Best Ever Beef Jerky Recipe

Ingredients:

• 4 lb. meat – round steak (or any meat type)
• 1 tsp. hot sauce
• 1 tsp. Italian salad dressing (dry)
• 1 1/3 tsp. garlic powder
• 1 1/3 tsp. fresh ground black pepper
• 1 c. Worcestershire
• 1 c. soy sauce
• 4 Tb. onion powder
• 2 pinches of salt

Directions:

1. Slice meat into about 1/4″ thick strips (or have your butcher do it for you ahead of time) and trim all fat.
2. Combine all ingredients to make your marinade.
3. Marinade strips, leave in bowl, cover and let marinate in the fridge for as long as you prefer.
4. Bake at lowest oven temp. with the oven door propped open for ventilation. Check often and bake as long as you’d like. Jerky should bend but not break or be too chewy. Remember to place them on foil right on top of the oven racks because they will drip. (Turn once drippings stop)

Best Ever Beef Jerky Recipe

Ingredients:

• 4 lb. meat – round steak (or any meat type)
• 1 tsp. hot sauce
• 1 tsp. Italian salad dressing (dry)
• 1 1/3 tsp. garlic powder
• 1 1/3 tsp. fresh ground black pepper
• 1 c. Worcestershire
• 1 c. soy sauce
• 4 Tb. onion powder
• 2 pinches of salt

Directions:

1. Slice meat into about 1/4″ thick strips (or have your butcher do it for you ahead of time) and trim all fat.
2. Combine all ingredients to make your marinade.
3. Marinade strips, leave in bowl, cover and let marinate in the fridge for as long as you prefer.
4. Bake at lowest oven temp. with the oven door propped open for ventilation. Check often and bake as long as you’d like. Jerky should bend but not break or be too chewy. Remember to place them on foil right on top of the oven racks because they will drip. (Turn once drippings stop)

Vegetarian Jerky Recipe

Ingredients:

• 1 pk (1.5 ounces) instant oatmeal
• 1/4 cup Water
• 1/2 cup Applesauce
• 1/2 cup Teriyaki sauce
• 2 tablespoon Olive oil
• 1 teaspoon liquid smoke
• 1 teaspoon minced garlic
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 lb Soy protein

Directions:

1. Mix water and oatmeal together.
2. Add all remaining ingredients, except soy protein. Stir.
3. Let sit for 10-20 minutes and add soy.
4. Marinate at least one hour. For longer marinating time, place in the refrigerator in a covered container.
5. Place in blender and puree. Its color will change from brown to light cream. Form into shapes and place in dehydrator. It dries very fast, so check it often. Enjoy!

Should’ve 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

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

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.

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

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

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

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!