Easy Beef Jerky

2 lbs round steak (or flank or brisket)
1/4 C. soy sauce
1 Tbsp. Worcestershire
1/4 . ea. pepper and garlic powder
1/2 . onion powder
1 . 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.

 
Simple Venison Jerky

2 lb Venison
1 c Soy sauce
1 t Lemon juice
1/2 t Black pepper
1/4 t 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.

 
Deer Jerky

1 1/2 To 2 lbs lean boneless deer meat, partially frozen
1/4 c Soy sauce
1 Tbsp Worcestershire sauce
1/4 Tsp Ground pepper
1/4 Tsp Garlic powder
1/4 Tsp Onion powder
1/4 Tsp 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.

 
Crazy Jim’s Jerky

1 lb Steak or roast
5 Tbsp Soy sauce
3 Tbsp Worcestershire sauce
2 Tbsp Brown sugar
1 Tsp Paprika
1/2 Tsp Pepper
1/2 Tsp Garlic powder
1/2 Tsp Onion powder

Trim ALL the fat off the meat and slice into 1/4? thick strips. Mix other ingredients together. Marinate meat overnight in the mixture. Line cookie sheets with foil and arrange meat on it in a single layer. Dry for 8 or more hours at 200 deg F, turning every 2 hours. Cool and store in a tightly covered jar or sealed in a plastic bag.

Other marinade ingredients optional:
1/2 Tsp or more hot pepper sauce
1/4 Tsp cayenne
1 Tsp chili powder
1 Tbsp or more liquid smoke
1 Tbsp parsley flakes
1/2 Tsp ginger
1/2 Tsp allspice

 
Marinated Beef Jerky

1 lb Beef; your choice; if not tender cut; slice paper thin; tender cut slice 1/8 to 1/4? thick
1/2 Tsp Pepper
1 Tsp Onion powder
1/2 Tsp Garlic salt
3 Tbsp Soy sauce +1 teaspoon; can use light
5 Tbsp Worcestershire sauce

Trim all fat off the beef. Mix other ingredients together. Marinate meat overnight in the mixture. Remove from marinade and pat meat between towels. Line cookie sheet with foil and arrange meat on it in a single layer. Dry for 8 or more hours at 200~, turning after 6 hours. Cool and store in a tightly covered jar or sealed in plastic bag.

Microwave Jerky

1/2 lb Trimmed venison
1/4 Tsp Salt
1/3 Tsp Garlic Powder
1 Tsp Accent
1/4 Tsp 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 its texture. That’s it!

 
Modern Jerky

2 lb Round steak; 1? thick
1/2 c Worcestershire sauce
1 Tsp salt
-pepper to taste
2 Tbsp Parsley flakes
1/4 Tsp Garlic powder; optional

Note: Chili powder, barbeque salt, paprika, horseradish, and onion salt or flakes may also be used in the marinade. (Or any ideas of your own). Slice steak into 1/2 inch wide strips and place in a single layer in a pan or baking dish. Mix other ingredients and pour over meat. Marinate in Refrigerate overnight. Remove and place meat carefully on cookie sheet. Dry in 175~ oven for one hour and then reduce temperature to 150~. Continue baking strips in the low oven until dry, but pliable, one to three hours. Cool jerky and store in tightly sealed containers.

 
Original Jerky

Meat; cut into 1/2? thick by 1? wide
Wire
Cord
-brine solution; boiling
1 c 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 or sun dried, but this takes much longer (days or weeks), and the meat must be protected from insects.

Oven Jerky

1 Flank Steak
1 Clove
1/2 c Honey
Pepper
4 Tbsp Lemon Juice
1/2 c Soy Sauce
Salt

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 in oven at 150 degrees for 12 hours, or until when bent, it will crack, but not break

 
Smoked Hamburger Jerky

1/2 c 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. Mix marinade ingredients together in a bowl. After well mixed, sprinkle marinade 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.

 
Smoked Turkey Jerky

1/2 c 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 marinade. Place dipped meat in layers in a bowl or dish. 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.

 
Tucker Surprise Beef Jerky

1 c Soy sauce
4 oz Mesquite smoke (hickory works well also)
1/4 c Water
1/4 c Cayenne pepper
2-3 lb’s

Go to the butcher and have them slice a 2 or 3 lb rump roast into slices as 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 size zip lock bag. if the smoke came in a 4 oz bottle, use the water to rinse the bottle, pour water into bag. Add pepper. Close bag and let sit for a couple of hours. Trim all fat from the beef. Add beef to the mixture. Let sit for 5 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 dehydrator(I’ve never made it without a dehydrate). Put trays in dehydrator, opening vents to about half.

Hickery Smoke Turkey Jerky

1 Turkey meat sliced thin
2 Tbsp Liquid smoke
3 Tbsp Soy Sauce
10 dash Tabasco sauce
1/3 c Worcestershire sauce
1 1/2 Tsp Hickory seasoning liquid
1 Tbsp Onion salt
Mix all ingredients together in a   dish. Mix together and add strips of turkey or beef into marinade. Marinade for 8-24 hours, depending upon how often you shake mixture and how flavorful you want it. Take strips out of marinade and lightly dampen with towel to try excess liquid off. Place in dehydrator or on sheets for oven. dehydrate till jerky is tough/crisp. Time varies based on method of dehydration, use your best judgment (12-36 hours). Add extra Tabasco for more spicy flavor.

Dry Cure Southwest Jerky

1 Tsp Salt
1 Tsp Pepper
1/2 Tsp Cayenne pepper
3 Tbsp Chili powder
2 Tsp Cumin
2 Cloves 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 tenderer jerky.