Tri-State Outdoor News

The key to great venison jerky is always the marinate. Otherwise, all you have dried meat. And what fun is that. The easiest way to make jerky is with a food dehydrator. I suggest you get one if you don’t have one. Drying the jerky in the oven on low heat with the door propped open is a bit of a pain. So get the food dehydrator and read the directions. Don’t over-dry your jerky… it’s just no good if it gets too brittle.

Here is a handful of great recipes for getting the spices right. Remember, if you think you should change something, it’s your recipe, change it anyway you like it. Now Enjoy your jerky.

Non-Stop Jerky

3 lbs lean meat, thinlysliced
1/2 cup soy sauce
1/2 cup Worcestershire
1 tbs. seasoned salt
2/3 tsp. garlic powder
2 tsp. onion powder
2/3 tsp. black pepper

Mexican Jerky

1 lb lean meat, thinlysliced
1 tsp. salt
1/4 tsp. fresh ground black pepper
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. crushed oregano
1 tsp. paprika

Spicy Tangy Jerky

1 lb lean meat,
thinly sliced
1 tsp. salt
1/4 tsp. cayenne pepper
1/2 tsp. onion powder
2 cloves crushed garlic
2 tbs. A-1 sauce
3 tbs. Worcestershire sauce
1/2 tsp. Paprika

Mom’s Favorite Jerky Recipe

1 part liquid smoke
2 parts Worcestershire sauce
4 parts soy sauce
salt and black pepper to taste

Hotshot Jerky

1 part liquid smoke
2 parts Worcestershire sauce
4 parts soy sauce
lots of ground black pepper

Cowboy Jerky

1 lb lean meat, thinly sliced
1 tsp. salt
1/4 tsp. pepper
2 tbs. Worcestershire sauce
2 tbs. liquid smoke
1 tsp. garlic powder

Pretty Good Jerky

1 lb lean meat, thinly sliced
3/4 tsp. salt
1/4 tsp. cracked pepper
1 tbs. brown sugar
2 tbs. soy sauce
1 tbs. Worcestershire sauce
1 clove crushed garlic

Old Western Barbecue Jerky

1 tsp salt
3 tbsp brown sugar
1/4 tsp pepper
1/3 cup red wine vinegar
1/8 tsp cayenne pepper
1/3 cup ketchup
1 tsp onion powder
1 lb. lean meat
1/2 tsp garlic powder
1 tsp dry mustard

Remember that once you dry your jerky it will keep pretty well, but it can get moldy. So, if you make a huge batch, wrap it tightly in freezer bags and freeze it up. Just remember to thaw it before you eat it.