Ingredients:
- 1 pound very lean round or flank steak
- 4 tablespoons soy sauce
- 4 tablespoons Worcestershire sauce
- 1 tablespoon ketchup
- 1/4 teaspoon pepper (more pepper for hotter jerky)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion salt
- 1/2 teaspoon salt
Directions:
- Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4 inch thick.
- Combine everything in large bowl. Marinate meat 1 hour with sauce in refrigerator, then drain in colander. Place meat on cookie sheets to dry Toy Story Jump used.
- For fastest drying do not overlap meat and turn at least once during drying. Dry in 145C-degree oven for 8 to 10 hours on cookie sheets. It is ready when it bends like a green willow without breaking.
- Refrigerate for long-term storage.
Ingredients:
- 1 tablespoons of oil
- 2 tablespoons of white sugar
- 2 tablespoons of brown sugar
- 2 tablespoons of Worcestershire
- 2 tablespoons of ground ginger
- 2 tablespoons of cider vinegar
- 1/4 cup of onion – minced
- 2/3 cup of ketchup
- 1/2 teaspoon of black pepper
- 1 teaspoon of garlic – minced
- 1 teaspoon of Dijon mustard
- 1 teaspoon of liquid smoke
- Dash of cayenne
- 1 cup of beer (your preference)
- 1 packet of Nesco/American Harvest jerky cure mix
- 1 pound of beef (or any meat type)
Directions:
- Freeze beef for 30 minutes and slice into 1/4″ thick strips.
- Mix together the sugars, oil, and onion in a hot pan, stir, reduce heat, and cook until onions caramelize. Add beer, simmer, cool and mix remaining ingredients together. Once thoroughly mixed or grinded, add meat.
- Marinate to your preference covered in the refrigerator.
- Remove and place in your dehydrator. Dry about 6-12 hours or to your preference.
- Check jerky regularly, it should bend but not break or be too chewy. Enjoy!
Ingredients:
- 1 pound Tenderloin; 1/8″ to 1/4″
- Barbecue sauce without sugar
- Onion salt; to taste
- Garlic salt; to taste
Directions:
- Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4 inch thick.
- Set oven at 220 and line cookie sheets with foil.
- Brush one side of meat with sauce. Put slices on cookie sheet; DO NOT STACK. Sprinkle lightly with onion and garlic salts. Cook for 8-9 hours.
- Turn meat after six hours of cooking and brush with sauce. Cool and store in a tightly covered jar or sealed in a plastic bag.
Ingredients:
- 1 pound Tenderloin; 1/8″ to 1/4″
- Barbecue sauce without sugar
- Onion salt; to taste
- Garlic salt; to taste
Directions:
- Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4 inch thick.
- Set oven at 220 and line cookie sheets with foil.
- Brush one side of meat with sauce. Put slices on cookie sheet; DO NOT STACK. Sprinkle lightly with onion and garlic salts. Cook for 8-9 hours.
- Turn meat after six hours of cooking and brush with sauce. Cool and store in a tightly covered jar or sealed in a plastic bag.
Ingredients:
- 1 1/2 lb. beef – round or flank (or any meat type)
- 1/3 c. red wine vinegar
- 1/4 c. brown sugar
- 1/2 c. ketchup
- 1/4 tsp. red cayenne pepper
- 1 tsp. salt
- 1 1/2 tsp. dry mustard
- 1 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- Vegetable cooking spray
Directions:
- Trim fat and cut meat into 1/4″ thick strips.
- Combine ingredients together in a large bowl and coat each strip.
- Cover and place in refrigerator to marinate as long as you’d like.
- Take out, rinse off and pat dry with paper towels.
- Lay out foil on top of the oven racks and set oven on lowest temp.
- When oven is ready, place meat strips right on top of the foil, keep oven door propped open and turn meat over after a couple of hours. Cook meat to your preference, check often and cook til pliable. Enjoy!
Ingredients:
- 1 1/2 lb. beef – round or flank (or any meat type)
- 1/3 c. red wine vinegar
- 1/4 c. brown sugar
- 1/2 c. ketchup
- 1/4 tsp. red cayenne pepper
- 1 tsp. salt
- 1 1/2 tsp. dry mustard
- 1 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- Vegetable cooking spray
Directions:
- Trim fat and cut meat into 1/4″ thick strips.
- Combine ingredients together in a large bowl and coat each strip.
- Cover and place in refrigerator to marinate as long as you’d like.
- Take out, rinse off and pat dry with paper towels.
- Lay out foil on top of the oven racks and set oven on lowest temp.
- When oven is ready, place meat strips right on top of the foil, keep oven door propped open and turn meat over after a couple of hours. Cook meat to your preference, check often and cook til pliable. Enjoy!
Ingredients:
- 1 1/2 lb. beef – round or flank (or any meat type)
- 1/3 c. red wine vinegar
- 1/4 c. brown sugar
- 1/2 c. ketchup
- 1/4 tsp. red cayenne pepper
- 1 tsp. salt
- 1 1/2 tsp. dry mustard
- 1 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- Vegetable cooking spray
Directions:
- Trim fat and cut meat into 1/4″ thick strips.
- Combine ingredients together in a large bowl and coat each strip.
- Cover and place in refrigerator to marinate as long as you’d like.
- Take out, rinse off and pat dry with paper towels.
- Lay out foil on top of the oven racks and set oven on lowest temp.
- When oven is ready, place meat strips right on top of the foil, keep oven door propped open and turn meat over after a couple of hours. Cook meat to your preference, check often and cook til pliable. Enjoy!
Ingredients:
- 5 lb. Alligator (or any meat type)
- 1/2 c. molasses or brown sugar
- 1 c. curing salt
- 2 qt. water
- 1 tsp. liquid garlic
- 4 Tb. pepper
Directions:
- After trimming all the fat, cut into strips.
- Marinate overnight in the fridge, covered up.
- Smoke anyway you want on your smoker/grill to your preference. Enjoy!
Ingredients:
- 2-3 c. apple cider
- 1 Tb. smoke flavoring
- 1/4 c. brown sugar
- 1 Cinnamon stick
Directions:
- Cut meat into strips about 1/8″ thick or so.
- Make marinade and let sit for either an hour outside of fridge and uncovered or covered, in the fridge, to your preference.
- Dehydrate in dehydrator, on racks without touching, on lowest temp. for anywhere between 12 and 24 hours or to your preference. Enjoy!
Ingredients:
- 1 pound of beef (or any meat type)
- 2 tablespoon of brown sugar
- 1/3 cup of Worcestershire
- 1/2 cup of soy sauce
- 1 1/4 teaspoon of garlic powder
- 1 1/4 teaspoon of onion powder
- 2 1/3 teaspoon of ground black pepper
- Liquid mesquite smoke
Directions:
- Slice meat and mix ingredients for marinade.
- Combine thoroughly, cover and marinate in the fridge as long as you’d like.
- Set oven to 200, layer racks with foil and lay strips on top of foil without touching.
- Keep oven door propped open and let cook til pliable turning once. Enjoy!
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