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:
- Mix it all in a large pot and bring to rolling boil. Don’t overload the pot. Make two or three batches if needed.
- Leave the meat in until about one minute after the rolling boil returns.
- Pat dry and dry according to your dehydrator’s instructions.
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:
- Mix ingredients and marinate 1/4″ thick meat strips for at least an hour.
- 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!
Ingredients:
- 3 pounds of beef
- 1/2 cup of water
- 3 dashes of liquid smoke
- 1 teaspoon of pepper
- 1 teaspoon of cayenne
- 1 teaspoon of garlic
- 1 teaspoon of chili powder
- 1 teaspoon of onion powder
- 4 tablespoons of salt (reduced sodium)
Directions:
- Cut meat into 1/4″ thick strips, trimming all fat.
- Mix ingredients for marinade.
- Soak meat and let marinate for at least an hour.
- Dehydrate at 155 degrees for at least 10 hours. Check often and jerky should bend but not break.
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:
- Slice the meat about 1/4″ thick up to 1/8″. Freezing before for about 30 mins may make cutting easier.
- Mix ingredients for marinade and let the meat marinate for as long as you want, the longer the better.
- Bake strips on the lowest temperature on top of a big piece of foil directly on top of the oven rack.
- Once meat stops dripping, turn over, but don’t allow the strips to touch.
- Let cook for a good 10 hours or until you think the jerky is done which would be bendable but won’t snap. Enjoy!
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:
- Slice the meat about 1/4″ thick up to 1/8″. Freezing before for about 30 mins may make cutting easier.
- Mix ingredients for marinade and let the meat marinate for as long as you want, the longer the better.
- Bake strips on the lowest temperature on top of a big piece of foil directly on top of the oven rack.
- Once meat stops dripping, turn over, but don’t allow the strips to touch.
- Let cook for a good 10 hours or until you think the jerky is done which would be bendable but won’t snap. Enjoy!
Ingredients:
- 1 pressed garlic clove
- Chili powder – to taste (optional)
- 1/4 cup of butter (1/2 stick)
- 1/2 cup of ketchup
- 3/4 cup of honey
- 1 tablespoons of soy sauce
- 1 tablespoon of vinegar
- 2 tablespoons of brown sugar
- 2 teaspoons of Dijon mustard
- 1 pound of beef (or any meat type)
Directions:
- Cut meat into 1/4″ thick strips or you can have your butcher do it for you. Freezing for half an hour may make this task a little easier.
- Combine ingredients and marinate strips.
- Cover and marinate 6-12 hours, or as long as you’d like, in the refrigerator.
- Dehydrate 24 to 36 hours until jerky is bendable but not too chewy and won’t snap.
Ingredients:
- 1 pressed garlic clove
- Chili powder – to taste (optional)
- 1/4 cup of butter (1/2 stick)
- 1/2 cup of ketchup
- 3/4 cup of honey
- 1 tablespoons of soy sauce
- 1 tablespoon of vinegar
- 2 tablespoons of brown sugar
- 2 teaspoons of Dijon mustard
- 1 pound of beef (or any meat type)
Directions:
- Cut meat into 1/4″ thick strips or you can have your butcher do it for you. Freezing for half an hour may make this task a little easier.
- Combine ingredients and marinate strips.
- Cover and marinate 6-12 hours, or as long as you’d like, in the refrigerator.
- Dehydrate 24 to 36 hours until jerky is bendable but not too chewy and won’t snap.
Ingredients:
- 2 pounds of beef (or any type of meat)
- 2 minced garlic cloves
- 5/8 c. of soy sauce
- 1/2 c. of honey
- 1/2 tsp. of black pepper
- 1/2 tsp. of salt
- 1 tsp. of liquid smoke
- 5 Tb. of lemon juice
Directions
- Partially freeze meat for about 30 minutes or so, and cut into slices.
- Combine ingredients and marinate for 12 – 24 hours, your choice.
- Cover oven rack in foil and place meat on top on oven’s lowest setting with door propped open for ventilation.
- Bake anywhere from 3-6 hours depending on how chewy or hard you like it but jerky should not break when bended.
Ingredients:
- 4 pounds of beef (or any meat type)
- 1/2 tsp. cayenne pepper
- 1/2 c. Tabasco sauce
- 1/2 c. dried parsley
- 1/2 c. tiger sauce
- 1/2 c. Tony Chachere’s seasoning
- 1 1/2 c. Worcestershire
- 4 Tb. garlic powder
- 4 Tb. onion powder
- 4 Tb. black pepper
Directions:
- Cut meat into 1/4″ thick strips
- Combine ingredients for marinade.
- Cover and let meat marinate in fridge to your preference.
- Dehydrate 5+ hours. Check often and dry to your preference but jerky should not break when bended.
Ingredients:
- 10 lb beef – round steak (or any meat type)
- 10 ounces of Worcestershire
- 6 ounces of soy sauce
- 1/2 small bottle of onion salt
- 1/2 small bottle of liquid smoke
- 1/2 of a small bottle of hot sauce
- 1/8 cup of lemon juice
- 1/8 cup of Cayenne pepper
Directions:
- Combine ingredients for your marinade
- Cover and marinate overnight or to your preference.
- Dehydrate in dehydrator according to manual or a 150-degree oven 4+ hours with door propped open.
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