Post by Kathy on Feb 18, 2006 11:26:53 GMT -5
Great North Jerky
¾ t. salt
2 T. soy sauce
¼ t. cracked pepper
1 T. worcestershire sauce
1 T. brown sugar
1 lb. lean meat, thinly sliced
1 garlic clove, crushed
In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat in a single layer on a clean flat surface. Generously spread both sides with salt mixture. Marinate 6 - 12 hours in the refrigerator. Dry at 160F for three to four hours then 140F until dry.
Teriyaki Jerky
½ t. salt
1 garlic clove, crushed
1/8 t. pepper
¼ c. soy sauce
½ t. ground ginger
1 lb. meat, thinly sliced
2 T. brown sugar
In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat three to four layers deep in glass container, spooning soy mixture over each layer. Cover tightly. Marinate 6 - 12 hours. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.
Sweet n’ Sour Jerky
1 t. salt
1 T. soy sauce
¼ t. pepper
¼ c. red wine vinegar
½ t. onion powder
¼ c. pineapple juice
1 garlic clove, crushed
1 lb. meat, thinly sliced
3 T. brown sugar
In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat three or four layers deep in a glass container, spooning vinegar mixture over each layer. Cover tightly. Marinate 6 - 12 hours. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.
Frontier Jerky
1 t. salt
2 T. liquid smoke
¼ t. pepper
1 t. garlic powder
2 T. worcestershire sauce
1 lb. meat, thinly sliced
In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat three or four layers deep in a glass container, spooning mixture over each layer. Cover tightly. Marinate 6 - 12 hours. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.
Western BBQ Jerky
1 t. salt
3 T. brown sugar
¼ t. pepper
1/4 c. red wine vinegar
3/4 c. ketchup
1/8 t. cayenne pepper
1 t. onion powder
½ t. garlic powder
1 t. dry mustard
1 lb. lean meat, thinly sliced
In a small bowl, combine all ingredients excpet meat. Stir to mix well. Place meat three or four layers keep in a glass container, spooing mixture over each layer. Cover tightly. Marinate 6 - 12 hours in the refrigerator. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.
Hot and Tangy Jerky
1 t. salt
2 garlic cloves, crushed
¼ t. cracked pepper
2 T. A-1 sauce
¼ t. cayenne pepper
3 T. worcestershire sauce
1 t. onion powder
1 lb. lean meat, thinly sliced
½ t. paprika
In a small bowl, combine all ingredients excpet meat. Stir to mix well. Place meat three or four layers keep in a glass container, spooing mixture over each layer. Cover tightly. Marinate 6 - 12 hours in the refrigerator. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.
Middle Eastern Jerky
1 t. salt
¼ t. chili powder
1/8 t. pepper
1/4 t. ground ginger
1½ t. coriander
¼ t. turmeric
1/8 t. ground cumin
1 lb. lean meat, thinly sliced
In a small bowl, combine all ingredients excpet meat. Stir to mix well. Place meat in a single layer keep in a glass container, spooing mixture over each layer. Cover tightly. Marinate 6 - 12 hours in the refrigerator. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.
Fiesta Jerky
1 t. salt
1 T. chili powder
¼ t. pepper
1 t. garlic powder
1 t. onion powder
¼ t. ground cumin
1 lb. lean meat, thinly sliced
In a small bowl, combine all ingredients excpet meat. Stir to mix well. Place meat in a single layer keep in a glass container, spooing mixture over each layer. Cover tightly. Marinate 6 - 12 hours in the refrigerator. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.
Mild Mexican Jerky
1 t. salt
½ t. oregano, crushed
¼ t. pepper
1 t. paprika
1 t. chili powder
1 lb. lean meat, thinly sliced
½ t. garlic powder
In a small bowl, combine all ingredients excpet meat. Stir to mix well. Place meat in a single layer keep in a glass container, spooing mixture over each layer. Cover tightly. Marinate 6 - 12 hours in the refrigerator. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.
Hawaiian Jerky
1 t. salt
1 t. ground ginger
1 clove garlic, crushed
¼ c. pineapple juice
1 T. brown sugar
¼ t. pepper
¼ c. soy sauce
1/8 t. cayenne pepper
1 lb. lean meat, thinly sliced
In a small bowl, combine all ingredients excpet meat. Stir to mix well. Place meat in a single layer keep in a glass container, spooing mixture over each layer. Cover tightly. Marinate 6 - 12 hours in the refrigerator. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.
Korean Jerky
½ t. salt
¼ t. pepper
2 t. sugar
1 t. MSG
¼ c. soy sauce
1 T. dry sherry
2 T. sesame seeds
1 lb. lean meat, thinly sliced
In a small bowl, combine all ingredients excpet meat. Stir to mix well. Place meat in a single layer keep in a glass container, spooing mixture over each layer. Cover tightly. Marinate 6 - 12 hours in the refrigerator. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.
¾ t. salt
2 T. soy sauce
¼ t. cracked pepper
1 T. worcestershire sauce
1 T. brown sugar
1 lb. lean meat, thinly sliced
1 garlic clove, crushed
In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat in a single layer on a clean flat surface. Generously spread both sides with salt mixture. Marinate 6 - 12 hours in the refrigerator. Dry at 160F for three to four hours then 140F until dry.
Teriyaki Jerky
½ t. salt
1 garlic clove, crushed
1/8 t. pepper
¼ c. soy sauce
½ t. ground ginger
1 lb. meat, thinly sliced
2 T. brown sugar
In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat three to four layers deep in glass container, spooning soy mixture over each layer. Cover tightly. Marinate 6 - 12 hours. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.
Sweet n’ Sour Jerky
1 t. salt
1 T. soy sauce
¼ t. pepper
¼ c. red wine vinegar
½ t. onion powder
¼ c. pineapple juice
1 garlic clove, crushed
1 lb. meat, thinly sliced
3 T. brown sugar
In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat three or four layers deep in a glass container, spooning vinegar mixture over each layer. Cover tightly. Marinate 6 - 12 hours. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.
Frontier Jerky
1 t. salt
2 T. liquid smoke
¼ t. pepper
1 t. garlic powder
2 T. worcestershire sauce
1 lb. meat, thinly sliced
In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat three or four layers deep in a glass container, spooning mixture over each layer. Cover tightly. Marinate 6 - 12 hours. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.
Western BBQ Jerky
1 t. salt
3 T. brown sugar
¼ t. pepper
1/4 c. red wine vinegar
3/4 c. ketchup
1/8 t. cayenne pepper
1 t. onion powder
½ t. garlic powder
1 t. dry mustard
1 lb. lean meat, thinly sliced
In a small bowl, combine all ingredients excpet meat. Stir to mix well. Place meat three or four layers keep in a glass container, spooing mixture over each layer. Cover tightly. Marinate 6 - 12 hours in the refrigerator. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.
Hot and Tangy Jerky
1 t. salt
2 garlic cloves, crushed
¼ t. cracked pepper
2 T. A-1 sauce
¼ t. cayenne pepper
3 T. worcestershire sauce
1 t. onion powder
1 lb. lean meat, thinly sliced
½ t. paprika
In a small bowl, combine all ingredients excpet meat. Stir to mix well. Place meat three or four layers keep in a glass container, spooing mixture over each layer. Cover tightly. Marinate 6 - 12 hours in the refrigerator. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.
Middle Eastern Jerky
1 t. salt
¼ t. chili powder
1/8 t. pepper
1/4 t. ground ginger
1½ t. coriander
¼ t. turmeric
1/8 t. ground cumin
1 lb. lean meat, thinly sliced
In a small bowl, combine all ingredients excpet meat. Stir to mix well. Place meat in a single layer keep in a glass container, spooing mixture over each layer. Cover tightly. Marinate 6 - 12 hours in the refrigerator. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.
Fiesta Jerky
1 t. salt
1 T. chili powder
¼ t. pepper
1 t. garlic powder
1 t. onion powder
¼ t. ground cumin
1 lb. lean meat, thinly sliced
In a small bowl, combine all ingredients excpet meat. Stir to mix well. Place meat in a single layer keep in a glass container, spooing mixture over each layer. Cover tightly. Marinate 6 - 12 hours in the refrigerator. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.
Mild Mexican Jerky
1 t. salt
½ t. oregano, crushed
¼ t. pepper
1 t. paprika
1 t. chili powder
1 lb. lean meat, thinly sliced
½ t. garlic powder
In a small bowl, combine all ingredients excpet meat. Stir to mix well. Place meat in a single layer keep in a glass container, spooing mixture over each layer. Cover tightly. Marinate 6 - 12 hours in the refrigerator. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.
Hawaiian Jerky
1 t. salt
1 t. ground ginger
1 clove garlic, crushed
¼ c. pineapple juice
1 T. brown sugar
¼ t. pepper
¼ c. soy sauce
1/8 t. cayenne pepper
1 lb. lean meat, thinly sliced
In a small bowl, combine all ingredients excpet meat. Stir to mix well. Place meat in a single layer keep in a glass container, spooing mixture over each layer. Cover tightly. Marinate 6 - 12 hours in the refrigerator. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.
Korean Jerky
½ t. salt
¼ t. pepper
2 t. sugar
1 t. MSG
¼ c. soy sauce
1 T. dry sherry
2 T. sesame seeds
1 lb. lean meat, thinly sliced
In a small bowl, combine all ingredients excpet meat. Stir to mix well. Place meat in a single layer keep in a glass container, spooing mixture over each layer. Cover tightly. Marinate 6 - 12 hours in the refrigerator. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.
