Reed’s Rabbit Jerky Recipe


  • 1 lb. rabbit (or any meat type)
  • 1 tsp. red pepper flakes
  • 2 tsp. pepper
  • 1/4 c. Worcestershire sauce
  • 1/4 c. teriyaki sauce
  • 1/3 c. balsamic vinegar
  • 1/2 c. brown sugar
  • 1/2 c. pineapple juice
  • 2/3 c. soy sauce
  • 1 Tb. onion powder
  • 1 Tb. garlic powder
  • 5 Tb. liquid smoke flavoring


  1. Cut into strips and dust on the pepper, onion and garlic powder.
  2. Set aside and heat up the Worcestershire, soy and teriyaki sauce, sugar, vinegar, liquid smoke and pineapple juice until everything has dissolved but do not scorch.
  3. Pour marinade over the meat on both sides making sure to coat evenly and thoroughly. Being sure to seal up the bowl or plate your meat is lying in, place in the refrigerator to marinate at least 2 hours.
  4. After arranging your strips on the dehydrator racks, without touching or overlapping, you can dust on more of the spices if you’d like. Otherwise put the lid on and let dry at the lowest temperature anywhere from 5-12 hours depending on preference. Enjoy!

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1 Response »

  1. by John Radan

    I love making home made jerky for my self all kinds

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