoke mixture
over each layer. Cover tightly. Marinate 6-12 hours in
the refrigerator, stirring occasionally and keeping the
mixture tightly covered. Follow directions for drying
and storing. Makes 1/4 lb. Jerky.
Beef Jerky A La Willie
1/2 c Lo salt soy sauce 1 1/4 ts Onion powder 1/3 c Worcestershire Sauce
1 1/4 ts Garlic powder 2 1/3 ts Pepper 2 tb Brown sugar
1 lb Lean beef Page 32 of 39 Jerky Recipes Liquid mesquite
smoke *
•use in place of smoker. •
Mix all ingredients except beef to make marinade. Cut thinly
sliced beef into 1/2 inch strips and marinate for 8 to
12 hours. Smoke using mesquite chips for about three hours
and then finish drying in oven. If doing whole operation
in oven use liquid smoke and hang strips of beef on highest
rack and put shallow pan underneath to catch drippings.
Turn oven on and set to lowest possible setting and leave
for 6 to 8 hours until thoroughly dried.
Oven Jerky
1 Flank Steak 1 Clove 1/2 c Honey Pepper 4 tb Lemon Juice 1/2 c Soy Sauce
Salt
Put steak in freezer for 1/2 hr, until just firm. Slice across the grain into
1/4" thick strips. Combine remaining ingredients and marinate
steak strips in this for at least 2 hours. Place slices
on rack in pan, and dry in oven at 150 degrees for 12
hours, or until when bent, it will crack, but not break
Beef Jerky Bbq
1 lb Beef loin tip; paper thin or 1 lb Beef brisket; paper thin or 1 lb
Tenderloin; 1/8" to 1/4" Barbecue sauce without sugar
Onion salt; to taste Garlic salt; to taste
If necessary, roll out meat slices as thin as possible. Trim off fat. Set oven
at 220 degrees F and line cookie sheets with foil. Brush
one side of meat with sauce. Put slices on cookie sheet;
DO NOT STACK. Sprinkle lightly with onion and garlic salts.
Cook for 8-9 hours. Turn meat after six hours of cooking
and brush with sauce. Cool and store in a tightly covered
jar or sealed in a plastic bag.
Basic Jerky
1 1/2 lb Lean boneless meat 1/4 c Soy sauce 1 ts Worcestershire 1/2 ts
Onion powder 1/4 ts Pepper 1/4 ts Garlic powder 1/4 ts
Liquid smoke Vegetable oil cooking spray
Freeze meat until firm but not hard; then cut into 1/8 to 1/4-inch-thick slices.
In a medium-size glass, stoneware, plastic or stainless
steel bowl, combine soy sauce, Worcestershire, onion powder,
pepper, garlic powder, and liquid smoke. Stir to dissolve
seasonings. Add meat and mix until all surfaces are thoroughly
coated. Cover tightly and refrigerate for at least 6 hours
or until next day, stirring occasionally; recover tightly
after stirring. Drying the jerky: Depending upon the drying
method you're using, evenly coat dehydrator racks or metal
racks with cooking spray; if oven drying, place racks
over rimmed baking pans. Lift meat form bowl, shaking
off any excess liquid. Arrange meat strips close together,
but not overlapping, on racks. Dehydrator drying: Arrange
trays according to manufacturer's directions and dry at
140-degrees until a piece of jerky cracks, but does not
break, when bent (8 to 10 hours; let jerky cool for 5
minutes before testing). Pat off any beads of oil from
jerky. Let jerky cool completely on racks; remove from
racks, place in a rigid freezer container, and freeze
for 72 hour. Then store in airtight, insect proof containers
in a cool, dry place; or freeze or refrigerate. Makes
about 3/4 pound. Storage time: Up to 3 weeks at room | |
