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Even though our forefathers didn't know it, lean fresh meat jerky is low in cholesterol and fat and very high in protein, making jerky a nutritious and wholesome snack. Jerky is an excellent energy food when camping, biking, skiing, or anytime you want a light snack.
As a beef jerky lover, I am always looking for that special, mouthwatering, beef jerky recipe!
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Table of Contents
- Microwave Jerky
- Homemade Beef Jerky
- Round Steak Beef Jerky Recipe
- London Broil Beef Jerky Recipe
- Flank Steak Beef Jerky Recipe
- Chinese Jerky
- Great Cookbooks on Amazon
- Easy Beef Jerky Recipe
- Venison Jerky
- Soy Beef Jerky
- Turkey Jerky
- Deer Jerky Recipe
- Tamari Soy Sauce Beef Jerky
- Did you love Beef Jerky?
- Other Great FREE Recipes!
- Other Great Sites!
Microwave Jerky
1/2 lb Trimmed venison
1/4 ts Salt
1/3 ts Garlic Powder
1 ts Accent
1/4 ts Black Pepper
1/4 c Worcestershire Sauce
1/4 c Soy Sauce
1/4 c Water
6 Drops Liquid Smoke
Cut meat into 1/8" thick strips, which is easier if it is slightly frozen. combine ingredients, and place with meat in refrigerator overnight to marinate. Then place the meat strips in a microwave roasting rack. set the microwave on high for 4 to 6 minutes. after 4 minutes add time in 30 second increments. The idea is to have a dried jerky, which means a color change from brown to dark brown, and a consistency in the meat that has changed from supple to leathery in it's texture.
1/4 ts Salt
1/3 ts Garlic Powder
1 ts Accent
1/4 ts Black Pepper
1/4 c Worcestershire Sauce
1/4 c Soy Sauce
1/4 c Water
6 Drops Liquid Smoke
Cut meat into 1/8" thick strips, which is easier if it is slightly frozen. combine ingredients, and place with meat in refrigerator overnight to marinate. Then place the meat strips in a microwave roasting rack. set the microwave on high for 4 to 6 minutes. after 4 minutes add time in 30 second increments. The idea is to have a dried jerky, which means a color change from brown to dark brown, and a consistency in the meat that has changed from supple to leathery in it's texture.
Homemade Beef Jerky
3 lbs. meat (not ground meat)
2/3 cups Worcestershire Sauce
2/3 cups Soy Sauce
1 tsp. Black Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Salt
2 tsp. smoke flavoring
2 tsp. Tabasco Sauce
Mix all marinade ingredients together in a large (gallon size) plastic zipper bag. Add sliced meat (cut about ¼ inch) and refrigerate, mixing and turning about every hour. You should marinade it over night.
When you're ready to begin drying, place a sheet of aluminum foil on the bottom of the oven. Drain meat in a colander and pat dry with a paper towel (the drier the meat now, the better). Set oven at about 150 degrees and place the meat strips on the ovenracks. Leave the oven door open to allow the moisture to escape.
The drying time may vary due to ovens and the size of the meat. The meat should be firm and dry, and not spongy at all. But if the jerky is so dry that it snaps in two easily, than it's over dried.
Recipe courtesy of Ezine Articles Planet.com
2/3 cups Worcestershire Sauce
2/3 cups Soy Sauce
1 tsp. Black Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Salt
2 tsp. smoke flavoring
2 tsp. Tabasco Sauce
Mix all marinade ingredients together in a large (gallon size) plastic zipper bag. Add sliced meat (cut about ¼ inch) and refrigerate, mixing and turning about every hour. You should marinade it over night.
When you're ready to begin drying, place a sheet of aluminum foil on the bottom of the oven. Drain meat in a colander and pat dry with a paper towel (the drier the meat now, the better). Set oven at about 150 degrees and place the meat strips on the ovenracks. Leave the oven door open to allow the moisture to escape.
The drying time may vary due to ovens and the size of the meat. The meat should be firm and dry, and not spongy at all. But if the jerky is so dry that it snaps in two easily, than it's over dried.
Recipe courtesy of Ezine Articles Planet.com
Round Steak Beef Jerky Recipe
2 lbs round steak (or flank or brisket)
1/4 C. soy sauce
1 Tbsp. Worcestershire
1/4 tsp. ea. pepper and garlic powder
1/2 tsp. onion powder
1 tsp. hickory smoke-flavored salt
Trim and discard fat from meat. Cut meat in 1/8 to 1/4 thick slices. In a bowl combine all but meat. Stir until seasonings dissolve. Add meat and mix thoroughly. Let stand one hour.
Shake off excess liquid and put meat slices on oven racks or shallow baking pan. Dry meat at lowest possible oven temp (maybe 180 or 200) until it is brown, hard, and dry. Can take as long as 24 hours.
Recipe courtesy of BarbecueandJerky.info
1/4 C. soy sauce
1 Tbsp. Worcestershire
1/4 tsp. ea. pepper and garlic powder
1/2 tsp. onion powder
1 tsp. hickory smoke-flavored salt
Trim and discard fat from meat. Cut meat in 1/8 to 1/4 thick slices. In a bowl combine all but meat. Stir until seasonings dissolve. Add meat and mix thoroughly. Let stand one hour.
Shake off excess liquid and put meat slices on oven racks or shallow baking pan. Dry meat at lowest possible oven temp (maybe 180 or 200) until it is brown, hard, and dry. Can take as long as 24 hours.
Recipe courtesy of BarbecueandJerky.info
London Broil Beef Jerky Recipe
2 lb London Broil
1/2 c Soy sauce
2 tb Worstershire sauce
2 ts Garlic powder
2 ts Onion powder
2 ts Fresly ground black pepper
2 ts Red pepper flakes, less for sissies
2 tb Liquid smoke
Freeze the London Broil or other lean roast. When ready to make jerky, remove the roast from the freezer and let partially thaw. When just able to slice, first remove all fat and then slice against thegrain in thin (1/4 inch or less) slices. Cover the meat with the marinade, turn from time to time and let marinade overnight. In the morning line a shallow cookie sheet with a few layers of paper
towels.
Place on lower rack. Place upper rack in oven in top position and lower rack in lower position. Hang the beef slices from the upper rack with tooth picks above the paper towels. 6 hours at 160F average temp is about right.
If your oven is real tight, you might crack open the door a bit to allow the water vapor to escape.
1/2 c Soy sauce
2 tb Worstershire sauce
2 ts Garlic powder
2 ts Onion powder
2 ts Fresly ground black pepper
2 ts Red pepper flakes, less for sissies
2 tb Liquid smoke
Freeze the London Broil or other lean roast. When ready to make jerky, remove the roast from the freezer and let partially thaw. When just able to slice, first remove all fat and then slice against thegrain in thin (1/4 inch or less) slices. Cover the meat with the marinade, turn from time to time and let marinade overnight. In the morning line a shallow cookie sheet with a few layers of paper
towels.
Place on lower rack. Place upper rack in oven in top position and lower rack in lower position. Hang the beef slices from the upper rack with tooth picks above the paper towels. 6 hours at 160F average temp is about right.
If your oven is real tight, you might crack open the door a bit to allow the water vapor to escape.
Flank Steak Beef Jerky Recipe
1 Flank steak
1 Clove garlic, minced
1/2 c Honey
1 Pinch pepper
4 tb Lemon juice
1/2 c Soy sauce
1 Pinch salt
Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4-inch thick. Combine remaining ingredients and marinate steak strips in this for at least 2 hours. Place slices on rack in pan and dry in oven at 150 degrees, 12 hours.
1 Clove garlic, minced
1/2 c Honey
1 Pinch pepper
4 tb Lemon juice
1/2 c Soy sauce
1 Pinch salt
Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4-inch thick. Combine remaining ingredients and marinate steak strips in this for at least 2 hours. Place slices on rack in pan and dry in oven at 150 degrees, 12 hours.
Chinese Jerky
3 lb Steak
3 Garlic cloves, minced
1 tb Ginger, fresh, minced
2 tb Sesame oil
1/2 c Soy sauce
2 ts Red peppers, dried, crushed
tb Honey
1/2 ts White pepper
4 tb Dry Sherry
Cut meat diagonally crosswise into 1/4" thick, 2" wide strips. Trim away any fat or gristle. Transfer to a non-metallic pan. Add the other ingredients and marinade 24 hours. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate).
Preheat oven to 225. Line two large baking sheets with foil and set wire racks on top. Arrange the meat on racks in single layer. Bake 15 minutes. Reduce heat to 175 F and continue drying meat another 4 hrs or more. Leave meat on racks to cool and continue drying for several hours before bagging it.
3 Garlic cloves, minced
1 tb Ginger, fresh, minced
2 tb Sesame oil
1/2 c Soy sauce
2 ts Red peppers, dried, crushed
tb Honey
1/2 ts White pepper
4 tb Dry Sherry
Cut meat diagonally crosswise into 1/4" thick, 2" wide strips. Trim away any fat or gristle. Transfer to a non-metallic pan. Add the other ingredients and marinade 24 hours. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate).
Preheat oven to 225. Line two large baking sheets with foil and set wire racks on top. Arrange the meat on racks in single layer. Bake 15 minutes. Reduce heat to 175 F and continue drying meat another 4 hrs or more. Leave meat on racks to cool and continue drying for several hours before bagging it.
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Easy Beef Jerky Recipe
1 1/2 lb Flank Steak
Select a 1/2 inch thick flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece.
Cover and refrigerate several hours or over night.Lift meat from marinade drain will then air dry for a couple of hours.
Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low oven (175ø to 200øF) or slowly smoke-cook in smoker until meat is completely dried. Storein air-tight container.Serve as a snack or appetizer.
Select a 1/2 inch thick flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece.
Cover and refrigerate several hours or over night.Lift meat from marinade drain will then air dry for a couple of hours.
Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low oven (175ø to 200øF) or slowly smoke-cook in smoker until meat is completely dried. Storein air-tight container.Serve as a snack or appetizer.
Venison Jerky
2 lb Venison
1 c Soy sauce
1 ts Lemon juice
1/2 ts Black pepper
1/4 ts Garlic
Cut the venison in strips approximately 1/4 x 1 x 8-inches. Mix all ingredients and marinate venison approximately 10 hours turning once every hour.
Smoke venison on grill until completely dry or you may use oven on low heat with venison spread out on broiler pan.
1 c Soy sauce
1 ts Lemon juice
1/2 ts Black pepper
1/4 ts Garlic
Cut the venison in strips approximately 1/4 x 1 x 8-inches. Mix all ingredients and marinate venison approximately 10 hours turning once every hour.
Smoke venison on grill until completely dry or you may use oven on low heat with venison spread out on broiler pan.
Soy Beef Jerky
3 lb Lean beef (flank, round or sirloin tip)
3/4 c Soy sauce
1/4 c Worcestershire sauce
1/4 c Brown sugar
1 ts Onion powder
1 Garlic clove, crushed
1/2 ts Cracked pepper
1/4 ts Liquid smoke (optional)
Cut beef into strips 1/2 inch thick. Combine marinade ingredients in a large glass baking dish.
Add strips of beef, cover and refrigerate overnight. Drain beef slices. Dry in an electric dehydrator at
145 until pliable.
3/4 c Soy sauce
1/4 c Worcestershire sauce
1/4 c Brown sugar
1 ts Onion powder
1 Garlic clove, crushed
1/2 ts Cracked pepper
1/4 ts Liquid smoke (optional)
Cut beef into strips 1/2 inch thick. Combine marinade ingredients in a large glass baking dish.
Add strips of beef, cover and refrigerate overnight. Drain beef slices. Dry in an electric dehydrator at
145 until pliable.
Turkey Jerky
6 tablespoons teriyaki sauce
1 tablespoon dark brown sugar
1 teaspoon hickory salt
1 pound uncooked skinless turkey breast, thinly sliced
Put teriyaki sauce, brown sugar and hickory salt into a tight-sealing plastic bag. Seal and shake the bag to mix. Add the turkey, reseal the bag, and shake to coat the turkey. Set the bag aside for 20 minutes for the flavors to meld.
Lay the turkey on a dehydrator tray in a single layer and dry for about 8 hours, until leathery. Remove the jerky and set it aside to cool for 20 to 30 minutes. Store in a decorative airtight container.
Beef jerky recipe from BarbecueandJerky.info
1 tablespoon dark brown sugar
1 teaspoon hickory salt
1 pound uncooked skinless turkey breast, thinly sliced
Put teriyaki sauce, brown sugar and hickory salt into a tight-sealing plastic bag. Seal and shake the bag to mix. Add the turkey, reseal the bag, and shake to coat the turkey. Set the bag aside for 20 minutes for the flavors to meld.
Lay the turkey on a dehydrator tray in a single layer and dry for about 8 hours, until leathery. Remove the jerky and set it aside to cool for 20 to 30 minutes. Store in a decorative airtight container.
Beef jerky recipe from BarbecueandJerky.info
Deer Jerky Recipe
1 1/2 To 2 lbs lean boneless deer meat, partially frozen
1/4 c Soy sauce
1 tb Worcestershire sauce
1/4 ts Ground pepper
1/4 ts Garlic powder
1/4 ts Onion powder
1/4 ts Hickory smoked salt
1/4 c Firmly packed brown sugar
1 sm Bottle liquid smoke
Trim all fat from the meat. Slice the meat as thinly as possible. In a bowl combine the remaining
ingredients. Stir until dissolved. Add the meat and mix well.
Cover and refrigerate overnight. Shake
the excess liquid from the meat and arrange in a shallow pan or cookie sheet. Dry the meat in a
150F or 200 degree F oven until dry and brown, a minimum of 8 hours.
Cool, remove from the pan, and store in a glass jar.
1/4 c Soy sauce
1 tb Worcestershire sauce
1/4 ts Ground pepper
1/4 ts Garlic powder
1/4 ts Onion powder
1/4 ts Hickory smoked salt
1/4 c Firmly packed brown sugar
1 sm Bottle liquid smoke
Trim all fat from the meat. Slice the meat as thinly as possible. In a bowl combine the remaining
ingredients. Stir until dissolved. Add the meat and mix well.
Cover and refrigerate overnight. Shake
the excess liquid from the meat and arrange in a shallow pan or cookie sheet. Dry the meat in a
150F or 200 degree F oven until dry and brown, a minimum of 8 hours.
Cool, remove from the pan, and store in a glass jar.
Tamari Soy Sauce Beef Jerky
2 lb Very lean Flank Steak or Brisket
1/3 c Tamari Soy Sauce
1 Garlic Clove, minced
Trim fat off meat. Cut across grain into 2 pieces; slice lengthwise with grain into 4" strips. Combine soy sauce and garlic in mixing bowl. add meat. Marinate for 15 to 20 minutes, stirring occasionally.
Drain and arrange in single layer on cooling rack set in baking pan. Bake overnight at 150 degree F for 12 hours until dried. Blot meat on paper towel to absorb excess fat. Store in tightly covered container. Will keep for several weeks. Does not require refrigeration.
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1/3 c Tamari Soy Sauce
1 Garlic Clove, minced
Trim fat off meat. Cut across grain into 2 pieces; slice lengthwise with grain into 4" strips. Combine soy sauce and garlic in mixing bowl. add meat. Marinate for 15 to 20 minutes, stirring occasionally.
Drain and arrange in single layer on cooling rack set in baking pan. Bake overnight at 150 degree F for 12 hours until dried. Blot meat on paper towel to absorb excess fat. Store in tightly covered container. Will keep for several weeks. Does not require refrigeration.
For great smokers for that special jerky, visit shop4deals24x7.com
Did you love Beef Jerky?
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submit
-
Reply
- raguido raguido Nov 30, 2009 @ 7:19 pm
- I think that you should add a warning about making jerky to the recipes at
your web site. The USDA warns that meats need to be heated to 160 - 165F (for
poultry) to kill any hazardaous bacteria that may be present prior to drying the
meat. You can read about it at their web site:
http://www.fsis.usda.gov/Fact_sheets/Jerky_and_food_Safety/index.asp
This should avoid any potential health threats to individuals experimenting
with jerky making.
-
Reply
- SpicySun SpicySun Oct 16, 2007 @ 2:03 pm
- Great lens! Nice job! Spicy says: "Come on by and visit Spicy Sun Dips." You'll love it!
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