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:
- After trimming the fat off your meat, you may freeze for up to 30 minutes to make slicing easier, optional.
- Cut meat into strips.
- Mix ingredients and marinade strips, in the fridge, covered up, to your preference.
- 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!
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:
- Mix everything together until salt and sugar are dissolved.
- Cover and marinate meat for 24 hours in the fridge, stirring occasionally.
- Dehydrate in dehydrator or lowest temperature of oven, with the door propped, to your preference until jerky cracks went bent but doesn’t break.
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:
- Slice meat into 1/4″ thick strips.
- Combine ingredients and let meat marinate in it in the fridge to your preference.
- Take out, rinse off and pat dry with paper towels.
- 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!
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:
- Mix all of the ingredients together that are listed in the recipes and then marinade for 12-24 hrs.
- All the ingredients can be adjusted to taste.
- Cover tightly and marinate in refrigerator overnight or from 6 to 12 hours.
- 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.
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:
- Slice meat into strips.
- Make marinade and let meat sit in the marinade, covered, in the fridge overnight.
- Set oven at 125 to 140 degrees and dry for 8 – 10 hours. Leave oven door slightly open for ventilation and check periodically. Enjoy!
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:
- Slice meat into strips.
- Make marinade and let meat sit in the marinade, covered, in the fridge overnight.
- Set oven at 125 to 140 degrees and dry for 8 – 10 hours. Leave oven door slightly open for ventilation and check periodically. Enjoy!
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:
- Slice beef 1/4″ thick.
- Mix ingredients to make the marinade.
- Add beef, coat thoroughly, cover and marinate in fridge to your preference.
- Rinse meat slices and pat dry with paper towel.
- Dry in an electric dehydrator at 145 until pliable.
Ingredients:
- 1 pound of lamb (or any meat type)
- 1/8 teaspoon of cayenne pepper
- 1/4 teaspoon of pepper
- 1/2 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of salt
- 1 teaspoon of dry mustard
- 3 tablespoon of brown sugar
- 1/3 cup of ketchup
- 1/3 cup of Red wine vinegar
Directions:
- You may freeze meat for 30 minutes to make slicing easier. Cut meat into 1/4″ strips, trimming all fat.
- Mix together your marinade and coat strips.
- Set up your smoker on the lowest temperature, remember you want to dry out your meat, not exactly cook it. You can decide to either loosely wrap your meat in foil and place on the grill/racks or stick a tooth pick through the strips and HANG your strips from the racks. Which every you decide, let dry for a couple of hours, checking on periodically and smoke to your preference. Can take anywhere from 3 -7 hours. Enjoy!
Ingredients:
- 1 lb Beef – brisket, loin tip or tenderloin
- Garlic & Onion salt – to taste
- BBQ sauce (without sugar)
Directions:
- Slice meat in about 1/4″ thick strips.
- Set oven at about 215 and put down foil over the racks.
- Brush meat with sauce and sprinkle on the garlic and onion salt.
- Layout the meat strips but don’t stack or let them touch.
- Cook for about 7-8 hours, turning and brushing on more sauce as desired.
- Keep oven door propped open for ventilation and jerky should bend but not snap or be too chewy. Enjoy!
Ingredients:
- 1 lb Beef – brisket, loin tip or tenderloin
- Garlic & Onion salt – to taste
- BBQ sauce (without sugar)
Directions:
- Slice meat in about 1/4″ thick strips.
- Set oven at about 215 and put down foil over the racks.
- Brush meat with sauce and sprinkle on the garlic and onion salt.
- Layout the meat strips but don’t stack or let them touch.
- Cook for about 7-8 hours, turning and brushing on more sauce as desired.
- Keep oven door propped open for ventilation and jerky should bend but not snap or be too chewy. Enjoy!
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