Jerky Recipes
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(I picked up the main collection below years ago from another scout web site, and have used them without fail.  Some are better than others - your mileage may vary.  I'd love to give the original people credit, but their site went down some time ago, and I don't have any notes on who they were.) - JEI

All of the recipes below are good for 1 to 1.5 pounds of meat. Since dehydrators have a tendancy to soften all the flavors but salt, I tend towards the 1 pound side when doing calculations. In other words, if I'm doing 4 pounds of meat, I multiply the measurement for salt by a little over 3, then everything else gets multiplied by 4 (which actually makes a lot of the numbers easier to work with).

Standard directions...

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, and spooning mixture over each layer. Cover tightly. Marinate 6 to 12 hours in frig, stirring occasionally and keeping mixture tightly covered.

Western Barbecue Jerky

bullet1 teaspoon salt
bullet3 tablespoons brown sugar
bullet1/4 teaspoon pepper
bullet1/3 cup red wine vinegar
bullet1/8 teaspoon cayenne pepper
bullet1/3 cup ketchup
bullet1 teaspoon onion powder
bullet1/2 teaspoon garlic powder
bullet1 teaspoon dry mustard

Hot & Tangy Jerky

bullet1 teaspoon salt
bullet2 garlic cloves, crushed
bullet1/4 teaspoon cracked pepper
bullet2 tablespoons A-1 sauce
bullet1/4 teaspoon cayenne pepper
bullet3 tablespoons Worcestershire sauce
bullet1 teaspoon onion powder
bullet1/2 teaspoon paprika

Hawaiian Jerky

bullet1 teaspoon salt
bullet1 garlic clove, crushed
bullet1 teaspoon ground ginger
bullet1/4 cup pineapple juice
bullet1 tablespoon brown sugar
bullet1/4 cup soy sauce
bullet1/4 teaspoon pepper
bullet1/8 teaspoon cayenne pepper

Fiesta Jerky (hot and spicy!)

bullet1 teaspoon salt
bullet1 teaspoon onion powder
bullet1/4 teaspoon pepper
bullet1/4 teaspoon ground cumin
bullet1 tablespoon chili powder
bullet1 teaspoon garlic powder

Middle Eastern Jerky

bullet1 teaspoon salt
bullet1/4 teaspoon turmeric
bullet1/8 teaspoon pepper
bullet1/8 teaspoon ground cumin
bullet1 1/2 teaspoon coriander
bullet1/4 teaspoon chili powder
bullet1/4 teaspoon ground ginger

Korean Jerky

bullet1/2 teaspoon salt
bullet1 tablespoon dry sherry, if desired
bullet1/4 teaspoon pepper
bullet2 tablespoons sesame seeds
bullet2 teaspoon sugar
bullet1/4 cup soy sauce

Follow standard directions (above), but leave out the sesame seeds. Those get sprinkled on as the wet meat is put into the dehydrator.

Teriyaki Jerky

bullet1/2 teaspoon salt
bullet1 garlic clove, crushed
bullet1/8 teaspoon pepper 1/4 cup soy sauce
bullet1/2 teaspoon ground ginger
bullet2 tablespoons brown sugar

Mild Mexican Jerky

bullet1 teaspoon salt
bullet1/2 teaspoon oregano, crushed
bullet1/4 teaspoon pepper
bullet1 teaspoon paprika
bullet1 teaspoon chili powder
bullet1/2 teaspoon garlic powder

Frontier Jerky

bullet1 teaspoon salt
bullet2 tablespoons
bulletliquid smoke
bullet1/4 teaspoon pepper
bullet1 teaspoon garlic powder
bullet2 tablespoons Worcestershire sauce

Curried Jerky

bullet1 teaspoon salt
bullet1 1/2 teaspoons curry powder
bullet1/4 teaspoon pepper
bullet1/2 teaspoon garlic powder
bullet1/8 teaspoon cinnamon
bullet1 teaspoon ground ginger
bullet1/16 teaspoon ground cloves
bullet1/8 teaspoon ground cumin

Sweet and Sour Jerky

bullet1 teaspoon salt
bullet1 tablespoon soy sauce
bullet1/4 teaspoon pepper
bullet1/4 cup red wine vinegar
bullet1/2 teaspoon onion powder
bullet1/4 cup pineapple juice
bullet1 garlic clove, crushed
bullet3 tablespoons brown sugar

Great Jerky

bullet3/4 teaspoon salt
bullet2 tablespoons soy sauce
bullet1/4 teaspoon cracked pepper
bullet1 tablespoon Worcestershire sauce
bullet1 tablespoon brown sugar
bullet1 garlic glove, crushed

Klimacek Jerky

bullet1/2 cup dark soy sauce
bullet2 Tbs Worcestershire sauce
bullet1 tsp monosodium glutamate (optional)
bullet1 tsp onion powder
bullet1 tsp garlic powder
bullet1/4 tsp powdered ginger
bullet2 Tbls. freshly ground black pepper
bullet1/2 tsp Tabasco
bullet1/2 tsp liquid smoke seasoning
 

Drying your meat:

Slice meat into long strips approx. 1/4 inch thick. Uniform slices will shorten the drying time, so use a meat slicer or have your butcher do it. If you slice the meat without an electric slicer, partially freeze it first to make cutting easier. Cut across the grain and remove excess fat. Once marinated, place meat on drying racks. Do not overlap the strips. For the dehydrator use a temp. setting of 140 to 160. The temp may be lowered to as low as 130 after 4 hours. (I just leave it alone at the high setting). Occasionally blot the meat with paper towels as it dries to remove beads of oil. (Sometimes I do this, sometimes I don't).

Dryness test:

Test jerky for dryness by cooling a piece. When cool it should crack when bent but not break. There should be no moist spots. (I just dry it to how I like it. Usually it only take over night for my dehydrator, yours will probably be different.)

Storing jerky:

Storage is affected by the curing preparation used and the humidity and temperature of the storage area. Jerky containing salt and cured without a commercial curing preparation may be stored at room temperature for 1 to 2 months. If the air humidity is low, the container should have a loose-fitting lid or one with wholes punched in it. Good air circulation keeps the flavor fresher. If the humidity of the air is more than 30percent, store jerky in an airtight container. Jerky may be refrigerated or frozen in an airtight container to increase shelf life and maintain flavor. (I really donít worry about the storage because the jerky never stays around that long.)