I ask you do you want jerky? Then here is the place to find the greatest jerky recipes.
Do you have a special jerky recipe to share?
This Recipe was sent to me by John
Cow Puncher Jerky
I not sure why but I love the taste of beef.
When I eat meat I like to taste it.
Have you ever grilled a great steak and watched someone pour ketchup or steak sauce all over it.
Or, heaven forbid, “Prime Rib”.
I’m the same way when it comes to jerky.
If you haven’t ever tried jerky without all the soy sauce and other marinades, you’re missing something in my opinion.
15 pounds lean top round
½ cup kosher salt
¼ cup pepper or to taste
Slice ¼ thick
Just trim your meat, be sure to get all the fat off that you can.
Mix salt and pepper in like tossing a salad.
I live in the desert so I hang mine on chicken wire in a building and put a fan on it.
A good screened in room is good to. Obviously this won’t work where it’s too humid.
Hope you enjoy.
This Recipe was sent to me and I am waiting on name to be used...
I have been making jerky for years with several recipes. The soy sauce, Worcestershire sauce ingredients are a given in about any recipe. And the overnight marinade to me is overkill and unnecessary. Recently while trying different things I stumbled across the most simple, delicious, and quickest jerky recipe. Here it is. K.C. Masterpiece Honey Teriyaki. That's it. That's all. Add beef, venison, and elk, whatever. Pour this sauce into bowl, add meat, stir, marinade for THREE HOURS. When finished marinating, pick up handful of meat and squeeze excess liquid off, then put in dehydrator. I rotate the top rack to the bottom every thirty minutes. After rotation I turn meat over and start again. When finished put jerky in zip lock bag to hold the moisture from the marinade. Drying time varies to the taste of the chef. This will produce the sweetest, mouth watering, jerky you've ever tasted. The jerky is soft and tacky from the marinade and will not disappoint!!!!
This Recipe was sent to me by Dan Throne
1 cup of red wine
2 cups soy sauce
1 cup water
½ tsp onion powder
½ tsp garlic powder
Just less than ¼ cup of Morton’s quick cure salt
1/3 cup of brown or white sugar
½ tsp hot sauce
Mix till blended add 2 to 3 lbs of sliced meat
Marinate 12 hours or longer
Drain in colander, layout on dehydrator trays,
Shake fresh ground habanera, or pepper or cayenne carefully
It’s best to use a smoker like a Big Chief
Easier to use a dehydrator like an Excalibur for about 10 hours
This Recipe was sent to me by Jeff Castiglione
Jesse James Jerky
2lb beef or venison
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp salt
1 tsp ground red pepper
2 cloves sliced garlic
1 cup corn whiskey
1 cup water
Cut meat into 1/8 strips. No fat should be present on the meat. For sweeter jerky baste with molasses or honey and water prior to drying. Dry beef using your preferred technique. I use my Weber bullet smoker. I hang the beef from the rack using toothpicks. No water is added to the smokers bowl but the bowl is in place to deflect the heat. Smoke at 170 degrees usually 6-8 hours until firm but not overdone. This is an awesome recipe!
This Recipe was sent to me by Steven Bloss
5 pounds ground sirloin, 2 tablespoons fine milled salt, 1 teaspoon Cinnamon, 1 teaspoon Allspice, 2 teaspoon fine pepper, 1 packet McCormick Southwest Marinade, 1/8 cup rendered beef fat (can use pork fat, for ease). Mix everything but the sirloin together and set on stove until 'weeping'... Grind together with sirloin until everything is mixed well. If you have a jerky press, use that to make sticks or strips. Sear outside of strips in a pan (to avoid breakage during the drying process), lay on a metal rack above stove for 6 hours, depending on height of rack. When jerky is dry to the touch, and a medium-dark brown, wrap it in cheesecloth and set in the pantry until the following day. When this is done, wrap it in waxed paper or freezer paper, then in aluminum foil. Stack tightly and weight. In 2 days, you will have tender, flavorful, pressed jerky with no need to refrigerate. (if pork fat is used, keep in freezer up to 6 months) Enjoy!!!
This Recipe was sent to me by Rob Collins
I'm making this with venison, elk, antelope and pheasant right now, my proportions are total guess, my seasons are eyeballed.
4 peppers - Anaheim, Habanera, Thai, Black.
Dehydrate the following Use Pam on the trays first:
3 trays of Anaheim green chili, (I used X-Hot) roasted, peeled and split.
1 tray of fresh habanera chilies*
1 whole garlic
When dry, grind each separately in a coffee grinder, put in empty seasoning jars.
Slice meat when partially frozen, layer in a Tupperware or casserole dish
Make marinade of the following:
1 cup soy sauce*
1/4 cup fish sauce*
1/2 cup wine (rice*, red, white, whatever...)
2tsp Sambal Oelek* or other Thai Chili sauce* (Sri Racha* is a little fine for my taste, but will work)
2tsp Liquid Smoke
other additional pepper sauce as you see fit, I like Tabasco Habanera ~ 1 tsp
Marinade meat; make sure it's saturated, ~ 1 day, longer if you do thicker slices
When on rack of dehydrator or 170 degree oven, put on a good coat of PICKLING SALT **
Then add ground dried green chili (heavy coat) habanera (be careful!!) garlic (heavy) and coarse fresh ground black pepper. I season both sides.
* - Asian market
** - canning section of grocery store
This is yummy and is hot enough (understatement) that you won't scarf a whole batch in a flash. Experience is the best guide to how much to put on. My advice: heavy on everything EXCEPT the habanera. Don't go too nuts on the fish sauce, but realize it's an ingredient in Worcestershire sauce, so it's not as weird as it sounds. Another option is to slather milder green chili and fresh minced garlic on. Also ridiculously good especially on antelope.
This Recipe was sent to me by Jacob
Venison Jerky Recipe
Take 2 pounds of venison and marinade for 12 hours in ingredients below. Cut meat into strips of 3/8" x 4"
2 tbs sea salt (it is much better for you)
1tbs garlic powder
1tbs onion powder
1tbs black pepper
1tbs crushed red pepper
1/4 cup Worcestershire sauce
1/4 cup vinegar
2 tbs lemon juice
Add warm water and stir.
Put strips of meat and marinade in a container.
Add enough water to submerge all meat.
Cover and place in the refrigerator.
Wait 12 hours
Use a dehydrator or oven
Enjoy, Jacob Dunn
This Recipe was sent to me by Tad
Jerky Recipe... unlike the rest
1 cup soy sauce
1 cup water
½ cup molasses
2 heaping table spoons of fresh chopped garlic
1-2 table spoons fresh course ground black pepper
Add salt to taste
Marinate 24 hrs
This Recipe was sent to me by Dean
Jerky Recipe an Australian Twist
I have experimented with using ovens to produce jerky, don’t bother, buy a Dehydrator (about $100). Cut trimmed round or topside beef into thick steaks (1cm thick) then into strips (the same thickness as the steaks).Jerky strips should be as thick as the dehydrator allows, with air flow still possible. I have found that the larger cuts are easier to handle. Thick cut jerky like this will take longer to dry, and you know when it is dried out when it turns a very dark red/black, all the way through.
Marinade, the raw jerky should be marinade in layers, in the fridge for at least 24 hours, preferably 48.Ensur that the marinating jerky container is turned over several times during this time.
-stone green ginger wine (half a cup)
-teriyaki marinade sauce (1 third of a bottle)
-minced garlic (2 teaspoons)
-sweet chili sauce ((to taste)
-liquid smoke [hickory](a couple of good shakes)
-bush spices (sprinkled all over the meat)
-hot chili flakes (to taste)
-ground pepper (all over)
-ground salt (all over)
*once marinated, jerky should have all excess sauce removed, I pour the whole lot into a colander, then take out each strip and scrap off as much marinade as I can, then pat off with paper towel.
*dehydrate for at least 8 hours, rotating the trays of the dehydrator every 2 hours. At 8hours I break open the largest pieces of jerky to see if it is dark throughout, if not put back in for more time.
Submitted by Dean
This Recipe was sent to me by Billy Joe White
I am legally blind - 81 years young - USAF Retired
Using a 9 tray Excalibur Dehydrator
I use any red meat
Sliced @ # 8 on butchers slicer Roughly 3/16"
Marinate overnight in Soy Sauce
Spread meat on tray, sprinkle with homemade jalapeno powder to taste
My wife sets the time and temperature
Billy Joe White
This Recipe was sent to me by Loren Martin
15 to 20 pounds elk strips (3/8" to 1/2" thick).
Make sure all sinue and gristle is trimmed off.
1.5 Quarts Water
2.5 Cups Brown Sugar
1 Cup White Sugar
1 Cup Red Wine (Carlo Rossi) or 2 shots of Canadian Whiskey)
2 Tablespoons Cayenne Pepper
3 Tablespoons Coarse Black Pepper
1 Tablespoon Garlic Salt
1/4 Cup of Table Salt
10 Dashes Tabasco Sauce (Or Dave's Insanity Sauce)
2 teaspoons Onion Powder
1 Tablespoon red pepper flakes
This won't be too hot. If you want really hot jerky, finely mince 5 habaneras and add them to the brine along with 3 to 5 tablespoons of dried habanera powder. Its actually pretty darn good!!!!
Allow to sit in brine 12 to 24 hours. Drain off, but don't rinse. Place on rack and smoke with cherry wood or hickory until meat is done to your liking. Be careful not to overcook.
This Recipe was sent to me by Gladys Brehm
Gladys' Hot Beef Jerky
3 lbs. London Broil sliced thin
1/2 cup Liquid Smoke
½ pound brown sugar
3 cups soy sauce
3 Tbs Black Peppercorn mix (Great Creations by Durkee)
1 Tbs Red Pepper Flakes
Soak meat in marinade for 2-3 days in the refrigerator
Dry in Dehydrator for 4-6 hrs. turn once while drying
This Recipe was sent to me by Scotty O from Wyoming
Meat-Red (Beef, Deer, Elk, Moose, Buffalo) NO Bear to greasy, other critters as you see fit
Quantity of above-Does not matter, ain’t no one that will pass on free jerky!
Salt-enough to cure
Then you put your flavor to it-(what you like)
If you want it hot-use some crushed red pepper from the packs at the pizza joint-(that’s the ones in the junk drawer next to the plastic wrap and the bread ties)
If you want sweet-add more sugar
If you a sweet and bitter-then add lime
If you want smokey-add smoke flavor
Folks all I say is use your imagination-----make it how you like it!
*I would only say marinade for a minimum of 2 days*
This Recipe was sent to me by George Spell
1cup soy sauce (Swan if you can find it if not Kikoman is kinda OK.)
1 small bottle about 4 oz of Liquid Smoke Hickory. Brand name is the best
1tablespoon of garlic powder
2 tablespoons of Worchesterchire sauce
1 cup brown sugar
Add a dash of Cyanne if you like but be careful. LOL
Mix in a bowl till dry ingredients completely dissolve and add meat in layers in a rather large bowl and let marinade overnight.
Dry, eat, and enjoy.
This Recipe was sent to me by Vincent Mancuso, Ph., D.
Pan Handle Jerky:
For each 1lb of meat.
Meat partially frozen sliced 1/8” across the grain
(With the grain if you want really chewy jerky)
¼ - cup best Soy Sauce
¼ -cup water
½ t. Lawarys Seasoned Salt
½ t. Lawarys Seasoned Pepper
½ t. Course Ground Black Pepper
½ t. Smoked Salt or 1 T. Liquid Smoke
½ t. Best Hot Sauce
1 medium onion chopped
1 stalk celery w/leaves chopped
1 large clove garlic peeled/chopped
I put everything but meat in a blender, and swirl until well chopped and blended.
Taste for seasonings. Then pour into a large bowl.
Slice the meat; I use a meat slicer to get uniform cuts.
Place the meat in the bowl, and marinate overnight.
I spray my dehydrator trays with Pam, (really helps with the cleanup).
I stir the meat several times before using, and then just drain as I pull the meat out with my fork. No draining on paper towels. I then place on the trays, lying as flat as possible, with about 1/8” between pieces.
Usually takes about 8 to 9 hours. If you like crunchy then leave in 2 more hours.
When you take the meat out place in a large bowl to equalize the moisture content.
Wait about an hour then either place in clean jars and seal or use Zip Lock bags, remove all possible air and seal. Bags can go into the freezer, jars in fridge.
Now you can also vary the flavoring by:
Sprinkling Course Ground black pepper onto the marinated meat once you place it on your trays.
Same with Chile Powder, or Cajun Seasoning or extra Hot sauce.
But do a few pieces first to see what suits you and your family or you will have too much inedible jerky.
Remember that you will lose a lot of weight; 4lbs of meat will make 1 lb. of jerky.
Great for snacking or camping.
I have been using this same recipe for over 25 years, and all my friends know that as soon as the weather gets chilly, I start making my Jerky! The requests have already starting coming.
Recipe was sent to me by Hank from California
Stivers' Beef, Deer, Elk or Moose Jerky
2 lbs. of flank steak
2/3 cup of soy sauce
2/3 cup Worcestershire
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons of seasoning
salt (recommend Lawry's)
Slice flank steak diagonally
with the grain of the meat into very thin slices (If slightly frozen it
slices more easily). Combine ingredients and marinate meat overnight
or 12 hours. Be sure all pieces are covered (coated) with marinade.
Drain excess marinade. Place meat on paper towels to soak up marinade.
Meat should be squeezed as dry as possible in paper towels. Place
individual pieces of meat on rack in oven at 140 to 160 degrees for seven
to 12 hours, or until meat is dry throughout. Leave oven door ajar
(slightly open) during the drying process. Meat can also be hung
in the oven by placing a wooden toothpick in each piece and strung from
the rack. Store finished jerky in an airtight container. It
keeps for several months, but it is likely that it will be consumed by
the master hunter, kids, or the cook within a few days.
Recipe was sent to me by Dave C.
sticks of deer bologna and slice about 1/4" thick and soak in liquid smoke,
soy sauce, garlic salt, all amounts to your taste for about 1/2 hr.
Put meat in food dehydrator and shake on black pepper to your liking.
Dry your meat for about 2 1/2 hours or until meat looks dry and red.
When meat cools it will get very dark and chewy. Good to take hunting
Recipes were sent to me by Doc
16 0z. soy sauce-------[
La Choy ]
2 0z. liquid smoke
2 0z. Worcestershire
1 tablespoon black pepper
2 0z. hot sauce
Mix all ingredients in
bowl, Add meat [8 - 10 lbs] piece by piece, Soak over night in fridge
Lay on trays and sprinkle with black pepper Then dry and enjoy.
Recipes were sent to me by Mike Forney (Blade)
of the following are for 5 lbs of venison, or work great with ground beef
(90% lean or higher).
all of the ingredients together that are listed in the recipes and then
marinade for 12-24 hrs.
the ingredients can be adjusted to taste.
like black pepper, so the amounts listed below might be reduced to 2 -3
those that don't have the same palate for its' flavor.
tsp. salt 1 1/2 cup soy sauce
5 tsp. black pepper 1 cup red wine vinegar
1/4 cup brown sugar
tsp. salt 1/3 cup Worcestershire Sauce
1 finely chopped onion 5 tsp. black pepper
tsp. salt 5 tsp. black pepper
2 Tbs.. coriander 1 1/2 tsp. chili powder
1 1/2 tsp. ground ginger
1/2 tsp. turmeric 1 1/2 tsp. ground cumin
tsp. salt 5 tsp. black pepper
1 large minced onion 5 cloves pressed garlic
1 cup brown sugar 1/3 cup soy sauce
1 1/4 cup red wine 1 1/2 cup pineapple juice
tsp. salt 3 tsp. curry powder
5 tsp. black pepper 4 cloves pressed garlic
1/2 tsp. cinnamon
tsp. ground ginger 1/4 tsp. ground cloves
1 cup cream sherry 1/2 tsp. cumin
tsp. salt 20 tsp. black pepper
2 cups beef bullion (4 cubes)
1/2 cups soy sauce 1 tsp. nutmeg
5 Tbs.. Worcestershire sauce 1 tsp. ginger
tsp. black pepper 10 tsp. liquid smoke
4 cloves pressed garlic 5 tsp. crushed peppers,
tsp. powdered onion (hot or mild)
ought to give a little variety, and obviously, some like 'em and some don't.
Some of these have been handed down over generations, received from friends,
modified to the cooks taste, renamed with the times, experimented with,
used not only as food, but as a poultice, medicine, leather, aphrodisiacs,
and who knows what else. I've got others, but will save for another time.
Have fun with these.
Recipe was sent to me by Syl
use 3 different types of meat, but you can easily use your imagination.
1 pound of chicken breast
pound of pork
pound of beef,
cup of soya sauce
tablespoons of brown sugar
tablespoon of dijonnaise from Hellemans
tablespoon of Louisiana hot sauce
tablespoons of ketchup
clove of garlic minced
tablespoon of Worcestershire Sauce
tablespoons of liquid smoke (found in grocery stores)
meat into strips, remember that the meat will shrink. Mix seasoning together,
and add to meat. If you have a convection oven, put the temp at 150 degrees.
Put the strips of meat on a rack, that you will put over a pan. Place in
oven, place a wooden spoon, so the oven door will not close completely.
It takes between 6-8 hours. Turn the strips from time to time. Once the
dehydration process is over, and the strips cool off, you may keep them
in a glass jar or in the fridge for a long time. If you have a regular
oven , put the temp at the lowest. You will need to keep the oven door
open wider, turning the strips even more often, and the cooking time will
probably vary. Hope you enjoy this jerky.
Recipe was sent to me by Doug from Lady Lake Fla
lb of venison
tbs. course black pepper
tbs. msg (optional)
tbs. (Morton's) natures seasonings
tbs. garlic powder
tbs. season salt (Lawrys)
cup Worcestershire Sauce
cup red wine vinegar
pepper to taste
ingredients and let meat soak for 4 hours or more I prefer to smoke mine
until dry but can be dehydrated in oven or dehydrator Seal in plastic bags
if there's any left enjoy!
Recipe was sent to me by J Porter
cup Worcestershire sauce
tblsp liquid smoke
oz bottled garlic juice
liquid from two crushed garlic cloves
lbs lean meat
ground black pepper
hot sauce (optional)
level tsp. salt
cup dark brown sugar
eliminating as much exterior fat as possible, cut a beef eye-of-round (London
broil will do) into long strips approximately 1/3 to 1/2 inch square (slice
with the grain of the meat). (Deer, moose, elk, and caribou are also
fine, but use lean cuts and slice with the grain.) Mix all marinate
ingredients, except the pepper. Use the following formula for the hot sauce:
1 shake for pussycats
marinate and meat in a zip lock bag. Squeeze out the air and seal.
Place in a bowl/pan in the refrigerator for 2 - 24 hours (longer gives
a deeper flavor).
2 shakes for good amigos
4 shakes for tough hombres
19 shakes for snotty neighbors and former spouses
a large roasting pan with aluminum foil and place wire cake racks in it.
Spray the racks with a non-stick cooking spray (Pam, etc.). Lay the marinated
meat strips across the racks and sprinkle liberally with very coarse ground
black pepper. Place in an electric stove oven for about 7-8 hours on the
very lowest warm setting (I like 11pm to am). Additionally, the oven
door should be cracked open an inch or so to allow the moisture to escape
(a metal kitchen spoon does fine). Overcoming (drying) will make
the jerky dry and brittle, so be careful.
beef in this recipe can also be dried nicely in a dehydrator.
jerky needs no refrigeration for a least two weeks. After that, I don't
how long it will keep because it always gets eaten too fast. However, I
would use common sense. If green 'things' (literal interpretation: mold)
start growing on it, toss it.
Before slicing, put the meat in the freezer until just firm (2 hr.); it
will slice much more easily and uniformly.
You can slice the strips of meat thin and wide, like bacon, if you like.
However, don't make them too thin or they will be crisp.
An electric food slicer save time and gives a uniform thickness to the
meat. Be sure not to set it too thin.
Make a small batch the first time and see whether your taste will want
more/less garlic, salt, brown sugar, etc. The heaviness' of the Worcestershire
sauce can be diluted with water, if need be.
Store in a zip-lock bag for freshness.
sure to cut WITH THE GRAIN of the meat when slicing!
Hide some if you expect to have any the next day. It will go fast!!!
Recipe was sent to me by Jim & Helen from Oregon
cups: brown sugar
tsp: garlic powder
tsp: onion powder
tsp tabasco ( optional )
tsp: cajun ( luzianne or creole ) opt
tsp: liquid smoke
cup: soy sauce
cup: dry red wine
cup: hot water
all together in big pot put in meat ie (deer, elk, or a good cut of beef
) cut meat into thin strips and let set in brine for 2 or 3 days, use 3
pans of apple or cherry chips and smoke 10 hrs check and turn after 8 hrs
the taste is worth waiting for. Brine marinates about 10 to 15 lbs
of meat ENJOY!
Recipe was sent to me by J. Gard of North Missouri
lbs deer sliced thin
cup soy sauce
tsp garlic powder
tsp onion powder
tbsp whole pepper
dashes liquid smoke
marinate strips overnight in refrigerator. Bake in over at 150º until
dry or put in dehydrator until it will snap.
been making jerky for about three years, only when I get a wild hair to
do so:). I've found this marinade to work great! Everyone that tries
my jerky or eats a steak off my grill loves it. Plus it's so simple
I don't know why anyone else has not sent it to you.
consists of "4" equal parts of
water or beer
jerky I lay the meat on the trays and season to taste with black pepper
and garlic and a lil' white pepper When my wife wants some I use
the white pepper and garlic for a lil' brown sugar. I know this doesn't
sound like much but trust me ya gotta try it it really is great.
Recipe was sent to me by Chops Perry
lbs. Deer venison
tbsp Liquid Smoke
cup Soy Sauce
tbsp Tabasco Sauce
tbsp Worcestershire Sauce
tbsp Brown Sugar
tbsp Grey Poupon DiJon Mustard
tbsp Black Pepper
tbsp Old Bay Seasoning
tsp Garlic Powder
ingredients by hand kneading approx. 5-10 minutes in a large bowl.
Place mixture/venison in-between 2 sheets of wax paper and roll out 1/4"
slabs of jerky. Cut rolled jerky into pieces. Place jerky into dehydrator
and let dry for 8-10 hours. I make all my jerky in a cheap $30 food
Recipe was sent to me by Kevin Drees
Lbs. Deer meat
cup soy sauce
Tblsp. Worcestershire Sauce
Tsp. Hickory smoke salt/or flavoring
Tsp. onion powder
Tsp. garlic powder
Hickory smoke salt for 1/8 cup honey
all ingredients in a bowl and soak meat in the mixture overnight. Place
meat in oven on oven racks; 150ºF for about 4 hours. Leave oven
door open at top. I love this Recipe I hope you do!!! Signed
recipe was sent in by Cassandra Kennedy
tobasco and cayenne may be added for real men and women!)
10 oz. Soy Sauce . not sissy light
10 oz. teriyaki sauce-kikoman's is my favorite
cup worsterchire sauce
tablespoons liquid smoke
teaspoon fresh ground black pepper
teaspoon cayenne pepper
tablespoons dark brown sugar
table spoon honey
tablespoon Old Bay Seasoning
teaspoon of your favorite sauce, mine is Trappey's
in a large bowl, adding water or beer to cover whatever the pocket book
allows!! Add thinly sliced deer or beef, turkey is good too
rest in fridge overnight or up to 18 hours
AND ASSEMBLE ON DEHDRYTOR OR YOUR FAVORITE SUNNY SPOT, SAFE FROM CRITTERS
OF COURSE AND DRY. *GET YASELF A GOOD BEER/HOMEADE WINE SOME HOOP
CHEESE AND CRACKERS, AND SOME GOOD COUNTRY MUSIC AND YOU'LL BE IN HEAVEN.
recipe sent in by Keith & Michelle Lawson
venison into thin wide strips. (Usually at time when cutting up deer) Freeze
strips if you like for later. Lay strips out flat. Sprinkle with garlic
salt to taste. Sprinkle some tableground pepper on your jerky while preparing.
(This recipe is for smokers only.) Smoke jerky till done. I use alder chips
or apple for wild game.
recipe sent in by Ric Anderson
lbs of lean meat
cup of salt
tablespoon of cardomen
tablespoon of marjoram
tablespoons of tenderquick
teaspoon red pepper
1/2 tablespoon black pepper
1/2 teaspoon garlic powder
bottle of liquid smoke
and let stand for 1/2 hour. Press firmly into 2 9'x 13" pans and freeze
for 8 hours. Take out of pans and slice into 1/4" thick slices and dehydrate
or dry in oven set at lowest temp. possible for about 12 hrs. with oven
recipe sent in by Candy
I tend to just throw
a little of whatever I have in to make jerky.
of ingredients lends the meat an excellent flavor. Wouldn't know what to
call it since I made it up. Take 1/2 c. of worchestire sauce and 1/2 c.
of Teriyaki sauce. Any brands will do. Add 2 tbsps. of McCormick montreal
steak seasoning, some salt, garlic powder, coarse ground pepper, lemon
pepper, and cayenne if you like it hot. If you like hot/sweet then throw
in some brown sugar too. I don't measure these other ingrediants. I just
add till it looks and smells good. Cut meat into thin strips and marinate
over night in the fridge.
Drain in colander and
then on paper towels. Place in dehydrator and don't forget to turn and
rotate trays every couple of hours. Should be ready the next day depending
on how thick the slices are and what kind of dehydrator you have. I have
a 4 tray and it is usually ready in 24 hours. The oven is quicker from
what I have been reading but I have never tried it. You can cut down on
the liquid and grind the meat with these ingredients as well and send them
through a "jerky shooter" too.
Tastes great!! I don't
know how many pounds this makes, I only know it is about a 1/4 a deers
entire hindquarters. It is also more than will fit on four racks so I just
leave the rest marinating in the fridge until time to make another batch.
recipe sent in by Greg Sizemore
cup soy sauce
cup hickory-smoke BBQ sauce
T brown sugar
t liquid smoke
t tabasco sauce
t black pepper
t onion salt
t garlic salt
t garlic powder
all ingredients. Marinate meat overnight. Place on dehydrator
Cook until desired dryness.
recipe sent in by Monte Erwin
DAWG deer jerky
This is a marinade I made
up several years ago. It is not for the faint of heart. However you can
alter the spice acceding to personal taste.
This will marinate about
10 pounds of venison.
Hot DAWG deer jerky:
1 TB mint sauce
20 shakes Frank's red
2 TB Lea & Perrins
1 bottle Allegro hot
& spicy marinade
2 TB molasses
1/4 cup ground cayenne
1/8 cup garlic salt
1/8 cup onion salt
2 TB seasoned meat tenderizer
1 tsp. dried mint crushed
20 shakes teriyaki sauce
3 TB McCormick Caribbean
3 TB brown sugar
1/4 cup white vinegar
20 shakes worcestershire
Combine all ingredients
in a plastic jug and shake well.
Place in fridge overnight
and occasionally shake a few more times.
Take a deer backstrap
and slice into 1/4 inch thick strips going with the grain. A fillet knife
works well for this. Place venison in marinade and
shake well to coat. Place
in fridge overnight. Remove from marinade and place in dehydrator
for approximately 5 hours.
2-3 lbs meat (cut
in small pieces)
1/2 cup soy sauce
1/2 cup Worcestershire
2 tsp accent
2 tsp seasoned salt
1 tsp garlic salt
2 tsp onion powder
1 tsp black pepper
1 tsp liquid smoke
dash red pepper
Put in crock pot on low
for 2 1/2 hours.
Remove and spread on
cookie sheet and put in preheated oven at 175 degrees for 50 minutes.
Leave oven door cracked
Note: leave in oven longer
if you want the meat drier
Recipe was sent in by MISSIE TRESKOLASKY
3 LBS DEER OR BEEF
SLICED 1/8 THICK
½ CUP WATER
1/3 CUP SOY SAUCE
¼ CUP A-1 STEAK
½ TSP BLK PEPPER
2 TSP ACCENT
2 TSP TOBASCO SAUCE
2 TSP LIQUID SMOKE
2 TSP WORSTER SAUCE
2 TSP LAWERYS SEASONED
1 TSP SALT
MIX SPICES IN A
LARGE BOWL, ADD MEAT AND MARINATE OVERNITE, MIX NOW AND THEN.
DRY IN A FOOD DEHYRADOR
OR IN YOUR OVEN WITH JUST THE PILOT LITE ON, MINE DRYS ABOUT 16 TO 20 HRS.
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