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Found these on the internet somewhere. Don't think it was here. Thought I'd share. This is for whole meat jerky. I have not tried any of them, and most have liquid smoke, but figured some of you might like to play around with them.
These should work just as well for venison.
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
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 200øF 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
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
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
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
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
* 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
These should work just as well for venison.
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
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 200øF 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
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
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
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
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
* 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
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