Number of Recipes: 125
Author: Unknown
Editor: Stephen Siew
Note: The Jerky recipes have been revised to include both °F and °C measurements for international readers. Additionally, grammar and spelling errors have been corrected, along with some minor changes made to the content to enhance clarity. If you happen to come across any errors, please do not hesitate to inform me.
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PLEASE NOTE: The following is a statement from the USDA's Meat and Poultry Hotline (1-800-535-4555) issued in February 1997 regarding the safe preparation of jerky. While many of the recipes included below do not follow these USDA guidelines exactly, I wanted to share this statement so you are aware of it. I have made jerky in a food dehydrator many times without cooking it first and have never had a problem. I have also used a lower oven temperature than the USDA recommends. However, if you want to ensure that you are safe from microorganisms or bacteria, you may need to adjust any of these recipes as needed to fit their guidelines. The USDA guidelines are designed to prevent the formation or lingering of any bacteria or microorganisms.
Here is their statement:
"Jerky can be made in a dehydrator, but the meat must be cooked first either by baking it in an oven or simmering it in a marinade before being placed in the dehydrator. Simply using the dehydrator will inactivate microorganisms, but it will not kill them. The right conditions of heat and moisture may cause the microorganisms to become active without the consumer even being aware of a potentially dangerous situation."
Baking In An Oven First:
Place the jerky on cake racks placed on baking sheets and bake in a 325°F (163°C) oven. Check the internal temperature using a meat thermometer by stacking the jerky and inserting the thermometer in the center. An internal temperature of 160°F (71°C) must be reached for beef products, fish, and game meats. An internal temperature of 180°F (82°C) must be reached for poultry products. Once this temperature is reached, you may proceed with the manufacturer's directions for drying jerky in a dehydrator. However, adjustments in the listed length of time to dry will be required. Alternatively, you may finish drying in the oven using the following guidelines: The temperature of the oven should be 170°F (77°C) or higher, and the door needs to be propped open 2 to 6 inches. Circulation can be improved by placing a fan outside the oven near the door. CAUTION: This is not a safe practice for a home with small children! Dry the jerky until a test piece cracks but does not break when bent (5 to 6 hours). Pat off any beads of oil with absorbent toweling and let the jerky cool. Remove strips from the racks, package, and store in a cool, dry place.
Simmering In A Marinade First:
The meat is marinated for both flavor and tenderness. Ingredients for marinades include oil, salt, and an acidic product such as vinegar, lemon juice, teriyaki, soy sauce, or wine. Follow the directions for the marinade of your choice. After the meat has marinated for 1-2 hours or overnight, place the meat and marinade in a saucepan and simmer until the internal temperature of 160°F (71°C) for beef, fish, and game meats, or 180°F (82°C) for poultry is reached using a meat thermometer (use the liquid to measure the temperature). Drain the liquid and continue by drying the jerky either in a dehydrator or using the oven.
Okay, now that the legal "mumble jumble" is outta the way........... On to the recipes!!
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1. Beef Jerky #1
2. Beef Jerky #2
3. Beef Jerky #3
4. Beef Jerky #4
5. Beef Jerky #5
6. Beef Jerky #6
7. Beef Jerky #7
8. Beef Jerky #8
9. Beef Jerky #9
10. Beef Jerky #10
11. Beef Jerky #11
12. Beef Jerky #12
13. Beef Jerky #13
14. Beef Jerky #14
15. Beef Jerky #15
16. Beef Jerky #16
17. Beef Jerky #17
18. Beef Jerky #18
19. Beef Jerky #19
20. Beef Jerky #20
21. Beef Jerky #21
22. Beef Jerky #22
23. Beef Jerky #23
24. Beef Jerky #24
25. Beef Jerky #25
26. Beef Jerky #26
27. Beef Jerky #27
28. Beef Jerky #28
29. Beef Jerky #29
30. Beef Jerky #30
31. Beef Jerky #31
32. Beef Jerky #32
33. Beef Jerky #33
34. Beef Jerky #34
35. Beef Jerky #35
6. Beef Jerky - Basic Recipe
37. Beef Barbecued Jerky
38. Beef or Venison Jerky #1
39. Beef or Venison Jerky #2
40. Beef or Venison Jerky #3
41. Blue Ribbon Jerky
42. Cajun Jerky
43. California Beef Jerky
44. Carne Seca Jerky
45. Chicken Jerky
46. Chinese Beef Jerky #1
47. Chinese Beef Jerky #2
48. Curried Jerky
49. Dry Cure Southwest Jerky
50. Duck Jerky
51. Easy Cure Meat Jerky
52. Fiesta Jerky
53. Fish Jerky
54. Frontier Jerky
55. Gingered Beef Jerky
56. Hamburger Jerky
57. Hawaiian Jerky #1
58. Hawaiian Jerky #2
59. Herbed Jerky
60. High Plains Jerky
61. Home-Style Jerky
62. Honey Lemon Beef Jerky
63. Hot & Spicy Jerky
64. Hot & Tangy Jerky
65. Jack Daniels Beef Jerky
66. Jamaican Jerky
67. Jerky Strips
68. Killer Jerky
69. Korean Jerky
70. Low Salt Jerky
71. Mexican Jerky
72. Microwave Beef Jerky
73. Microwave Venison Jerky
74. Middle Eastern Jerky
75. Mild Mexican Jerky
76. Modern Jerky
77. Mojo Spice Jerky
78. Molasses Jerky
79. Onion Ground Beef Jerky
80. Original Jerky
81. Oven-Dried "Any Meat" Jerky
82. Paniolo Beef Jerky
83. Peppered Beef Jerky
84. Perfect Jerky Marinade
85. Pillow Case Jerky
86. Pow Wow Jerky
87. Savory Jerky
88. Smoked Jerky
89. Smoked Hamburger Jerky
90. Smoked Turkey Jerky
91. Smokehouse Jerky
92. Smoker Teriyaki Beef Jerky
93. Smoky Jerky
94. Soy Jerky
95. Spicy Jerky
96. Sweet & Sour Jerky
97. Tender Jerky
98. Teriyaki Jerky #1
99. Teriyaki Jerky #2
100. Teriyaki Beef or Venison Jerky
101. Teriyaki Turkey Jerky
102. Thai Beef Jerky #1
103. Thai Beef Jerky #2
104. Tofu Jerky
105. Triple Meat Jerky
106. Turkey Jerky #1
107. Turkey Jerky #2
108. Turkey Jerky #3
109. Turkey Jerky #4
110. Venison Jerky #1
111. Venison Jerky #2
112. Venison Jerky #3
113. Venison Jerky #4
114. Venison Jerky #5
115. Venison Jerky #6
116. Venison Jerky #7
117. Venison Jerky #8
118. Venison Jerky #9
119. Venison Jerky #10
120. Venison Jerky #11
121. Venison Jerky #12
122. Western Jerky
123. Western Barbecue Jerky
124. Wild Duck Jerky
125. World Famous Beef Jerky
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1. BEEF JERKY #1
2 lb 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 the fat from the meat. Cut the meat into 1/8 to 1/4 inch thick slices. In a bowl, combine all ingredients except for the meat. Stir until the seasonings dissolve. Add the meat and mix thoroughly. Let it stand for one hour. Shake off any excess liquid and place the meat slices on oven racks or a shallow baking pan. Dry the meat at the lowest possible oven temperature, which can be around 180 °F (82 °C) or 200°F (93°C), until it is brown, hard, and dry. This process can take as long as 24 hours.
Note: "lb" stands for pounds.
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2. BEEF JERKY #2
Get 1.36 kg (3 lb) of lean bottom or top round (or sirloin rump is the best!). Trim all external fat from the meat and cut it into 1/4" - 1/8" slices (or have the store meat-cutter do this, as it's their job!). Cut the slices into 1" wide strips lengthwise.
In a large bowl put:
2c. soy sauce
1 1/2 tbls. liquid smoke
1 tsp. worcestershire sauce
1/2 c.dark brown sugar
1/2 tsp. granulated garlic
dash of cayenne pepper powder
For HOT & SPICY add: 1 tbls crushed red pepper
For EXTRA HOT: Leave alot of crushed red pepper on beef strips!!!
Place the strips in the marinade and stir and poke with a fork to thoroughly distribute the marinade. Cover and put in the refrigerator for 24-48 hours (the longer, the BETTER!). Place the strips in a kitchen strainer to drain off excess marinade, then arrange them on dehydrator racks. Follow the dehydrator instructions for beef jerky. Don't have a dehydrator?! NO PROBLEM!!! Remove oven racks. Place foil on the bottom rack and replace it at the lowest position. Thoroughly CLEAN & DRY the top rack and lay the strips width-wise across the rack. Put it at the middle position and turn on the oven to the lowest setting. Leave the oven door open a crack to allow excess moisture to escape. Jerky is done in 6-24 hours depending on the thickness of the strips. The jerky should be dry and able to bend without breaking or crumbling. Store it in a zip-lock bag for weeks or freeze it for up to one year. ENJOY!!!
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3. 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 for 1 hour or overnight. Bake in the oven at 150°F-170°F (65°C-77°C) for overnight or 10-12 hours. Leave the oven door open to allow moisture to escape and check often for the proper level of dryness. If you have a smoker, the jerky may be dried in it. Keep the heat low and check the dryness of the jerky often.
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4. 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 a 150 °F (65.6 °C) oven for 10 to 12 hours. DO NOT exceed 150°F (65.6 °C).
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5. 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 toothpicks above the paper towels. 6 hours at 160°F (71°C) average temperature is about right. If your oven is real tight, you might crack open the door a bit to allow the water vapor to escape.
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6. 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 (49°C) 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. Do not store in a paper bag.
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7. 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 the steak in the freezer for about half an hour, just until it is firm. Slice the steak across the grain, about 1/4-inch thick. Combine the remaining ingredients and marinate the steak strips in this mixture for at least 2 hours. Place the slices on a rack in a pan and dry them in the oven at 150°F (65.5°C) for 12 hours.
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8. 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 the meat for 1 hour or overnight. Bake it in the oven at 150°F (65.5°C) to 170°F (76.7°C) for 10-12 hours, overnight.
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9. BEEF JERKY #9
2 lb Very lean Flank Steak or Brisket
1/3 c Soy Sauce
1 Garlic Clove, minced
Trim the fat off the meat, and then cut it across the grain into 2 pieces. Next, slice it lengthwise with the grain into 4" strips. Combine soy sauce and garlic in a mixing bowl, and then add the meat. Marinate for 15 to 20 minutes, stirring occasionally. Drain the marinade and arrange the meat in a single layer on a cooling rack set in a baking pan. Bake it overnight at 150°F (65.5°C) for 12 hours until it's dried. Blot the meat on a paper towel to absorb excess fat, and then store it in a tightly covered container. It will keep for several weeks and doesn't require refrigeration.
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10. 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 the meat with the grain into 1/2-inch thick strips. Mix all other ingredients to make a marinade, and then submerge the meat in the marinade for 24 hours. Place the meat strips directly on the rack in the oven and cook them for 8 hours at 150°F (65.5°C).
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11. BEEF JERKY #11
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 it into 1/4" thick strips. Mix the other ingredients together to make the marinade, and then marinate the meat overnight in the mixture. Line cookie sheets with foil and arrange the meat in a single layer on it. Dry it for 8 or more hours at 200°F (93.3°C), turning every 2 hours. Cool it and store it in a tightly covered jar or seal it in a plastic bag.
Optional marinade ingredients: 1/2 teaspoon or more hot pepper sauce, 1/4 teaspoon cayenne, 1 teaspoon chili powder, 1 tablespoon or more liquid smoke, 1 tablespoon parsley flakes, 1/2 teaspoon ginger, 1/2 teaspoon allspice.
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12. BEEF JERKY #12
Lean beef
Soy sauce
Lemon Pepper
Garlic Salt
Freeze the lean beef for 30 minutes, and then slice it into 1/4 inch thick pieces. Remove all fat from the meat, and then dip it into the soy sauce to which you have sprinkled lemon pepper and garlic salt. Spread the slices on cake racks that are placed on cookie sheets, and then put the cookie sheets in a 150°F (65.5°C) oven for 10-12 hours. Store the beef jerky in an airtight container.
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13. BEEF JERKY #13
1 lb Lean beef
1/4 c Soy sauce
1 ts Garlic powder
Slice the lean beef (shoulder cuts, flank or round steak) with the grain into pieces that are 1/4 to 1/2 inch wide and 2-6 inches long. Paint or dip the strips into a mixture of soy sauce and garlic powder. Place the strips on a wire rack that is set inside a deep oven pan, and then dry them completely in a 150°F (65.5°C) oven for 8-12 hours.
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14. BEEF JERKY #14
1 lb Beef loin tip OR... 1 lb Beef brisket
Barbecue Sauce (one with no sugar!)
Onion salt
Garlic salt
If necessary, roll out the meat slices as thin as possible, and then trim off any fat. Set the oven to 200°F (93.3°C), and line cookie sheets with foil. Brush one side of the meat with sauce, and then place the slices on the cookie sheet, making sure not to stack them. Sprinkle the slices lightly with onion and garlic salts. Cook the meat for 8 to 9 hours, turning it over after 6 hours of cooking and brushing it with sauce. Cool the jerky, and then store it in a tightly covered jar or sealed plastic bag.
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15. 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
Partially freeze the meat first, and then thinly slice the beef. Marinate the meat in the remaining ingredients for at least one day. Bake the beef in a single layer at 250°F (121.1°C) for 45-55 minutes.
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16. 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 the marinade and let them soak for about 24 hours. Remove the meat from the marinade and allow it to air dry for at least one hour. If you have a meat smoker, omit the liquid smoke and smoke the meat at a low temperature. If not, place the meat strips directly on the rack in the oven and cook them for 12 hours at 150°F (65.6°C).
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17. 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 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 them in the oven at 150°F (65.5°C), for 12 hours.
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18. 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 into 1/8 inch slices against the grain OR do it at home. If you don't have good cutlery, have the butcher do it as 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 soy sauce and remaining ingredients to make the marinade. Marinade the meat slices for 6 or 8 hours in the fridge and then bake in the oven, directly on the rack, for 12 hours at 150°F (65°C).
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19. 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 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 (49°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 in a plastic bag.
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20. 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 for approximately 6 minutes. Roll moisture from meat. Put on a cookie sheet in the middle of the oven for 1 1/2 to 2 hours at 200°F to 210°F (93°C to 99°C). Leave the oven door slightly open to let moisture out. Coat with Liquid Smoke and A-1 Sauce. Store in an airtight jar.
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21. 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 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 them in the oven at 150°F (65°C) for 12 hours.
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22. BEEF 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 the marinade over the meat and marinate for 24 hours. Lay the meat slices on a broiler pan separately. Bake in the oven at 150°F (65.5°C) for 5 hours, turning the slices a couple of times. Add more liquid smoke or salt if desired.
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23. BEEF JERKY #23
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°F (93.3°C), turning after 6 hours. Cool and store in a tightly covered jar or sealed in plastic bag.
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24. BEEF JERKY #24
1 Flank Steak
1 Clove
1/2 c Honey
Pepper
4 tb Lemon Juice
1/2 c Soy Sauce
Salt
Put the steak in the freezer for 30 minutes, or until it is just firm. Slice the steak across the grain into 1/4-inch thick strips. Combine the remaining ingredients and marinate the steak strips in the mixture for at least 2 hours. Place the slices on a rack in a pan and dry them in the oven at 150°F (65.6°C) for 12 hours or until the jerky bends and cracks but does not break.
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25. BEEF JERKY #25
1 c Soy sauce
4 oz Mesquite smoke (hickory works well also)
1/4 c Water
1/4 c Cayenne pepper
2-3 lb rump roast
Go to the butcher and have them slice a 2 or 3 lb rump roast into slices as thin as bacon (it may take a while to convince them to slice it that thin). Put soy sauce and mesquite smoke in a gallon-size Ziploc bag. If the smoke came in a 4 oz bottle, use the water to rinse the bottle, then pour the water into the bag. Add pepper. Close the bag and let it sit for a couple of hours. Trim all the fat from the beef and add it to the mixture. Let it sit for 5 or 10 minutes (it's fine to leave it overnight). Remove the meat from the bag one or two slices at a time and lay them on trays in the dehydrator. Put the trays in the dehydrator, opening the vents about halfway.
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26. BEEF JERKY #26
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 about 1/2 inch thick. Combine all marinade ingredients in a glass baking dish. Add beef strips, cover and refrigerate overnight. Drain beef slices. Dry in an electric dehydrator at 145°F (63°C) until pliable. Package in home canning jars, food-grade plastic bags, or seal-by-heat food storage bags.
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27. BEEF JERKY #27
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.
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28. BEEF JERKY #28
Beef
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 the mixture. Dry at 140°F to 180°F (60°C to 82°C) for 5 to 8 hours. Keep in an open container at room temperature. Do NOT refrigerate.
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29. BEEF JERKY #29
2 qt Water
2 c Salt
1 c Vinegar
2 tb Pepper
Beef
Cut meat into 1/4" strips (or as thin as possible). Remove all fat. Boil for approximately 6 minutes. Roll moisture from meat. Put on a cookie sheet in the middle of the oven for 1 1/2 to 2 hours at 200°F (93°C). Leave the oven door cracked to let moisture out. Coat with Liquid Smoke and A-1 Sauce. Store in an airtight jar.
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30. BEEF JERKY #30
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
Beef
Trim all fat from the beef. Slice the meat against the grain into strips that are about 1/4" to 1/2" thick. To make slicing easier, you can partially freeze the meat beforehand, or ask your butcher to slice it for you using his machine.
Place the meat in the marinade and leave it overnight, or for no less than 8 hours. Remove from brine and allow it to air dry without rinsing. Smoke the meat in your smoker for 12 to 16 hours, or until the jerky has dried out to your liking. Use your favorite fuel for smoking.
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31. BEEF JERKY #31
4 tb Soy sauce
4 tb Worchestershire
1 tb Ketchup
1/4 ts Pepper (or more)
1/4 ts Garlic powder
1/4 ts Onion salt
1/2 ts Salt
1/4" thick meat strips
Marinate the 1/4"-thick meat strips for 1 hour, then drain. Place the strips on trays to dry, making sure not to overlap them. Turn the meat at least once during drying. Dry the meat at 145°F (63°C) for 8-10 hours. It is ready when it bends like a green willow without breaking. For long-term storage, keep the jerky in the refrigerator.
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32. BEEF JERKY #32
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 them 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°F-150°F (38°C-66°C) and use something to keep the door ajar. The jerky should be dry after 8-10 hours.
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33. BEEF JERKY #33
1/2 c Soy 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 the meat is still partially frozen, slice it into thin slices. Mix all the ingredients of the marinade together and put them in a large stainless steel bowl. Add all the sliced meat, and enough water to cover. Mix well. Let it marinate overnight. Drain and rinse the meat off. Lay the strips on the dehydrator and dry them according to the manufacturer's directions.
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34. BEEF JERKY #34
3 pounds of lean beef
1 tablespoon onion powder
1 teaspoon black pepper
1 small bottle of Worcestershire sauce
1 small bottle of soy sauce
8 tablespoons of liquid smoke
Freeze the meat partially so that it will be easy to slice into thin strips. Cut off all visible pieces of fat. Slice the beef horizontally into 1/2-inch slabs, then cut thin strips of meat from these slabs, making sure you're cutting against the grain. Make the strips as thin as possible. Mix the other ingredients in a bowl. Lay the strips of meat in the bottom of a large glass baking dish. Pour the marinade over it and refrigerate overnight. The following day, drain the meat strips and set them directly on wire oven racks. The strips should be close together but not touching. Set your oven on the lowest possible setting and with the oven door slightly open, put in the racks of strips. Leave in the oven for 12 to 24 hours, checking it for brittleness. The jerky is done when it snaps as you bend it. Place the finished jerky in brown paper bags to protect it from the light, then place the brown bags in sealed plastic bags. The jerky will keep for a year without refrigeration.
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35. BEEF JERKY #35
1 1/2 lb Flank steak
Soy sauce or Teriyaki suace
Onion powder, Garlic powder and/or Worcestershire sauce (optional)
Select a 1/2 inch thick flank or top round steak. Trim away all fat, then partially freeze it until firm. Slice the meat across the grain into 1/4 to 1/2 inch wide strips. Place the meat strips in a shallow dish or heavy plastic bag. Add soy or teriyaki sauce to cover the meat. If desired, onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate for several hours or overnight. Lift the meat from the marinade and drain. Allow it to air dry for a couple of hours. Arrange the meat strips in a single layer on a fine wire screen or cake cooling rack. Place in a low-temperature oven 175°F to 200°F (80°C to 93°C) or slowly smoke-cook in a smoker until the meat is completely dried. Store it in an airtight container. Serve it as a snack or appetizer.
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36. BEEF JERKY - BASIC RECIPE
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 the meat until it is firm but not hard, 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 soy sauce, Worcestershire sauce, onion powder, pepper, garlic powder, and liquid smoke. Stir to dissolve the seasonings. Add the meat and mix until all surfaces are thoroughly coated. Cover tightly and refrigerate for at least 6 hours or until the next day, stirring occasionally; recover tightly after stirring.
Drying the jerky: Depending on the drying method you're using, evenly coat dehydrator racks or metal racks with cooking spray. If oven drying, place the racks over rimmed baking pans. Lift the meat from the bowl, shaking off any excess liquid. Arrange the meat strips close together but not overlapping on the racks.
Dehydrator drying: Arrange the trays according to the manufacturer's directions and dry at 140°F (60°C) until a piece of jerky cracks but does not break when bent (8 to 10 hours). Let the jerky cool for 5 minutes before testing.
Pat off any beads of oil from the jerky. Let the jerky cool completely on the racks; then remove it from the racks, place it in a rigid freezer container, and freeze for 72 hours. After that, store it in airtight, insect-proof containers in a cool, dry place, or freeze or refrigerate it. This recipe makes about 3/4 pound of jerky.
Storage time: Up to 3 weeks at room temperature (68-77°F or 20-25°C); up to 4 months in the refrigerator (40°F or 4°C); up to 8 months in the freezer (0°F or -18°C).
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37. BEEF 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 the meat until firm but not hard, then cut it into 1/8- to 1/4-inch-thick slices. In a medium-sized glass, stoneware, plastic, or stainless steel bowl, combine ketchup, vinegar, sugar, mustard, onion powder, salt, garlic powder, and red pepper. Stir to dissolve the seasonings. Add the meat and mix until all surfaces are thoroughly coated. Cover tightly and refrigerate for at least 6 hours or until the next day, stirring occasionally; recover tightly after stirring. Finally, dry and cure the meat.
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38. BEEF OR VENISON JERKY #1
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 the meat into thin slices. The meat is easier to cut when it's partially frozen, and it will cut evenly. Combine salt, peppers, meat tenderizer, seasoned salt, Accent, garlic and onion powders, Kitchen Bouquet, Morton Tender Quick, Worcestershire sauce, soy sauce, barbecue sauce, and liquid smoke. Marinate the meat in the sauce for 24 hours in a sealable plastic bag. Place the meat directly on oven racks, line the bottom of the oven with foil, or place it on a rack in a shallow pan and dry in the oven for 6-8 hours on the lowest setting. Continue to dry in a warm oven if necessary. Ovens with pilot lights work especially well.
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39. BEEF OR VENISON JERKY #2
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 the rest of the 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°F (65.5°C) 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.
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40. BEEF OR VENISON JERKY #3
Beef or Venison
Soy Sauce
Brown Sugar
Cooking Oil
2 tb Coarsely ground black pepper
2 tb Garlic powder
2 tb Lawry's Seasoned Salt
2 tb Chili powder
Cut the meat into strips measuring 1 1/2 inches by 1/4 inch by 5 inches. Soak the meat in a mixture of soy sauce, 1 tablespoon of brown sugar, and 1 tablespoon of oil for 2 to 4 hours. Pat the meat dry. Mix the seasonings well and place in a clean shaker. Using a foil-covered cookie sheet, place the meat in a single layer and sprinkle the seasoning mix over it to taste. Fold the edges of the foil up to keep the mixture in. Dry at 140°F to 180°F (60°C to 82°C) for 5 to 8 hours. Keep the jerky in an open container at room temperature and do not refrigerate.
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41. 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 the meat of all fat and slice it thinly, about 1/8 inch thick, cutting across the grain. Freeze the meat until ice crystals form to make slicing easier. Mix all the marinade ingredients in a small bowl, and coat each piece of meat well. Place the meat in a shallow dish and pour the remaining marinade over it. Cover and refrigerate overnight.
Oven method: Preheat the oven to the lowest setting (preferably 110°F/43°C). Place several layers of paper towels on baking sheets. Arrange the meat in a single layer on the prepared sheets and cover with additional paper towels. Flatten the meat with a rolling pin. Discard the towels and set the meat directly on oven racks. Let it dry for 8 to 12 hours (depending on the temperature of the 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.
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42. CAJUN JERKY
1 pound lean round roast
1 Tablespoon Soy Sauce
1 Tablespoon Worcestershire Sauce
2 teaspoons tomato paste
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1 Tablespoon Cajun Spice blend
Trim the meat of all visible fat and any connective tissue, then cut it into 2-inch or so cubes. Place the cubes in the bowl of a food processor. In a small bowl, combine all the seasonings and mix well. Pour the seasoning mixture over the meat cubes, then process the meat until it is chopped very finely. If the meat is less finely chopped, it will not extrude well and will be crumbly after drying.
Place the meat in a jerky extruder (which we got at Wal-Mart), extrude the meat 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 ours almost crunchy, as it will absorb some moisture from the air after drying. We store ours in glass jars that are tightly closed. You can also store it in the fridge if you like. We have a vacuum sealer and store extra jerky in vacuum-sealed jars. You could make turkey jerky the same way.
The dehydrator must be set to the highest temperature it will go. I think ours is 145°F (62.8°C). You could also put the jerky in the oven to dry. The convection type oven will work best because of the air flow.
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43. CALIFORNIA BEEF JERKY
1 beef flank steak trimmed
1/2 c soy sauce
1 garlic salt
1 lemon pepper
Cut the steak lengthwise with the grain into long strips, no more than 1/4-inch thick. Toss the strips with soy sauce. Arrange the beef strips in a single layer on a wire rack placed on a baking sheet. Sprinkle them with garlic salt and lemon pepper. Place a second rack over the beef and flip it over. Remove the top rack, then sprinkle the beef again with seasonings.
Bake the beef in a very slow oven (as low as it will go) or at 140°F (60°C) in a dehydrator for 6 to 8 hours. Start checking it at about 6 hours. You can also use lean fresh brisket or lean bottom round for this recipe.
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44. CARNE SECA JERKY
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 the marinade and soak the meat in the marinade for 24 hours.
Remove the meat from the marinade and place it in an oven or smoker for 7-8 hours at approximately 150°F-200°F (65°C-93°C). The meat is done when it has turned brown, feels hard, and is dry to the touch.
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45. CHICKEN JERKY
Marinade:
1/4 cup purple grape syrup
2 tablespoons rice or white vinegar
2 tablespoons tamari or good quality soy sauce
2 tablespoons white wine Worchestershire sauce
1/4 cup chopped currants
2 teaspoons onion powder
2 teaspoons crushed red pepper
4 (1 gram) packets artificial sweetener
1 teaspoon garlic powder
6 (2 to 3 ounces each) boneless, skinless chicken breasts
Purple Grape Syrup:
Place 1 (12-ounce) can of purple grape juice concentrate in a 10-inch nonstick skillet over high heat. Bring it to a boil and cook for 5 minutes.
Reduce the heat to medium and continue to cook until the juice is reduced to 1 cup, which should take about 10 minutes more.
Occasional light sticking may occur due to the consistency of the grape juice concentrate, so use a wooden spoon to check and clear the bottom of the skillet two or three times during the reduction.
Let it cool, then place it in a covered container and refrigerate.
Chicken Jerky:
Combine all the marinade ingredients in a small bowl and mix well to form a paste.
Lay the chicken breasts on a hard surface, cover them with waxed parchment paper, and gently pound the breasts until they are about 1/4 inch thick.
The thinner the meat is, the easier it will be to eat later.
Remove the paper from the chicken breasts, divide the marinade evenly among them, and gently rub on both sides.
Refrigerate the chicken breasts overnight in a covered container.
Drain the excess liquid from the chicken breasts and lay them evenly around the dehydrator trays.
Place them in the machine and dehydrate until the chicken is cooked and has dried out, which should take about 20 to 22 hours.
During this time, turn the pieces over 3 or 4 times.