Angie’s Buffalo Jerky Recipe

Ingredients:

  • 5 pounds meat
  • 1 ounce liquid smoke
  • 1 teaspoon cardamon – cinnamon
  • 1 teaspoon Marjoram
  • 1 teaspoon cayenne
  • 1 teaspoon pepper
  • 2 teaspoon garlic powder
  • 3 teaspoon accent a.k.a. fruit fresh
  • 1 tablespoon curing salt
  • 3 tablespoons salt

Directions:

  1. Slice meat into 1/4″ thick strips.
  2. Mix ingredients and marinate strips for as long as you want in the fridge.
  3. Put in oven on warmest temp. for about 11 – 12 hour. Remember to leave the oven door slightly open for ventilation.
 

Jerky Safety Information

The handling and consumption of any raw meat carries with it certain risks, we at BeefJerkyRecipes.com highly recommend that anyone who attempts to make jerky at home review the U.S.D.A guidelines below before you do so. You should familiarize yourself with some of the inherent risks of attempting to make homemade jerky.

  • Wash your hands for at least 20 seconds with soap and water before beginning to work and after changing tasks or after doing anything that could contaminate your hands, such as sneezing or using the bathroom.
  • Start with clean equipment and clean it thoroughly after using. Be sure all surfaces that come into contact with meat are clean.
  • Sanitize surfaces with a solution of 1 tablespoon chlorine bleach per gallon of water. Allow to air dry.
  • Keep meat and poultry refrigerated at 40 °F or slightly below. Use or freeze ground beef and poultry within 2 days; whole red meats, within 3 to 5 days.
  • Defrost frozen meat in the refrigerator, not on the kitchen counter. Keep raw meat separate from other foods.
  • Marinate meat in the refrigerator. Don’t save marinade to reuse (this could cause cross-contamination). Marinades are used to tenderize and flavor the jerky before dehydrating it.
  • Steam or roast meat to 160 °F and poultry to 165 °F as measured with a food thermometer before dehydrating it in order to destroy pathogenic micro-organisms.
  • Dry meats in a food dehydrator that has an adjustable temperature dial and will maintain a temperature of at least 130 to 140 °F throughout the drying process.
  • For ground beef jerky prepared at home, safety concerns related to E coli are minimized if the meat is precooked to 160 °F prior to drying. Meat cooking temperatures are very important so pay close attention to them if at all possible.
  • Homemade jerky can only be stored for one to two months, while commercially produced jerky can last a year.
  • Most salted jerky can be stored in the refrigerator or freezer for two to three months. Any longer and it deteriorates. Unsalted jerky should be refrigerated and used within two weeks.
 

Thunder Turkey Jerky Recipe

Ingredients:

  • 2 lb. of turkey (or any meat type)
  • 1 crushed garlic clove
  • 1 tsp. of honey
  • 1 tsp. of ground black pepper
  • 2 tsp. of onion powder
  • 2 tsp. of salt
  • ½ c. of juice – pineapple
  • ¼ c. of juice – orange
  • ½ c. of wine – red
  • 1 Tb. of ground ginger
  • 2 Tb. of soy sauce
  • 5 Tb. of brown sugar

Directions:

  1. Mix ingredients and add meat.
  2. Cover and refrigerate for approximately 12 – 18 hours.
  3. Uncover, take out and pat dry with paper towels.
  4. Cook at 175 degrees, turn meat after 3 hours and take out anywhere from 5 – 6 hours.

Looking to buy turkey jerky? Check out Jerky.com for a wide selection of Gourmet Jerky.

 

Caribbean Buffalo Jerky Recipe


Ingredients:

  • 3 lbs. of lean meat
  • 1/4 c. of scallions – chopped
  • 1/4 c. of juice – pineapple
  • 1/4 c. of vinegar – white
  • 1/2 c. of water
  • 1/2 tsp of onion powder
  • 1/2 tsp. of cayenne pepper
  • 1 tsp of mustard
  • 1 tsp. dried thyme
  • 1 tsp of black pepper
  • 1 tsp. dried basil
  • 1 tsp. salt
  • 2 tsp. of hot sauce – Caribbean

Directions:

  1. Mix ingredients for the marinade and begin to add your meat.
  2. Cover and let the meat marinate in the frige for 12 – 17 hours.
  3. Pat dry with paper towels and cook meat at 175 degrees.
  4. Turn meat after 2 hours or once the meat stops dripping and take out anywhere from 4 – 6 hours.
 

Greatest Beef Jerky Recipe

Ingredients:

  • 5 pounds of beef (or any meat type)
  • 5 ounces of liquid smoke
  • 15 ounces of Lea & Perrins OR Worcestershire
  • 15 – 20 ounces of teriyaki sauce
  • 15 – 20 ounces of soy sauce
  • 2 – 4 Tb. of garlic powder
  • 2 – 4 Tb. of dark brown sugar
  • 2 – 4 Tb. of onion powder
  • 2 – 4 ounces of molasses OR dark corn syrup
  • 2 – 4 tsp. of cayenne pepper

Directions:

  1. Cut meat and mix ingredients for marinade.
  2. Cover and put meat in the refrigerate and let marinate for 24 hours.
  3. Cover oven rack with foil and place the meat across racks.
  4. Set oven 160 – 180 degrees. After the meat has stopped dripping, turn each piece over.
  5. Cook for about 4-6 hours depend on what you like and remember to leave the oven door slightly open for ventilation. Enjoy!
 

Buffalo Cider Jerky Recipe

Ingredients:

  • 2 cups salt
  • 1 cup brown sugar
  • 1 cup cider (if you can’t get cider, cut back to half cup of sugar and use apple juice)
  • 1 teaspoon cloves
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 quarts water

Directions:

  1. Mix it all in a large pot and bring to rolling boil. Don’t overload the pot. Make two or three batches if needed.
  2. Leave the meat in until about one minute after the rolling boil returns.
  3. Pat dry and dry according to your dehydrator’s instructions.
 

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