Ingredients:
- 1/4 teaspoon garlic powder
- 1/4 teaspoon of cayenne pepper
- 1 teaspoon liquid smoke for that hickory flavor
- 1 teaspoon seasoned salt
- 1 tablespoon of Worcestershire
- 1/4 cup of soy sauce
Directions:
- Mix ingredients and marinate 1/4″ thick meat strips for at least an hour.
- Dehydrate according to dehydrator manual OR cook in oven on the lowest temp. (175-200), for about 3-4 hours until it bends but does not break. Enjoy!
Ingredients:
- 3 pounds of beef
- 1/2 cup of water
- 3 dashes of liquid smoke
- 1 teaspoon of pepper
- 1 teaspoon of cayenne
- 1 teaspoon of garlic
- 1 teaspoon of chili powder
- 1 teaspoon of onion powder
- 4 tablespoons of salt (reduced sodium)
Directions:
- Cut meat into 1/4″ thick strips, trimming all fat.
- Mix ingredients for marinade.
- Soak meat and let marinate for at least an hour.
- Dehydrate at 155 degrees for at least 10 hours. Check often and jerky should bend but not break.
Ingredients:
- 2 lb. of beef (or any meat type)
- 1/4 c. of soy sauce
- 3 peeled and smashed garlic clove
- 1 tsp. of curing salt
- 1 tsp. of black pepper
- 2 tsp. of red pepper flakes
- 2 tsp. of onion powder
- 2 tsp. of chili powder
- 3 tsp. of brown sugar
- 1 Tb. of liquid smoke
- 2 Tb. of Worcestershire
Directions:
- Slice the meat about 1/4″ thick up to 1/8″. Freezing before for about 30 mins may make cutting easier.
- Mix ingredients for marinade and let the meat marinate for as long as you want, the longer the better.
- Bake strips on the lowest temperature on top of a big piece of foil directly on top of the oven rack.
- Once meat stops dripping, turn over, but don’t allow the strips to touch.
- Let cook for a good 10 hours or until you think the jerky is done which would be bendable but won’t snap. Enjoy!
Ingredients:
- 1 pressed garlic clove
- Chili powder – to taste (optional)
- 1/4 cup of butter (1/2 stick)
- 1/2 cup of ketchup
- 3/4 cup of honey
- 1 tablespoons of soy sauce
- 1 tablespoon of vinegar
- 2 tablespoons of brown sugar
- 2 teaspoons of Dijon mustard
- 1 pound of beef (or any meat type)
Directions:
- Cut meat into 1/4″ thick strips or you can have your butcher do it for you. Freezing for half an hour may make this task a little easier.
- Combine ingredients and marinate strips.
- Cover and marinate 6-12 hours, or as long as you’d like, in the refrigerator.
- Dehydrate 24 to 36 hours until jerky is bendable but not too chewy and won’t snap.
Ingredients:
- 2 pounds of beef (or any type of meat)
- 2 minced garlic cloves
- 5/8 c. of soy sauce
- 1/2 c. of honey
- 1/2 tsp. of black pepper
- 1/2 tsp. of salt
- 1 tsp. of liquid smoke
- 5 Tb. of lemon juice
Directions
- Partially freeze meat for about 30 minutes or so, and cut into slices.
- Combine ingredients and marinate for 12 – 24 hours, your choice.
- Cover oven rack in foil and place meat on top on oven’s lowest setting with door propped open for ventilation.
- Bake anywhere from 3-6 hours depending on how chewy or hard you like it but jerky should not break when bended.
Ingredients:
- 4 pounds of beef (or any meat type)
- 1/2 tsp. cayenne pepper
- 1/2 c. Tabasco sauce
- 1/2 c. dried parsley
- 1/2 c. tiger sauce
- 1/2 c. Tony Chachere’s seasoning
- 1 1/2 c. Worcestershire
- 4 Tb. garlic powder
- 4 Tb. onion powder
- 4 Tb. black pepper
Directions:
- Cut meat into 1/4″ thick strips
- Combine ingredients for marinade.
- Cover and let meat marinate in fridge to your preference.
- Dehydrate 5+ hours. Check often and dry to your preference but jerky should not break when bended.
Ingredients:
- 10 lb beef – round steak (or any meat type)
- 10 ounces of Worcestershire
- 6 ounces of soy sauce
- 1/2 small bottle of onion salt
- 1/2 small bottle of liquid smoke
- 1/2 of a small bottle of hot sauce
- 1/8 cup of lemon juice
- 1/8 cup of Cayenne pepper
Directions:
- Combine ingredients for your marinade
- Cover and marinate overnight or to your preference.
- Dehydrate in dehydrator according to manual or a 150-degree oven 4+ hours with door propped open.
Ingredients:
- 2 lb. of beef – round steak (or any meat type)
- 1/4 c. soy sauce
- 1 tsp. paprika
- 1 tsp. black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. tenderizer
- 2 tsp. curing salt
- 2 Tb. liquid smoke
- 2 Tb. Worcestershire
- 2 Tb. brown sugar
Directions:
- Combine ingredients and coat the meat thoroughly.
- Cover the meat still marinating in the bowl and let sit in the fridge for as long as you prefer.
- Take out, rinse off and pat dry with paper towels to get the excess off.
- Dry out at least 4 hours or to your preference and enjoy!
Ingredients:
- 4 lb. meat – round steak (or any meat type)
- 1 tsp. hot sauce
- 1 tsp. Italian salad dressing (dry)
- 1 1/3 tsp. garlic powder
- 1 1/3 tsp. fresh ground black pepper
- 1 c. Worcestershire
- 1 c. soy sauce
- 4 Tb. onion powder
- 2 pinches of salt
Directions:
- Slice meat into about 1/4″ thick strips (or have your butcher do it for you ahead of time) and trim all fat.
- Combine all ingredients to make your marinade.
- Marinade strips, leave in bowl, cover and let marinate in the fridge for as long as you prefer.
- Bake at lowest oven temp. with the oven door propped open for ventilation. Check often and bake as long as you’d like. Jerky should bend but not break or be too chewy. Remember to place them on foil right on top of the oven racks because they will drip. (Turn once drippings stop)
Ingredients:
- 1 pk (1.5 ounces) instant oatmeal
- 1/4 cup Water
- 1/2 cup Applesauce
- 1/2 cup Teriyaki sauce
- 2 tablespoon Olive oil
- 1 teaspoon liquid smoke
- 1 teaspoon minced garlic
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 lb Soy protein
Directions:
- Mix water and oatmeal together.
- Add all remaining ingredients, except soy protein. Stir.
- Let sit for 10-20 minutes and add soy.
- Marinate at least one hour. For longer marinating time, place in the refrigerator in a covered container.
- Place in blender and puree. Its color will change from brown to light cream. Form into shapes and place in dehydrator. It dries very fast, so check it often. Enjoy!
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