Pepper’s Pepperoni Jerky Recipe

Ingredients:

• 1 1/2 pounds of ground beef (or any meat type)
• 1/8 teaspoon of garlic powder
• 1 teaspoon of paprika
• 1 1/2 tablespoons of Morton’s Tender quick salt
• 1 tablespoon of fennel seed
• 1 tablespoon of crushed red pepper

Directions:

1. Mix all ingredients thoroughly. (recipe will make about 4 sticks)
2. Form your sticks and put in the fridge, uncovered, for about 24 hours.
3. Bake on wire rack for 60 minutes at 300 degrees. Enjoy!

Beef Sticks Recipe

Ingredients

• 3 pounds of ground beef (or any meat type)
• 1/4 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 2 tablespoons of liquid smoke
• 3 tablespoons of tenderizer

Directions:

1. Mix all ingredients together.
2. Form into 4 sticks and place in refrigerator, uncovered, for 24 hours.
3. Bake on wire rack so grease can drip down, for 60 minutes at 300 degrees.

5 Gold Stars Buffalo Jerky Recipe

Ingredients:

• 2 pounds of meat
• 1/4 cup of honey
• 1/2 cup of soy sauce
• 1 tablespoon of grated ginger
• 1 1/2 tablespoons of red pepper flakes
• 6 minced garlic clove

OR

• 30 grinds of freshly ground black pepper
• 1/2 teaspoon of liquid smoke
• 1 teaspoon of Worcestershire
• 1 teaspoon of sesame oil
• 1 teaspoon of onion powder

Directions:

1. Slightly freeze and then cut meat into 1/4″ thick strips, trimming all fat as you go.
2. Mix ingredients and let meat marinate overnight.
3. Dry according to your dehydrator’s instructions or in oven on lowest temperature with the door slightly open for ventilation.

Preparing Your Jerky

Slice your meat into slices approximately 1/8″ thick, cutting with the grain to avoid the meat shredding apart when you handle it. To make slicing easier, we recommend you put it in the freezer for 20-30 minutes beforehand. Be sure to trim off as much excess fat as you can while you are slicing, because fat can go rancid after the drying process. Thats is the number one cause of jerky going “bad”. After it is sliced then take the time out to marinate your meat. Place your slices of meat into an airtight container and coat them with anything you like (e.g: worcestershire sauce, brown sugar, cider vinegar, hot sauce, dried onion, garlic, liquid smoke, salt). Refer to our recipes section for more details and some tasty seasoning/marinade ideas. Then let it stand in the fridge over-night. Remember that the more liquid you use in your preparation, the longer it will take to dry. Now it is time to cook the meat.

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.

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.

Low Sodium Jerky Recipe

Ingredients:

• 1/4 teaspoon garlic powder
• 1/4 teaspoon of cayenne pepper
• 1 teaspoon liquid smoke for that hickory flavor
• 1 teaspoon seasoned salt
• 1 tablespoon of Worcestershire
• 1/4 cup of soy sauce

Directions:

1. Mix ingredients and marinate 1/4″ thick meat strips for at least an hour.
2. Dehydrate according to dehydrator manual OR cook in oven on the lowest temp. (175-200), for about 3-4 hours until it bends but does not break. Enjoy!

Low Sodium Beef/Buffalo Jerky Recipe

Ingredients:

• 2 lb. of beef (or any meat type)
• 1/4 c. of soy sauce
• 3 peeled and smashed garlic clove
• 1 tsp. of curing salt
• 1 tsp. of black pepper
• 2 tsp. of red pepper flakes
• 2 tsp. of onion powder
• 2 tsp. of chili powder
• 3 tsp. of brown sugar
• 1 Tb. of liquid smoke
• 2 Tb. of Worcestershire

Directions:

1. Slice the meat about 1/4″ thick up to 1/8″. Freezing before for about 30 mins may make cutting easier.
2. Mix ingredients for marinade and let the meat marinate for as long as you want, the longer the better.
3. Bake strips on the lowest temperature on top of a big piece of foil directly on top of the oven rack.
4. Once meat stops dripping, turn over, but don’t allow the strips to touch.
5. Let cook for a good 10 hours or until you think the jerky is done which would be bendable but won’t snap. Enjoy!

Best Ever Made Beef Jerky Recipe

Ingredients:

• 2 lb. of beef – round steak (or any meat type)
• 1/4 c. soy sauce
• 1 tsp. paprika
• 1 tsp. black pepper
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. tenderizer
• 2 tsp. curing salt
• 2 Tb. liquid smoke
• 2 Tb. Worcestershire
• 2 Tb. brown sugar

Directions:

1. Combine ingredients and coat the meat thoroughly.
2. Cover the meat still marinating in the bowl and let sit in the fridge for as long as you prefer.
3. Take out, rinse off and pat dry with paper towels to get the excess off.
4. Dry out at least 4 hours or to your preference and enjoy!