Beef Jerky Recipes

REGULAR JERKY RECIPE

1-1/2 to 2 lb lean beef, sliced 1/4 inch

Marinate for 12-24 hours with:

• 1/4 cup soy sauce
• 1/4 cup Worcestershire Sauce
• 2-3 drops of liquid smoke (optional)
• 1 Tbspn seasoned salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper (more if you like)
• 1 cup water

Combine in a bowl all ingredients and rub dry ingredients into the grain of the meat; add water, cover and marinate overnight. Turn and rearrange the slices in the marinade several times during the 12-24 hours. If you have a dehydrator use it otherwise use the oven method:

1. Place aluminum foil on oven rack - preheat oven to 170 degrees F (as low as my oven will go).
2. Put meat on baking racks then set on the foiled oven rack to dry.
3. Prop the oven door open with an oven mitt to allow moisture to escape.
4. Drying time will vary depending on thickness of the meat - 7 to 12 hours hours for complete drying.

Southwest Beef Jerky

It's a peppery jerky with the flavors of chili. The beef sold as "fajita meat" works perfectly for jerky; it's lean and in good-sized slices. Prep time includes seasoning the beef overnight. Serving size is approximate - how much can you eat at one time? Requires ½ day 8 hours prep!

2 lbs. sliced lean beef (I use the beef labeled as "fajita meat")

Marinate for 12-24 hours with:

• 1 tsp salt
• 1 tsp pepper
• 1 tsp cayenne pepper
• 1 tspn chili powder
• 1 tsp cumin
• 1 tsp garlic

Combine in a bowl all ingredients and rub dry ingredients into the grain of the meat; add water, cover and marinate overnight. Turn and rearrange the slices in the marinade several times during the 12-24 hours. If you have a dehydrator use it otherwise use the oven method:

1. Place aluminum foil on oven rack - preheat oven to 170 degrees F (as low as my oven will go).
2. Put meat on baking racks then set on the foiled oven rack to dry.
3. Prop the oven door open with an oven mitt to allow moisture to escape.
4. Drying time will vary depending on thickness of the meat - 7 to 12 hours hours for complete drying.

Beef Jerky Hot and Spicy

2 lb lean beef

Marinate for 12-24 hours with:

• 2 lb lean beef
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/4 cup Cayenne pepper sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1-2 tsp black pepper
• 1 tsp chile powder
• 1 cup water

Combine in a bowl all ingredients and rub dry ingredients into the grain of the meat; add water, cover and marinate overnight. Turn and rearrange the slices in the marinade several times during the 12-24 hours. If you have a dehydrator use it otherwise use the oven method:

1. Place aluminum foil on oven rack - preheat oven to 170 degrees F (as low as my oven will go).
2. Put meat on baking racks then set on the foiled oven rack to dry.
3. Prop the oven door open with an oven mitt to allow moisture to escape.
4. Drying time will vary depending on thickness of the meat - 7 to 12 hours hours for complete drying.

Chinese Beef Jerky

3 Lbs. Flank Steak or London Broil

Marinade:

• 1/2 Cup Light Soy Sauce
• 4 1/2 Tbs Honey
• 4 1/2 Tbs Dry Sherry
• 6 Large Cloves Garlic Minced
• 1 1/2 Tbs Ginger Fresh Minced
• 1 1/2 Tbs Red Pepper crushed
• 1 1/2 Tbs Sesame Oil
• Dash White Pepper

Method:

1. Cut meat in half, lengthwise and slice diagonally crosswise into paper thin strips 1 1/2 to 2 inches wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate).
2. Preheat oven to 250 F. Line two large baking sheets with foil and set wire racks on top of each baking sheet. Arrange meat on racks in single layer. Bake 30 minutes.
3. Reduce heat to 175 F and continue drying meat another 40 minutes. Meat should be lightly brown but not burnt. Let meat  continue to dry on racks at cool room temperature overnight before packing into jars.

Dried meat can be brushed lightly with sesame oil for additional flavor and shine. Makes about 36 pieces.