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Discussion Starter · #1 ·
Anyone have any good jerky recipes they are willing to share? I just made a batch at home using a dehydrator, and a home made recipe that I just made up as I went along. It came out OK, but I've had better. I'm thinking that using a smoker would be better. Any suggestion or recipes would be greatly appreciated!
 

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I use a dehydrator, Have a smoker but prefer the dehydrator. When I make Jerky I make a lot and the dehydrator allows me to make it at work too. This is a quick and easy recipe and it's really good. 1 10-12 oz bottle of Soy sauce, 1 10-12oz bottle of Worchestshire Sauce (Shoprite brand or similar) and 1 4 oz bottle of liquid smoke. Combined together and have your sliced meat marinate for 24 hours in refrig then dehydrate. You can add pepper if you like. This is quick and very tasty. I've turned a lot of people onto to this and they but their own spin on the recipe. It's quite good.
 

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Discussion Starter · #4 ·
Woj, all this link tells me about is how good the jerky you make is, but no recipe or instruction
[sad]:D Hows about a recipe?:)

Fletch, I've already called the wife and told her what to pick up while shopping today. Thanks! I'll let you know how it turns out. I'll be making it this weekend. 1 question though, how thick/thin do you slice the meat, and how long do you generally keep it in the dehydrator for? The last batch I made went almost 12 hours.

Thanks again guys![up]
 

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1lb venison
1 teaspoon liquid smoke
1 tablespoon A1 steak Sauce
1 tablespoon worcestershire sauce
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup soy sauce
¼ cup whiskey optional
 

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Mine is similar - slice meat between 1/8 and 1/4 inch thick. Marinate in equal parts teriaki and worcestire sauce with brown sugar (keep adding and when you think you have added enough, add more. Longer the marinate the better, I like at least two days before the dehydrator. When I out on racks, I shake black opepper over it for more kick.
 
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