MORE INFO for MAKING JERKY
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     Jerky can be made from venison, elk or Buffalo, but is generally made from beef.  A good lean round steak or flank steak will work great. Cut the meat in long thin strips against the grain. If there's any fat or gristle, remove it and  throw  it  away. Cowboys used to sprinkle the meat with salt and pepper, a small amount of chili powder, and then simply hang it on wire lines in the sun to dry.
      For more flavorful jerky, marinate the meat in a solution of two tablespoons  of soy sauce, two drops of  Tabasco sauce or cayenne pepper to taste, 1/4 teaspoon of salt, ground pepper and one fresh clove of garlic,  minced. Place meat and marinade in a Ziploc plastic bag in the refrigerator overnight. Then drain the meat and place on the oven racks to dry. The oven should be  set at 160-170 degrees with the oven door partially open. Dry for about six to eight hours or until the meat turns dark and brittle. Other marinade ingredients that add a unique taste to the meat are red wine, red wine vinegar, Worcestershire sauce, minced onion, a pinch of thyme, oregano and marjoram.

JERKY RECIPES for VENISON & BEEF
Venison 7 Recipes
Beef 17 Recipes
Try using the Venison recipes on Beef & visa-versa

 
Venison Jerky #1

1/4 cup cider vinegar
4 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dried garlic powder
1/2 teaspoon ground pepper
1 to 2 pounds raw lean venison strips
 
     Partially freeze meat so it can be cut easily into 1/4
inch strips. Dump remaining ingredients in bowl or big cake
pan and mix well. Marinate meat in mixture covered in
refrigerator for at least a day, turning now and then to coat
meat evenly. Shake excess moisture from marinated strips.
     If oven is clean and you want to keep it that way, line
bottom with aluminum foil to catch drippings. Lay strips of
meat over cake racks or directly on oven racks. Or, to
accommodate more meat, use those spiked metal hooks used to
hang curtains, spear a strand of meat on each hook and hang
down from regular oven racks. (The more air that circulates
around meat strips, the better.) Dry for 5 to 6 hours in 160-170
degree oven.
     Remove from oven, blot with paper towels and when cool,
store in refrigerator in old mayonnaise jars, with the tops
on, or in sealed plastic bags. It will last for a day or more
without refrigeration.
     Most any barbecue marinades can be used for jerky as
long as they contain no oil. For stronger flavors, add more
seasonings and increase marinating time.
     Vinegar when added to marinade, will soften the wild
taste of game meats.
     Lean meats are best for jerky.
 

Venison Jerky #2

Sugar Cured Venison Jerky
 
    5 lb Venison roast                          1 oz Liquid smoke
  1 1/2 c  Sugar                                   2 ts Garlic
  1 ts Brown sugar                              3 ts Seasoning salt
  15 ts Salt                                          1 ts Black pepper
  Serves several people.
  Cut venison 1 to 2 inches wide and 1/4-inch thick, 6 to 10 inches long. Put
in large mixing bowl and add sugar a little at a time.  Be sure to mix
well.  Mix brown sugar and all other spices and mix all together.  Put in
refrigerator approximately 6 to 8 hours.  Take out and put in oven on
  racks, lightly pepper.  Cook at a maximum of 150F until completely dry,
  approximately 8 hours.     
 
 Venison Jerky #3
 
      5 lb Venison, boned                    1/2 c  Light corn syrup
      3 ts Tender Quick                      1/2 ts Garlic salt or powder
      2 ts Black pepper                      1/2 ts Onion salt or powder
      1 ts Liquid smoke                        2    Pinches tarragon
    1/2 c  Spicy brown mustard                 1 ts Worcestershire sauce
  Cut venison into fairly thick slices.  Mix remaining ingredients.  Lay
  strips of venison on broiler pans.  Coat with sauce, salt and pepper to
  taste.  Flip, coat with sauce, pepper and salt again to taste.  Bake
  approximately 6 hours at 150F.  Flip and continue to bake another 4 hours.
  Allow to cool, then place in covered container or plastic bags.  Flavor
  will "peak" in a day or two.
 
Venison Jerky #4
 
      4 lb Venison                                 1/2 ts Italian seasoning
      4 tb Onion powder                        1 c  Worcestershire sauce
  1 1/2 ts Black pepper                        1 c  Soy sauce
  1 1/2 ts Garlic powder                       1 ts Texas Pete
      2    Pinches salt
  Serves many people.
  Cut venison into 1/3-inch strips or less, cutting with the grain.  Combine
  rest of ingredients.  Place meat in pan or dish and pour marinade over
  meat.  Let stand 24 hours in refrigerator.  Remove from refrigerator and
  place foil in bottom of oven to catch drippings.  Insert toothpicks through
  one end of strip of meat and hang from over rack.  Rack should be at
  highest setting.  Bake at 150F for 4 hours or until dried to taste.
 

Venison Jerky #5

Smoked Spicy Venison Jerky
 
      4 lb Venison roast                     1/2 ts Onion powder
    1/2 c  Brown sugar                       1/2 ts Pepper
    1/4 c  Salt                              1/2 ts Garlic powder
      1 c  Water                             1/2 ts Tabasco sauce
      1 c  Red wine
  Serves many people.
  Trim fat from venison and cut into 1/4- to 1/2-inch thick slices.  Place
  meat into the marinade made by combining the above ingredients in a glass
  or ceramic bowl.  Marinate at least 8 hours in a cool place.  Remove to a
  rack and allow to air dry until they become glazed.  Do not rinse.  Smoke
  for 12 to 16 hours depending on degree of desired dryness.  Use
  approximately 3 pan fulls of hickory or cherry wood chips to add to flavor.
 

Venison Jerky #6

Smoked Oriental Venison Jerky
 Categories: Venison, Jerky, Smoked
   Servings:  1
      4 lb Venison roast                       2 oz Bourbon or brandy
    1/4 c  Salt                              1/2 ts Onion powder
    1/4 c  Brown sugar                       1/2 ts Garlic powder
      2 c  Water                               1 ts Grated ginger
      1 c  Apple cider/or cider vinegar        1 ts Grated orange peel
    1/2 c  Soy sauce                           6    White cloves (optional)
  Serves many people.
  Trim fat from venison and cut into 1/4- to 1/2-inch thick slices.  Place
  meat into the marinade made by combining the above ingredients in a glass
  or ceramic bowl.  Marinate at least 8 hours in a cool place.  Remove to a
  rack and allow to air dry until they become glazed.  Do not rinse.  Smoke
  for 12 to 16 hours depending on degree of desired dryness.  Use
  approximately 3 pan fulls of hickory or cherry wood chips to add flavor.
 
Venison Jerky #7

Deer Jerky McDermott
      1 x  deer, sliced 1/8" thick
      2 T  hickory smoked salt
      1 T  garlic salt
      2 T  monosodium glutamate
      4 T  seasoned pepper
    2/3 c  soy sauce
    1/3 c  Worcester sauce smoked
      1 x  Tabasco sauce to taste
  Sprinkle meat with dry mixture, both sides. Drape on oven racks without
  touching while oven heats to 200 degrees. Place in oven with door open 2-3
  inches. After one hour, baste with sauce, repeating every half-hour for
  the remaining two hours at 200 degrees. Now drop oven to 170 degrees and
  finish meat in 45 to 90 minutes.
 Beef Jerky #1
1 flank steak or roast                  4 T lemon juice
1 clove garlic, minced                  1/2 c soy sauce
1/2 c honey                             1 pinch salt
1 pinch pepper
Put steak in freezer for about half an hour, just until firm.  
Slice steak across grain, about 1/4-inch thick.  
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, 12 hours.
 

Beef Jerky #2

1 c Worcestershire sauce                 1/2 T Salt
1 c Soy sauce                            1/2 T Pepper
1 T White sugar                          1/2 T Onion Powder
1 clove minced garlic                    1 flank steak or roast
Put steak in freezer for about half an hour, just until firm.  
Slice steak across grain, about 1/4-inch thick.  
Combine remaining ingredients and marinate steak strips in this for 
6 to 12 hours depending on spiciness desired.  
Place slices on rack in pan and dry in oven at 150 degrees, 12 hours.
Alternate:  Dry in dehydrator 12 hours.
Variation:
Use Venison...double all the 1/2 T quantities above and soak for up
to 16 hours.
Beef Jerky #3
1 1/2 lb Flank steak                    
 
  Select a 1/2 inch think flank or top round steak. trim away all fat then
  partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch
  wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add
  soy or teriyaki sauce to cover meat. If desired onion or garlic powder or
  Worcestershire sauce may be added. Toss to coat each piece. Cover and
  refrigerate several hours or over night. Lift meat from marinade, drain
  will then air dry for a couple of hours. Arrange meat strips in single
  layer on fine wire screen or cake cooling rack. Place in low temp. oven
  (175 to 200 degrees) or slowly smoke-cook in smoker until meat is
  completely dried. Store in air-tight container. Serve as a snack or
  appetizer.
Beef Jerky #4


1 flank steak or roast                   4 T lemon juice
  1 clove garlic, minced                   1/2 c soy sauce
  1/2 c honey                              1 pinch salt
  1 pinch pepper

  Put steak in freezer for about half an hour, just until firm.
  Slice steak across grain, about 1/4-inch thick.
  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, 12 hours.

Beef Jerky #5
3 lb Beef or elk meat                  1/3 c  Liquid smoke hickory
    1/2 c  Coffee                                   -  seasoning
    3/4 c  Soy sauce
  Cut meat into 1/4-inch thick slices.  Place in a bowl with the coffee, soy
  sauce and hickory flavoring; marinate for 8 hours, turning frequently.
  Place meat on a cookie sheet and bake at 200F for 6 to 8 hours, to the
  degree of hardness you prefer.
Beef Jerky #6
 1/2 c  Lo salt soy sauce
  1 1/4 ts Onion powder
    1/3 c  Worcestershire Sauce
  1 1/4 ts Garlic powder
  2 1/3 ts Pepper
      2 tb Brown sugar
      1 lb Lean beef
           Liquid mesquite smoke *
  * use in place of smoker.
  Mix all ingredients except beef to make marinade.  Cut thinly sliced
  beef into 1/2 inch strips and marinate for 8 to 12 hours. Smoke using
  mesquite chips for about three hours and then finish drying in oven.
  If doing whole operation in oven use liquid smoke and hang strips of
  beef on highest rack and put shallow pan underneath to catch
  drippings. Turn oven on and set to lowest possible setting and leave
  for 6 to 8 hours until thoroughly dried. A couple of hints that I
  picked up from one of the cooking echos. Use toothpicks or wooden
  skewers to hang meat by, and put a couple of layers of paper towels
  in the pan to collect the drippings and save cleaning problems later
  on.
Beef Jerky #7
Texas-Style Jerky
 
      1 lb Beef or Venison Round Steak
      4 ts Salt
      1 ts Pepper
      1 ts Chili powder
      1 ts Garlic powder
      1 ts Onion powder
    1/4 ts Cayenne
    1/2 c  Water
      3 x  Liquid Smoke (Optional)
  Trim meat carefully, removing all fat or connective tissue, and place
  in the freezer till partially frozen (about 1 hour).  While meat is
  in freezer combine salt, pepper, chili powder, garlic powder, onion
  powder, and cayenne in bowl.  pour in water, stirring well to blend.
  When meat is firm, cut across the grain, slanting slices 1/8" to 3/8"
  thick Place the slices in the marinade for several hours, or until
  the next day. place on smoker rack and smoke/dry till proper
  consistency is obtained. Alternately, meat may be sun-dried, or placed
  in an oven at 150 to 200 degrees, keeping the door slightly open.  If
  one of these methods is used, add 3 dashes of liquid smoke to the
  marinade.
Beef Jerky #8
Sweet and Spicy Jerky
      2 lb Round, or Venison Steaks
    3/4 c  Sugar
    1/4 c  Salt
      1 tb Pepper
      1 tb Soy sauce
      3 tb Hoisin Sauce (See Narrative)
       Hoisin sauce is found in Chinese food section of food stores.
  Slice the meat into thin slices as for other jerky recipes.  Using
  the blunt edge of a cup or similar object "pound" out the meat
  without tearing it.  Sprinkle with pepper.  Roll in 3 parts sugar to
  1 part salt. Cover and refrigerate for 24hrs. Add the soy and Hoisin
  sauce (and other spices if desired) to the juice in the dish.  Stir
  to mix the meat with the marinade. Refrigerate another 24 hours.
   Dry as for other jerky.
Beef Jerky #9
Oven Jerky #1
      2 lb Lean Flank or Brisket
    1/2 c  Soy Sauce
    1/4 ts Garlic Salt
    1/4 ts Black Pepper
      1 x  Allspice *
      1 x  Cinnamon *
  * Optional, definitely worth trying
  Cut meat across grain into 1/4 inch thick strips.  Coat well with soy,
  salt, and pepper mixture. Bake at 150 degrees for 12 hours. Jerky is
  done when it is black on the outside, and when bent, it will crack
  but not break.  Store in airtight jar.
Beef Jerky #10
Oven Jerky #2
 Categories: Meats
      Yield: 6 servings
      1 ea Flank Steak
      1 ea Clove
    1/2 c  Honey
      1 x  Pepper
      4 tb Lemon Juice
    1/2 c  Soy Sauce
      1 x  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
Beef Jerky #11
Dan's Simple Jerky
    1/4 c  Salt
    3/4 c  Sugar
      1 qt Water
  Cut meat into strips 1/4" to 3/8" thick, cut crosswise with the grain.
  Mix ingredients in a NON-ALUMINUM bowl.  Immerse jerky meat in brine,
  making sure that it is completely covered.  Let brine overnight, or 8
  to 12 hours.
  After brining is complete, remove jerky meat, and rinse thourghly in
  cold water.  Allow to air dry.  you should note a glaze forming when
  drying is complete (you can put the meat on the smoking racks to dry).
  Load into smoker.  Use two or three pans of wood chips early in the
  smoking process.  Smoke until jerky will crack, but not break when it
  is bent.
Beef Jerky #12
Beef Jerky a la Willie
 
    1/2 c  Lo salt soy sauce
  1 1/4 ts Onion powder
    1/3 c  Worcestershire Sauce
  1 1/4 ts Garlic powder
  2 1/3 ts Pepper
      2 tb Brown sugar
      1 lb Lean beef
           Liquid mesquite smoke *
  * use in place of smoker.
  Mix all ingredients except beef to make marinade.  Cut thinly sliced
  beef into 1/2 inch strips and marinate for 8 to 12 hours. Smoke using
  mesquite chips for about three hours and then finish drying in oven.
  If doing whole operation in oven use liquid smoke and hang strips of
  beef on highest rack and put shallow pan underneath to catch
  drippings. Turn oven on and set to lowest possible setting and leave
  for 6 to 8 hours until thoroughly dried. A couple of hints that I
  picked up from one of the cooking echos. Use toothpicks or wooden
  skewers to hang meat by, and put a couple of layers of paper towels
  in the pan to collect the drippings and save cleaning problems later
  on.

 

Beef Jerky #13
Pipi Kaula (Hawaiian Style Jerky)
      2 lb Flank steak
    3/4 c  Soy sauce
      2 tb Hawaiian salt
  1 1/2 tb Sugar
      1 ea Clove garlic; minced
      1 ea Piece ginger; crushed
      1 ea Red chili pepper; crushed
           (optional)
     Cut beef into strips about 1 1/3 inch wide. Combine all other
  ingredients and soak beef in the sauce overnight. If you have a drying
  box, place the meat in hot sun for two days, bringing it in at night.
  If drying in the oven, set oven to 175 degrees. Place meat on a rack
  such as a cake cooking rack. Place rack on a cookie sheet and dry
  meat in oven for 7 hours. Keep in refrigerator.
Beef Jerky #14
    1/2 c  Soy Sauce
    1/2 c  Worcestershire Sauce
      2 T  Ketchup
    1/2 t  Pepper (MORE FOR HOT)
    1/2 t  Garlic Powder
    1/2 t  Onion Salt
      1 lb Beef Roast
  Marinate 1 hour or overnight.  Bake in oven 150 to 170, overnight for
  10 - 12 hours.
Beef Jerky #15
1/2 t  Pepper (MORE FOR HOT)
    1/2 t  Garlic Powder
    1/2 t  Onion Salt
      1 lb Beef Roast
    1/2 c  Soy sauce
    1/2 t  Garlic Salt
    1/2 t  Lemmon Pepper
  Marinate 1 hour or overnight.  Bake in oven 150 to 170, overnightfor
  10 - 12 hours.
Beef Jerky #16
Home-Made Beef Jerky`
Recipe By     : National Cowboy Hall of Fame Chuck Wagon Cookbook
Serving Size  : 1    Preparation Time :0:00
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Lb            Flank Steak, Trimmed *
     1/2  C             Worcestershire Sauce
     1/4  C             Soy Sauce
   2      Tbsp          Liquid Smoke Flavoring
   1 1/2  Tsp           Seasoned Salt
   1 1/2  Tsp           Onion Salt
     1/2  Tsp           Garlic Powder
     1/2  Tsp           Pepper -- freshly ground
                        Nonstick Vegetable Cooking Spray
* Use lean venison or elk flank if it is available.
1. Freeze the flank steak until partially frozen, about 1 hr. Using a
sharp knife, cut diagonally across the grain into 1/4-inch-thick strips.
(For chewier jerky, cut with the grain, but this is only recommended for
card-carrying cowboys.)
2. In a large plastic bag (preferably the self-sealing kind), mix the
remaining ingredients except the cooking spray. Add the sliced beef and
mix well. Seal the bag and refrigerate for at least 8 hours or up to 24
hours, turning the bag occasionally so the beef strips are evenly
marinated.
3. Remove an oven rack from the oven and lightly spray the rack with
nonstick vegetable spray. Remove the strips from the marinade, shaking off
excess marinade. Pat the strips dry with paper towels. Arrange the strips,
close together but not touching on the rack. Line the bottom of the oven
with aluminum foil (to catch drips).
4. Preheat the oven to 150 F. Place the oven rack with the jerky in the
oven. Bake until a cool piece of jerky (remove from the oven and cool 5
mins) breaks when bent, about 5 hours. Blot any surface fat with paper
towels. Cool completely. Store in an airtight container for up to 1 month
at cool room temperature, 3 months in the refrigerator, or 6 months in the
freezer.
Makes about 1 lb 
Beef Jerky #17
Meat (beef, deer, etc.)
           Soy Sauce
           Brown Sugar
           Cooking Oil
      2 tb Coarsely ground black pepper
      2 tb Garlic powder
      2 tb Lawry's Seasoned Salt
      2 tb Gebhardt Chili powder
  Cut meat into 1 1/2 by 1/4 by 5 inch strips.
  Soak meat in a mixture of Soy sauce, 1 T. brown sugar and 1 T. oil
  for 2 to 4 hours.
  Pat dry.
  Mix seasonings well and place in a clean shaker.  (Ed. note:  why not
  specify a dirty shaker?  Might make it more authentic!)
  Using a foil-covered cookie sheet, place meat (1 layer) and sprinkle
  mix over it to taste.
  Fold foil edges up to keep in mixture.
  Dry at 140 to 180 degrees for 5 to 8 hours.
  Keep in open container at room temperature.  Do NOT refrigerate.
 
Microwave Jerky
 
    1/2 lb Trimmed venison *
    1/4 ts Salt
    1/3 ts Garlic Powder
      1 ts Accent
    1/4 ts Black Pepper
    1/4 c  Worcestershire Sauce
    1/4 c  Soy Sauce
    1/4 c  Water
      6 ea 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
  it's texture. That's it!

 

Tofu Jerky
    1/2 c  Soy sauce
      3 tb To 4 tb liquid smoke
    1/8 c  Water
      1 tb Onion powder
      1 ts Garlic powder; or
      1    Clove garlic; crushed
      1 tb Fresh ground black pepper
      1 ts Honey
      1 lb Firm or extra firm tofu
  Cut and drain the tofu.  I usually take a 1 lb cube, cut it in
  half, and then slice it into strips on its short side.  Strips should
  be about 4-5 mm in thickness.  They may look big, but they'll shrink
  to about half their size.
  Mix all the marinade ingredients together well. Put the tofu in a
  single layer in a shallow baking pan or cookie sheet and pour the
  marinade over it.  Let soak for several hours or overnight.
  Drain excess liquid (and reuse!) and dry tofu in food dehydrator or
  warm (200 F) oven.  This will take probably 4-8 hours, depending on
  weather. If you live in a sunny, dry climate (Colorado in the
  summer), you can sun dry it, it'll take all day.
  If you dry indoors in the winter, your house gets filled with a
  wonderful smoky smell. If you're drying in the oven, you'll need to
  flip the tofu over hourly so it dries evenly. The stuff is delicious
  and keeps indefinitely.  Dry the stuff until it's very chewy, but not
  crispy.
  Be creative: Use low-sodium soy if you want less salt (it is rather
  salty) Use Tabasco or ground cayenne if you want it hot. Chili powder
  makes chili jerky. Oregano and basil makes pizza jerky.
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