Jerky (11) Collection
original jerky 
oven jerky 
pillow case jerky 
smoked hamburger jerky 
smoked turkey jerky 
tucker surprise beef jerky 
knights turkey jerky 
dry cure southwest jerky 
george fassett's fake jerky strips 
western barbecue jerky 
beef jerky - david horowitz 
original jerky 
meat; cut into 1/2" thick by 1" wide 
-brine solution; boiling 
1 cup salt 
1 ga water 
cut meat strips 1/2 inch thick by 1 inch wide. string onto a piece of wire 
or cored. dip into boiling brine solution (1 cup salt to 1 gallon water) 
until meat loses its red color. remove meat from water and let drip dry. 
hang near a fire, but not so close as to cook the meat. may be air dried 
sun dried, but this takes much longer (days or weeks), and the meat must 
protected from insects. norma wrenn npxr56b 
oven jerky 
1   flank steak
1 clove 
1/2 cup  honey
4 Tbsp  lemon juice
1/2 cup  soy sauce
put steak in freezer for 1/2 hr, until just firm. slice across the grain 
into 1/4" thick strips. combine remaining ingredients and marinate steak 
strips in this for at least 2 hours. place slices on rack in pan, and dry 
oven at 150 degrees for 12 hours, or until when bent, it will crack, but 
>from "the wild gourmet" 
smoked hamburger jerky 
1/2 cup  soy sauce; can use light
1 Tbsp  allspice
4 Tbsp  sugar
2 tsp  fresh ginger; grated
1 clove  garlic; minced
1 Tbsp  liquid smoke; hickory or mesquite
2 lb.  ground meat; leanest poss.
press hamburger meat into flat strips 5 inches long by 1-1/2 wide and 1/4 
inch thick. place one layer of hamburger strips in dish for marinating. 
marinade ingredients together in a bowl. after well mixed, sprinkle 
sauce over meat, soaking well. turn meat over and sprinkle with sauce. add 
layers of hamburger strips to marinating dish and repeat sprinkling of 
marinade. pour remaining marinade sauce over meat. cover tightly and let 
marinate in refrigerator for 6 to 12 hours. rotate layers of meat 
occasionally. place in dehydrator until dry. while meat is drying, blot 
excess oil with paper towel. norma wrenn npxr56b - - - 
smoked turkey jerky 
1/2 cup  soy sauce; can use light
4 Tbsp  sugar
2 tsp  fresh ginger; grated
1 clove  garlic; minced
1 Tbsp  liquid smoke
2 lb.  cooked turkey; sliced paper thin (turkey thighs are breasts are best)
mix marinade ingredients together in a bowl. dip meat slices into 
place dipped meat in layers in a bowl or dish. pour remaining marinade 
over meat. cover tightly and let marinate in refrigerator for 6 to 12 
rotate layers of meat occasionally. 
place in dehydrator until dry. while meat is drying, blot excess oil with 
paper towel. 
source: dehydrated & delicious by ron popeil and john may 
tucker surprise beef jerky 
1 cup  soy sauce
4 oz.  mesquite smoke (hickory works well also)
1/4 cup  water
1/4 cup  cayenne pepper
2 - 3 lb. 
go to the butcher and have them slice a 2 or 3 lb rump roast into slices 
thin as bacon(it sometimes takes a while to convince them that you really 
want it as thin as bacon) put soy sauce and mesquite smoke in a gallon 
ziplock bag. if the smoke came in a 4 oz bottle, use the water to rinse 
bottle, pour water into bag. add pepper. close bag and let sit for a 
of hours. trim all fat from the beef. add beef to the mixture. let sit for 
or 10 minutes(i've not had any trouble if left overnight) remove meat from 
bag one or two at a time, and lay on trays from dehydrater(i've never made 
it without a dehydrater). put trays in dehydrater, opening ventsp to about 
from: steve herrick 
knights turkey jerky 
1   turkey meat sliced thin
2 Tbsp  liquid smoke
3 Tbsp  soy sauce
10   ds tabasco sauce
1/3 cup  worcestershire sauce
1-1/2 tsp  hickory seasoning liquid
1 Tbsp  onion salt
mix all ingredients together in a maranade dish. mix together and add 
of turkey or beef into maranade. maranade for 8-24 hours, depending upon 
often you shake mixture and how flavorful you want it. take strips out of 
maranade and lightly dampen with towel to try excess liquid off. place in 
dehydrator or on sheets for oven. dehydrate till jerky is tough/crisp. 
varies based on method of dehydration, use your best judgement (12-36 
hours). add extra tabasco for more spicy flavor. 
>from ron's recipe database ( 
dry cure southwest jerky 
1 tsp  salt
1 tsp  pepper
1/2 tsp  cayenne pepper
3 Tbsp  chili powder
2 tsp  cumin
2 clove  garlic minced
2 lb.  steak sliced thinly
combine ingredients and thoroughly mix together. this is a dry marinade so 
there is no liquid. sprinkle the spice mixture on the meat slices and work 
into the grain with your 
fingers. cover and marinate overnight. place trays in the oven and dry at 
145'f. for first 4 hrs. then set oven 130'f. until dry.(4 to 8 hrs.) jerky 
should be hard but not brittle. blot up any fat that appears with paper 
towels. *for a chewy texture, slice the meat with the grain, or across the 
grain for more tender jerky. thats all! it may take a few trys to figure 
exactly how long to dry the meat, but you're still eating while you're 
trying so it's not that bad. well, good luck, i 
hope that you like it. and, sorry this note is so long. 
george fassett's fake jerky strips 
1 lb.  ground beef
1 tsp  garlic powder
1 tsp  salt
1/4 tsp  black pepper
1 tsp  liquid smoke
1 Tbsp  a-1 sauce
1/2 cup  quick quaker oats
1   eggwhite
2 Tbsp  a-1 sauce
2 Tbsp  worchestershire sauce
3 Tbsp  ketchup
2 Tbsp  vegetable oil
1 tsp  soy sauce
1 tsp  liquid smoke
2 Tbsp  water
mix ground beef with all other ingredients, stir until mixed. put into a 
food processor with chopping knife and chop for a good minute, until 
well-mixed together and consistency of putty. 
on a floured cutting board, take ball of meat mixture and coat both sides 
lightly with flour so it won't stick and roll out with floured rolling 
fold and roll until roughly 8" by 12" rectangle 1/8" or less thick. 
using a pizza cutter, cut into 1" wide strips 8" long and carefully 
transfer to a wire rack. 
heat oven to 300 f, place wire rack with meat in oven on oven rack in 
center of oven, with second oven rack one notch below. on lower rack, 
cookie sheet under meat to act as a drip pan. 
bake for 1 hour at 300 f. 
mix together sauce ingredients in shallow dish. remove rack of meat, roll 
each strip into sauce mix and return to rack. when all coated, return to 
oven and increase temp. to 450 f. bake for 15 min. 
remove rack again and recoat strips and return to oven for another 15 
min. or until strips become almost burnt around edges. 
remove from oven and coat one last time, then let sit and cool to room 
source: george fassett, cyberealm bbs watertown 
western barbecue jerky 
1 tsp  salt
3 Tbsp  brown sugar
1/4 tsp  pepper
1/3 cup  red wine vinegar
1/8 tsp  cayenne pepper
1/3 cup  ketchup
1 tsp  onion powder
1 lb.  lean meat
1/2 tsp  garlic powder
1 tsp  dry mustard
slice meat into long strips 3/16 to 1/4 inch thick. uniform slices will 
shorten the drying time, so use a meat slicer or have your butcher slice 
for you. cut across the grain for increased tenderness. remove excess fat. 
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, spooning vinegar mixture over each layer. cover tightly. 
marinate 6 to 12 hours in the refrigerator, stirring occasionally and 
keeping the mixture tightly covered. place the meat strips on drying 
do not overlap the strips to ensure good air circulation. oven temperature 
should be 140 to 160 f (60 to 70 c) for the first 8 to 10 hours. after 
it may be lowered to 130 f (55c) until dry. place aluminum foil or a 
sheet underneath the drying tray to catch the drippings. occasionally blot 
the jerky with paper towels as it dries to remove beads of oil. test jerky 
for dryness by cooling a piece. when cool it should crack when bent but 
break. there should be no moist spots. 
beef jerky - david horowitz 
1   lean beef
1   soy sauce
1   lemon pepper
1   arlic salt
freeze lean beef for 30 minutes. 
slice 1/4 inch thick. remove all fat. 
dip into soy sauce to which you have sprinkled lemon pepper and garlic 
spread slices on cake racks placed on cookie sheets. 
place cookie sheets in 150 degree oven for 10-12 hours. 
store in air tight container. 
(ID: 12301) Mirror: Wed, Jun 11, 2003

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