Caliente Beef Jerky Recipe

Ingredients:

  • 8 lb. of beef (or any meat type)
  • 2 tsp. of Cayenne pepper
  • 2 tsp. of Liquid smoke
  • 4 tsp. of Pepper
  • 4 tsp. of Chili powder
  • 4 tsp. of Garlic powder
  • 4 tsp. of Onion powder
  • 6 tsp. of Salt
  • 1/2 c. of Worcestershire
  • 3/4 c. of Soy sauce
  • 1 c. of Water

Directions:

  1. Trim all fat and cut into 1/4 inch slices.
  2. Combine ingredients, add meat and cover.
  3. Marinade in fridge overnight.
  4. Remove from marinade, line a cookie sheet with foil and lay meat without touching.
  5. Dry for 6 or more hours at 175 degrees making sure to turn after 3 hours and keeping oven door propped open for ventilation.
 

Caliente Beef Jerky Recipe

Ingredients:

  • 8 lb. of beef (or any meat type)
  • 2 tsp. of Cayenne pepper
  • 2 tsp. of Liquid smoke
  • 4 tsp. of Pepper
  • 4 tsp. of Chili powder
  • 4 tsp. of Garlic powder
  • 4 tsp. of Onion powder
  • 6 tsp. of Salt
  • 1/2 c. of Worcestershire
  • 3/4 c. of Soy sauce
  • 1 c. of Water

Directions:

  1. Trim all fat and cut into 1/4 inch slices.
  2. Combine ingredients, add meat and cover.
  3. Marinade in fridge overnight.
  4. Remove from marinade, line a cookie sheet with foil and lay meat without touching.
  5. Dry for 6 or more hours at 175 degrees making sure to turn after 3 hours and keeping oven door propped open for ventilation.
 

Caribbean Beef Jerky Recipe


Ingredients:

  • 1 Tb. of Caribbean Jerk Seasoning
  • 1/4 c. of Soy Sauce
  • 3/4 c. of Worcestershire
  • 1/2 tsp. of Ground Black Pepper
  • 1/2 tbsp. of Crushed Red Pepper
  • 1/2 tsp. of Garlic Powder

Directions:

  1. Cut meat, trimming all fat, into about 1/4 inch strips.
  2. Mix ingredients to make marinade, coat meat, cover and stick in the fridge for 5 hours.
  3. Remove, rinse and pat dry with paper towels (optional).
  4. Lay out on dehydrator racks and dry out according to dehydrator’s manual. Enjoy!
 

So Spicy Ostrich Jerky Recipe

Ingredients:

  • 6 lb. ostrich (or any meat type)
  • 1 tsp. cayenne pepper
  • 1 1/2 tsp. ground cardamom
  • 1 1/2 tsp. curing salt
  • 2 tsp. garlic powder
  • 2 tsp. pepper
  • 8 tsp. table salt
  • 3 tsp. Accent seasoning
  • 2 Tb. liquid smoke

Directions:

  1. Cut meat into strips of about 1/4 inches thick. They can be thicker or thinner, your preference and as long as you want. Meat tends to shrink just a little when heated.
  2. Mix all ingredients and marinate meat in the fridge, covered, for 2 days or to your preference, mixing around periodically.
  3. Lay out on dehydrator racks on lowest temperature and cook anywhere from half a day to an entire day. It’s all up to you and how you prefer your jerky! Enjoy!
 

Just Lamb Jerky Recipe

Ingredients:

  • 1 pound of lamb (or any meat type)
  • 1 tablespoon of Onion salt
  • 2 tablespoons of Liquid smoke
  • 4 tablespoons of Soy Sauce
  • 1/3 cup of Worcestershire sauce
  • 1 1/2 teaspoons of Hickory seasoning liquid
  • 5 drops of Tabasco sauce

Directions:

  1. Removing all fat, cut strips anywhere between 1/4″ thick and 1/8″.
  2. Combine ingredients and let sit in the fridge, covered, marinating for 8-10 hours, or over night, whatever you prefer.
  3. Remove and place on dehydrator racks. (you may want to spray the racks so they don’t stick).
  4. Set dehydrator at it’s lowest temperature and let meat dry anywhere from 12-24 hours depending on your preference. Enjoy!
 

Volcanic Venison Jerky Recipe

Ingredients:

  • 1 1/2 lb. of venison (or any meat type)
  • 1/2 tsp. of garlic powder
  • 1/2 tsp. of pepper
  • 1/2 tsp. of salt
  • 1/2 tsp. of onion powder
  • 1 tsp. of liquid smoke
  • 1/4 c. of soy sauce
  • 1 Tb. of A-1
  • 1 Tb. of Worcestershire sauce

Directions:

  1. Before cutting meat, you may want to freeze for about 30 minutes to make slicing easier.
  2. Go ahead and cut your meat into strips about 1/4″ – 1/8″ thick strips or to your liking.
  3. Combine ingredients for marinade, soak meat, cover and let marinade in the fridge.
  4. Remove, lay strips out on foil, put in the oven which should be set on the lowest temp., with the door propped open until pliable. Enjoy!

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

 

Too Good 2B True Teriyaki Ostrich Jerky Recipe

Ingredients:

  • 10 ounce bottle 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 teaspoon of Liquid Smoke

Directions:

  1. Slice meat into 3/8″ strips, trimming all fat.
  2. Combine ingredients for marinade and coat meat thoroughly.
  3. Dehydrate or smoke on lowest temp. for anywhere between 6-12 hours, depending how you like your jerky. Jerky should be bendable but not snap or be too chewy/crispy, unless you like it like that, of coarse! Enjoy!
 

Too Good 2B True Teriyaki Ostrich Jerky Recipe

Ingredients:

  • 10 ounce bottle 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 teaspoon of Liquid Smoke

Directions:

  1. Slice meat into 3/8″ strips, trimming all fat.
  2. Combine ingredients for marinade and coat meat thoroughly.
  3. Dehydrate or smoke on lowest temp. for anywhere between 6-12 hours, depending how you like your jerky. Jerky should be bendable but not snap or be too chewy/crispy, unless you like it like that, of coarse! Enjoy!
 

Bonfire Beef Jerky Recipe

Ingredients:

  • 1 1/2 lb. beef (or any meat type)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. pepper
  • 1/2 tsp. salt
  • 1 tsp. liquid smoke
  • 1/4 c. soy sauce
  • 1 Tb. A-1 Steak Sauce
  • 1 Tb. Worcestershire sauce

Directions:

  1. Be sure and trim all fat from meat when cutting into strips.
  2. Marinate in mixture of ingredients, cover and let marinate in the fridge over night or to desired preference.
  3. Line cookie sheet with foil and place strips out without touching each other.
  4. Oven should be set on lowest temp., keeping the door propped open for ventilation. Check meat periodically turning once during process. Cook til pliable. Enjoy!
 

Old Ostrich Jerky Recipe

Ingredients:

  • 10-15 lbs. of ostrich (or any meat)
  • 1 tsp. garlic powder1 tsp. pepper
  • 1 tsp. ginger
  • 1 tsp. liquid smoke
  • 1 tsp. Cajun ( luzianne or creole )
  • 1.5 tsp. Tabasco
  • 2 tsp. onion powder
  • 1/2 c. soy sauce
  • 1/2 c. Worcestershire
  • 1/2 c. teriyaki
  • 1/2 c. hot water
  • 1 c. dry red wine
  • 1 c. salt
  • 2 c. brown sugar
  • Dash of orange juice

Directions:

  1. Combine ingredients and put in your meat, slice into strips and let set in brine for 1 or 2 days.
  2. Use 2 pans of apple or cherry chips and smoke for 8 hours, check and turn after 5 hours. Smoke longer if you’d like.
 

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