Best Ever Beef Jerky Recipe

Ingredients:

  • 4 lb. meat – round steak (or any meat type)
  • 1 tsp. hot sauce
  • 1 tsp. Italian salad dressing (dry)
  • 1 1/3 tsp. garlic powder
  • 1 1/3 tsp. fresh ground black pepper
  • 1 c. Worcestershire
  • 1 c. soy sauce
  • 4 Tb. onion powder
  • 2 pinches of salt

Directions:

  1. Slice meat into about 1/4″ thick strips (or have your butcher do it for you ahead of time) and trim all fat.
  2. Combine all ingredients to make your marinade.
  3. Marinade strips, leave in bowl, cover and let marinate in the fridge for as long as you prefer.
  4. Bake at lowest oven temp. with the oven door propped open for ventilation. Check often and bake as long as you’d like. Jerky should bend but not break or be too chewy. Remember to place them on foil right on top of the oven racks because they will drip. (Turn once drippings stop)
 

Should’ve Had V8 Beef Jerky Recipe

Ingredients:

  • 1 pound of beef (or any meat type)
  • 1 garlic clove – crushed
  • 1/8 teaspoon of cayenne pepper
  • 1/4 teaspoon of pepper
  • 1 teaspoon of ground ginger
  • 1 teaspoon of curing salt
  • 1 tablespoon of brown sugar
  • 1/4 cup of soy sauce
  • 1/4 cup of V8 Tropical Blend Juice (your preference)

Directions:

  1. Cut meat about 1/4″ thick. (you can freeze for about 30 mins. to make slicing easier)
  2. Combine ingredients, mix thoroughly and add meat.
  3. Leave meat in marinade, cover and let marinate in fridge as long as you’d like.
  4. Lay on dehydrator trays for 24 – 35 hours but it could be sooner or more, check often. Jerky should bend but not break or be too chewy. Enjoy!
 

Hawaiian Ground Deer Jerky Recipe

Ingredients:

  • 5 pounds ground venison
  • 5 teaspoons canning salt
  • 1 1/2 teaspoons Tender Quick® curing mix
  • 1/2 cup brown sugar
  • 1 1/2 cups pineapple juice
  • 1/2 cup teriyaki sauce
  • 2 cloves garlic, minced
  • 1 medium white onion, minced
  • 1 tablespoon black pepper

Directions:

  1. Combine the ground venison, canning salt and Tender Quick®, mixing thoroughly. Press the meat into a large cake pan, cover with plastic wrap and refrigerate. Let the ground venison cure in the fridge for two more days, mixing twice a day.
  2. When the venison is mixed for the last time, add the remaining ingredients, making sure that everything is completely mixed together. The best tools to do the mixing with are a pair of hands. Squishing, kneading and pressing do a better job than any spoon can.
  3. To form it, the easiest way is to use a jerky shooter. Form it onto the racks of a dehydrator, or onto cookie sheets if you’re drying the meat in the oven. Set the oven to 155-160 degrees Fahrenheit, or as close as you can get. It will take four to six hours to dry the cured venison jerky.

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

 

Filipino Chicken Adobo Jerky Recipe

*

Ingredients:

  • 1 whole chicken
  • 1 Tb. pepper
  • 1/2 c. sesame oil
  • 1 c. vinegar
  • 1 c. soy sauce
  • 1 tsp. lemon juice
  • 1 garlic clove – minced
  • 3/4 bottle liquid smoke

Directions:

  1. Cut meat into strips.
  2. Mix ingredients for your marinade and let marinade as long as you’d like. If you decide to marinate over an hour, cover your meat and put it in the fridge.
  3. Lay out strips on your dehydrator racks, without touching, set to lowest temp. and dry out anywhere from 12-24 hours depending on your preference. Enjoy!
 

Honey Peppered Beef Jerky Recipe

Ingredients:

  • 2 pounds of beef – flank steak (or any meat type)
  • 1/2 cup of honey
  • 1/2 cup of soy sauce
  • 1 tablespoon of cayenne pepper
  • 4 tablespoon of lemon juice
  • 1 minced garlic clove
  • 1 pinch of pepper and salt

Directions:

  1. Before slicing meat, you may want to put it in the freezer for about half an hour and then cut into 1/4″ thick strips.
  2. Mix ingredients, marinate, leave strips in the bowl, cover and refrigerate as long as you’d like.
  3. Take out, rinse off and pat dry with paper towels.
  4. Lay out on dehydrator trays and dehydrate according to your dehydrator instructions. Jerky should bend but not break or be too chewy. Enjoy!
 

Dixie Chicken Jerky Recipe

Ingredients:

  • 1.5 oz. Soy Sauce
  • 1.5 oz. teriyaki sauce
  • 1/2 tsp. cayenne pepper
  • 1 tsp. pepper
  • 1/4 c. Worcestershire sauce
  • 1 Tb. Old Bay Seasoning
  • 1 Tb. honey
  • 1 Tb. of your favorite sauce
  • 2 Tb. dark brown sugar
  • 2 Tb. liquid smoke

Directions:

  1. Slice meat into strips of desired length and thickness. (1/4″ is recommended thickness)
  2. Marinade meat, adding water or beer, your preference.
  3. Let sit in fridge overnight or up to 18 hours.
  4. Dehydrate on lowest temperature anywhere from 12-24 hours, your preference. Enjoy!
 

Jack Daniels Chicken Jerky Recipe

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:

  1. Slice meat into strips.
  2. Make marinade and let meat sit in the marinade, covered, in the fridge overnight.
  3. Set oven at 125 to 140 degrees and dry for 8 – 10 hours. Leave oven door slightly open for ventilation and check periodically. Enjoy!
 

BBQ Smokehouse Beef Jerky Recipe

Ingredients:

  • 1 lb Beef – brisket, loin tip or tenderloin
  • Garlic & Onion salt – to taste
  • BBQ sauce (without sugar)

Directions:

  1. Slice meat in about 1/4″ thick strips.
  2. Set oven at about 215 and put down foil over the racks.
  3. Brush meat with sauce and sprinkle on the garlic and onion salt.
  4. Layout the meat strips but don’t stack or let them touch.
  5. Cook for about 7-8 hours, turning and brushing on more sauce as desired.
  6. Keep oven door propped open for ventilation and jerky should bend but not snap or be too chewy. Enjoy!
 

Badgirl BBQ Buffalo Jerky Recipe

Ingredients:

  • 1 pound Tenderloin; 1/8″ to 1/4″
  • Barbecue sauce without sugar
  • Onion salt; to taste
  • Garlic salt; to taste

Directions:

  1. Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4 inch thick.
  2. Set oven at 220 and line cookie sheets with foil.
  3. 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.
  4. 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.
 

BBQ Beef Jerky Recipe

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:

  1. Trim fat and cut meat into 1/4″ thick strips.
  2. Combine ingredients together in a large bowl and coat each strip.
  3. Cover and place in refrigerator to marinate as long as you’d like.
  4. Take out, rinse off and pat dry with paper towels.
  5. Lay out foil on top of the oven racks and set oven on lowest temp.
  6. 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!
 

  « Older Posts Newer Posts »