Apple Cider Chicken Jerky Recipe

Ingredients:

  • 2-3 c. apple cider
  • 1 Tb. smoke flavoring
  • 1/4 c. brown sugar
  • 1 Cinnamon stick

Directions:

  1. Cut meat into strips about 1/8″ thick or so.
  2. Make marinade and let sit for either an hour outside of fridge and uncovered or covered, in the fridge, to your preference.
  3. Dehydrate in dehydrator, on racks without touching, on lowest temp. for anywhere between 12 and 24 hours or to your preference. Enjoy!
 

Beef Jerky A La Kenny Recipe

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:

  1. Slice meat and mix ingredients for marinade.
  2. Combine thoroughly, cover and marinate in the fridge as long as you’d like.
  3. Set oven to 200, layer racks with foil and lay strips on top of foil without touching.
  4. Keep oven door propped open and let cook til pliable turning once. Enjoy!
 

Hawaiian Islands Beef Jerky Recipe


Ingredients:

  • 2 pounds of beef (or any meat type)
  • 1 1/2 tablespoons of Sugar
  • 2 tablespoons of Hawaiian salt
  • 3/4 cups of Soy sauce
  • 1 piece of crushed ginger
  • 1 minced garlic clove
  • 1 crushed red chili pepper (optional)

Directions:

  1. Slice beef into 1/4 inch strips.
  2. Combine ingredients for marinade.
  3. Coat strips in marinade and let set in the marinade over night in the fridge, covered.
  4. Set oven to lowest temp., and place meat on top of foil directly on top of the racks. Keep oven door ajar for ventilation and cook to preference. Enjoy!
 

Butter Beef Jerky Recipe


Ingredients:

  • 1 pound of beef (or any meat type)
  • 1/2 a stick of butter
  • 1/2 cup of catsup
  • 3/4 cup of honey
  • 1 tablespoon of vinegar
  • 2 teaspoons of Dijon mustard
  • 2 tablespoons of brown sugar
  • 1 tablespoon of soy sauce
  • 1 pressed garlic clove
  • Dash of chili powder – to taste

Directions:

  1. Slice meat into strips of about 1/4″ thick.
  2. Mix ingredients and coat meat.
  3. Let meat marinate in bowl, cover and refrigerate as long as you’d like.
  4. Take out, rinse off thoroughly and pat dry with a couple of paper towels.
  5. Lay out onto trays of dehydrator and dehydrate according to your dehydrator’s manual. Enjoy!
 

Thai Beef Jerky Recipe

Ingredients:

  • 2 1/2 pounds of beef – sirloin or round (or any meat type)
  • 1 1/2 cups of oil
  • 1 teaspoon of cumin seeds
  • 1 1/2 teaspoons of sugar
  • 3 teaspoons of coriander seeds
  • 4 teaspoons of Thai light soy sauce (Aew Sai)

Directions:

  1. Cut meat 1/4 inches thick across the grain.
  2. Roast the coriander and cumin seeds in a fry pan over low heat until fragrant, cool, and grind coarsely.
  3. Mix up the ingredients and marinade the strips to desired preference in the fridge, covered.
  4. Take out, rinse off (optional) and pat dry with a paper towel.
  5. Line oven racks with foil, place meat on top of foil and set oven to lowest temp. with the door propped open for ventilation.
  6. Cook to desired preference. Jerky should bend back if bent but not snap nor be too chewy. Enjoy!
 

Teriyaki Venison Jerky Recipe

Ingredients:

  • 10 ounces 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 teaspoons of Liquid Smoke (use 2 if Dehydrator/ 1 if smoking)

Directions:

  1. Cut meat into strips.
  2. Make marinade.
  3. Coat meat, cover and let sit in fridge.
  4. Smoke meat anyway you like, in or out of foil, until pliable or to your liking. Enjoy!

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

 

Orange Beef Jerky Recipe


Ingredients:

  • 1 pound of beef (or any meat type)
  • 1 tablespoon of brown sugar
  • 1 tablespoon of corn syrup
  • 1/4 cup of water
  • 1/2 cup of pulp-free orange juice
  • 2/3 cup bottled teriyaki marinade
  • 1/4 teaspoon of pepper
  • 1/2 teaspoon of garlic powder
  • 1 teaspoon of liquid smoke
  • 1 teaspoon of salt/pound of meat
  • 1 teaspoon of onion powder
  • 1 teaspoon of soy sauce

Directions:

  1. Optional – freeze meat for 30 minutes to help with the slicing process. Cut meat into 1/4″ thick strips.
  2. Mix ingredients, coat strips, let stand in marinade, cover and refrigerate to desired preference.
  3. Optional – take out, rinse off and pat dry with paper towels.
  4. Lay out on dehydrator racks, without touching, and dehydrate according to manual. Enjoy!
 

Nebraska Elk Jerky Recipe

Ingredients:

  • 1 chopped onion
  • 1/3 cup of Worcestershire
  • 5 teaspoons of ground black pepper
  • 5 teaspoons of salt

Directions:

  1. Slice meat into 1/4″ thick strips.
  2. Combine all ingredients together.
  3. Marinade strips for 12-24 hrs, covered up in your fridge.
  4. Dry in the oven at at 125 to 135 degrees for 6 – 10 hours, remembering to leave the open door open a bit to release moisture. Enjoy!
 

A-1 Beef Jerky Recipe

Ingredients:

  • 3 pounds of Rump Roast
  • Liquid Smoke
  • A-1 Steak Sauce
  • 2 quarts of Water
  • 1 cup of Vinegar
  • 2 cups of Salt
  • 2 tablespoons of Pepper

Directions:

  1. Slice roast as thin as possible removing all fat.
  2. Boil about 6 minutes and roll out moisture.
  3. Put on a cookie sheet in the oven on the lowest temp. (200) for about an hour or 2, check periodically. Prop open oven door for ventilation.
  4. Coat meat with A-1 and Liquid Smoke and enjoy!
 

Spicy Thai Beef Jerky Recipe


Ingredients:

  • 8 lb. of beef (or any meat type)
  • 1 c. of beef stock
  • 4 Tb. of lime juice
  • 4 Tb. of fish sauce (nam pla)
  • 4 tsp. sugar
  • 1/2 c. of mint leaves (loosely packed)
  • 1/2 c. of shallots – thinly sliced
  • 4 Scallions; sliced in half lengthwise and cut into 1/4″ lengths
  • 2 fresh hot chili peppers – seeded and chopped
  • 4 tsp. of pepper
  • 1 tsp. of cayenne pepper
  • 4 tsp. of liquid smoke
  • 1/2 c. of soy sauce

Directions:

  1. Trim fat and cut strips into 1/4 inch strips.
  2. Bring sugar, lime juice, beef stock, and fish sauce to a boil over high heat.
  3. Once to a boil, add mint, shallots, scallions and peppers. Cool and strain.
  4. Combine the beef stock, other ingredients, meat and cover. Marinade overnight, turning meat periodically.
  5. Line oven racks with foil, place meat on top, without touching, prop open oven door for ventilation and dry according to preference. Enjoy!
 

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