Home Style* 1 lb Round steak, cut in strips 4"x1/8 " thick 1/4 c Soy sauce 1 tb Worchestshire sauce 1/2 ts Onion powder 1/2 ts Garlic powder 1/2 ts Black pepper 3/4 ts Hot sauce 1/2 ts Hickory salt Slice round steak, cut in strips about 4 in. long and 1/8 in. thick. (The slicing is easier if the steak is partially frozen.) Combine all the ingredients and marinate in the fridge for at least 8 hrs, 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 (l00-150 F) and use something to keep the door ajar. The jerky should be dry after 8-10 hours. This was my first time making jerky and the product come out surprizingly good, but perhaps a bit too salty. You might want to try low salt soy . Dry Cure Southwest Jerky* 1 ts Salt 1 ts Pepper 1/2 ts Cayenne pepper 3 tb Chili powder 2 ts Cumin 2 Cloves garlic minced 2 lb Steak sliced thinly Combine ingredients and thoroughly mix together. This is a dry marinade so there is no liquid. Sprinkle the spice mixture on the meat slices and work into the grain with your fingers. Cover and marinate overnight. Place trays in the oven and dry at 145'F. for first 4 hrs. then set oven 130'F. until dry.(4 to 8 hrs.) Jerky should be hard but not brittle. Blot up any fat that appears with paper towels. *For a chewy texture, slice the meat with the grain, or across the grain for more tender jerky. Thats all! It may take a few trys to figure out exactly how long to dry the meat, but you're still eating while you're trying so it's not that bad. Well, good luck, I hope that you like it.. Fake Jerky Strips ---MEAT--- 1 lb Ground beef 1 ts Garlic powder 1 ts Salt 1/4 ts Black Pepper 1 ts Liquid smoke 1 tb A-1 Sauce 1/2 c Quick Quaker Oats 1 Eggwhite ---SAUCE--- 2 tb A-1 Sauce 2 tb Worchestershire Sauce 3 tb Ketchup 2 tb Vegetable Oil 1 ts Soy Sauce 1 ts Liquid Smoke 2 tb Water 1. Mix ground beef with all other ingredients, stir until mixed. Put into a food processor with chopping knife and chop for a good minute, until well-mixed together and consistency of putty. 2. On a floured cutting board, take ball of meat mixture and coat both sides lightly with flour so it won't stick and roll out with floured rolling pin, fold and roll until roughly 8" by 12" rectangle 1/8" or less thick. 3. Using a pizza cutter, cut into 1" wide strips 8" long and carefully transfer to a wire rack. 4. Heat oven to 300 F, place wire rack with meat in oven on oven rack in center of oven, with second oven rack one notch below. On lower rack , place cookie sheet under meat to act as a drip pan. 5. Bake for 1 hour at 300 F. 6. Mix together sauce ingredients in shallow dish. Remove rack of meat, roll each strip into sauce mix and return to rack. When all coated, return to oven and increase temp. to 450 F. Bake for 15 min. 7. Remove rack again and recoat strips and return to oven for another 15 min. or until strips become almost burnt around edges. 8. Remove from oven and coat one last time, then let sit and cool to room temp. 9.Enjoy! Western Barbecue Jerky 1 ts Salt 3 tb Brown sugar 1/4 ts Pepper 1/3 c Red wine vinegar 1/8 ts Cayenne pepper 1/3 c Ketchup 1 ts Onion powder 1 lb Lean meat 1/2 ts Garlic powder 1 ts Dry mustard Slice meat into long strips 3/16 to 1/4 inch thick. Uniform slices will shorten the drying time, so use a meat slicer or have your butcher slice it for you. Cut across the grain for increased tenderness. Remove excess fat. In a small bowl, combine all ingredients except meat. Stir to mix well Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, spooning vinegar mixture over each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. Place the meat strips on drying racks. Do not overlap the strips to ensure good air circulation. Oven temperature should be 140 to 160 F (60 to 70 C) for the first 8 to 10 hours. After that it may be lowered to 130 F (55C) until dry. Place aluminum foil or a baking sheet underneath the drying tray to catch the drippings. Occasionally blo t the jerky with paper towels as it dries to remove beads of oil. Test jerky for dryness by cooling a piece. When cool it should crack when bent but not break. There should be no moist spots. Beef Jerky 1 x Lean beef 1 x Soy sauce 1 x Lemon Pepper 1 x Arlic Salt Freeze lean beef for 30 minutes. Slice 1/4 inch thick. Remove all fat. Dip into soy sauce to which you have sprinkled lemon pepper and garlic salt. Spread slices on cake racks placed on cookie sheets. Place cookie sheets in 150 degree oven for 10-12 hours. Store in air tight container. Beef Jerky - Timpson 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 pos Red pepper flakes; optional 1 tb Liquid smoke I make Jerky by buying about 5+ lbs of beef. Usually a roast. I then remove the fat. 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. Camp Chili with Jerky* 6 oz Jerky 3 tb Oil 1 ts Whole cumin seed 4 tb Chili powder 1 ts Onion flakes 1 ts Oregano 1/2 ts Cumin (powdered) 1/4 ts Garlic powder Water as needed Flour for thickening Cut jerky into small, bite-sized pieces, remembering it will swell. In a heavy pot, simmer jerky and cumin seeds gently in moderately hot fat/oil for one to two minutes, stirring steadily to prevent burning. Add chili powder and continue to stir until well mixed. (Amount of chili powder will depend on the hotness of the jerky and your taste.)Add onion flakes, oregano, powdered cumin, garlic powder, and enough water to cover generously. Stir. Simmer one to two hours, adding water as the jerky takes it up. Allow chili to cool, and reheat before serving. If a thicker chili is prefered, add a little flour mixed to a paste with hot liquid from the pot and cook to desired consistency, stirring frequently. AUTHOR'S NOTE: Chances are no salt will be needed at all, since there will probably be enough in the jerky. Bill's Jerky* 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. Tofu Jerky 1/2 c Soy sauce 3 tb To 4 tb liquid smoke 1/8 c Water 1 tb Onion powder 1 ts Garlic powder or 1 Clove crushed fresh garlic 1 tb Fresh ground black pepper 1 ts Honey 1 lb Firm or extra firm tofu Cut and drain the tofu. I usually take a 1 lb cube, cut it in half,and then slice it into strips on its short side. Strips should be about 4-5 mm 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 reuse!) and dry tofu in food dehydrator or warm (200 F) oven. This will take probably 4-8 hours, depending on weather. If you live in a sunny, dry climate (Colorado in the summer), you can sun dry it, it'll take all day.If you dry indoors in the winter, your house gets filled with a wonderful smoky smell. If you're drying in the oven, you'll need to flip the tofu over hourly so it dries evenly. The stuff is delicious and keeps indefinitely. Dry the stuff until it's very chewy, but not crispy. Be creative: Use low-sodium soy if you want less salt (it is rather salty) Use tabasco or ground cayenne if you want it hot. Chili powder makes chili jerky. Oregano and basil makes pizza jerky. Carne Seca 2 1/2 -3 lb raw jerky meat 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 marinade and soak meat in marinade 24 hours. Remove meat from marinade and place in oven or smoker for from 7-8 hours at about 150- 200 degrees. It's done when meat has turned brown, feels hard and is dry to the touch. Marinated Spicy Jerky - Thai Style* 8 lb Beef or caribou round or flank steak Stock: 1 c Beef stock 4 tb Fresh lime juice 4 tb Nam pla (fish sauce) 4 ts Sugar 1/2 c Loosely packed mint leaves* 1/2 c Thinly sliced shallots 4 Scallions, sliced in half lengthwise and cut into 1/4" lengths 2 Bird or other fresh hot chiles, seeded & finely chopped Marinade: ;stock [above] plus 4 ts Pepper 1 ts Cayenne pepper [opt'l] 4 ts Liquid smoke 1/2 c Soy sauce *You might want to add come basil leaves or cilantro sprigs here.Trim all fat off the meat and cut against the grain into 1/4" 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, 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. Marinade 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 175, turning after 3 hours. Continue to dry in warm oven if necessary. Gas ovens with pilot lights work especially well. Cool and bag it.[This Thai spice flavored version of Jerky put together, but not tested, by Bill Rodgers.] ... Hell hath no pizza...probably no Thai food either. Marinated Spicy Jerky* 8 lb Beef or caribou round or flank steak 6 ts Salt 4 ts Pepper 4 ts Chili powder 4 ts Garlic powder 4 ts Onion powder 2 ts Cayenne pepper 2 ts Liquid smoke 1 c Water 3/4 c Soy sauce 1/2 c Worcestershire sauce Trim all fat off the meat and cut into 1/4" thick strips. Mix other ingredients together in a bowl. Add the meat and cover. Marinade 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 175, turning after 3 hours. Cool and bag it. Western Jerky 4 ts Salt 1 ts Pepper 1 ts Chili powder 1 ts Garlic powder 1 ts Onion powder 1/4 ts Cayenne pepper 3 ds Liquid smoke 1/2 c Water 2 lb 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. Hawaiian Jerky 1 lb Lean meat, thinly sliced 1 ts Salt 1 ts Ground ginger 1 tb Brown sugar 1/4 ts Pepper 1/8 ts Cayenne pepper 1 Crushed garlic clove 1/4 c Pineapple juice 1/4 c Soy sauce General jerkey method: All recipies use 1 lb lean meat, thinly sliced. (3/16-1/4 in thick) In a small glass bowl, combine all ingredients except meat. Stir to mix well. Place meat 3-4 layers deep in a container, spooning sauce mixture over each layer. Cover tightly and marinate 6-12 hours in the fridge, stirring occasionally and keeping the mixture covered. Layout on trays, 24 to 36 hours in dehydrator. I used a couple of cans of pineapple chunks with the juice in the marinated. Just dehydrated them with the meat. Very interesting. Beef Jerky (McCraine) 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 degree F. 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. 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,elk,buffalo,moose and even Bear if you get the leanest cuts 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. Venison Jerky #3* 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, 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. Chinese Jerky {must of came from my realtives }:))) 3 lb Steak 3 Garlic cloves, minced 1 tb Ginger, fresh, minced 2 tb Sesame oil 1/2 c Soy sauce 2 ts Red peppers, dried, crushed tb Honey 1/2 ts White pepper 4 tb Dry Sherry Cut meat diagonally crosswise into 1/4" thick, 2 " wide strips. Trim away any fat or gristle. Transfer to a non-metallic 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 225. 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 175 F and continue drying meat another 4 hrs or more. Leave meat on racks to cool and continue drying for several hours before bagging it. Brined Jerky 5 lb Lean meat 1 c Curing salt 1/2 c Brown suger or molasses 1 ts Liquid garlic 4 tb Black pepper 2 qt Water Remove all fat and membrane from the meat. Combine the rest of the ingredients. Soak the meat in the solution (brining the meat) 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. Beef or Venison Jerky 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 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 6-8 hours on lowest setting. Continue to dry in warm oven if necessary. Oven's with pilot lights work especially well. Venison Jerky 3 lb Lean Venison 1 tb Salt 1 ts Onion Powder 1 ts Garlic Powder 1 1/2 ts Pepper 1/3 c Worcestershire sauce 1/4 c Soy Sauce Cut the venison into strips 1/4 to 3/8" thick. Mix other ingredients together, and marinate meat strips in it over night, in the refrigerator. Drain and pat dry with towel. Place in smoker until proper consistancy is reached. Use only two or three pans of chips. Store in covered jar, or in plastic bags. Beef Jerky a la Willie* 1/2 c Lo salt soy sauce 1 1/4 ts Onion powder 1/3 c Worcestershire Sauce 1 1/4 ts Garlic powder 2 1/3 ts Pepper 2 tb Brown sugar 1 lb Lean beef Liquid mesquite smoke * * use in place of smoker. 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. A couple of hints that I picked up from one of the cooking echos. Use toothpicks or wooden skewers to hang meat by, and put a couple of layers of paper towels in the pan to collect the drippings and save cleaning problems later on. Deer Jerky Marinade 3 lb Deer meat, thinly sliced 3/4 c Wine, dry 1/3 c Lemon juice 1/4 c Onion, minced 1/4 c Brown sugar 2 ts Liquid smoke 1 ts Seasoned salt 1/4 ts 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 (160-190 degrees) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black. Store in plastic bags in refrigerator. Venison Jerky 4 lb Venison 1 c Barbecue sauce 2 tb Liquid smoke 1 ts Chili powder 1 tb Worchestershire sauce Few grains cayenne pepper Freeze venison until firm and solid enough to slice easily. Curinto 1/8-inch slices witha 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 140 F. Turn strips and rotate trays. Dry another 6 to 8 hours. Well-dried jekry should be dark and fibrous looking and brittle enough to splinter when bent in two. Sun: Drying meat or venison jerky is not recommended in most climates Oven: Lay strips of marinated meat in rows over trays being careful not to overlap strips. Dry at 110 F until strips will splinter on the edges when bent in two, 18 to 24 hours. Beef Jerky 2 lb Very lean Flank Steak or Brisket 1/3 c Tamari Soy Sauce 1 Garlic Clove, minced Trim fat off meat. Cut across grain into 2 pieces; slice lengthwise with grain into 4" strips 1/4" 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 150 F 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. Jerky From: Wesley Pitts 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. (Ed. note: why not specify a dirty shaker? Might make it more authentic!) 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. Theda's Beef Jerky 2 qt Water 2 c Salt 1 c Vinegar 2 tb Pepper Cut meat in 1/4" 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 A-1 Sauce. Store in airtight jar. Jerky Stew From Anne MacClellan 1 lb Jerky, beef or buffalo 1 c Whole dried hominy, soaked overnight in ample water 1 lg Yellow onion, peeled/chopped 1 lb Potatoes*, unpeeled/diced Salt and pepper to taste Break the jerky up into 1-inch pieces and place in a heavy, lidded kettle. Drain the hominy and add to the jerky, along with the onion. Cover with water and bring to a boil. Simmer, covered, until the hominy is tender, about 2 hours. You will have to watch this closely, as more water will have to be added as you go along. Add the potatoes and cook for an additional 20 minutes. Season with salt and pepper.