Beef Jerky Recipes

Beef Jerky - Hot and Spicy

2 lb lean beef
1/4 c soy sauce
1/4 c Worcestershire sauce
1/4 c Cayenne pepper sauce
1 t garlic powder
1 t onion powder
1-2 t black pepper
1 t chile powder
1 c water

You can also use fresh whole clove garlic (smashed) and for a hot, spicy taste, use course ground black pepper.

Regular Jerky Recipe

1-1/2 to 2 lb lean beef, sliced 1/4 inch
Marinate for 12-24 hours with
1/4 c soy sauce
1/4 c Worcestershire Sauce
2-3 drops of liquid smoke (optional)
1 TB seasoned salt
1 t garlic powder
1 t onion powder
1 t black pepper (more if you like)
1 c water
Always turn and rearrange the slices in the marinade several times during the 12-24 hours.

Chinese Beef Jerky

3 Lbs. Flank Steak or London Broil

MARINADE 1/2 Cup Light Soya Sauce
4 1/2 Tbs Honey
4 1/2 Tbs Dry Sherry
6 Large Cloves Garlic Minced
1 1/2 Tbs Ginger Fresh Minced
1 1/2 Tbs Red Pepper crushed
1 1/2 Tbs Sesame Oil
Dash 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).

Process per dehydrator instructions. Meat should be lightly brown but not burnt. Let meat continue to dry on racks at cool room temperature overnight before packing into air-tight containers.

Dried meat can be brushed lightly with sesame oil for additional flavor and shine. Makes about 36 pieces.