Ginger Chicken Jerky Recipe

Ingredients:

  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon pepper
  • 1/4 cup sugar
  • 1/2 cup soy sauce
  • 1 tablespoon fresh ginger
  • 1 large clove garlic – minced
  • 2 pounds chicken (or any meat type)

Directions:

  1. Cut your meat into slices of about 1/4″ thick.
  2. Combine ingredients.
  3. Pour marinade over meat, cover and let sit in the fridge overnight or for about 5-10 hours, mixing periodically.
  4. Lay out on dehydrator racks, without touching or overlapping, and dry out on lowest temp. for about 10-20 hours, or to your preference. Enjoy!
 

Search for Jerky Recipes by Cooking Method

No matter what cooking method you prefer, you can find the perfect jerky recipe that fits your needs. If you have an oven then you can enjoy our collection of oven recipes and if you have a smoker then you can smoke you jerky naturally with wood chips. Simply click on your preferred method of preparing jerky, roll your sleeves up, and follow our easy to-do directions.

 

Fruit Jerky Sticks

**Do not rely on above picture. Due to this recipe, your fruit jerky/leather will be flat like a sheet of paper but can be rolled like a fruit roll-up.

Ingredients:

  • Fresh Fruit
  • Lemon or Lime Juice
  • Artificial Sweetner

Directions:

  1. Buy fruit that is ripe or over-ripe for the best flavor or buy fresh fruit and let it set out for a few days.
  2. Remove all pits, seeds & stones. Grapes and berries do not need seed removal.
  3. Slice fruit into chunks and puree in a food processor or blender.
  4. If using yellow or light-colored fruit, add 1 Tb. of lime or lemon juice for each quart of fruit.
  5. If using orange or pineapple pulp, add artificial sweetener .
  6. Line a cookie sheet with wax paper and pour the puree onto the sheet (about 1/4-inch deep). Distribute evenly by tilting the sheet. Do not use a spatula or knife. The cookie sheet should be completely covered.
  7. Set oven at 140 degrees and place in the oven leaving the oven door cracked open 2 to 6 inches. The fruit jerky will be dried in about 4 hours.

Storage: After loosening the edge and peeling it back about an inch, roll the waxed paper and the dried leather in one piece into a loose roll. The dried fruit roll can be stored for years in the freezer, for months in the refrigerator, and many weeks at room temperature (70 degrees Fahrenheit or less).

 

Lamb Jerky Recipe

Ingredients:

  • 1 1/2 pound of lamb (or any meat type)
  • 1/2 cup of Worcestershire Sauce
  • 1/2 cup of soy
  • 1/4 teaspoon of fresh ground black pepper
  • 1/2 teaspoon of Salt
  • 1/2 teaspoon of Garlic powder
  • 1 teaspoon of Onion powder
  • 2 teaspoons of Armagnac or Cognac
  • Vegetable oil cooking spray

Directions:

  1. Slice meat 1/4 inch thick, ridding all fat.
  2. After mixing all of your ingredients together, coat meat strips evenly and thoroughly and let sit in the fridge over night, or to your preference.
  3. Once you have lightly sprayed your racks, lay out the strips but do not touch or overlap one another.
  4. Let meat dry at 140 for 5-10 hours, or to your preference. Jerky should be bendable without snapping or being too chewy. Enjoy!
 

Duncan’s Duck Jerky Recipe

Ingredients:

  • 4 pounds of duck (or any meat type)
  • 1 tablespoon of Meat tenderizer
  • 1 tablespoon of Liquid smoke
  • 2 tablespoons of Brown Sugar
  • 1/4 teaspoon of Ground ginger OR 2 tablespoons of teriyaki OR soy sauce
  • 1 teaspoon of Tabasco
  • 2 teaspoons of Onion Powder
  • 2 teaspoons of Cracked black pepper
  • 2 teaspoons of Garlic Powder
  • Vegetable oil cooking spray

Directions:

  1. After trimming the fat off your meat, you may freeze for up to 30 minutes to make slicing easier, optional.
  2. Cut meat into strips.
  3. Mix ingredients and marinade strips, in the fridge, covered up, to your preference.
  4. Set oven or dehydrator to lowest temperature, normally 150, lay out on on foil on racks if using oven, lay out on racks without foil if using dehydrator and dry for about 6-12 hours, it’s to your preference. Enjoy!
 

Sweet Beef Jerky Recipe


Ingredients:

  • 3 lb. of beef (or any meat type)
  • 1 cinnamon stick
  • 5 crushed allspice berries
  • 1/4 c. of hot water (put in last to soften up honey)
  • 1/4 c. of apple cider vinegar
  • 1/4 c. of Worcestershire
  • 1/2 c. of fresh garlic – chopped
  • 3/4 c. of red hot sauce
  • 1 c. of brown sugar
  • 2 c. of honey
  • 3 c. of soy sauce
  • 1 Tb. of Kosher salt
  • 2 tsp. of habanero powder

Directions:

  1. Mix everything together until salt and sugar are dissolved.
  2. Cover and marinate meat for 24 hours in the fridge, stirring occasionally.
  3. Dehydrate in dehydrator or lowest temperature of oven, with the door propped, to your preference until jerky cracks went bent but doesn’t break.
 

Burger Beef Jerky Recipe


Ingredients:

  • 10 lb. of beef (or any meat type)
  • 3/4 bottle of liquid smoke
  • 1/3 c. salt
  • 1 Tb. cardamon
  • 1 Tb. MSG
  • 1 Tb. marjoram
  • 1 1/2 Tb. pepper
  • 4 Tb. curing salt
  • 1 tsp. red pepper
  • 1 1/2 tsp. garlic powder

Directions:

  1. Slice meat into 1/4″ thick strips.
  2. Combine ingredients and let meat marinate in it in the fridge to your preference.
  3. Take out, rinse off and pat dry with paper towels.
  4. Place on dehydrator trays and dehydrate to dehydrator’s directions OR place on foil on oven racks on lowest temp. with oven door propped open for ventilation. Cook to preference. Jerky should bend but not snap or be too chewy. Enjoy!
 

Kid’s Favorite Buffalo Jerky Recipe

Ingredients:

  • 5 tsp. salt
  • 3 tsp. curry powder
  • 5 tsp. black pepper
  • 1/2 tsp. cinnamon
  • 3 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/2 tsp. cumin
  • 4 cloves pressed garlic
  • 1 cup cream sherry

Directions:

  1. Mix all of the ingredients together that are listed in the recipes and then marinade for 12-24 hrs.
  2. All the ingredients can be adjusted to taste.
  3. Cover tightly and marinate in refrigerator overnight or from 6 to 12 hours.
  4. 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.
 

Jack Daniels Chicken Jerky Recipe

Ingredients:

  • 1 c. Jack Daniels
  • 1 c. brown sugar
  • 1 c. ketchup
  • 1/2 c. onion
  • 1/2 c. apple cider vinegar
  • 3 Tb. chili powder
  • 3 Tb. Chipotle-Rasberry sauce
  • 2 Tb. olive oil
  • 2 Tb. Worcestershire sauce
  • 2 Tb. Tony’s Creole seasoning
  • 2 Tb. lime juice
  • 1 tsp. thyme
  • 1 tsp. garlic powder
  • 1 tsp. sage
  • Pepper to taste

Directions:

  1. Slice meat into strips.
  2. Make marinade and let meat sit in the marinade, covered, in the fridge overnight.
  3. Set oven at 125 to 140 degrees and dry for 8 – 10 hours. Leave oven door slightly open for ventilation and check periodically. Enjoy!
 

Colt’s BBQ Beef Jerky Recipe

Ingredients:

  • 3 pounds beef – flank or steak (or any meat type)
  • 2 tablespoon of Worcestershire sauce
  • 1/2 cup of red wine vinegar
  • 1/4 cup of brown sugar
  • 1 cup of ketchup
  • 1/4 teaspoon of cracked black pepper
  • 1 teaspoon of onion powder
  • 1 teaspoon of salt
  • 2 teaspoon of dry mustard
  • A dash of hot pepper sauce

Directions:

  1. Slice beef 1/4″ thick.
  2. Mix ingredients to make the marinade.
  3. Add beef, coat thoroughly, cover and marinate in fridge to your preference.
  4. Rinse meat slices and pat dry with paper towel.
  5. Dry in an electric dehydrator at 145 until pliable.
 

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