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Island Cowboy Beef Jerky Recipe

Ingredients:

  • 1 1/2 pounds beef (or any meat type)
  • 2 tablespoons soy sauce
  • 1 tablespoon grated ginger
  • 1/4 teaspoon black pepper
  • 1/4 cups lime juice
  • 2 tablespoons Worcestershire
  • 1 teaspoon red pepper – crushed
  • 1/8 teaspoon liquid smoke
  • cooking spray

Directions:

  1. Cut your meat into 1/8″ to 1/4″ thick slices. (It may help to slightly freeze before hand)
  2. Mix lime juice, soy sauce, Worcestershire, ginger, both types of pepper and liquid smoke.
  3. Add meat and coat.
  4. Cover and refrigerate for at least 6 hours.
  5. Dry meat according to your dehydrator.
 

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23 Responses »

  1. by chris cook

    This recipe was fricken amazing!!!!! I modified it slightly but the original ingredients kicked ass!!

  2. by george

    I like it .

  3. by April G

    I have to say that I was skeptical at first when trying this out. It is an absoloutly WONDERFUL recipe. The flavor of the jerky it made was like no jerky I have ever had before! A+

  4. by Josie

    To chris cook,

    How did you modify it?

    Thanks,
    Josie

  5. by Dawn Tuomi

    Great recipe.. I did alter it a little though. I added 1 table spoon unpacked brown sugar and a dash of garlic because I tasted the marinade and thought it needed a little something. The best thing about it was that when you first bite into it, it was a traditional jerky, but after you got into it you could taste a hint of lime and what a great flavor blast! Very Good!

  6. by Dawn Tuomi

    What else can I say!

  7. by Alex L.

    hi I’ve just made my own dehydrator and was wondering if i need to cook my meat before drying and if so how long. thanks in advance.

  8. by Larry J

    no u do not have to cook it first

  9. by Rakan

    Just made m first batch in my new dehydrator, this recipe is insanely good!!

  10. by James I.

    I am new at making jerky. But from the reviews, it looks like this is the first one I am going to try. Any recommendations for other recipes?

  11. by Michael H.

    This is hands-down the best Jerky I have ever had. I used London Broil, partially frozen then sliced cross grain and marinated over night. Dehydrated at 155 degrees F for 4 hours in my new Excaliber 3926T. Thanks for the recipe!

  12. by Esch

    I modified this recipe after trying it as stated above. Judging from those who tried the modified version it was a huge success. The only things I changed were:

    1. Substituting Bragg Liquid Aminos for the Soy sauce.
    2. Ginger paste instead of grated ginger.
    3. 1/2 teaspoon of fine sea salt.
    4. 1/2 teaspoon Iguana Red cayenne pepper sauce.

    Even my wife liked it and she is not a jerky fan at all.

  13. by ROBERT

    This was the best recipe I have tried in many years! must try this one

  14. by Bill

    I made several batches of this this past weekend, it’s a HUGE success. Friends and co-works were amazed. Try this with a London Broil slice 1/4 inche thick the length of the meat. You’ll get strips about 5 inches wide and 8 inches long. It’s a meal.

  15. by coyne

    I read cooking spray? Is it Pam? Do you marinate , then spray the beef?

  16. by nicolas

    Hi, I’m asking my self if I could make this recipe by smoking my beef instead of desidrating it ? Please answer on my hotmail
    nicolas.gp@hotmail.com

  17. by Diana

    I’m new to making jerky. I’ve read many receipes. Do I have to add some type of “cure” each time or is the ingredients listed enough?

  18. by Kevinthenurse

    After all the great comments, I just had to try this one! I even threw in the brown sugar and garlic that Chris Cook mentioned. It was GREAT. I got tons of compliments from coworkers on how great it tasted. I know what all the guys will be getting a pound of for the holidays!!!!!!!

  19. by Monica

    Can this recipe be used with ground meat??

  20. by Claudia

    So, what is the cooking spreay for???

  21. by selnana

    I am guessing that the cooking spray if so the jerky does not stick to the rack. Spray the rack – not the jerky!

  22. by Andy

    Took 3lbs. of this recipe to the lake. Within 5-mins its was GONE!

  23. by Dug

    Is the “red pepper” in this recipe red peppercorns, red bell pepper or red chili pepper?

    Thanks
    Dug

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