Spam Jerky Recipe

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  • 1 can Spam (12 oz.)
  • Pepper
  • Tabasco sauce


  1. Cut Spam into strips, and cover both sides with pepper and Tabasco sauce.
  2. Place in a pan and dehydrate in oven for about 20 hours at 170 degrees. Enjoy!

Pepper’s Pepperoni Jerky Recipe

mountain ranch smokehouse beef pork pepperoni sticks Peppers Pepperoni Jerky Recipe


  • 1 1/2 pounds of ground beef (or any meat type)
  • 1/8 teaspoon of garlic powder
  • 1 teaspoon of paprika
  • 1 1/2 tablespoons of Morton’s Tender quick salt
  • 1 tablespoon of fennel seed
  • 1 tablespoon of crushed red pepper


  1. Mix all ingredients thoroughly. (recipe will make about 4 sticks)
  2. Form your sticks and put in the fridge, uncovered, for about 24 hours.
  3. Bake on wire rack for 60 minutes at 300 degrees. Enjoy!

Beef Sticks Recipe

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  • 3 pounds of ground beef (or any meat type)
  • 1/4 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • 2 tablespoons of liquid smoke
  • 3 tablespoons of tenderizer


  1. Mix all ingredients together.
  2. Form into 4 sticks and place in refrigerator, uncovered, for 24 hours.
  3. Bake on wire rack so grease can drip down, for 60 minutes at 300 degrees.

5 Gold Stars Buffalo Jerky Recipe

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  • 2 pounds of meat
  • 1/4 cup of honey
  • 1/2 cup of soy sauce
  • 1 tablespoon of grated ginger
  • 1 1/2 tablespoons of red pepper flakes
  • 6 minced garlic clove


  • 30 grinds of freshly ground black pepper
  • 1/2 teaspoon of liquid smoke
  • 1 teaspoon of Worcestershire
  • 1 teaspoon of sesame oil
  • 1 teaspoon of onion powder


  1. Slightly freeze and then cut meat into 1/4″ thick strips, trimming all fat as you go.
  2. Mix ingredients and let meat marinate overnight.
  3. Dry according to your dehydrator’s instructions or in oven on lowest temperature with the door slightly open for ventilation.

Preparing Your Jerky

Slice your meat into slices approximately 1/8″ thick, cutting with the grain to avoid the meat shredding apart when you handle it. To make slicing easier, we recommend you put it in the freezer for 20-30 minutes beforehand. Be sure to trim off as much excess fat as you can while you are slicing, because fat can go rancid after the drying process. Thats is the number one cause of jerky going “bad”. After it is sliced then take the time out to marinate your meat. Place your slices of meat into an airtight container and coat them with anything you like (e.g: worcestershire sauce, brown sugar, cider vinegar, hot sauce, dried onion, garlic, liquid smoke, salt). Refer to our recipes section for more details and some tasty seasoning/marinade ideas. Then let it stand in the fridge over-night. Remember that the more liquid you use in your preparation, the longer it will take to dry. Now it is time to cook the meat.


Kenny’s Buffalo Jerky Recipe

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  • 1 pound of meat
  • 1/4 cup of lemon juice
  • 1/2 cup of soy sauce
  • 1/2 cup of honey
  • 1 teaspoon of onion powder
  • 1 teaspoon of Worcestershire
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 2 large garlic cloves – crushed


  1. After firming meat in the freezer for about half an hour, trim fat and slice into strips about 1/4″ – 1/8″ thick.
  2. Mix ingredients and let meat marinate in fridge for a few hours.
  3. Bake at 180 degrees for 12 hours or until jerky is bendable without breaking but being too chewy. Enjoy!

Angie’s Buffalo Jerky Recipe

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  • 5 pounds meat
  • 1 ounce liquid smoke
  • 1 teaspoon cardamon – cinnamon
  • 1 teaspoon Marjoram
  • 1 teaspoon cayenne
  • 1 teaspoon pepper
  • 2 teaspoon garlic powder
  • 3 teaspoon accent a.k.a. fruit fresh
  • 1 tablespoon curing salt
  • 3 tablespoons salt


  1. Slice meat into 1/4″ thick strips.
  2. Mix ingredients and marinate strips for as long as you want in the fridge.
  3. Put in oven on warmest temp. for about 11 – 12 hour. Remember to leave the oven door slightly open for ventilation.

Jerky Safety Information

The handling and consumption of any raw meat carries with it certain risks, we at highly recommend that anyone who attempts to make jerky at home review the U.S.D.A guidelines below before you do so. You should familiarize yourself with some of the inherent risks of attempting to make homemade jerky.

  • Wash your hands for at least 20 seconds with soap and water before beginning to work and after changing tasks or after doing anything that could contaminate your hands, such as sneezing or using the bathroom.
  • Start with clean equipment and clean it thoroughly after using. Be sure all surfaces that come into contact with meat are clean.
  • Sanitize surfaces with a solution of 1 tablespoon chlorine bleach per gallon of water. Allow to air dry.
  • Keep meat and poultry refrigerated at 40 °F or slightly below. Use or freeze ground beef and poultry within 2 days; whole red meats, within 3 to 5 days.
  • Defrost frozen meat in the refrigerator, not on the kitchen counter. Keep raw meat separate from other foods.
  • Marinate meat in the refrigerator. Don’t save marinade to reuse (this could cause cross-contamination). Marinades are used to tenderize and flavor the jerky before dehydrating it.
  • Steam or roast meat to 160 °F and poultry to 165 °F as measured with a food thermometer before dehydrating it in order to destroy pathogenic micro-organisms.
  • Dry meats in a food dehydrator that has an adjustable temperature dial and will maintain a temperature of at least 130 to 140 °F throughout the drying process.
  • For ground beef jerky prepared at home, safety concerns related to E coli are minimized if the meat is precooked to 160 °F prior to drying. Meat cooking temperatures are very important so pay close attention to them if at all possible.
  • Homemade jerky can only be stored for one to two months, while commercially produced jerky can last a year.
  • Most salted jerky can be stored in the refrigerator or freezer for two to three months. Any longer and it deteriorates. Unsalted jerky should be refrigerated and used within two weeks.

Thunder Turkey Jerky Recipe

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  • 2 lb. of turkey (or any meat type)
  • 1 crushed garlic clove
  • 1 tsp. of honey
  • 1 tsp. of ground black pepper
  • 2 tsp. of onion powder
  • 2 tsp. of salt
  • ½ c. of juice – pineapple
  • ¼ c. of juice – orange
  • ½ c. of wine – red
  • 1 Tb. of ground ginger
  • 2 Tb. of soy sauce
  • 5 Tb. of brown sugar


  1. Mix ingredients and add meat.
  2. Cover and refrigerate for approximately 12 – 18 hours.
  3. Uncover, take out and pat dry with paper towels.
  4. Cook at 175 degrees, turn meat after 3 hours and take out anywhere from 5 – 6 hours.

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Caribbean Buffalo Jerky Recipe

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  • 3 lbs. of lean meat
  • 1/4 c. of scallions – chopped
  • 1/4 c. of juice – pineapple
  • 1/4 c. of vinegar – white
  • 1/2 c. of water
  • 1/2 tsp of onion powder
  • 1/2 tsp. of cayenne pepper
  • 1 tsp of mustard
  • 1 tsp. dried thyme
  • 1 tsp of black pepper
  • 1 tsp. dried basil
  • 1 tsp. salt
  • 2 tsp. of hot sauce – Caribbean


  1. Mix ingredients for the marinade and begin to add your meat.
  2. Cover and let the meat marinate in the frige for 12 – 17 hours.
  3. Pat dry with paper towels and cook meat at 175 degrees.
  4. Turn meat after 2 hours or once the meat stops dripping and take out anywhere from 4 – 6 hours.

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