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Old 12-22-2010, 12:37 PM   #1
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Default Jerky recipes?

Wifee got me a dehydrator for Christmas and I can't wait to try it out. She got me a box of seasoning but I've always had great luck with recipes on here. Anyone have some?


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Old 12-22-2010, 12:41 PM   #2
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I've got one that's absolutely wonderful. Very similar to Wild Bill's, though I'm not sure you have their jerky down in FL. I'll post it tonight after work.


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Old 12-23-2010, 12:52 AM   #3
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Here it is, for 2 pounds of sliced meat:

2/3 cup worcestershire sauce
2/3 cup soy sauce
2 tbls molasses
2 tbls brown sugar
1 tbls honey
2 tsp coarsely ground black pepper
2 tsp onion powder
1 tsp liquid smoke
1/2 tsp red pepper flakes

Mix all ingredients, and marinate the meat in it in a 1 gallon ziploc for 12 hours. Be sure to "massage" the bag every few hours to redistribute the marinade around the meat. If any of parts of your meat are still pink, the marinade didn't contact it, so "massage" the bag some more and check again in a few hours.

For 1/4" thick slices, expect to dehydrate about 6 hours at 160 degrees.
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Old 12-23-2010, 01:14 PM   #4
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Awesome, looks good. I'll pick up the meat on the way home from work and give it a shot. Thanks.
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Old 01-02-2011, 12:52 PM   #5
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Mine is

1 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
3/4 tsp habanero sauce
2 tsp liquid smoke
1/2 cup worcestershire

I slice my meat with my slicer so the slices are even and
reasonably thin for faster drying. I aslo marinate for 12 hours.
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Old 09-04-2011, 04:43 AM   #6
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So any recipes out there for a water smoker? I have a Masterbuilt and it makes amazing venison jerky and now I want to try some beef. Who has the secret recipes??
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Old 10-05-2011, 06:31 PM   #7
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Anyone ever cold smoke their meat before drying it?
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Old 10-08-2011, 07:58 AM   #8
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Originally Posted by dataz722 View Post
Anyone ever cold smoke their meat before drying it?
yes.
cold smoked with apple wood.
racks 1-3 beef
rack 4 cheddar cheese.

the beef was then placed in a Nesco dehydrator. Godly Jerky was removed and vacuum packed upon completion of the drying cycle.

you can cold smoke pretty much anything except poultry and pork.
and pie.
pies don't cold smoke very well.
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Old 10-10-2011, 03:41 PM   #9
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Quote:
Originally Posted by thataintchicken View Post
yes.
cold smoked with apple wood.
racks 1-3 beef
rack 4 cheddar cheese.

the beef was then placed in a Nesco dehydrator. Godly Jerky was removed and vacuum packed upon completion of the drying cycle.

you can cold smoke pretty much anything except poultry and pork.
and pie.
pies don't cold smoke very well.
No pies? Thats really disapointing.

I was planning on doing it for the first batch but if I do then it would have to wait until the weekend and I already bought the meat. I will use liquid smoke this time and then next batch cold smoke.
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Old 10-16-2011, 01:21 AM   #10
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4 lbs of meat
2 cups Worcestershire sauce
1/4 cup liquid smoke (I love liquid smoke so you can tone it down if you like.)
And marinade for 24 hours or freeze in the marinade till your ready to dehydrate.
Dehydrate for 6 to 8 hours or until it's at the consistency you like. Then put in a paper bag and add 6 tbs Tony Sasherie's Cajun seasoning. Shake to distribute seasoning. It will continue to dry because of the salt in the seasoning, so leave it in the bag and it will stay good for weeks if it lasts that long. I sell this recipe at work for $5 a pound.


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