Old Ostrich Jerky Recipe

Ingredients:

  • 10-15 lbs. of ostrich (or any meat)
  • 1 tsp. garlic powder1 tsp. pepper
  • 1 tsp. ginger
  • 1 tsp. liquid smoke
  • 1 tsp. Cajun ( luzianne or creole )
  • 1.5 tsp. Tabasco
  • 2 tsp. onion powder
  • 1/2 c. soy sauce
  • 1/2 c. Worcestershire
  • 1/2 c. teriyaki
  • 1/2 c. hot water
  • 1 c. dry red wine
  • 1 c. salt
  • 2 c. brown sugar
  • Dash of orange juice

Directions:

  1. Combine ingredients and put in your meat, slice into strips and let set in brine for 1 or 2 days.
  2. Use 2 pans of apple or cherry chips and smoke for 8 hours, check and turn after 5 hours. Smoke longer if you’d like.
 

My Biltong Beef Jerky Recipe


Ingredients:

  • 1/4 c. of Worcestershire
  • 1/4 c. of soy sauce
  • 1 c. of salt
  • 2 oz. of brown sugar
  • black pepper
  • chili spices or hot pepper flakes

Directions:

  1. Cut  strips 2″ wide & 1″ thick.
  2. Rub in salt with hand and let sit overnight. Dip a cloth in vinegar, wring dry and whip the meat.
  3. You can either dehydrate the meat or hang the meat in a well ventilated and dry area or place in the oven on foil on the lowest temp. with the door propped open til jerky is pliable or to your liking. Enjoy!
 

Sweet & Spicy Beef Jerky Recipe


Ingredients:

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

Directions:

  1. Season the meat with just a little of the garlic powder, pepper and onion powder. Reserve the remaining spices.
  2. Cover and refrigerate.
  3. Over medium heat, combine the soy, teriyaki and Worcestershire sauce, brown sugar, balsamic vinegar, liquid smoke & pineapple juice. Heat until the brown sugar dissolves completely.
  4. Coat meat. Recover and refrigerate for another 3 hours.
  5. Place meat on dehydrator racks, and sprinkle with rest of spices (and red pepper flakes if using). Dry for 5 hours, or to your desired dryness. Enjoy!
 

Only Ostrich Jerky Recipe

Ingredients:

  • 3 pounds of ostrich (or any meat)
  • 5 teaspoons of salt
  • 20 teaspoons of pepper
  • 4 cubes of beef bullion

Directions:

  1. Combine your 3 ingredients.
  2. Marinade your meat anywhere from 12-24 hours. It’s to your preference.
  3. Set oven to a temp. of about 125 to 135 degrees for 6 to 10 hours, or to your preference. Keep oven door ajar for ventilation and cook jerky until it is bendable but doesn’t snap or is too chewy/crispy. Enjoy!

**3 pounds of meat = 1 pound of jerky (roughly)

 

Combo Jerky Recipe

Ingredients:

  • 1 lb. of turkey, chicken breast and fish
  • Salt and pepper – your preference
  • 1 minced onion
  • 1 minced clove of garlic
  • 1/4 c. of soy sauce
  • 1 Tb. of Dijonnaise
  • 1 Tb. Worcestershire sauce
  • 1 Tb. of Louisiana hot sauce
  • 2 Tb. liquid smoke
  • 3 Tb. of brown sugar
  • 3 Tb. of catsup

Directions:

  1. Cut meat into strips. (freeze for 30 mins. before to make slicing easier if necessary).
  2. Mix ingredients and coat meat evenly. If you’d like to marinate over an hour, you will need to either leave the meat in or out of the marinade but cover it and stick the strips in the fridge for however long you’d like.
  3. Oven – foil a cookie sheet and lay down strips, without touching each other, keeping the door propped open for ventilation cook until desired preference.
  4. Dehydrator – lay out strips onto racks, without touching, and dry for as long as your dehydrator’s instructions advise or to your own preference. Enjoy!
 

Oh My Ostrich Jerky Recipe

Ingredients:

  • 4 teaspoons of pepper
  • 4 teaspoons of salt
  • 1.5 teaspoons of chili powder
  • 1.5 teaspoons of turmeric
  • 1.5 teaspoons of ground ginger
  • 1.5 teaspoons of ground cumin
  • 2 tablespoons of coriander

Directions:

  1. Mix your ingredients and marinade your meat strips at least 2 hours, covered, in the fridge.
  2. Dry in oven at 125 degrees for 6 to 8 hours, or to your preference. Remember to keep the oven door cracked to release moisture. Enjoy!
 

Traditional Native Venison Jerky Recipe

Ingredients:

  • 1 lb. of venison (or any meat type)
  • pepper & salt to taste

Directions:

  1. Salt and pepper the meat and hang over peeled willow poles to dry in the sun.
  2. Make a small chip fire far below the hanging meat and leave it for a day or two, checking periodically.
  3. Remember, you’re not cooking the meat, you’re just dehydrating it. Cook to your liking. Enjoy!

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

 

Spicy Deer Jerky Recipe

Ingredients:

  • 2 pounds of venison (or any meat type)
  • 2 tablespoons of Worcestershire sauce
  • 2 tablespoons of Vinegar
  • 1 tablespoon of Salt
  • 1 teaspoon of red pepper
  • 2 sliced cloves of garlic
  • 2 teaspoons of Cayenne pepper
  • 1 cup of Water

Directions:

  1. Cut meat intro strips.
  2. Mix ingredients.
  3. Marinade meat, covered, in fridge over night.
  4. Place on foil in 200 degree oven with the door propped open until pliable. Enjoy!

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

 

Organic Beef Jerky Recipe

Ingredients:

  • 2 pounds organic beef (or any other organic meat type)
  • 2 sliced garlic cloves
  • 2 tablespoons Soy sauce
  • 1 tablespoons Salt
  • 2 tablespoons Worcestershire sauce
  • 1 cup Water
  • 1 cup Corn whiskey
  • 1 teaspoon Ground red pepper

Directions:

  1. Cut meat into strips, trimming all fat.
  2. Mix ingredients.
  3. Coat meat, cover and refrigerate.
  4. Place on foil on oven racks on 200 degrees with door propped open, turning once, until pliable. Enjoy!
 

Organic Beef Jerky Recipe

Ingredients:

  • 2 pounds organic beef (or any other organic meat type)
  • 2 sliced garlic cloves
  • 2 tablespoons Soy sauce
  • 1 tablespoons Salt
  • 2 tablespoons Worcestershire sauce
  • 1 cup Water
  • 1 cup Corn whiskey
  • 1 teaspoon Ground red pepper

Directions:

  1. Cut meat into strips, trimming all fat.
  2. Mix ingredients.
  3. Coat meat, cover and refrigerate.
  4. Place on foil on oven racks on 200 degrees with door propped open, turning once, until pliable. Enjoy!
 

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