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LOCATION: Recipes >> Preserving Meats >> Jerky 02

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All recipes use 1 lb lean meat, thinly sliced. (3/16-1/4 in thick)

In a small glass bowl, combine all ingredients except meat. Stir
to mix well. Place meat 3-4 layers deep in a container, spooning
sauce mixture over each layer. Cover tightly and marinate 6-12
hours in the refrigerator, stirring occasionally and keeping the
mixture covered.

Mild Mexican Jerky

1 tsp salt
1/2 tsp crushed oregano
1/4 tsp pepper
1 tsp paprika
1 tsp chili powder
1/2 tsp garlic powder

Hawaiian Jerky

1 tsp salt
1 tsp ground ginger
1 tbs brown sugar
1/4 tsp papper
1/8 tsp cayenne pepper
1 crushed garlic clove
1/4 cup pineapple juice
1/4 cup soy sauce

Korean Jerkey

1/2 tsp salt
1/4 tsp pepper
2 tsp sugar
1 tsp MSG (if desired)
1 tbs dry sherry (if desired)
2 tbs sesame seeds
1/4 cup soy sauce

Hot & Tangy Jerky

1 tsp salt
1/4 tsp cracked pepper
1/4 tsp cayenne pepper
1 tsp onion powder
2 cloves crushed garlic
2 tbs A-1 sauce
3 tbs Worcestershire sauce
1/2 tsp paprika

Middle Eastern Jerky

1 tsp salt
1/8 tsp pepper
1 1/2 tsp coriander
1/4 tsp ground ginger
1/4 tsp turmeric
1/8 tsp ground cumin
1/4 tsp chili powder

Fiesta Jerky

1 tsp salt
1/4 tsp pepper
1 tbs chili powder
1 tsp onion powder
1/4 tsp ground cumin
1 tsp garlic powder

Hot and smokey

1 part liquid smoke
2 parts Worchestershire suuce
4 parts soy sauce
lots of (freshly) ground black pepper


1 cup soy sauce
1 t ginger powder
1 t garlic powder
1/2 t sugar
1/2 t white pepper
sliced scallions (optional)

Cut lean beef (london broil) about 1/4" thick and marinade for several hours.
Dehydrate at 145 degrees until pliable.


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