Saturday, February 16, 2008

HomeMade Beef Jerky.Deer.Turkey.Salmon

about 3 lbs. of meat (see instructions below)

2/3 C Worcestershire sauce
2/3 C of soy sauce
1 tsp. of black pepper
1 tsp. garlic powder
1 tsp. onion powder

1 tsp. liquid smoke
2-3 tsp. Tabasco Sauce
2-3 tsp. crushed red peppers
2-3 tsp. sesame seeds


Mix all marinade ingredients together in a large (gallon size or larger) plastic zipper bag. Add sliced meat and refrigerate, turning and mixing every hour or two. Hearty meats like beef and venison should be marinated overnight. For turkey, salmon or tuna, 3-4 hours is usually plenty. Don't marinate ground meats, see notes below.
When ready to begin drying, place a sheet of aluminum foil on the bottom of the oven to aid in cleanup. Drain meat in a colander and pat dry with paper towels (the drier the better at this point). Set oven at lowest temperature setting and carefully place meat slices directly onto oven racks. Leave the oven door open a crack to allow moisture to escape.

Drying times vary due to oven differences and meat size. Perfect jerky is firm and dry and not at all spongy. However, if your jerky is so dry it breaks in two easily, it's probably over-dried.

Instructions for For Ground Meat Jerky
Look for meat that is 95% lean or leaner, such as ground beef, ground chuck, ground round or boneless turkey meat. Double grind the meat with a spice mixture (recipe links below) to distribute the spices evenly (you might want to add a little extra salt, depending on the blend of your seasoning mixture). If you don't have a meat grinder, you can use a food processor for this process.

Sandwich some of the seasoned ground meat between two sheets of waxed paper. Use a rolling pin to press the meat into 2" wide, flat, thin strips. Carefully remove the strips from the waxed paper place directly on oven racks, as for sliced jerky. If desired, you can brush of thin layer of marinade on the strips at this point (not too much, you want the meat to dry). This is an optional step as the dry rub will provide a lot of flavor on its own.---------------------------------------

This Recipe was sent to me by Hank from California
Colonel Stivers' Beef, Deer, Elk or Moose Jerky
2 lbs. of flank steak
2/3 cup of soy sauce
2/3 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons of seasoning salt (recommend Lawry's)

Slice flank steak diagonally with the grain of the meat into very thin slices (If slightly frozen it slices more easily). Combine ingredients and marinate meat overnight or 12 hours. Be sure all pieces are covered (coated) with marinade. Drain excess marinade. Place meat on paper towels to soak up marinade. Meat should be squeezed as dry as possible in paper towels. Place individual pieces of meat on rack in oven at 140 to 160 degrees for seven to 12 hours, or until meat is dry throughout. Leave oven door ajar (slightly open) during the drying process. Meat can also be hung in the oven by placing a wooden toothpick in each piece and strung from the rack. Store finished jerky in an airtight container. It keeps for several months, but it is likely that it will be consumed by the master hunter, kids, or the cook within a few days.

Blade's Jerky
All of the following are for 5 lbs of venison, or work great with ground beef (90% lean or higher).

Mix all of the ingredients together that are listed in the recipes and then marinade for 12-24 hrs.
All the ingredients can be adjusted to taste.
I like black pepper, so the amounts listed below might be reduced to 2 -3 tsp.,
for those that don't have the same palate for its' flavor.

EZ Style:
5 tsp. salt 1 1/2 cup soy sauce 5 tsp. black pepper 1 cup red wine vinegar 1/4 cup brown sugar

Yankee Style:
5 tsp. salt 1/3 cup Worcestershire Sauce 1 finely chopped onion 5 tsp. black pepper

Baja Style:
5 tsp. salt 5 tsp. black pepper 2 Tbs.. coriander 1 1/2 tsp. chili powder 1 1/2 tsp. ground ginger
1 1/2 tsp. turmeric 1 1/2 tsp. ground cumin

Oriental Style:
5 tsp. salt 5 tsp. black pepper 1 large minced onion 5 cloves pressed garlic 1 cup brown sugar 1/3 cup soy sauce 1 1/4 cup red wine 1 1/2 cup pineapple juice

Taj Mahal:
5 tsp. salt 3 tsp. curry powder 5 tsp. black pepper 4 cloves pressed garlic 1/2 tsp. cinnamon
3 tsp. ground ginger 1/4 tsp. ground cloves 1 cup cream sherry 1/2 tsp. cumin

Colorado Pioneer:
6 tsp. salt 20 tsp. black pepper 2 cups beef bullion (4 cubes)

Valley Style:
1 1/2 cups soy sauce 1 tsp. nutmeg 5 Tbs.. Worcestershire sauce 1 tsp. ginger
5 tsp. black pepper 10 tsp. liquid smoke 4 cloves pressed garlic 5 tsp. crushed peppers, dried
1/4 tsp. powdered onion (hot or mild)

These ought to give a little variety, and obviously, some like 'em and some don't. Some of these have been handed down over generations, received from friends, modified to the cooks taste, renamed with the times, experimented with, used not only as food, but as a poultice, medicine, leather, aphrodisiacs, and who knows what else. I've got others, but will save for another time. Have fun with these.

Oregon Deer Jerky
2 cups: brown sugar
1 tsp: pepper
1 tsp: garlic powder
2 tsp: onion powder
1 tsp: ginger
1-1/2 tsp tabasco ( optional )
1 tsp: cajun ( luzianne or creole ) opt
1 tsp: liquid smoke
1/2 cup: soy sauce
1/2 cup: teriyaki
1/2 cup: worcestershire
1 cup: dry red wine
1/2 cup: hot water
Dash of oj
1 cup: salt

Mix all together in big pot put in meat ie (deer, elk, or a good cut of beef ) cut meat into thin strips and let set in brine for 2 or 3 days, use 3 pans of apple or cherry chips and smoke 10 hrs check and turn after 8 hrs the taste is worth waiting for. Brine marinates about 10 to 15 lbs of meat ENJOY!

Sometimes, a change of pace is needed and I’ll make fish jerky for my personal use.. I learned this terrific version of fish jerky while fishing with Slim in Utah.. It comes out tender, flaky, and moist.. The flavor is superb.


6-12 3/8' thick fish filets.. Use fresh-caught trout, salmon, bass, or very fresh store-bought.. The skin can be left on if you like. It helps hold the filet together while smoking.

16 oz. bottle of Yoshida's Gourmet Sauce (international foods aisle, Japanese)

16 oz of beer

Stir the beer and Yoshida's together in a glass dish or bowl. Add the fish filets and gently mix to cover the fish completly with the marinade. Cover the dish with lid or plastic wrap and refrigerate for 24 hours. Mix gently at least twice during the 24 hours for even marinading.

Prepare your home smoker (or dehydrator) for use. Use a mild wood like apple or oak to make the smoke.. Place the filets skin-side down on the racks in the smoker.. If they are 3/8' thick, smoke for 6-8 hours.. If thinner, smoke for less time, if thicker, smoke for more time..

Remove from smoker and cool in a paper bag or clean cardboard box. Warm fish jerky will sweat and possibly spoil if sealed in plastic or glass before it is cooled.

Jerky Tips:

  • It's easier to slice the meat thinly if it is slightly frozen
  • Generally speaking, the leaner the meat, the better for jerky. Remove ALL visible fat!
  • For peppery jerky, sprinkle with pepper right after placing on the drying rack. This pepper will "stick" to the jerky\
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