Jerky Recipes

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
Nothing else

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.

John

This Recipe was sent to me and I am waiting on name to be used...
Jerky
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
Jerky
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
Amish Jerky
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
Jerky Recipe
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 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
Jerky

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
Elk Jerky

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.

Enjoy

This Recipe was sent to me by Scotty O from Wyoming
Jerky
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
Sugar-brown
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
Jerky
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.

This Recipe was sent to me by Hank from California
Colonel Stivers' Beef, Deer, Elk or Moose Jerky
2 lbs. of flank steak
2/3 cup of soy sauce
2/3 cup Worcestershire sauce
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.

This Recipe was sent to me by Dave C.
Quick Jerky
Take 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 and fishing.

These Recipes were sent to me by Doc
JERKY
16 0z. soy sauce-------[ La Choy ]
2 0z. liquid smoke
2 0z. Worcestershire sauce
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.

These Recipes were sent to me by Mike Forney (Blade)
Blade's Jerky
All of the following are for 5 lbs of venison, or work great with ground beef (90% lean or higher).

Mix all of the ingredients together that are listed in the recipes and then marinade for 12-24 hrs.
All the ingredients can be adjusted to taste.
I like black pepper, so the amounts listed below might be reduced to 2 -3 tsp.,
for those that don't have the same palate for its' flavor.

EZ Style:
5 tsp. salt 1 1/2 cup soy sauce 5 tsp. black pepper 1 cup red wine vinegar 1/4 cup brown sugar

Yankee Style:
5 tsp. salt 1/3 cup Worcestershire Sauce 1 finely chopped onion 5 tsp. black pepper

Baja Style:
5 tsp. salt 5 tsp. black pepper 2 Tbs.. coriander 1 1/2 tsp. chili powder 1 1/2 tsp. ground ginger
1 1/2 tsp. turmeric 1 1/2 tsp. ground cumin

Oriental Style:
5 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

Taj Mahal:
5 tsp. salt 3 tsp. curry powder 5 tsp. black pepper 4 cloves pressed garlic 1/2 tsp. cinnamon
3 tsp. ground ginger 1/4 tsp. ground cloves 1 cup cream sherry 1/2 tsp. cumin

Colorado Pioneer:
6 tsp. salt 20 tsp. black pepper 2 cups beef bullion (4 cubes)

Valley Style:
1 1/2 cups soy sauce 1 tsp. nutmeg 5 Tbs.. Worcestershire sauce 1 tsp. ginger
5 tsp. black pepper 10 tsp. liquid smoke 4 cloves pressed garlic 5 tsp. crushed peppers, dried
1/4 tsp. powdered onion (hot or mild)

These 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.

This Recipe was sent to me by Syl
Jerky Time!!
I use 3 different types of meat, but you can easily use your imagination. 1 pound of chicken breast
1 pound of pork
1 pound of beef,
1/4 cup of soya sauce
3 tablespoons of brown sugar
1 tablespoon of dijonnaise from Hellemans
1 tablespoon of Louisiana hot sauce
3 tablespoons of ketchup
Salt and pepper
1 clove of garlic minced
1 onion minced
1 tablespoon of Worcestershire Sauce
2 tablespoons of liquid smoke (found in grocery stores)

Cut 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.

This Recipe was sent to me by Doug from Lady Lake Fla
Jerky
4-6 lb of venison
4 tbs. salt
4 tbs. course black pepper
21/2 tbs. paprika
1/2 tbs. msg (optional)
1 tbs. (Morton's) natures seasonings
1/2 tbs. garlic powder
3 tbs. season salt (Lawrys)
1 cup Worcestershire Sauce
4 cup red wine vinegar
cayenne pepper to taste

Mix 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!

This Recipe was sent to me by J Porter
The Jerky Marinate
3/4 cup Worcestershire sauce
4 tblsp liquid smoke
1/2 oz bottled garlic juice
or liquid from two crushed garlic cloves
2 lbs lean meat
Course ground black pepper
Louisiana hot sauce (optional)
1 level tsp. salt
1/2 cup dark brown sugar

After 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

Line 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.

This 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.

Tips:
1. Before slicing, put the meat in the freezer until just firm (2 hr.); it will slice much more easily and uniformly.
2. 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.
3. An electric food slicer save time and gives a uniform thickness to the meat. Be sure not to set it too thin.
4. 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.
5. Store in a zip-lock bag for freshness.
6. Be sure to cut WITH THE GRAIN of the meat when slicing!
7. Hide some if you expect to have any the next day. It will go fast!!!

This Recipe was sent to me by Jim & Helen from Oregon
Oregon Deer Jerky
2 cups: brown sugar
1 tsp: pepper
1 tsp: garlic powder
2 tsp: onion powder
1 tsp: ginger
1-1/2 tsp tabasco ( optional )
1 tsp: cajun ( luzianne or creole ) opt
1 tsp: liquid smoke
1/2 cup: soy sauce
1/2 cup: teriyaki
1/2 cup: worcestershire
1 cup: dry red wine
1/2 cup: hot water
Dash of oj
1 cup: salt

Mix 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!

This Recipe was sent to me by J. Gard of North Missouri
Deer Jerky
2 lbs deer sliced thin
1/4 cup soy sauce
1 tbsp Worcestershire
1/4 tsp garlic powder
1/2 tsp onion powder
1 tbsp whole pepper
3 dashes liquid smoke

Combine, marinate strips overnight in refrigerator. Bake in over at 150º until dry or put in dehydrator until it will snap.

Jerky Marinade
I've 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.
It consists of "4" equal parts of
1. worcestershire sauce
2. teriyaki sauce
3. soy sauce
4. water or beer

For 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.

This Recipe was sent to me by Chops Perry
Tree Branch Jerky
3 lbs. Deer venison
2 tbsp Liquid Smoke
1/4 cup Soy Sauce
1 tbsp Tabasco Sauce
1 tbsp Worcestershire Sauce
3 tbsp Brown Sugar
1 tbsp Grey Poupon DiJon Mustard
1 tbsp Black Pepper
1 tbsp Old Bay Seasoning
1/2 tsp Garlic Powder
2 tsp Salt

Marinate 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 dehydrator.

This Recipe was sent to me by Kevin Drees
Deer Jerky
2 Lbs. Deer meat
1/4 cup soy sauce
1 Tblsp. Worcestershire Sauce
1/2 Tsp. pepper
1 Tsp. Hickory smoke salt/or flavoring
1/2 Tsp. onion powder
1/2 Tsp. garlic powder

****** Optional******
Substitute Hickory smoke salt for 1/8 cup honey
******* Optional******

Combine 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 Jerky Lover

This recipe was sent in by Cassandra Kennedy
Dixie Jerky
(More tobasco and cayenne may be added for real men and women!)
1- 10 oz. Soy Sauce . not sissy light
1- 10 oz. teriyaki sauce-kikoman's is my favorite
1/4 cup worsterchire sauce
2 tablespoons liquid smoke
1 teaspoon fresh ground black pepper
1/2 teaspoon cayenne pepper
2 tablespoons dark brown sugar
1 table spoon honey
1 tablespoon Old Bay Seasoning
1 teaspoon of your favorite sauce, mine is Trappey's

Mix 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
Let rest in fridge overnight or up to 18 hours

DRAIN 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. :-)

This recipe sent in by Keith & Michelle Lawson
Smoked Venison Jerky
Slice 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.

This recipe sent in by Ric Anderson
Hamburger Jerky
10 lbs of lean meat
1/3 cup of salt
1 tablespoon of cardomen
1 tablespoon of marjoram
4 tablespoons of tenderquick
1 tablespoon MSG
1 teaspoon red pepper
1 1/2 tablespoon black pepper
1 1/2 teaspoon garlic powder
3/4 bottle of liquid smoke

Mix 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 door open.

This recipe sent in by Candy
Jerky
I tend to just throw a little of whatever I have in to make jerky.
However...this combination 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. Good luck!

1 cup soy sauce
1 cup hickory-smoke BBQ sauce
2 T brown sugar
2 t liquid smoke
2 t tabasco sauce
21/2 t black pepper
1 t onion salt
1 t garlic salt
1 t garlic powder

Blend all ingredients. Marinate meat overnight. Place on dehydrator
racks. Cook until desired dryness.

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 hot sauce
2 TB Lea & Perrins steak sauce
1 bottle Allegro hot & spicy marinade
2 TB molasses
1/4 cup ground cayenne pepper
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 jerk seasoning
3 TB brown sugar
1/4 cup white vinegar
20 shakes worcestershire sauce

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 sauce
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

3 LBS DEER OR BEEF SLICED 1/8 THICK
½ CUP WATER
1/3 CUP SOY SAUCE
¼ CUP A-1 STEAK SAUCE
½ TSP BLK PEPPER
2 TSP ACCENT
2 TSP TOBASCO SAUCE
2 TSP LIQUID SMOKE
2 TSP WORSTER SAUCE
2 TSP LAWERYS SEASONED SALT
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.