Jerky makes a delicious snack for the whole family and a great gift for friends. It’s always nice to have some great jerky recipes to prepare.
I’ve listed 4 jerky recipes you can try at home:
- 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.
- 3/4 C soy sauce
- 1 C Worcestershire sauce
- 3 T kosher salt
- 2 T crushed black peppercorns
- 2 T graham marsala
- 1 T garlic powder
- 1 T onion powder
- 2 t Prague Powder #1
Combine in a blender, mix with sliced beef or venison in a white trash bag (in a metal container so you don’t create a mess!).
Refrigerate 24-36 hours, mixing occasionally. Dry about 15 hours at 125’F.
- 1 1/2 To 2 lbs lean boneless deer meat, partially frozen
- 1/4 c Soy sauce
- 1 tb Worcestershire sauce
- 1/4 ts Ground pepper
- 1/4 ts Garlic powder
- 1/4 ts Onion powder
- 1/4 ts Hickory smoked salt
- 1/4 c Firmly packed brown sugar
- 1 small 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.
Chinese Beef Jerky
- – 3 lb Flank steak – or London broil
- 1/2 c Light soy sauce
- 4 1/2 tb Honey
- 4 1/2 tb Dry Sherry
- 6 lg Garlic cloves – minced
- 1 1/2 tb Ginger – fresh, minced
- 1 1/2 tb Sesame oil
- 1 1/2 tb Red pepper – crushed dash freshly ground white pepper
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).
Preheat oven to 250 F.
Line two large baking sheets with foil and set wire rack(s) on top of each.
Arrange meat on racks in single layer.
Bake 30 minutes.
Reduce heat to 175 F and continue drying meat another 40 minutes (meat should be lightly browned but not burned).
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 36 pieces or 10 buffet servings.
Want more recipes? You welcome to visit our website: The Recipes Package and Affordable Pasta Salad Recipes for more delicious recipes.