Looking for Jerky Recipe?

Question

Iuse to use this recipe I found online, years ago.. it had apple juice in the jerkey recipe. I am looking for that recipe or other great jerky recupies to be made at home. Thanks!!!!

Answer 1

i've founda few you will have to pick the one you like best

Title: Beef Jerky Recipe
Yield: 1 Servings

Ingredients

1 flank steak
1 clove garlic, minced
1/2 c honey
1 pn pepper
4 tb lemon juice
1/2 c soy sauce
1 pn salt

Instructions

Put steak in freezer for about half an hour, just until firm. Slice
steak across grain, about 1/4-inch thick. Combine remaining
ingredients and marinate steak strips in this for at least 2 hours.
Place slices on rack in pan and dry in oven at 150 degrees, 12 hours.



Ground Beef Jerky

* 2 pounds lean ground beef
* 2 tablespoons tenderizing salt
* ¾ teaspoon black pepper
* 3 teaspoons garlic powder
* ½ teaspoon onion powder
* ½ teaspoon seasoning salt
* ½ to 1 teaspoon dry mustard
* 3 teaspoons liquid smoke
* 1 tablespoon barbecue sauce

Mix all ingredients except the barbecue sauce and liquid smoke. Drip these two on last and mix well. Place meat in foil-lined cake pan.

Freeze 3-4 hours. Then slice into thin strips, place on cookie sheets and bake at 200 degrees until dry. Place on paper towels to absorb grease.

Note: You can also use a roast; slice it thinly with the grain.

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Ground Beef Jerky

Ingredients
1 pound extra lean ground beef (or turkey)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper (more for hotter jerky)
4 tablespoons Worcestershire sauce
4 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon salt

Instructions
Blend seasonings and mix well into meat. Put into container with tight lid and refrigerate at least 2 hours, stirring once in a while. Roll small amounts between two sheets of waxed paper or plastic wrap into rounds about 1/16-inch thick.

Dry in dehydrator, turning once, for 3 to 4 hours at 145 degrees F to 155 degrees F. Or place on cookie sheet in oven and turn to lowest heat possible. Turn once.

Yield: 12 servings

GROUND BEEF JERKY

1 1/2 to 2 lbs. extra lean ground beef
1/3 c. soy sauce
1 clove garlic, crushed
1/8 tsp. salt
1/8 tsp. pepper
1 1/2 tbsp. brown sugar

Mix all ingredients together in a good sized mixing bowl. Use your hands to make sure the seasonings are evenly distributed throughout the meat. Refrigerate the mixture for at least a couple of hours or up to 24 hours for a stronger flavor. Roll the meat out in strips or patties and dry in 150 degree oven with the door ajar for 4 to 8 hours.

Drying time will vary depending on humidity and the fat content of the meat. Once removed from the oven jerky is cooled and stored in an open container to allow drying to continue. Seal the container to prevent further drying. Store in refrigerator or freezer.

Ground Jerky Recipe

Ingredients:

*

5 lbs lean meat
4 tablespoons salt
1 teaspoon curing salt
2 teaspoons cayenne pepper
2 teaspoons red chili peppers, crushed
2 teaspoons chili powder
2 teaspoons yellow mustard seed, ground
3 cups corn syrup, liquid
*

Note: For a real brow sweatin' wallop double the cayenne pepper, red chili peppers and chili powder.

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Directions:

1. Cut away as much fat/tallow as possible from the jerky meat. The leaner the better.
2. Grind trimmed meat through 3/16" plate two times into a large mixing vessel.
3. Add all remaining ingredients; mix/knead well .
4. Taste test by frying a small quarter-size patty to see if you approve of the flavor is. Make changes if needed.
5. Place meat between plastic wrap, use cardboard guides and roll out ground jerky as shown in above photo series.
6. Refrigerate overnight (6 to 10 hours) to cure.
7. Next day, spread jerky evenly on drying racks; dry at at 150 to 170 degrees in oven, smoker or dehydrator (checking occasionally for doneness) until jerky reaches desired degree of dryness; could be 5 to 24 hours depending on drying method used. See more information on drying on pages 68, 69 and 70 of our Sausage and Jerky Handbook

Answer 2

5 pounds very lean beef or venison, trimmed of all fat
3 tablespoons kosher salt
2 tablespoons ground black pepper
2 tablepoons Emeril's Original Essence, recipe follows

Cut the meat into strips 1-inch wide and 1/2-inch thick, and spread on baking sheets. In a bowl blend the seasonings. Season the meat strips on 1 side, then turn and season the second side. Refrigerate, covered, overnight.
Preheat the oven to 200 degrees F.
Cook the meat until it is completely dried, 6 to 8 hours, turning as needed to dry uniformly. Remove from the oven and allow to cool. Eat as desired, or keep tightly covered, refrigerated, for up to 1 month.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993

Answer 3

KEN'S HOME MADE JERKY

1 1/2 to 2 lbs. meat
1 tsp liquid smoke
1 tsp seasoned salt
1/3 tsp pepper
1 tsp accent
6 drops tabasco
1 tsp onion powder
1/4 cup worchestershire sauce
1/4 cup soy sauce

Thaw frozen meat partially. Trim all fat. Slice meat into 1/8" strips.

Marinate overnight in brine. Drain. Lay in single layer on oven rack.

Roast at 140 degrees for 4 to 6 hours or a little longer if needed to dry more.

Leave oven door open a crack to let moisture out.

Answer 4

Here is a jerky recipe:

Blend motor oil with dirt.
Harden with cement dust.

Some jerk came up with that.

Answer 5

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