jerky

My spicy beef jerky recipe brings it to a whole new level with an extra spicy marinade. Learn how to make beef jerky at home with a dehydrator from the author of "The Spicy Dehydrator Cookbook".

Spicy Beef Jerky Recipe

London broil

bourbon

brown sugar

Worcestershire sauce

apple cider vinegar

spicy chili powder

Cajun seasoning blend

garlic powder

onion powder

cumin

Salt and pepper

Wrap the London broil in plastic wrap and place into the freezer for about an hour to partially freeze. This will make slicing much easier.

Pull it out, set it onto a cutting board and slice it into ¼ inch strips. Thicker strips will take longer to dehydrate.

Add the remaining ingredients to a large mixing bowl and mix well. Slip the sliced beef strips into a large sealable baggie and pour the marinade over it. Seal it up and massage the marinade into the beef with your hands. Get it in there good. Refrigerate for at least 5 hours or overnight.

Drain the marinade and throw it away. Spread the beef strips out onto baking sheets and bake them for 10 minutes at 350 degrees F. The meat should register 160 degrees F internally when measured with a meat thermometer.

Lay the beef strips out evenly onto your dehydrator trays.

Dry at 160°F for 6-8 hours, until dried through. Check them at the 4 hour mark and flip them. Blot them with a paper towel if you see any moisture oozing out. Keep dehydrating. The resulting jerky should be pliable and should not snap when bent with your fingers.

Let them cool, then wipe away any residual moisture.

After they’ve cooled, store them in airtight containers or enjoy them right away.

Yields about 2/3 pound jerky.

Can you make jerky out of Pork? YES!!! It tastes great too! This sweet recipe worked very well with pork, you will definitely love it...

Sweet Maple Pork Jerky

lb Pork Tenderloin (can also use beef

maple syrup

tsp sea salt

water

tsp curing salt (optional)

Trim all visible fat from the meat and place in freezer for an hour or two to partially freeze.

While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag.

Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. I cut some with and some against since I like both! You can also skip the freezing and use a Jerky Slicer.

Add sliced meat to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.

After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.

Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 4 hours at 165F.

The jerky is finished when it bends and cracks, but does not break in half.

This is the Jerky recipe that I started passing around while out on the drilling rig in South Texas. This was a bad decision as now many of the guys out here always ask if I have any Jerky on me while we are working. This recipe is made of several ingredients that you can’t go wrong with.

Rig Hand Beef Jerky Recipe

lb eye of round

worcestershire sauce

soy sauce

tsp black pepper

salt

tsp liquid smoke (Do NOT add if using smoker)

tsp red pepper flakes

(Prague

Pick a lean cut of beef. Trim the fat cap and other visible fat. After trimmed, place the meat in the freezer for 1-2 hours or until partially frozen. This will allow for more uniform slices when cutting your beef.

In a plastic container that has a tight fitting lid or ziplock bag, add the marinade ingredients and mix well.

Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.&nbsp;

Add the sliced meat to the marinade and shake well until all slices are covered evenly. Place in the fridge and allow to marinate for 6-24 hours. Shake the container/bag two or three times while marinating.

After marinating, dry slices with paper towels to remove any excess marinade.

Place strips on your dehydrator drying racks with plenty of spaces in between for easy air flow. Dry with your favorite jerky making method.

Dry for 3 hours at 165 degrees allowing the internal temperature to reach 160 degrees and then turn down to 145F. Check the meat after 4 hours and keep drying until the jerky bends and cracks, but does not break in half.

Allow jerky to cool for several hours before storing.

The best beef jerky recipe made with Habanero Peppers is bound for greatness! The spicy kick of the peppers and the saltiness of the Sea Salt really makes this the top jerky recipe ever! This Ultimate Beef Jerky recipe quickly jumped to the top of my list of hundreds of jerky recipes I have made over the years. 

&#x1f4cb; The Ultimate Beef Jerky Recipe

lb Eye of round

sugar

habaneros (3 if extra hot is wanted)

tbsp worcestershire sauce

Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.

While the meat is in the freezer, combine marinade ingredients in a blender and blend until the peppers have been chopped into very small pieces. Place in a bowl or ziplock bag.

Add sliced beef to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.

Hot and smokey, chewy, peppery delicious jerky.

Seitan Jerky

seitan dipper dough

vegan worcester sauce

tomato puree

tbsp liquid smoke

Sriracha sauce

Preheat your oven to 100°C (fan assisted) or 80°C in a regular oven.

Make a batch of seitan dipper dough, adding 0.5 tsp of coarse ground black pepper to the dry ingredients, or more or less to taste of course.

Using a sharp chefs knife, slice the seitan in to pieces along the longest edge of each dough. You want to make each slice about 3-4mm.

Put all the processed slices into a dish and cover with the marinade, cover and pop this in to the fridge for 20 minutes.

Now place every slice on to a baking tray ensuring that each piece has a little room around it to bake properly. It'll fill a few baking trays easily!

Paint each slice with extra marinade then pop in to the oven for 30 minutes. &nbsp;

After 30 minutes take out the trays and turn each piece over, apply more marinade then pop back in to the oven for a further 30 minutes.

Check that the jerky hasn't dried out and gone crispy throughout the bake. The finished product should be chewy but not brittle. It'll depend on your oven of course but worth checking throughout as a spoiled batch is sorrowful! Remove jerky from trays and leave to cool for 5/10 minutes if you can, alternatively eat now, right now, go on, EAT IT!This will store for a few days in an airtight container in the fridge and actually becomes more delicious and chewy the next morning, if you have more self-control than we do!

Making beef jerky in an oven is a great way to start making beef jerky. There is no need for purchasing extra equipment, you can start NOW with what you already have. So get started with this great chili lime beef jerky marinade.

How to Make Beef Jerky in an Oven

tbsp chili garlic sauce

tsp salt

lime juice

lime

Pick you favorite type of beef and trim all visible fat. Place the meat in the freezer for 1-2 hours to partially freeze. This allows for easier slicing and more consistent widths.

Mix all above ingredients in a container with a tight fitting lid. Whisk marinade until all brown sugar is dissolved.

Remove beef from the freezer and slice against the grain between 1/8"-1/4" thick.

Add sliced beef to the container of marinade and shake well to evenly coat the meat. Marinate in the refrigerator for 6-24 hours.

After marinating, remove and pat dry the strips with paper towels. Either hang from toothpicks or lay the jerky on a cooling rack and place in a 170°F - 200°F preheated oven.

Prop the door of the oven open with a wooden spoon and bake the jerky for 3-6 hours. Begin checking for doneness at 3 hours.

The beef jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in an air tight container.

This smoked peppery beef jerky really turned out fantastic! Fire up the smoker and get ready to make some really good beef jerky.

How to make beef jerky in a smoker

lb beef eye of round roast or venison

Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.

While the meat is in the freezer, combine the soy sauce, water, brown sugar, ground black pepper, sea salt, garlic powder, &amp; onion powder in a bowl or ziplock bag and mix well.

Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Slice with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer.

Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.

After the meat has finished marinating, remove from refrigerator and strain excess marinade.

Pat dry the strips with paper towels.

Dry with your Dehydrator, Smoker, or Oven. Click the links or read the post above for more detailed drying information.

Biltong

ml red wine vinegar

34 g pepper corn

coriander seed (toasted)

22.7 g chili flakes (optional

Begin by preparing your meat.  Trim off any silver skin, gristle, and soft fat.  Cut your meat WITH THE GRAIN into 2cm thick steaks. (I USE THE WIDTH OF MY THUMB TO MEASURE EACH STEAK)

Toast the coriander and coarsely grind it up.  Coarsely grind the pepper corn and chili flakes as well. Combine the coriander, pepper corn, and pepper flakes into a container.

Combine the red wine vinegar and Worcestershire sauce in a container and pour half of this mixture In a tray that can fit your meat.  Arrange all of your meat on that tray and pour the rest of the red wine vinegar and Worcestershire sauce mix over the top.

Sprinkle 1/2 of your salt over the meat and enough of your coriander spice blend to coat the meat.  Turn the meat over and sprinkle the rest of the salt over the meat.  HERE I LIKE TO SEPARATE A LITTLE CORRIANDER SPICE BLEND SO I CAN ADD IT AT THE END BUT THIS IS OPTIONAL.  Add the remaining coriander spice blend to your meat.

Place the meat in a vacuum seal bag (or zip lock bag) ensuring that all of the spices and any liquids from your tray are added as well.  Try not to leave anything behind.

Vacuum seal the bag or if you are using zip lock bags, just remove as much air as possible and place in your refrigerator for 24-36 hours (massage the bag and flip it every 12 hours-this helps the meat cure evenly).

After the meat has finished curing remove it from the bag, weigh each steak, record the weight (and your target weight loss), and place small hooks on each piece of meat.  I suggest writing down the actual weight and making your target weight 50% less than that.  50% dryness is considered &quot;wet&quot; biltong.  Once your meat has lost 50% you can taste a piece, if you prefer it to be more dry you can let it hand for a few days more.  I personally like my biltong somewhere between 55% and 60% weight loss.  Sort of a medium dryness.   If you like a &quot;dry&quot; biltong you can let it go to 70% dryness.  It really just comes down to personal preference

If you have some reserve coriander spice blend you can add it to your meat pieces now, lightly sprinkle the spice mix on each side (this will give you a very mice spice crust when your biltong is ready)

Hang your biltong in a warm, sunny area with a gently breeze.  The ideal temperature should be between 70f and 80f (21.2c - 26.6c) and a humidity between 50% and 60%.

Once your biltong has dried to your liking you can vacuum seal them and store in your refrigerator or freezer.

You hear about beef jerky and turkey jerky, but what about chicken jerky?! It tastes AMAZING, but is not as commonly found or made as its counterparts. Let&#039;s change that and make some chicken jerky!

Chicken Jerky

lb Chicken Breast

honey

tbsp liquid smoke (optional (hickory))

Combine all of the ingredients in a bowl and mix well. Pour into ziplock bag.

Trim all visible fat from the chicken breast and slice into ¼&quot; strips.

Add sliced chicken breast to the marinade in the ziplock bag and marinate for 6-24 hours in the refrigerator.

After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.

Lay the strips on the dehydrator trays leaving space between the meat for air to circulate. Make sure the strips are not touching.

Dehydrate for 4-6 hours. Start checking the jerky if it&#039;s finished around the 3.5hr mark.

If you are unsure if your dehydrator will heat the strips to an internal temperature of 165°F, heat them in the oven either before or after dehydrating at 300°F for 10 minutes.

Pre or Post Heat Treatment

I like to grind the meat and fat for this right before making the jerky, but any ground venison will do. You will want at least a little fat in the grind, however, because otherwise the jerky will be pretty crumbly and dry. If you don’t use bacon, you will want to increase the salt to 25 grams. And if you have smoked salt, you will want to use it.

Pemmican-style Ground Meat Jerky

venison

bacon

cranberries

salt, (about 1 tablespoon)

Instacure No. 1, (about ½ teaspoon)

black pepper

½ teaspoon ground mace or nutmeg

paprika, (smoked if possible)

Grind the venison, bacon and dried cranberries through the fine die of your grinder. If you are using pre-ground venison, chop the dried cranberries well and add them to the ground meat. Put the meat and cranberries in a large bowl and add all the remaining ingredients. Mix well with your (very clean) hands until everything comes together and starts to stick to itself.

If you have a vacuum sealer, seal the mixture and set in the fridge for 24 to 48 hours. If you don’t, pack the meat mixture into a lidded container and press some plastic wrap directly onto the surface and let it sit that way.

The next day, separate the mixture into two or three chunks, depending on how big your jerky gun is. Pack it in and squeeze out lengths of jerky onto your dehydrator trays. Make sure they are separated from each other. Dehydrate at 150°F until the meat is mostly dry, but still chewy. If you don't have a dehydrator, you can smoke-dry it in your smoker, or in an oven set to "warm," with the door slightly ajar. In both of these cases, you want to keep the temperature as close to 150°F as you can.&nbsp;

This sort of jerky doesn’t keep as long as traditional jerky because of the fat content. But it will keep for several weeks in the fridge, and it freezes well.

Obviously this recipe can be used to make virtually any sort of jerky, wild or domesticated. Duck or goose jerky spring to mind, but this would also be great with turkey, as turkey and chipotle seem to go so well together. What roast to use? Whatever one you have handy. Trim as much silverskin as you can off the meat, though, as this will turn into impenetrable sinews once they dry. You could also use backstrap, but that seems like a waste to me.

Chipotle Deer Jerky

venison roast

onion

garlic,

can of chipotles in adobo

limes

Instacure No. 1

Put the soy, sugar, onion, garlic, chipotles and the adobo sauce, lime juice, curing salt and enough water to fill the can of chipotles into the blender and blend until smooth. Taste it (it will be a bit zippy), and add salt if you need it -- the marinade should taste pretty salty.

Cut the venison roast against the grain into roughly 1/4 inch slices.

Mix the marinade into the meat really well. The slices are going to want to stick to each other, so you need to use your hands (wear gloves if you are very sensitive to chiles) to make sure each side of every slice gets well coated with this marinade. It's enough for a full 7 pounds of meat. Pack the mixture into a non-reactive (plastic, ceramic, stainless steel) container, cover and refrigerate for at least 24 hours, and up to 48 hours. How long you take it depends on your personal salt tolerance and on whether you plan on storing the finished jerky for months or not. If not, go less salty.

When you are ready, lay the meat on dehydrator trays in one layer. Don't let the slices of meat touch. Set the dehydrator to 160°F for 2 hours, then drop the temperature down to 145°F until the jerky is ready. You know this because the jerky is still sorta pliable, but when you bend it, the meat starts to fracture and crack a little -- this is how I like my jerky. All told, the jerky should be ready in about 6 hours. You can, if you are planning to store this at room temperature for a long time, dry it until the meat is brittle.

If you are using an oven, set the oven as low as it will go and use something to prop open the door, which lets air circulate inside the oven. If you have a convection oven, use it.

Store it in the fridge for uh... a long time. Or freeze it until the Second Coming. I vacuum seal packages of it and take them on road trips. They've been fine for weeks at room temperature this way.

Mexican Carne Seca

45.4 g kosher salt

Start by using a leaner cut of meat.  Remove the fat cap and clean up any gristle, arteries, or silver skin that might be on the meat.

partially freeze your meat to make it easier to slice

Once partially frozen, slice your meat very thinly against the grain.  Try to keep your slices 1/8 of an inch (3mm) or slightly smaller.  A deli slicer comes in real handy for this part.

Prepare the meat

Once all your meat is sliced, place it on a scale to weigh it.  Record the weight.

You can enter the weight of your meat into this recipe under the box &quot;how much do you want to make&quot; and it will automatically calculate how much salt you need or you can just multiply the weight of your meat by 2%.  That&#39;s how much salt we are adding.

I like to add my salt a little at a time as I mix between additions.  This just ensures that the meat is salted evenly.

Once the meat is salted cover and place in your refrigerator to cure for 1-4 hours.

Weigh the meat

After the meat has finished curing, it&#39;s time to start drying.  I like using a dehydrator for this step.  If you plan on using a dehydrator, set the temp to 105f and check it after 18 hours.  Depending on the thickness of your slices it should be done or close to being done at that time.

If you plan on using a biltong box to dry your meat then it might take 48-72 hours to completely dry the meat.  Just check the meat half way through the drying process to make sure it&#39;s drying evenly.  If there are areas that are very moist rearrange the meat so that it can dry more uniformly.

After the meat is completely dries (should tear easily and form white fibrous creases when it&#39;s bent) then your carne seca is finished.  Store in a cool dark place in an air tight container.  This does not need refrigeration.

Drying the meat

Making jerky in a dehydrator is the easiest and best way to make homemade jerky. They are relatively inexpensive and here I will show you how easy it is to make great tasting beef jerky!

How to Make Beef Jerky in a Dehydrator

tsp liquid smoke

Place strips on your dehydrator drying racks with plenty of spaces in between for easy air flow.

Looking for something different from the usual jerky made out of beef? Well, you found it! This easy to make turkey jerky has a fantastic salty and sweet flavor that will top any jerky you have tried up to this point. I know that&#039;s a bold statement, but it&#039;s most definitely THAT good.

The BEST Turkey Jerky Recipe

lb Turkey Breast

Combine all of the ingredients in a bowl and mix well until the brown sugar is dissolved. Pour into ziplock bag.

Trim all visible fat from the turkey breast and slice into ¼&quot; strips.

Add sliced turkey breast to the marinade in the ziplock bag and marinate for 12-24 hours in the refrigerator.

If you are unsure if your dehydrator will heat the strips to an internal temperature of 165°F, heat them in the oven either before or after drying at 300°F for 10 minutes.

An easy smoked yet spicy turkey jerky recipe!

Smoked Turkey Jerky

turkey breast

garlic

pink Himalayan salt

Worchester sauce

hot sauce

olive oil

red pepper

Freeze the turkey breast for about 1-2 hours...

Freeze the turkey breast for about 1-2 hours and then remove and slice

Slice the turkey into strips no more than...

Slice the turkey into strips no more than 1/4" thick

Using the ingredients make the marinade

Combine the marinade and turkey and marinade in...

Combine the marinade and turkey and marinade in the refrigerator for anywhere from 8-12 hours

Start smoker and set for a temperature of...

Start smoker and set for a temperature of 175 using cherry wood

Top 22 jerky recipes from across the web

The most viewed jerky recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spicy Beef Jerky Recipe

Sweet Maple Pork Jerky

Rig Hand Beef Jerky Recipe

📋 The Ultimate Beef Jerky R...

Seitan Jerky

How to Make Beef Jerky in an Oven

How to make beef jerky in a smoker

Biltong

Chicken Jerky

Pemmican-style Ground Meat Jerky

Chipotle Deer Jerky

Mexican Carne Seca

How to Make Beef Jerky in a Dehydra...

The BEST Turkey Jerky Recipe

Smoked Turkey Jerky

Simple DIY Beef Jerky

The Best Keto Jerky Recipe

Korean BBQ Pork Jerky

Korean BBQ Pork Jerky Recipe

Korean BBQ Beef Jerky

Home Made Beef Jerky Recipe

Smoked Beef Jerky

Top 22 jerky recipes from across the web

The most viewed jerky recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Beef Jerky Recipe

Sweet Maple Pork Jerky

Rig Hand Beef Jerky Recipe

&#x1f4cb; The Ultimate Beef Jerky R...

Seitan Jerky

How to Make Beef Jerky in an Oven

How to make beef jerky in a smoker

Biltong

Chicken Jerky

Pemmican-style Ground Meat Jerky

Chipotle Deer Jerky

Mexican Carne Seca

How to Make Beef Jerky in a Dehydra...

The BEST Turkey Jerky Recipe

Smoked Turkey Jerky

Simple DIY Beef Jerky

The Best Keto Jerky Recipe

Korean BBQ Pork Jerky

Korean BBQ Pork Jerky Recipe

Korean BBQ Beef Jerky

Home Made Beef Jerky Recipe

Smoked Beef Jerky

The most viewed jerky recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

📋 The Ultimate Beef Jerky R...