Jerky Recipes
By Deb Meiers
Teriyaki Jerky
½ teaspoon salt 1 garlic clove, crushed
1/8-teaspoon pepper ¼ cup soy sauce
½ teaspoon ground ginger 1 to 1 ½ lb. Lean meat thinly sliced (apron. ¼ inch)
2 tablespoons brown sugar
In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, and spooning mixture over each layer. Cover tightly. Marinate 6 to 12 hours in frig, stirring occasionally and keeping mixture tightly covered.
1-teaspoon salt 3 tablespoons brown sugar
¼ teaspoon pepper 1/3 cup red wine vinegar
1/8-teaspoon cayenne pepper 1/3-cup ketchup
1-teaspoon onion powder 1 to 1 ½ lb. Lean meat thinly sliced
½ teaspoon garlic powder
1 teaspoon dry mustard
In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, and spooning mixture over each layer. Cover tightly. Marinate 6 to 12 hours in frig, stirring occasionally and keeping mixture tightly covered.
1 teaspoon salt 2 garlic cloves, crushed
¼ teaspoon cracked pepper 2 tablespoons A-1 sauce
¼ teaspoon cayenne pepper 3 tablespoons Worcestershire sauce
1-teaspoon onion powder 1 to 1 ½ lb. Lean meat…
½ teaspoon paprika
In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, and spooning mixture over each layer. Cover tightly. Marinate 6 to 12 hours in frig, stirring occasionally and keeping mixture tightly covered.
1teaspoon salt 1 garlic clove, crushed
1-teaspoon ground ginger ¼ cup pineapple juice
1-tablespoon brown sugar ¼ cup soy sauce
¼ teaspoon pepper 1 to 1 ½ lb lean meat.
1/8-teaspoon cayenne pepper
In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, and spooning mixture over each layer. Cover tightly. Marinate 6 to 12 hours in frig, stirring occasionally and keeping mixture tightly covered.
Fiesta Jerky (hot and
spicy!)
1 teaspoon salt 1 teaspoon onion powder
¼ teaspoon pepper ¼ teaspoon ground cumin
1-tablespoon chili powder 1 to 1 ½ lb. Lean meat.
1-teaspoon garlic powder
Mix all (except meat) well. Place meat in a single layer on a clean flat surface. Generously spread both sides with the salt mixture. Place the meat in a tightly covered container. Marinate 6 to 12 hours in frig, stirring occasionally. Dry in your dehydrator.
1 teaspoon salt ¼ teaspoon turmeric
1/8 teaspoon pepper 1/8 teaspoon ground cumin
1-1/2 teaspoon coriander 1 to 1 ½ lb. Lean meat…
¼ teaspoon chili powder
¼ teaspoon ground ginger
Mix all (except meat) well. Place meat in a single layer on a clean flat surface. Generously spread both side with the salt mixture. Place the meat in a tightly covered container. Marinate 6 to 12 hours in frig, stirring occasionally. Dry in your dehydrator.
½ teaspoon salt 1 tablespoon dry sherry, if desired
¼ teaspoon pepper 2 tablespoons sesame seeds
2-teaspoon sugar 1 to 1 ½ lb. Lean meat.
1 teaspoon MSG, if desired
¼ cup soy sauce
In a small bowl, combine all ingredients except meat and seeds. Stir to mix well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, spooning mixture over each layer. Cover tightly. Marinate 6 to 12 hours in frig, stirring occasionally and keeping mixture tightly covered. Before drying, sprinkle each meat slice with sesame seeds.
1 teaspoon salt ½ teaspoon oregano, crushed
¼ teaspoon pepper 1-teaspoon paprika
1-teaspoon chili powder 1 to 1 ½ lb. Lean meat.
½ teaspoon garlic powder
Mix all (except meat) well. Place meat in a single layer on a clean flat surface. Generously spread both side with the salt mixture. Place the meat in a tightly covered container. Marinate 6 to 12 hours in frig, stirring occasionally. Dry in your dehydrator.
1 teaspoon salt 2 tablespoons liquid smoke
¼ teaspoon pepper 1 to 1 ½ lb. Lean meat.
1-teaspoon garlic powder
2 tablespoons Worcestershire sauce
In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, and spooning mixture over each layer. Cover tightly. Marinate 6 to 12 hours in frig, stirring occasionally and keeping mixture tightly covered.
1 teaspoon salt 1-1/2 teaspoons curry powder
¼ teaspoon pepper ½ teaspoon garlic powder
1/8-teaspoon cinnamon 1-teaspoon ground ginger
1/16-teaspoon ground cloves 1 to 1 ½ lb. Lean meat…
1/8-teaspoon ground cumin
Mix all (except meat) well. Place meat in a single layer on a clean flat surface. Generously spread both sides with the salt mixture. Place the meat in a tightly covered container. Marinate 6 to 12 hours in frig, stirring occasionally. Dry in your dehydrator.
1-teaspoon salt 1-tablespoon soy sauce
¼ teaspoon pepper ¼ cup red wine vinegar
½ teaspoon onion powder ¼ cup pineapple juice
1 garlic clove, crushed 1 to 1 ½ lb. Lean meat…
3 tablespoons brown sugar
In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, and spooning mixture over each layer. Cover tightly. Marinate 6 to 12 hours in frig, stirring occasionally and keeping mixture tightly covered.
¾ teaspoon salt 2 tablespoons soy sauce
¼ teaspoon cracked pepper 1-tablespoon Worcestershire sauce
1-tablespoon brown sugar 1 to 1 ½ lb. Lean meat.
1 garlic glove, crushed.
Mix all (except meat) well. Place meat in a single layer on a clean flat surface. Generously spread both sides with the salt mixture. Place the meat in a tightly covered container. Marinate 6 to 12 hours in frig, stirring occasionally. Dry in your dehydrator.
Hints:
For the meat I like to use London Broil when it is on sale. But any lean meat should do. I have the meat guy at the grocery store cut the meat into ¼ in strips the width of the piece of meat. That way you don’t have to cut it and you can buy extra to freeze for later.
The recipes really call for 1 lb. of meat but I always use around 1-½ lbs with no problems.
These recipes are easy to double. I do it all the time.
Drying your meat:
Slice meat into long strips apron. ¼ inch thick. Uniform slices will shorten the drying time, so use a meat slicer or have your butcher do it. If you slice the meat without an electric slicer, partially freeze it first to make cutting easier. Cut across the grain and remove excess fat. Once marinated, place meat on drying racks. Do not overlap the strips. For the dehydrator use a temp. setting of 140 to 160. The temp may be lowered to as low as 130 after 4 hours. (I just leave it alone at the high setting). Occasionally blot the meat with paper towels as it dries to remove beads of oil. (Sometimes I do this).
Dryness test:
Test jerky for dryness by cooling a piece. When cool it should crack when bent but not break. There should be no moist spots. (I just dry it to how I like it. Usually it only take over night for my dehydrator, yours will probably be different.)
Storing Jerky:
Storage is affected by the curing preparation used and the humidity and temperature of the storage area. Jerky containing salt and cured without a commercial curing preparation may be stored at room temperature for 1 to 2 months. If the air humidity is low, the container should have a loose-fitting lid or one with wholes punched in it. Good air circulation keeps the flavor fresher. If the humidity of the air is more than 30percent, store jerky in an airtight container. Jerky may be refrigerated or frozen in an airtight container to increase shelf life and maintain flavor. (I really don’t worry about the storage because the jerky never stays around that long.)