Beef Jerky Recipes

Jerky Recipes

beef jerky recipes  

Ok, I'll admit. Mom really wasn't too keen on making jerky:) But my game hunting animal killing brother is! And his jerky is just terrific. A couple of beers and some jerky and you'll be the local cowboy :)

I ran across over 100recipes on how to make different jerkies, and thought they were awesome. My brother owns a pheasant farm and he's into hunting all the time, condsequently always has plenty of game to experiment on. Anyway, he made jerky out of deer, chicken, turkey and it was terrific. So, check out these recipes. I placed them all online, of course you can buy the complete book of Jerky Recipes and print it out!

If you'd like to help out my cause, as I mentioned, I put all the recipes in a book that can be downloaded to your computer and printed out. It's only $3.47 and you can grab the book by clicking on Jerky Recipes. You'll also find a small button for donations, any amount would be much appreciated, it does cost me to keep these sites up, loaded with free recipes.

 

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Venison Jerky 1/2 ts Salt 1/3 ts Garlic powder...

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Venison Jerky 1/2 ts Salt 1/3 ts Garlic powder 1/2 ts Black pepper 1 ts Accent 1 ts Onion powder 1/4 c Worcestershire sauce 1/4 c Soy sauce Sauce for 1-1/2 lbs deer meat. Using meat half frozen for easier slicing, slice in 1/8 inch strips with the grain, desired lengths. Cover witha the above sauce and marinate overnight. Spread single layer on oven wire rack, using foil under to catch drippings. With the oven door cracked open and at the lowest temperature, bake 6 - 8 hours. May be eaten immediately. Becomes dryer when cold. This should work with beef if you get the leanest beef available (Flank Steak for example)

Venison Jerky 3 lb Lean venison 1 tb Salt 1 ts Garlic powder 1/2 ts Black pepper 1/3 c Worcestershire sauce 1/4 c Soy sauce 1 tb Prepared mustard +++++++++++++++++++++++++++++++++++++++++++++++++++ Cut venison into 1/2 inch wide and 1/4 inch thick strips. Mix all other ingredients and pour over the meat. Marinate overnight. Remove from marinade and dry with paper towels. Place in oven. In a gas oven the pilot flame will dry jerkey in 4 days. In a 200 degree electric oven, leave in the oven until dry by feel. This should work if you get the leanest beef possible (Flank Steak for example).

Venison Jerky 2 lb Sliced venison 1/8" thick 2 T Worcestershire sauce 2 T Soy sauce 1 T Salt 1 t Ground red pepper 2 Cloves garlic, sliced 1 c Corn whiskey 1 c Water Slice the meat when it is lightly frozen. The cuts should be long, thin and with the grain. Cut across the grain if you want more tender, but more brittle jerky. Trim off all of the fat. Marinate strips in a glass container overnight. You may substitute 2 cups of red wine for the corn whiskey and water. Pat dry and arrange pieces side by side on an oven roasting rack, without overlap. Cook at minimum heat (150F) for 6 hours. Leave oven door ajar to allow moisture to escape. Meat should be dark, dry and store jerky in a cool, airtight container.

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