sarge5121976 Posted July 2, 2005 Share Posted July 2, 2005 I just bought a food dehydrator and was wondering if anyone had some good beef jerky recipes? Quote Link to comment Share on other sites More sharing options...
Redfish Posted July 3, 2005 Share Posted July 3, 2005 My favorite, although I use deer and not beef. 1.5 cups Worcestershire 1.5 cups Soy Sauce 3 Tablespoons ground Green Chili (Hatch variety, pretty hot) 2 T Tabasco 3 T Onion Powder 3 T Garlic Powder 2 T Liquid Smoke Mix the marinade thoroughly, add the thinly sliced meat in a ziploc bag and soak overnight. Make sure you pick up the bad and shake, sluice, flip over, several times before bed and again a few times before you start dehydrating the next morning. Quote Link to comment Share on other sites More sharing options...
sarge5121976 Posted July 4, 2005 Author Share Posted July 4, 2005 My favorite, although I use deer and not beef. 1.5 cups Worcestershire 1.5 cups Soy Sauce 3 Tablespoons ground Green Chili (Hatch variety, pretty hot) 2 T Tabasco 3 T Onion Powder 3 T Garlic Powder 2 T Liquid Smoke Mix the marinade thoroughly, add the thinly sliced meat in a ziploc bag and soak overnight. Make sure you pick up the bad and shake, sluice, flip over, several times before bed and again a few times before you start dehydrating the next morning. 863405[/snapback] Sounds good , I will try it. Quote Link to comment Share on other sites More sharing options...
DonVito Posted July 5, 2005 Share Posted July 5, 2005 (edited) Funny you should ask as I sit here eating a piece that I just made yesterday. Very simple to make. Here's the recipe I use for venison/beef jerky: Ingredients 1-2lb. beef or venison roast, sliced to desired thickness 1/2 tsp. hot salt 1/2 tsp. garlic powder 1/2 tsp. pepper 2 tsp. liquid smoke (optional) I use hickory flavor 1/4 cup soy sauce 1/4 cup Worchestershire sauce Directions: Mix all ingredients except beef/venison in a bowl. Marinate meat in bowl or ziplock bag at least 2 hours. Preheat oven to 150-200F. (or use a dehydrator). Place meat on baking sheets and slide onto oven racks. Leave oven door open a crack and leave till dry. You can hang meat strips from toothpicks as well. It dries faster but tastes the same. I also spice mine up by sprinkling red pepper flakes or cayenne pepper over the meat before placing in oven. Enjoy Edited July 5, 2005 by DonVito Quote Link to comment Share on other sites More sharing options...
Redfish Posted July 5, 2005 Share Posted July 5, 2005 Sounds good , I will try it. 863726[/snapback] I got so worked up after I posted the recipe, I went home and made a triple batch. And on the onion and garlic powders, use 3 teaspoons, not 3 tablespoons. Quote Link to comment Share on other sites More sharing options...
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