Should’ve Had V8 Beef Jerky Recipe

butlers smokehouse habanero beef jerky Shouldve Had V8 Beef Jerky Recipe

Ingredients:

  • 1 pound of beef (or any meat type)
  • 1 garlic clove – crushed
  • 1/8 teaspoon of cayenne pepper
  • 1/4 teaspoon of pepper
  • 1 teaspoon of ground ginger
  • 1 teaspoon of curing salt
  • 1 tablespoon of brown sugar
  • 1/4 cup of soy sauce
  • 1/4 cup of V8 Tropical Blend Juice (your preference)

Directions:

  1. Cut meat about 1/4″ thick. (you can freeze for about 30 mins. to make slicing easier)
  2. Combine ingredients, mix thoroughly and add meat.
  3. Leave meat in marinade, cover and let marinate in fridge as long as you’d like.
  4. Lay on dehydrator trays for 24 – 35 hours but it could be sooner or more, check often. Jerky should bend but not break or be too chewy. Enjoy!
 

V8 Beef Jerky Recipe

mountain ranch smokehouse original peppered beef jerky V8 Beef Jerky Recipe

Ingredients:

  • 5 lb. of beef (or any meat type)
  • 2 minced garlic cloves
  • 1 white medium minced onion
  • 1 1/2 tsp. of curing salt
  • 5 tsp. of canning salt
  • 1/2 c. of brown sugar
  • 1/2 c. of teriyaki sauce
  • 1 1/2 c. of V8 Tropical Blend Juice (your preference)
  • 1 Tb. ground black pepper

Directions:

  1. Combine the canning salt, meat and curing salt. Put the meat into a cake pan, cover and put in the fridge to cure for about 2 days. (Be sure and mix it up a couple times a day)
  2. After 2 days, mix in the rest of the ingredients.
  3. Place meat strips on dehydrator trays and dehydrate according to manual, or place meat strips on foil directly on the oven racks. Set oven at lowest temp., prop oven door open for ventilation and check periodically. Jerky should bend but not break or be too chewy. Enjoy!
 

Hawaiian Ground Deer Jerky Recipe

house of jerky black pepper buffalo jerky Hawaiian Ground Deer Jerky Recipe

Ingredients:

  • 5 pounds ground venison
  • 5 teaspoons canning salt
  • 1 1/2 teaspoons Tender Quick® curing mix
  • 1/2 cup brown sugar
  • 1 1/2 cups pineapple juice
  • 1/2 cup teriyaki sauce
  • 2 cloves garlic, minced
  • 1 medium white onion, minced
  • 1 tablespoon black pepper

Directions:

  1. Combine the ground venison, canning salt and Tender Quick®, mixing thoroughly. Press the meat into a large cake pan, cover with plastic wrap and refrigerate. Let the ground venison cure in the fridge for two more days, mixing twice a day.
  2. When the venison is mixed for the last time, add the remaining ingredients, making sure that everything is completely mixed together. The best tools to do the mixing with are a pair of hands. Squishing, kneading and pressing do a better job than any spoon can.
  3. To form it, the easiest way is to use a jerky shooter. Form it onto the racks of a dehydrator, or onto cookie sheets if you’re drying the meat in the oven. Set the oven to 155-160 degrees Fahrenheit, or as close as you can get. It will take four to six hours to dry the cured venison jerky.

**Click here for our PREPARATION PAGE for more in depth directions.

 

Ground Venison Jerky Recipe

buffalo bills venison jerky chopped and formed Ground Venison Jerky Recipe

Ingredients:

  • 5 pounds of ground venison
  • 2 tablespoons canning salt
  • 1 1/2 teaspoons of Tender Quick® curing mix
  • 1 large white onion, or 2 medium onions, minced finely
  • 1 clove garlic, finely minced
  • 1/2 cup Worcestershire sauce
  • 1/4 cup corn syrup
  • 1 tablespoon black pepper

Directions:

  1. Combine the ground venison, canning salt and Tender Quick®, mixing thoroughly. Press the meat into a large cake pan, cover with plastic wrap and refrigerate. Let the ground venison cure in the fridge for two more days, mixing twice a day.
  2. When the venison is mixed for the last time, add the remaining ingredients, making sure that everything is completely mixed together. The best tools to do the mixing with are a pair of hands. Squishing, kneading and pressing do a better job than any spoon can.
  3. To form it, the easiest way is to use a jerky shooter. Form it onto the racks of a dehydrator, or onto cookie sheets if you’re drying the meat in the oven. Set the oven to 155-160 degrees Fahrenheit, or as close as you can get. It will take four to six hours to dry the cured venison jerky.

**Click here for our PREPARATION PAGE for more in depth directions.

 

Turkey Burger Recipe

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Ingredients:

  • 1 pound of whole breast turkey (or any meat type)
  • 2 tablespoon of tomato paste
  • 1 teaspoon of garlic powder
  • 2 teaspoon of brewer’s yeast

Directions:

  1. Preheat oven to lowest temp. then proceed to slice the turkey into uniform strips (1/4 inch thickness).
  2. Mix ingredients, marinade meat making sure to coat both sides evenly and stick in the fridge to marinate as long as you’d like, turning or stirring occasionally.
  3. Remove and you can decide to either rinse and pat dry the excess marinade or leave it on there and go straight to the foil.
  4. Line a cookie sheet with foil and place the strips without touching. Stick in the oven at a temperature of 160 degrees, leaving the door propped open for ventilation, to your preference. Dehydrate for 8 to 10 hours and Enjoy!
 

Ground Turkey Jerky Recipe

golden valley old fashioned sweet n spicy turkey jerky out Ground Turkey Jerky Recipe

Ingredients:

  • Salt to sprinkle
  • 1 tablespoon of white sugar
  • 1 tablespoon of grated lemon peel
  • 1 tablespoon of olive oil
  • 2 tablespoons of lemon juice
  • 2 tablespoons of teriyaki sauce
  • 2 tablespoons of grated onion
  • 1/2 teaspoon of liquid smoke
  • 1/4 teaspoon of Tabasco
  • 1 teaspoon of crushed garlic
  • 1 teaspoon of pepper
  • 1 teaspoon of salt
  • 2 teaspoons of paprika
  • 1 pound of ground turkey (or any meat type)

Directions:

  1. Cut meat into 1/8″ strips or a little bigger.
  2. Mix ingredients for marinade.
  3. Coat meat and let sit for an hour. Anything over an hour needs to be covered and put in the fridge to your desired length of time.
  4. Remove and lay on dehydrator racks without touching and dry to dehydrator’s instructions Inflatable Movie Screen hire. Enjoy!
 

Filipino Chicken Adobo Jerky Recipe

*texas best original beef jerky Filipino Chicken Adobo Jerky Recipe

Ingredients:

  • 1 whole chicken
  • 1 Tb. pepper
  • 1/2 c. sesame oil
  • 1 c. vinegar
  • 1 c. soy sauce
  • 1 tsp. lemon juice
  • 1 garlic clove – minced
  • 3/4 bottle liquid smoke

Directions:

  1. Cut meat into strips.
  2. Mix ingredients for your marinade and let marinade as long as you’d like. If you decide to marinate over an hour, cover your meat and put it in the fridge.
  3. Lay out strips on your dehydrator racks, without touching, set to lowest temp. and dry out anywhere from 12-24 hours depending on your preference. Enjoy!
 

Honey Peppered Beef Jerky Recipe

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Ingredients:

  • 2 pounds of beef – flank steak (or any meat type)
  • 1/2 cup of honey
  • 1/2 cup of soy sauce
  • 1 tablespoon of cayenne pepper
  • 4 tablespoon of lemon juice
  • 1 minced garlic clove
  • 1 pinch of pepper and salt

Directions:

  1. Before slicing meat, you may want to put it in the freezer for about half an hour and then cut into 1/4″ thick strips.
  2. Mix ingredients, marinate, leave strips in the bowl, cover and refrigerate as long as you’d like.
  3. Take out, rinse off and pat dry with paper towels.
  4. Lay out on dehydrator trays and dehydrate according to your dehydrator instructions. Jerky should bend but not break or be too chewy. Enjoy!
 

T-Camp Teriyaki Chicken Jerky Recipe

buffalo bills country cut barbecue beef jerky T Camp Teriyaki Chicken Jerky Recipe

Ingredients:

  • 2 lbs. chicken (or any meat type)
  • 6 Tb. rock salt
  • 1/4 tsp. pepper
  • 1 tsp. garlic powder
  • 1 tsp. salt/pound
  • 1 tsp. onion powder
  • 6 oz. molasses
  • 6 oz. soy sauce
  • 6 oz. teriyaki sauce

Directions:

  1. Make your marinade and then set aside to let sit while you cut your meat into strips.
  2. Once done making your strips, add them to the marinade. Don’t worry if the marinade is gritty and the rock salt didn’t absorb all the way.
  3. Top with water until all meat is completely submerged.
  4. Cover and refrigerate for at least 10 hours, but no longer than 16 hours.
  5. Dry in the oven at 170 degrees for 5 hours, turning meat over half way through. Enjoy!
 

Dixie Chicken Jerky Recipe

buffalo bills country cut honey pepper beef jerky Dixie Chicken Jerky Recipe

Ingredients:

  • 1.5 oz. Soy Sauce
  • 1.5 oz. teriyaki sauce
  • 1/2 tsp. cayenne pepper
  • 1 tsp. pepper
  • 1/4 c. Worcestershire sauce
  • 1 Tb. Old Bay Seasoning
  • 1 Tb. honey
  • 1 Tb. of your favorite sauce
  • 2 Tb. dark brown sugar
  • 2 Tb. liquid smoke

Directions:

  1. Slice meat into strips of desired length and thickness. (1/4″ is recommended thickness)
  2. Marinade meat, adding water or beer, your preference.
  3. Let sit in fridge overnight or up to 18 hours.
  4. Dehydrate on lowest temperature anywhere from 12-24 hours, your preference. Enjoy!
 

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