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Jerky Recipes

 

 

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Barbecued Jerky 1 1/2 lb Flank or lean top...

Barbecued Jerky 1 1/2 lb Flank or lean top round steak; trimmed or all fat and connective tissue 1/2 c Catsup 1/3 c Red wine vinegar 1/4 c Brown sugar; firmly packed 1 1/2 ts Dry mustard 1 1/2 ts Onion powder 1 ts Salt 1/2 ts Garlic powder 1/4 ts Ground red pepper (cayenne) Vegetable cooking spray Freeze meat until firm but not hard; then cut into 1/8-to 1/4-inch-thick slices. In a medium-size glass, stoneware, plastic, or stainless steel bowl, combine catsup, vinegar, sugar, mustard, onion powder, salt, garlic powder, and red pepper. Stir to dissolve seasonings. Add meat and mix until all surfaces are thoroughly coated. Cover tightly and refrigerate for at least 6 hours or until next day, stirring occasionally; recover tightly after stirring. Dry and cure.

Beef Or Game Jerky 1/3 c Sugar 1/4 c Salt 2 c Soy sauce 1 c Water 1 c Red wine 1/2 ts Onion powder 1/2 ts Garlic powder 1/2 ts Pepper 1/2 ts Tabasco sauce Trim all fat from meat. Slice meat with the grain to about 1/4" to 1/2" thick. The meat slices nicely when semi-frozen, or your butcher will slice it for you in his machine. Place meat in the cool marinade and leave overnight, or for no less than 8 hours. Remove from brine and allow to air dry without rinsing. Smoke in your smoker for 12 to 16 hours or until jerky has dried out to your liking. Use your favorite fuel for smoking.

Jerky Meat;(beef, deer, etc.) Soy Sauce Brown Sugar Cooking Oil 2 tb Coarsely ground black pepper 2 tb Garlic powder 2 tb Lawry's Seasoned Salt 2 tb Gebhardt Chili powder Cut meat into 1 1/2 by 1/4 by 5 inch strips. Soak meat in a mixture of Soy sauce, 1 T. brown sugar and 1 T. oil for 2 to 4 hours. Pat dry. Mix seasonings well and place in a clean shaker. Using a foil-covered cookie sheet, place meat (1 layer) and sprinkle mix over it to taste. Fold foil edges up to keep in mixture. Dry at 140 to 180 degrees for 5 to 8 hours. Keep in open container at room temperature. Do NOT refrigerate.

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