Basic Beef Jerky
5 pound beef roast
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cracked black pepper
red pepper flakes; optional
1 tablespoon liquid smoke
Remove the fat from roast. Cut into thin strips. Mix everything else together to make marinade. 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
2 pounds very lean flank steak or brisket
1/3 cup tamari soy sauce
1 garlic clove, minced
Trim fat off meat. Cut across grain into 2 pieces; slice lengthwise with grain into 4 inch strips 1/4 inch thick. 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 150F 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 Teriyaki
1 1/2 pounds flank steak
teriyaki sauce
onion or garlic powder or Worcestershire sauce
Select a 1/2 inch thick 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 teriyaki 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 oven, 175 to 200F or slowly smoke cook in smoker until meat is completely dried. Store in airtight container. Serve as a snack or appetizer.
Beef Jerky a la Willie
1/2 cup low salt soy sauce
1 1/4 teaspoons onion powder
1/3 cup Worcestershire sauce
1 1/4 teaspoons garlic powder
2 1/3 teaspoons pepper
2 tablespoons brown sugar
1 pound lean beef
liquid mesquite smoke
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.
Beef or Venison Jerky
8 pound venison or beef roast
1 tablespoon salt
1/4 teaspoon black pepper
1 teaspoon white pepper
1/2 teaspoon red pepper
1 teaspoon meat tenderizer
2 tablespoons seasoned salt
2 teaspoon Accent
1 teaspoon garlic powder
1 tablespoon Kitchen Bouquet
2 tablespoons Morton tender quick
1/3 cup Worcestershire sauce
1/3 cup soy sauce
1/3 cup barbecue sauce
1/3 cup 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 to 8 hours on lowest setting. Continue to dry in warm oven if necessary.
Brined Jerky
5 pounds lean meat
1 cup curing salt
1/2 cup brown sugar or molasses
1 teaspoon liquid garlic
4 tablespoons black pepper
2 quarts water
Remove all fat and membrane from the meat. Combine the rest of the ingredients. Soak the meat in the solution 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.
Carne Seca
2 1/2 to 3 pound raw jerky meat
2 teaspoon ground oregano
2 teaspoon salt
3/4 cup vinegar
2 large onions, finely chopped
2 cloves garlic, mashed
1/2 teaspoon course black pepper
1 teaspoon 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 to 8 hours at about 150 to 200F. It's done when meat has turned brown, feels hard and is dry to the touch.
Chinese Jerky
3 pounds steak
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 tablespoons sesame oil
1/2 cup soy sauce
2 teaspoon red peppers, dried, crushed
tablespoons honey
1/2 teaspoon white pepper
4 tablespoons dry sherry
Cut meat diagonally crosswise into 1/4 inch thick, 2 inch wide strips. Trim away any fat or gristle. Transfer to a nonmetallic 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 225F. 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 175F and continue drying meat another 4 hours or more. Leave meat on racks to cool and continue drying for several hours before storing it.
Deer Jerky Marinade
3 pounds deer meat, thinly sliced
3/4 cup dry wine
1/3 cup lemon juice
1/4 cup onion, minced
1/4 cup brown sugar
2 teaspoon liquid smoke
1 teaspoon seasoned salt
1/4 teaspoon 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 about 160 to 190F for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black. Store in plastic bags in refrigerator.
Hawaiian Jerky
1 pound lean meat, thinly sliced
1 teaspoon salt
1 teaspoon ground ginger
1 tablespoon brown sugar
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 crushed garlic clove
1/4 cup pineapple juice
1/4 cup soy sauce
In a small glass bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 to 4 layers deep in a container, spooning sauce mixture over each layer. Cover tightly and marinate 6 to 12 hours in the 'fridge, stirring occasionally and keeping the mixture covered. Layout on trays, 24 to 36 hours in dehydrator.
Home Style Jerky
1 pound round steak, cut in strips 4 x 1/8 inch thick
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
3/4 teaspoon hot sauce
1/2 teaspoon hickory salt
Slice round steak, cut in strips about 4 inches long and 1/8 inch thick.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 it's lowest setting, 100 to 150F and use something to keep the door ajar. The jerky should be dry after 8 to 10 hours.
Jerky
meat; beef, deer, etc.
soy sauce
brown sugar
cooking oil
2 tablespoons coarsely ground black pepper
2 tablespoons garlic powder
2 tablespoons seasoned salt
2 tablespoons chili powder
Cut meat into 1 1/2 by 1/4 by 5 inch strips. Soak meat in a mixture of soy sauce, 1 tablespoon brown sugar and 1 tablespoon oil for 2 to 4 hours. Pat dry. Mix seasonings well and place in a clean shaker. Using a foil covered cookie sheet, place 1 layer of meat and sprinkle mix over it to taste. Fold foil edges up to keep in mixture. Dry at 140F to 180F for 5 to 8 hours. Keep in open container at room temperature. Do not refrigerate.
Liquid Smoke Jerky
1 pound beef, sliced thin
1/3 cup liquid smoke
1/3 cup soy sauce
4 tablespoons Worcestershire sauce
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1 teaspoon Accent
Mix everything but beef together in a zip lock bag. Add beef. Marinate at least 2 hours. Drain and then dehydrate according to manufacturers directions.
Marinated Spicy Jerky
8 pound round or flank steak
6 teaspoon salt
4 teaspoon pepper
4 teaspoon chili powder
4 teaspoon garlic powder
4 teaspoon onion powder
2 teaspoon cayenne pepper
2 teaspoon liquid smoke
1 cup water
3/4 cup soy sauce
1/2 cup Worcestershire sauce
Trim all fat off the meat and cut into 1/4 inch thick strips. Mix other ingredients together in a bowl. Add the meat and cover. Marinate 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 175F, turning after 3 hours. Cool and store.
Smoky Beef Jerky
3 pounds flank steak
2 quarts water
2 cups salt
1 cup vinegar
2 tablespoons pepper
liquid smoke
A1 Sauce
Cut meat in 1/4 inch 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 A1 Sauce. Store in airtight jar.
Thai Style Jerky
8 pound beef or caribou round or flank steak
Stock:
1 cup beef stock
4 tablespoons fresh lime juice
4 tablespoons fish sauce
4 teaspoon sugar
1/2 cup loosely packed mint, basil and/or cilantro leaves
1/2 cup thinly sliced shallots
4 scallions, sliced in half lengthwise and cut into 1/4 inch lengths
2 fresh hot chiles, seeded, finely chopped
Marinade:
stock above plus
4 teaspoons pepper
1 teaspoon cayenne pepper, optional
4 teaspoons liquid smoke
1/2 cup soy sauce
Trim all fat off the meat and cut against the grain into 1/4 inch 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 and 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. Marinate 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 175F, turning after 3 hours. Continue to dry in warm oven if necessary. Gas ovens with pilot lights work especially well. Cool and bag it.
Tofu Jerky
1/2 cup soy sauce
3 tablespoons liquid smoke
1/8 cup water
1 tablespoon onion powder
1 teaspoon garlic powder or 1 clove crushed fresh garlic
1 tablespoon fresh ground black pepper
1 teaspoon honey
1 pound firm or extra firm tofu
Cut and drain the tofu. Strips should be about 1/4 inch 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 dry tofu in food dehydrator or warm 200F oven. This will take probably 4 to 8 hours, depending on weather. If drying in the oven, flip the tofu over hourly so it dries evenly. Dry the stuff until it's very chewy, but not crispy.
Venison Jerky
1/2 teaspoon salt
1/3 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon Accent
1 teaspoon onion powder
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1 to 1 1/2 pounds deer meat
Using meat half frozen for easier slicing, slice in 1/8 inch strips with the grain, desired lengths. Cover with a 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 to 8 hours. May be eaten immediately. Becomes dryer when cold.
Venison Jerky 2
3 pounds lean venison
1 tablespoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/3 cup Worcestershire sauce
1/4 cup soy sauce
1 tablespoon 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 200F electric oven, leave in the oven until dry by feel.
Venison Jerky 3
4 pounds venison
1 cup barbecue sauce
2 tablespoons liquid smoke
1 teaspoon chili powder
1 tablespoon Worcestershire 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 140F. 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. Oven: Lay strips of marinated meat in rows over trays being careful not to overlap strips. Dry at 110F until strips will splinter on the edges when bent in two, 18 to 24 hours.
Western Jerky
4 teaspoons salt
1 teaspoon pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
3 dash liquid smoke
1/2 cup water
2 pounds 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 1/2 pound jerky.
Whiskey Venison Jerky
2 pounds sliced venison, 1/8 inch thick
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon salt
1 teaspoon ground red pepper
2 cloves garlic, sliced
1 cup corn whiskey
1 cup 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.
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