Jerky Recipes - Part 2/3

Post by **Stephen** » 16 Mar 2023 17:02

46. CHINESE BEEF JERKY #1

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 the meat in half lengthwise and slice it diagonally crosswise into paper-thin strips that are 1-1/2 to 2 inches wide and 4 inches long. Transfer the meat to a shallow pan.
Combine the marinade ingredients and rub them thoroughly into the meat. Arrange the meat on racks and let it dry at a cool room temperature overnight (do not refrigerate).
Preheat the oven to 250°F (121°C). Line two large baking sheets with foil and set wire rack(s) on top of each. Arrange the meat on the racks in a single layer.
Bake for 30 minutes. Reduce the heat to 175°F (79°C) and continue drying the meat for another 40 minutes (the meat should be lightly browned but not burned).
Let the meat continue to dry on the racks at a cool room temperature overnight before packing it into jars.
The dried meat can be brushed lightly with sesame oil for additional flavor and shine. This recipe makes 36 pieces or 10 buffet servings.

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47. CHINESE BEEF JERKY #2

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
1 tb Honey
1/2 ts White pepper
4 tb Dry Sherry

Cut the meat diagonally crosswise into strips that are 1/4" thick and 2" wide. Trim away any fat or gristle and transfer the meat to a non-metallic pan. Add the other ingredients and let the meat marinade for 24 hours.
Arrange the meat on racks and let it dry at a cool room temperature overnight (do not refrigerate).
Preheat the oven to 225 °F (107 °C). Line two large baking sheets with foil and set wire racks on top. Arrange the meat on the racks in a single layer.
Bake for 15 minutes. Reduce the heat to 175°F (79°C) and continue drying the meat for another 4 hours or more. Leave the meat on the racks to cool and continue drying it for several hours before bagging it.

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48. CURRIED JERKY

2 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon garlic powder
2 teaspoons curry powder
2 teaspoons lime or lemon juice

Trim the meat of all visible fat and any connective tissue, then cut it into 2-inch cubes. Place the cubes in the bowl of a food processor. Combine all seasonings in a small bowl and mix well. Pour the mixture over the meat cubes and process until the meat is chopped very finely. If the meat is less fine, it will not extrude well and will be crumbly after drying. Place the mixture in a jerky extruder (which can be purchased at Wal-Mart). Extrude onto dryer trays and dry for about 4 hours for four trays or until all moisture is gone and the meat is dry and leathery. We prefer ours almost crunchy, as it will absorb some moisture from the air after drying. We store ours in tightly closed glass jars, and you can also store it in the fridge. We have a vacuum sealer and store extras in vacuum-sealed jars. You can make turkey jerky the same way. The dehydrator must be set to the highest temperature it will go. Our dehydrator goes up to 145°F (63°C). You could also put it in the oven to dry. The convection-type oven will do best because of the air flow.

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49. 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 the ingredients and thoroughly mix them together. This is a dry marinade, so there is no liquid. Sprinkle the spice mixture on the meat slices and work it into the grain with your fingers. Cover and marinate overnight. Place the trays in the oven and dry at 145°F (63°C) for the first 4 hours, then set the oven to 130°F (54°C) until dry (4 to 8 hours). The 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.

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50. DUCK JERKY

If you hunt waterfowl, you should try this. I believe waterfowl makes just as good jerky as venison or beef... it has a really good flavor.

Cut up duck and/or geese into thin strips, cutting on the lengthwise grain. Marinate in the following (don't skimp):

Barbecue sauce
Liquid smoke
Crushed ground peppers (I used a mixture of jalapenos,
chili, and cayenne peppers)
Jamaican jerk seasoning
A few drops of Dave's Insanity or other extra-hot sauce
A few drops of Worcestershire sauce

Marinate overnight, then dehydrate for 9-10 hours.

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51. 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 the meat. Slice the meat as thinly as possible with the grain. The meat slices better when semi-frozen, or you can have your butcher slice it for you. Place the meat in a cool brine and refrigerate it overnight. After at least 12 hours, remove the meat from the brine, rinse it lightly, and allow it to dry on paper towels for 1 hour. Place the meat strips on the smoker racks and dry them for 12 hours using your favorite fuel. When the strips have dried to the desired level, allow them to cool and transfer them to a ziplock bag for taking on trips, hiking, camping, etc.

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52. FIESTA JERKY

1 tsp salt
1/4 tsp pepper
1 tbs chili powder
1 tsp onion powder
1/4 tsp ground cumin
1 tsp garlic powder
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 for 6-12 hours in the refrigerator, stirring occasionally and keeping the mixture covered. Dehydrate at 145°F (63°C) until pliable.

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53. FISH JERKY

1/2 cup soy sauce
4 tbs. sugar
2 tsp. grated fresh ginger
1 clove garlic, minced or
3/4 cup of your favorite commercial teriyaki sauce
2 lbs. fresh raw tuna or salmon **

** You can use red snapper, sea bass, swordfish, or any firm fish for fish jerky. Salmon and tuna are outstanding. Salmon will bleed oil during drying, so be sure to keep soaking up oil with a paper towel.

Cut the fish into thin strips about 1/4" thick, 1-2" wide, and 3-5" long. Mix the marinade ingredients together, pour over the fish, and marinate for about 6 hours. Dry in the oven at 145°F (63°C) for about 2 hours, then lower the temperature to 130°F (54°C) until dry. This recipe makes about 1/2 lb of fish jerky.

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54. 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 for the meat. Stir well to mix. Place the meat 3 or 4 layers deep in a glass, stoneware, plastic, or stainless-steel container, spooning the liquid smoke mixture over each layer. Cover the container tightly and marinate in the refrigerator for 6-12 hours, stirring occasionally and keeping the mixture tightly covered. Follow the directions for drying and storing. This recipe makes 1/4 lb of jerky.

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55. GINGERED BEEF JERKY

1 lean top round

Marinade:
1/2 c soy sauce
1/4 c white vinegar
1 tb minced ginger
6 ds tabasco sauce
2 tb sugar
1 ts garlic minced

Spice Rub:
1 ts ground cumin
1 ts chili powder
1 ts salt
2 tb cracked black pepper
1 pn cinamon

Cut top round into very thin (1/8) slices. Place the slices of top round in a baking pan. Combine marinade ingredients and pour over the beef strips; making sure all the strips are covered with liquid. Refrigerate and let marinade for 10-12 hours. Remove the beef strips and discard the liquid. Lay the strips on a wire rack, placing a cookie sheet underneath the rack. In a small bowl, combine all the spice rub ingredients and mix well. Sprinkle the beef strips with the rub. Place the rack in the oven at 160°F (71°C) for 8 hours. Allow to cool to room temp. then bend it- it should break, not bend. Store in refrigerator. You can use a dehydrator, just follow instructions for drying beef in your instruction manual.

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56. 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 dash 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 the ground beef to 1/8" thick, spreading meat over the entire area of the tray. A jerky press can be used instead. Follow the manufacturer's directions. Place the meat-covered plastic wrap on the tray and dry at 140°F (60°C) for 4 to 6 hours. Remove the tray, plastic wrap-side up. Peel off the wrap and discard. Roll paper towels over the top with a rolling pin to remove melted fat. Invert meat onto another tray, plastic wrap-side up. Peel off the wrap and discard. Return the meat to the dehydrator and dry for another 4 to 6 hours. Top with paper towels and roll again to absorb fat. Dry until the jerky is hard and leathery. Cut into strips before storing. Package airtight and store in the refrigerator or freezer if possible. Use within 6 months.

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57. HAWAIIAN JERKY #1

1 lb Lean meat, thinly sliced (3/16-1/4 in thick)
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

In a small glass bowl, combine all ingredients except meat. Stir well to mix. Place meat 3-4 layers deep in a container, spooning the sauce mixture over each layer. Cover tightly and marinate in the fridge for 6-12 hours, stirring occasionally and keeping the mixture covered. Lay the meat out on trays and dehydrate in a dehydrator for 24 to 36 hours. You can also add a couple of cans of pineapple chunks with the juice to the marinade and dehydrate them with the meat for an interesting flavor.

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58. HAWAIIAN JERKY #2

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 the beef into strips about 1 1/3 inches wide. Combine all other ingredients and soak the beef in the sauce overnight. If you have a drying box, place the meat in the hot sun for two days, bringing it in at night. If drying in the oven, set the oven to 175°F (79°C). Place meat on a rack such as a cake cooking rack, and place the rack on a cookie sheet. Dry the meat in the oven for 7 hours. Store in the refrigerator.

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59. HERBED JERKY

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 and 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 and put it in a 120°F (48°C) 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 the jerky in a plastic bag.

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60. HIGH PLAINS JERKY

1 pound top round steak
1/2 cup Worcestershire sauce
1/2 cup soy sauce
1/4 cup brown sugar
4 cloves garlic
2 teaspoons fresh ground black pepper
2 teaspoons ground dried red chile, New Mex -- or Ancho
1 teaspoon onion powder

About 2 hours before you plan to barbecue, place the meat in the freezer to make slicing it easier. After 30 to 40 minutes, remove the meat from the freezer and slice it as thinly as possible with a sharp knife. Trim all the fat from the meat. Combine the marinade ingredients in a lidded jar. Place the meat in a plastic bag or a shallow dish and pour the marinade over it. Marinate for about 1 hour.

Prepare the smoker for barbecuing, bringing the temperature to 200-220°F (93-104°C). Remove the meat from the refrigerator, drain it, and let it sit at room temperature for 10 to 15 minutes. Transfer the meat to a sheet of heavy-duty foil, separating the pieces. Place the meat in the coolest part of your smoker and cook until the meat begins to blacken, about 45 minutes.

Loosely wrap the foil over the meat and continue barbecuing for another 1 to 1 1/4 hours, until well-dried. Remove the jerky from the smoker and let it cool to room temperature before serving. Refrigerate any leftovers.

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61. 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 the round steak into strips about 4 inches long and 1/8 inch thick. (Slicing is easier if the steak is partially frozen.) 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 to its lowest setting (100-150°F or 37-65°C) and use something to keep the door slightly open. The jerky should be dry after 8-10 hours. This was my first time making jerky, and the product came out surprisingly good, but perhaps a bit too salty. You might want to try low-sodium soy sauce.

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62. HONEY LEMON BEEF JERKY

1 Flank steak
1 Garlic clove, minced
1/2 c Honey
1 pn Pepper
4 tb Lemon juice
1/2 c Soy sauce
1 pn Salt

Put the steak in the freezer for about half an hour, just until firm. Slice the steak across the grain, about 1/4 inch thick. Combine the remaining ingredients and marinate the steak strips in this for at least 2 hours. Place the slices on a rack in a pan and dry in the oven at 150°F (65.5°C) for 12 hours.

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63. HOT & SPICY JERKY

5 pounds beef brisket or venison
1 large fresh white onion or 1/3 cup onion powder
1 large fresh garlic clove or 2 tbl. garlic powder
1 bottle liquid smoke (4 fl. oz.)
1 cup soy sauce
3/4 cup worcestershire sauce
2 tablespoons steak sauce
1 tablespoon monosodium glutamate
2 teaspoons seasoned salt
1/3 cup black pepper -- ground
1 tablespoon fresh rosemary leaves
2 tablespoons sugar

THE HOT STUFF:
5 whole fresh Habanero chiles (more to taste) -- with seeds
1 tablespoon dried Pequin chile pepper -- with seeds
1/2 bottle hot sauce (5 fl. oz.)
4 tablespoons dried Cayenne pepper -- ground

Prepare the meat by cutting it into strips 3/4" x 1/2" and as long as you prefer. Cut across the grain for tender and lengthwise for chewy. The more consistent you are when cutting the strips, the better your jerky will dry evenly. Mix all ingredients in a blender except for the meat and Cayenne. Soak the strips of meat in the above mixture and refrigerate for 24-48 hours in a closed container (I use a Tupperware bread box). Shake several times to mix well. Pat dry. Place the strips directly on oven racks that have been covered with tin foil and sprayed with Pam. Cook in a preheated oven at 160°F (71°C) for 2-3 hours (with the door closed). This kills bacteria, removes a lot of the excess moisture, and melts any excess fat. Return the hot strips to the mixture and refrigerate for another 6-12 hours (remember to shake several times). Pat dry and sprinkle with Cayenne powder. Spread in a dehydrator. Set the dehydrator at 145°F (62.8°C). The final drying usually takes about another 6-10 hours. Do not over-dry (check every few hours). The jerky should be tough and leathery, not brittle or hard. It is a real mouth-watering hot treat! Enjoy.

If you don't have a dehydrator, return the jerky to a 150°F (65.5°C) oven for 6-12 hours, leaving the door open a little. An alternate method for the final drying would be to use a low-heat smoker. Leave out the liquid smoke in the marinade.

Notes: Venison has always cooked faster for me than beef (perhaps due to less moisture). So, check it more frequently. This recipe yields about 1.75 - 2 lbs. of dried jerky. I make it nice and hot for a reason. If I leave out most of the hot ingredients, my children eat it like candy (2 lbs. in 3 days!). Experiment with the heat factor to your taste.

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64. HOT & TANGY JERKY

1 teasp salt
2 cloves garlic, crushed
1/4 teasp cracked pepper
2 tablesp A-1 Steak Sauce
1/4 teasp cayenne
3 tablesp Worcestershire Sauce
1 teasp onion powder
1/2 teasp paprika
1 lb lean meat, thinly sliced

In a glass bowl, combine all ingredients (except meat). Place meat slices in the mixture, sloshing around so all sides get covered. Marinate for 6-12 hours in a covered bowl (refrigerate), sloshing the liquid around occasionally. Dry in a commercial dehydrator or oven at a temperature setting of 140°F (60°C). The test I use to tell if it is done is to bend a piece. If it breaks instead of bending, it's done.

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65. JACK DANIELS BEEF JERKY

2 pound flank steak
½ cup soy sauce
½ cup Jack Daniels bourbon
¼ cup brown sugar
1 tablespoon Liquid Smoke
½ cup water
4 cloves garlic
2 tablespoons fresh ground black pepper
1 teaspoon red pepper
1 teaspoon white pepper
1 teaspoon onion powder

Combine the marinade ingredients in a bowl. Place the meat in a plastic bag or shallow dish and pour the marinade over it. Marinate for about 2 days, stirring the mixture occasionally. Dry the meat in the lowest temperature of your oven or in a food dehydrator until it is flexible but stiff.

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66. JAMAICAN JERKY

2 lbs lean beef
6 cloves garlic, minced
3-4 habaneros, minced (I left the seeds in)
2 tsp ground allspice
2 tsp dried thyme
1 tsp dried oregano
1 tsp nutmeg
1 tsp ground cinnamon .
5 tsp ground cayenne
3 tsp salt
1 tsp fresh ground black pepper
1 2" piece of fresh ginger, grated
1 lime, juiced
6 tbs crushed pineapple & juice
2 tbs basalmic vinegar
1 tbs soy sauce

Cut the beef into very thin strips (partially frozen helps a lot) and marinate overnight. Pat dry and dehydrate. This recipe is not outrageously hot, but certainly hot enough. I really liked the pineapple, but you could probably use just about any acidic fruit juice.

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67. 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 the ground beef with all the other ingredients in a bowl and stir until well mixed. Put the mixture into a food processor with the chopping knife and chop for a good minute, until it's well-mixed together and has the consistency of putty. On a floured cutting board, take a ball of the meat mixture and coat both sides lightly with flour so it won't stick. Roll it out with a floured rolling pin, fold and roll until it forms a roughly 8" by 12" rectangle that's 1/8" or less thick. Using a pizza cutter, cut the rectangle into 1" wide strips that are 8" long, and carefully transfer them to a wire rack.

Preheat the oven to 300°F (148.89°C) and place the wire rack with the meat on it on the oven rack in the center of the oven, with a second oven rack one notch below. Place a cookie sheet under the meat on the lower rack to act as a drip pan. Bake the meat for 1 hour at 300°F (148.89°C). Mix together the sauce ingredients in a shallow dish.

Remove the rack of meat from the oven, roll each strip into the sauce mixture, and return them to the rack. Once all strips are coated, return the rack to the oven and increase the temperature to 450°F (232.22°C). Bake for 15 minutes, then remove the rack again and recoat the strips with sauce. Return them to the oven for another 15 minutes or until the strips become almost burnt around the edges. Remove from the oven and coat one last time, then let them sit and cool to room temperature before enjoying.

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68. KILLER JERKY

1 c soy sauce
1/2 c worcestershire sauce
1/2 c water
1 tb salt
1 tb pepper
1 tb onion powder
1 tb coarse ground garlic powder
1 1/2 ts tobasco sauce
1 1/2 ts liquid smoke

Mix all the ingredients together and let them sit for about an hour, stirring occasionally. Get about 3-4 pounds of the cheapest, leanest meat you can find. I like flank steak or arm roast, but they aren't very cheap. Put it in the freezer for a couple of hours. It's easier to slice properly when it's partially frozen. Slice the meat with, not against the grain of the meat. Slice into strips 1/8 - 1/4 inch thick. Trim as much fat off as possible. Dip the meat strips in the sauce with a stirring motion to cover the meat with the spices. Layer the meat in a pan. Pour the remaining sauce over the layered meat and marinate overnight. Drain the meat, trying to keep as much spice as possible on the meat strips. Place on a drying rack or oven rack and heat to about 175°F (79°C) for about three hours. The meat should be dry and leathery, not brittle.

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69. KOREAN JERKY

1/2 tsp salt
1/4 tsp pepper
2 tsp sugar
1 tsp MSG (if desired)
1 tbs dry sherry (if desired)
2 tbs sesame seeds
1/4 cup soy sauce
1 lb lean meat, thinly sliced. (3/16-1/4 in thick)

In a small glass bowl, combine all ingredients except meat. Stir well to mix. Place the meat in a container, layering it 3-4 layers deep and spooning the sauce mixture over each layer. Cover the container tightly and marinate for 6-12 hours in the refrigerator, stirring occasionally and keeping the mixture covered. Dehydrate the meat at 145°F (63°C) until it is pliable.

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70. LOW SALT JERKY

8 oz low salt soy sauce
4 tb liquid smoke

Soak meat at least 2 hours, then place on dehydrator trays. We like the pepper jerky, so after placing on the trays I sprinkle coarse grind black pepper on it, turn over and repeat to other side of meat. Dry on high until hard, but not brittle.

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71. MEXICAN JERKY

1 lb lean meat, thinly sliced
1 tsp. salt
1/4 tsp. pepper
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. crushed oregano
1 tsp. paprika

Blend all ingredients, except meat, in a bowl. Dip each piece of meat into the marinade, coating well. Place in a shallow glass dish and pour the remaining marinade over the top. Cover and refrigerate for 8-12 hours. When the meat is ready, remove it from the marinade and pat dry with paper towels. Proceed with drying either in an oven or food dehydrator.

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72. MICROWAVE BEEF JERKY

2 lbs. beef
(can use flank steak, chuck roast, brisket, sirloin tip or steak)
1/2 tsp. seasoned salt
1/3 tsp. garlic powder
1/3 tsp. pepper
1 tsp. MSG
1 tsp. onion powder
1/2 c. Worcestershire sauce
1/2 c. soy sauce
2 tbsp. liquid smoke

Trim off any excess fat. Semi-freeze the meat for easier slicing. Cut the meat across the grain into 1/8 inch strips. Place the meat in a shallow pan. Combine all the ingredients and pour over the meat slices. Let the meat marinate overnight in the refrigerator. To cook, lay out the strips on a microwave bacon rack and cover with a paper towel. Cook on high power for 2 1/2 minutes, then turn the strips and cook for another 1 1/2 minutes. Turn the strips again and cook for an additional 1 1/2 minutes. Let the meat stand for 5 minutes before eating. Cooking time may vary depending on the thickness of the meat. Store the jerky in an airtight container.

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73. MICROWAVE VENISON 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 the meat into 1/8" thick strips, which is easier if it is slightly frozen. Combine the ingredients and place them with the meat in the refrigerator overnight to marinate. Then place the meat strips on 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 its texture. That's it!

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74. MIDDLE EASTERN JERKY

1 tsp salt
1/8 tsp pepper
1 1/2 tsp coriander
1/4 tsp ground ginger
1/4 tsp turmeric
1/8 tsp ground cumin
1/4 tsp chili powder
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 refrigerator, stirring occasionally and keeping the mixture covered. Dehydrate at 145°F (62.8°C) until pliable.

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75. MILD MEXICAN JERKY

1 tsp salt
1/2 tsp crushed oregano
1/4 tsp pepper
1 tsp paprika
1 tsp chili powder
1/2 tsp garlic powder
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 refrigerator, stirring occasionally and keeping the mixture covered. Dehydrate at 145°F (62.8°C) until pliable.

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76. 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 the steak into 1/2 inch wide strips and place them in a single layer in a pan or baking dish. Mix the other ingredients and pour over the meat. Marinate in the refrigerator overnight. Remove the meat and place it carefully on a cookie sheet. Dry in a 175°F (79°C) oven for one hour, then reduce the temperature to 150°F (66°C). Continue baking the strips in the low oven until they are dry but pliable, which could take one to three hours. Cool the jerky and store it in tightly sealed containers.

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77. MOJO SPICE JERKY

1 pound lean round roast
2 Tablespoons lime juice
1 teaspoon ground cumin
1 1/2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons garlic powder

Trim the meat of all visible fat and any connective tissue, then cut it into cubes that are about 2 inches in size. Place the cubes in a food processor bowl. Combine all seasonings in a small bowl and mix well. Pour the mixture over the meat cubes. Process until the meat is chopped very finely; if it is less fine, it will not extrude well and will be crumbly after drying. Place the mixture in a jerky extruder (which can be purchased at Wal-Mart), extrude onto dryer trays, and dry for about 4 hours for four trays, or until all moisture is gone and the meat is dry and leathery. We like our jerky almost crunchy, as it will absorb some moisture from the air after drying. We store ours in glass jars, tightly closed, and you can store it in the fridge if you like. We have a vacuum sealer and store extras in vacuum-sealed jars. I'm sure you could make turkey jerky the same way. The dehydrator must be set to the highest temperature it will go, which is usually around 145°F (62.8°C). Alternatively, you could also put it in the oven to dry; the convection type oven will do best because of the air flow.

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78. MOLASSES JERKY

5 lb Lean meat
1 c Curing salt
1/2 c Molasses (or brown sugar)
1 ts Liquid garlic
4 tb Black pepper
2 qt Water

Begin by removing all fat and membrane from the meat. In a separate container, combine the remaining ingredients to create a solution. Soak the meat in the solution for 8 to 10 hours, then remove it and rinse thoroughly. Pat the meat dry with paper towels to remove excess moisture, and let it stand to air-dry for an hour or so. Next, 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 the meat for 8 to 12 hours or until it's ready, testing it by twisting a strip of meat. It should be flexible but stiff like a piece of rope. Once finished, remove the meat and let it stand until it's cool.

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79. 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 it sit for 10 minutes. Add the remaining ingredients, including the beef, and combine well. Let the mixture marinate for at least 2 hours. For a more pronounced flavor, cover and refrigerate it for 8 to 12 hours. Put it through a jerky press, OR shape the meat into 1- to 2-inch balls. Line each drying tray with a solid leather sheet and top it with a mesh sheet. Arrange the meat rounds on the mesh sheets. Dry at 145°F (63°C) 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 pound of ground beef makes about 4 ounces of jerky.

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80. ORIGINAL JERKY

Meat; cut into 1/2" thick by 1" wide
Wire or Cord
Brine solution; boiling
1 cup salt_1 gallon water

Cut meat into strips that are 1/2 inch thick and 1 inch wide. String the strips onto a piece of wire or cord. Dip them into a boiling brine solution made with 1 cup of salt for every 1 gallon of water. Leave the meat in the solution until it loses its red color. Remove the meat from the water and allow it to drip dry.

Hang the meat near a fire, but not too close as to cook it. Alternatively, you can air dry or sun dry the meat, but this method takes much longer (days or weeks), and the meat must be protected from insects.

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81. OVEN-DRIED "ANY MEAT" JERKY

This particular jerky can be made from beef flank, brisket, lean rump roast, top round steak, venison, or the white meat from chicken or turkey. Partially freezing the meat makes it easier to slice it evenly. Cut the meat with the grain if you want your jerky to be chewy, and across the grain if you want it to be more tender and brittle.

1-1/2 to 2 pounds lean boneless meat
1/4 cup soy sauce
1 tablespoon Worcestershire
1/4 teaspoon EACH pepper & garlic powder
1/2 teaspoon onion powder
1 teaspoon hickory smoke-flavored salt (liquid smoke with pinch of salt is
ok too)

Trim and discard ALL fat from the meat, as it can become oily. Cut the meat into slices that are 1/8 to 1/4 inch thick. If necessary, cut large slices into strips that are about 1-1/2 inches wide and as long as possible. In a bowl, combine soy sauce, Worcestershire sauce, pepper, garlic powder, onion powder, and smoke-flavored salt. Stir until the seasonings are dissolved. Add all the meat strips to the mixture and work them thoroughly into the mixture until all surfaces are well coated. The meat will absorb most, if not all, of the liquid. Cover the bowl tightly and let it stand overnight in the refrigerator. Alternatively, you can let it stand for one hour and proceed. Shake off any excess liquid, arrange the strips of meat close together but not overlapping directly on oven racks or cake racks set in shallow, rimmed pans. Dry the meat in the oven at the lowest possible temperature, which is 150°F to 200°F (65°C to 93°C). Flip the strips every hour or two until they feel hard and are dry to the touch. This takes about 5 hours for chicken and turkey and 4 to 7 hours for beef and venison. Pat off any beads of oil. Cool the jerky and store it in airtight plastic bags or jars with tight-fitting lids. It will keep indefinitely in the refrigerator or at room temperature.

Note: This recipe is also good with garlic. If you have a mortar and pestle made of glass, metal, or ceramic, finely dice a garlic clove and mash it up with the pepper, onion powder, and hickory-smoked salt until it becomes a greyish mess. Add the liquids to the mixture and proceed as usual.

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82. PANIOLO BEEF JERKY

1 1/2 lb flank steak; trimmed of all fat
1/4 c lime juice
2 tb reduced-sodium soy sauce
2 tb worcestershire
1 tb fresh ginger; grated
1 ts crushed red pepper flakes
1/4 ts coarsley ground black pepper
1/8 ts liquid smoke
vegetable oil cooking spray

Freeze the meat until it is firm but not hard, and then cut it into slices that are 1/8 to 1/4 inch thick. In a medium-size glass, stoneware, plastic, or stainless steel bowl, combine lime juice, soy sauce, Worcestershire sauce, ginger, red pepper flakes, black pepper, and liquid smoke. Stir until the seasonings are dissolved. Add the meat and mix until all surfaces are thoroughly coated. Cover the bowl tightly and refrigerate for at least 6 hours or until the next day, stirring occasionally. Cover it tightly again after stirring. Then proceed with whichever drying method you prefer. The jerky can be stored for up to 3 weeks at room temperature, up to 4 months in the refrigerator, or up to 8 months in the freezer.

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83. PEPPERED BEEF JERKY

1 cup Worcestershire sauce
1 teaspoon liquid smoke
2/3 cup light soy sauce
1 1/2 teaspoons salt
1 teaspoon onion powder, or 2 teaspoons finely minced fresh onion
3 tablespoons catsup or salsa
1 1/2 teaspoons finely chopped garlic
2 1/2 teaspoons brown sugar
1 teaspoon ground black pepper
fresh ground pepper

Combine all the ingredients in a microwave-safe dish. Mix well and microwave on high for 1 1/2 to 2 minutes, until hot but not boiling. Stir well and set aside to cool down. When the mixture is just warm to the touch, it's time to marinate the meat. Start by pouring a little of the marinade into the bottom of your dish, followed by a single layer of meat, more marinade, more meat, and so on until all the meat is covered. Pour any remaining marinade over the top. Let the meat marinate for 1-2 hours, depending on the thickness. The longer the better. As you layer each tray of your food dehydrator with meat, sprinkle fresh ground pepper over it. Press lightly to "set" the pepper into the meat. How much you sprinkle depends on your taste. Dehydrate the meat according to the manufacturer's directions.

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84. 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.

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85. 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, 1/16th 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 open 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 won't turn out as good. After it's done, store it in a pillowcase. Don't store it in plastic, as the meat has to be able to breathe, and a paper sack will leave a paper taste.

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86. POW WOW JERKY

2 lb Very Lean Ground Beef Or Other Meat
1/3 c Soy Sauce
1 ts Liquid Smoke
1 1/2 ts Brown Sugar
1 ts Salt_1 ts Pepper
1 ts Pureed Garlic

Mix Worcestershire sauce, soy sauce, and liquid smoke together. Marinate the beef or venison strips in this mixture overnight. Dry in a 150°F (65.5°C) oven for 6-8 hours, or until dried to desired dryness. If you are using a dehydrator, set it to 140°F (60°C); it should take about 4-6 hours.

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88. SMOKED JERKY

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 (beef, deer, elk etc.)

** use only in place of smoker

Mix all the ingredients except for the meat to make the marinade. Cut the meat into thin 1/2-inch strips and marinate them for 12 to 24 hours, as the longer the meat is marinated, the better the flavor will be. Smoke the meat using mesquite chips for about three hours, and then finish drying it in the oven. If you are using an oven to dry the meat, use liquid smoke and hang the strips of meat on the highest rack. Put a shallow pan underneath the meat to catch any drippings. Turn the oven on and set it to the lowest possible setting. Leave the meat in the oven for 6 to 8 hours, or until it is thoroughly dried.

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89. 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 possible

Press the hamburger meat into flat strips that are 5 inches long by 1.5 inches wide and 1/4 inch thick. Place a single layer of the hamburger strips in a dish for marinating. Mix the marinade ingredients together in a bowl until well combined. Sprinkle the marinade sauce over the meat, ensuring it is well coated. Flip the meat over and sprinkle the other side with sauce. Add additional layers of hamburger strips to the marinating dish, and repeat the process of sprinkling marinade sauce over each layer of meat. Pour the remaining marinade sauce over the meat. Cover the dish tightly and let it marinate in the refrigerator for 6 to 12 hours, rotating the layers of meat occasionally. Place the meat in a dehydrator until it is dry. While the meat is drying, blot any excess oil with a paper towel.

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90. 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 or breasts are best)

Mix the marinade ingredients together in a bowl. Dip meat slices into the marinade. Place the dipped meat in layers in a bowl or dish. Pour the remaining marinade sauce over the meat. Cover tightly and let it marinate in the refrigerator for 6 to 12 hours, rotating the layers of meat occasionally. Place the meat in a dehydrator until dry. While the meat is drying, blot any excess oil with a paper towel.