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?
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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