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Easy Cure Meat Jerky 5 lb Meat, any cut...

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 meat. Slice meat with the grain as thin as possible. The meat slices nicely when semi-frozen, or your butcher will do the slicing for you. Place the meat in cool brine and refrigerate overnight. After no less than 12 hours, take the meat from the brine, rinse lightly and allow to dry on paper towels for 1 hour. Place meat strips on the smoker racks and dry for 12 hours, using your favorite fuel. When strips are the dryness you like, allow to cool and transfer into a ziplock bag for taking on trips, hiking, camping, etc.

Drying Soy Jerky 3 lb Lean beef; flank; round sirloin tip 3/4 c Soy sauce 1/4 c Worchestershire sauce 1/4 c Brown sugar 1 ts Onion powder 1 Clove garlic; minced 1/2 ts Cracked pepper 1/4 ts Liquid smoke Cut beef into strips 1/2 inch thick. Combine marinade ingredients in a large glass baking dish. Add strips of beef, cover and refrigerate overnight. Drain beef slices. Dry in an electric dehydrator at 145 until pliable. Package in home canning jars, food-grade plastic bags or seal-by-heat food storage bags.

Venison Jerky 2 lb Sliced venison 1/8" thick 2 tb Worcestershire sauce 2 tb Soy sauce 1 tb Salt 1 ts 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, with- out 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. Beef Jerky Marinade 1/2 c Soya 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 meat is still partially frozen, slice in thin slices. Mix all ingredients of marinade together and put in large stainless steel bowl. Add all the sliced meat, and enough water to cover. Mix well. Let marinate overnight. Drain and rinse meat off. Lay strips on dehydrator and dry according to manufacturers directions.

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