Ingredients:

• 2 tsp. of spice powder
• 1/4 c. of rice wine OR semi-dry sherry
• 1/2 c. brown sugar
• 1 c. of soy sauce
• 2 Tb. minced garlic
• 3 Tb. chopped green onion
• 3 Tb. of fresh minced ginger

Directions:

1. Combine all ingredients together and heat on low until the sugar is completely dissolved.
2. Once cool, marinate your meat, cover and place in the fridge for up to 4 hours. If you’re doing shrimp, you only have to allow about 30 minutes.
3. Dehydrate accordingly to dehydrator instructions. Enjoy!

Ingredients:

• 1 teaspoon of salt
• 1 1/2 cup of soy sauce
• 1/2 cup of salad oil
• 1 cup of vinegar
• 1/3 cups of chopped ginger or 5 tablespoons of ground ginger
• 1 cup of water
• 1 cup of brown sugar
• 1 large chopped onion
• 5 minced garlic cloves
• 3 pounds of beef (or any meat type)

Directions:

1. Mix all ingredients to make the marinade.
2. Slice meat into 1″ strips that are 1/8″ thick.
3. Place meat strips on a stick, like an accordion, using 4″ of meat/stick.
4. Marinate for 4 hours per stick.
5. Grill about 15 minutes, turning ever so often.

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!

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!

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!

Ingredients:

• 2 teaspoons of grated ginger
• 1/2 cup of soy sauce
• 3/4 cup of teriyaki sauce
• 1 minced garlic clove
• 4 tablespoons of sugar
• 2 pounds of fresh, raw tuna

Directions:

1. Cut strips about 1/8″ thick, 1″ wide, and about 3″+ long.
2. Marinate for about 5 hours.
3. Dry for 2 hours at 145 then down to 130 until jerky texture is to your preference. (Be sure to soak up the oil that will come out of the fish so it can dry properly)

Ingredients:

• 1 lb. chicken (or any meat type)
• 1/4 c. beer
• 1/4 c. teriyaki
• 1/4 c. tequila
• 1/4 c. soy
• 1/2 c. wine
• 1 Tb. smoke flavoring
• Salt and pepper
• Hot sauce

Directions:

1. Cut your jerky strips and let meat soak in marinade overnight, covered in the fridge, or to your preference.
2. Remove and either rinse and pat dry or go straight to your dehydrator.
3. Dry at lowest temp. anywhere from 12 hours to an entire day or to your preference. Enjoy!

Ingredients:

• 2 1/2 pounds of beef – sirloin or round (or any meat type)
• 1 1/2 cups of oil
• 1 teaspoon of cumin seeds
• 1 1/2 teaspoons of sugar
• 3 teaspoons of coriander seeds
• 4 teaspoons of Thai light soy sauce (Aew Sai)

Directions:

1. Cut meat 1/4 inches thick across the grain.
2. Roast the coriander and cumin seeds in a fry pan over low heat until fragrant, cool, and grind coarsely.
3. Mix up the ingredients and marinade the strips to desired preference in the fridge, covered.
4. Take out, rinse off (optional) and pat dry with a paper towel.
5. Line oven racks with foil, place meat on top of foil and set oven to lowest temp. with the door propped open for ventilation.
6. Cook to desired preference. Jerky should bend back if bent but not snap nor be too chewy. Enjoy!

Ingredients:

• 10 ounces of Soy Sauce
• 1 cup of Brown Sugar
• 1 cup of Burgundy Wine
• 1/2 teaspoon of Garlic Powder
• 1/2 teaspoon of Cayenne Pepper
• 1/2 teaspoon of Onion Powder
• 1 teaspoon of Salt
• 1 teaspoon of Pepper
• 2 teaspoons of Liquid Smoke (use 2 if Dehydrator/ 1 if smoking)

Directions:

1. Cut meat into strips.
2. Make marinade.
3. Coat meat, cover and let sit in fridge.
4. Smoke meat anyway you like, in or out of foil, until pliable or to your liking. Enjoy!

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

• 1 pound of beef (or any meat type)
• 1 tablespoon of brown sugar
• 1 tablespoon of corn syrup
• 1/4 cup of water
• 1/2 cup of pulp-free orange juice
• 2/3 cup bottled teriyaki marinade
• 1/4 teaspoon of pepper
• 1/2 teaspoon of garlic powder
• 1 teaspoon of liquid smoke
• 1 teaspoon of salt/pound of meat
• 1 teaspoon of onion powder
• 1 teaspoon of soy sauce

Directions:

1. Optional – freeze meat for 30 minutes to help with the slicing process. Cut meat into 1/4″ thick strips.
2. Mix ingredients, coat strips, let stand in marinade, cover and refrigerate to desired preference.
3. Optional – take out, rinse off and pat dry with paper towels.
4. Lay out on dehydrator racks, without touching, and dehydrate according to manual. Enjoy!