Recipes for Making Your Own Jerky
These Recipes are from a variety of sources. We are working on a Jerky Recipe Book of our own. We have the recipes and are currently formatting the book. Check back often, it will be announced in our Jerky Journal as well as here on this page.
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 Worcestershire 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, turn occasionally. DRAIN AND ASSEMBLE ON DEHYDRATOR OR YOUR FAVORITE SUNNY SPOT, SAFE FROM CRITTERS OF COURSE AND DRY COMPLETELY. | Sausage Recipes
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Venison Jerky
4 lb Venison
1 c Barbecue sauce
2 tb Liquid smoke
1 ts Chili powder
1 tb Worcestershire sauce
Few grains cayenne pepper
Freeze venison until firm and solid enough to slice easily. Cut into 1/8- inch slices with a sharp knife or slicer, then cut slices into strips 1 & 1/2 inches wide. Meanwhile, blend remaining ingredients and pour over venison strips that have been arranged in rows in a shallow baking pan. Marinate overnight in refrigerator. Drain well.
Dehydrator: Cover trays with strips without overlapping. Dry 4 hours at 140 F. Turn strips and rotate trays. Dry another 6 to 8 hours. Well-dried jerky should be dark and fibrous looking and brittle enough to splinter when bent in two.
Sun: Drying meat or venison jerky is not recommended in most climates
Oven: Lay strips of marinated meat in rows over trays being careful not to overlap strips. Dry at 110 F until strips will splinter on the edges when bent in two, 18 to 24 hours.
4 lb Venison
1 c Barbecue sauce
2 tb Liquid smoke
1 ts Chili powder
1 tb Worcestershire sauce
Few grains cayenne pepper
Freeze venison until firm and solid enough to slice easily. Cut into 1/8- inch slices with a sharp knife or slicer, then cut slices into strips 1 & 1/2 inches wide. Meanwhile, blend remaining ingredients and pour over venison strips that have been arranged in rows in a shallow baking pan. Marinate overnight in refrigerator. Drain well.
Dehydrator: Cover trays with strips without overlapping. Dry 4 hours at 140 F. Turn strips and rotate trays. Dry another 6 to 8 hours. Well-dried jerky should be dark and fibrous looking and brittle enough to splinter when bent in two.
Sun: Drying meat or venison jerky is not recommended in most climates
Oven: Lay strips of marinated meat in rows over trays being careful not to overlap strips. Dry at 110 F until strips will splinter on the edges when bent in two, 18 to 24 hours.
Little Chief Beef & Game Jerky
1/3 c Sugar
1/4 c Salt
2 c Soy sauce
1 c Water
1 c Red wine
1/2 ts Onion powder
1/2 ts Garlic powder
1/2 ts Pepper
1/2 ts Tabasco sauce
Trim all fat from meat. Slice meat with the grain to about 1/4" to 1/2" thick. The meat slices nicely when semi-frozen, or your butcher will slice it for you in his machine. Place meat in the cool marinade and leave overnight, or for no less than 8 hours.
Remove from brine and allow to air dry without rinsing. Smoke in your smoker for 12 to 16 hours or until jerky has dried out to your liking. Use your favorite fuel for smoking.
1/3 c Sugar
1/4 c Salt
2 c Soy sauce
1 c Water
1 c Red wine
1/2 ts Onion powder
1/2 ts Garlic powder
1/2 ts Pepper
1/2 ts Tabasco sauce
Trim all fat from meat. Slice meat with the grain to about 1/4" to 1/2" thick. The meat slices nicely when semi-frozen, or your butcher will slice it for you in his machine. Place meat in the cool marinade and leave overnight, or for no less than 8 hours.
Remove from brine and allow to air dry without rinsing. Smoke in your smoker for 12 to 16 hours or until jerky has dried out to your liking. Use your favorite fuel for smoking.
