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Seven Step Jerky

  • 3 lbs lean meat, thinly sliced
  • 1/2 cup soy sauce
  • 1/2 cup Worcestershire
  • 2 tsp. Accent
  • 2 tsp. seasoned salt
  • 2/3 tsp. garlic powder
  • 2 tsp. onion powder
  • 2/3 tsp. black pepper

Mild Mexican Jerky

  • 1 lb lean meat, thinly sliced
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. crushed oregano
  • 1 tsp. paprika


Hot & Tangy Jerky

  • 1 lb lean meat, thinly sliced
  • 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

Favorite Jerky Recipe

  • 1 part liquid smoke
  • 2 parts Worcestershire sauce
  • 4 parts soy sauce
  • salt and black pepper to taste

Frontier Jerky

  • 1 lb lean meat, thinly sliced
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 tbs. Worcestershire sauce
  • 2 tbs. liquid smoke
  • 1 tsp. garlic powder


Hot and smoky

  • 1 part liquid smoke
  • 2 parts Worcestershire sauce
  • 4 parts soy sauce
  • lots of ground black pepper

Great Jerky

  • 1 lb lean meat, thinly sliced
  • 3/4 tsp. salt
  • 1/4 tsp. cracked pepper
  • 1 tbs. brown sugar
  • 2 tbs. soy sauce
  • 1 tbs. Worcestershire sauce
  • 1 clove crushed garlic

Western Barbecue Jerky

  • 1 tsp salt
  • 3 tbsp brown sugar
  • 1/4 tsp pepper
  • 1/3 cup red wine vinegar
  • 1/8 tsp cayenne pepper
  • 1/3 cup ketchup
  • 1 tsp onion powder
  • 1 lb. lean meat
  • 1/2 tsp garlic powder
  • 1 tsp dry mustard

Beef T-Jerky

  • 2 lbs. very lean beef (chuck or round)
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 1 tbsp Tomato sauce
  • 1 tbsp vinegar
  • 1 tsp sugar
  • 1/4 tsp dried garlic, chopped
  • 1/4 tsp dried onion, chopped
  • 1 tsp salt

Venison Jerky

  • 4 lbs venison
  • 1 cup barbecue sauce
  • 2 tbsp liquid smoke
  • 1 tsp chili powder
  • 1 tbsp Worcestershire sauce
  • Few grains cayenne pepper

Brined Jerky

  • 5 lbs lean meat
  • 1 cup curing salt
  • 1/2 cup brown sugar or molasses
  • 1 tsp liquid garlic
  • 4 tbsp black pepper
  • 2 quarts water

Remove all fat and membrane from the meat. Combine the rest of the ingredients. Soak the meat in the solution (brining the meat) for 8 to 10 hours. Remove meat and rinse thoroughly. Pat dry with paper towels to remove excess moisture. Let stand to air-dry for an hour or so. Then rub in the seasonings of your choice, such as onion salt, garlic salt, pepper or a prepared seasoning mix from the spice department at the market. Smoke meat for 8 to 12 hours or until ready. Test the meat by twisting a strip of meat. It should be flexible but stiff like a piece of rope. Remove and let stand until cool.

Sour Don Holmes Book of Food Drying, Pickling and Smoke Curing by Don and Myrtle Holm



Dry Brined Jerky

Make a mixture of half salt and half brown sugar (some stores handle a commercially prepared sugar-cure mixture), plus herbs and condiments to suit. Rub this mixture thoroughly into the meat. Place in crock (without water) and weight down. The moisture will gradually seep out to the bottom of the crock. This is called "horsing". Allow to stand overnight or longer, until most of the moisture is drained out. Rinse in cold water and place in smokehouse for 12 hours or more.


  • It takes about 4-5 lbs of meat to make 1 lb of jerky
  • All fat, membrane, and bone must be removed
  • The better the meat, the better the jerky
  • Do not use a metal container for brine (salt) solutions
  • The amount of salt used should vary with the thickness of the strips. On large pieces use lots of salt; on small thin strips, use salt more sparingly

Beef Jerky

  • (1) 1-pound flank steak
  • 1/2 cup soy sauce
  • Garlic powder
  • Lemon-pepper seasoning

Slice steak across the grain into 1/4-inch strips. Combine meat and soy sauce; toss to coat evenly. Drain and discard soy sauce. Sprinkle both sides of strips lightly with seasonings. Place strips in a single layer on an un-greased baking sheet. Bake at 140 degrees to 150 degrees for 10 hours. (Do not allow temperature to go above 150 degrees). Let cool, and store in an airtight container. NOTE: Jerky may also be prepared in a dehydrator. Arrange beef slices in a single layer on dehydrator trays. Dry 5 to 7 hours.

Kikko Beef Jerky A well-seasoned, deliciously chewy snack

  • 2 pounds beef flank steak
  • 1/2 cup Kikkoman Soy Sauce
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper

Trim all visible fat from steak. Cut steak lengthwise, along grain, into long, 1/4-inch-wide strips; place in large bowl. Combine soy sauce, garlic powder and pepper. Pour over beef strips; toss to coat well. Arrange strips, in single layer, being careful not to overlap, on 1 or 2 wire racks placed on large baking sheet. Bake at 175 degrees F. to 200 degrees F. 10 to 12 hours, or until thoroughly dry. Store at room temperature in airtight containers or in plastic bags.

Not hot, but simple

  • 1/2 tsp Pepper (MORE FOR HOT)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Salt
  • 1 lb Beef Roast
  • 1/2 c Soy sauce
  • 1/2 tsp Garlic Salt
  • 1/2 tsp Lemon Pepper

Marinate 1 hour or overnight. Bake in oven 150 to 170, overnight for 10 - 12 hours.


Sweet Jerky

  • 1 Flank steak
  • 1 Clove garlic, minced
  • 1/2 c Honey
  • 1 Pinch pepper
  • 4 tbsp Lemon juice
  • 1/2 c Soy sauce
  • 1 Pinch salt

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.


Herb Jerky

  • 2 To 3 Pounds Round, Chuck Steak Or Chuck Roast
  • 1 tsp Onion Salt
  • 1/2 tsp Salt
  • 1/2 tsp Garlic Salt
  • 1/2 tsp Lemon Pepper
  • 1/2 tsp Sausage Seasoning
  • 1/2 tsp Thyme
  • 1/2 tsp Oregano
  • /2 tsp Marjoram
  • 1/2 tsp Basil

Combine the spices in a dish. Cut the meat into strips less than 1/4 of an inch thick. Remove ALL fat. Sprinkle one side with the combined seasonings and beat with a meat hammer. Turn and repeat the seasoning and beating. Place the strips on a cookie sheet or other flat pan. Place in a 120 degree F. oven for 4 hours. Turn and put back for another 4 hours. Keep the oven door propped open for the entire time to allow the moisture to escape. With a gas oven, the pilot light may be enough to provide the heat. Store in a plastic bag.


High Plains Jerky

  • 1 pound top round steak
  • Jerky Marinade
    • 1/2 cup Worcestershire sauce
    • 1/2 cup soy sauce
    • 1/4 cup brown sugar
    • 4 cloves garlic
    • 2 teaspoons fresh ground black pepper
    • 2 teaspoons ground dried red chile, New Mex -- or ANCHO
    • 1 teaspoon onion powder

About 2 hours before you plan to barbecue, place the meat in the freezer to make slicing it easier. After 30 to 40 minutes, remove the meat from the freezer and slice it as thin as you can with a good sharp knife. Trim the meat of all fat. Combine the marinade ingredients in a lidded jar. Place the meat in a plastic bag or shallow dish and pour the marinade over it. Marinate for about 1 hour. Prepare the smoker for barbecuing, bringing the temperature to 200-220 degrees. Remove the meat from the refrigerator, drain it, and let it sit at room temperature for 10 to 15 minutes. Transfer the meat to a sheet of heavy-duty foil, separating the pieces. Place the meat in the coolest part of your smoker and cook until the meat begins to blacken, about 45 minutes. Wrap the foil loosely over the meat and continue barbecuing for another 1 to 1 1/4 hours, until well-dried. Remove the jerky from the smoker and let it cool to room temperature before serving. Refrigerate any leftovers.

(Thai Beef Jerky)

  • 2 to 2 1/2 lbs. top sirloin or top round roast
  • 3 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 1/2 tbsp sugar
  • 4 tbsp Thai light soy sauce (See Aew Sai)
  • 1 1/2 cup oil


Slice beef across the grain 2"X 3" in size and 1/4" thick. Roast coriander and cumin seeds in a fry pan over low heat until fragrant, cool, and grind coarsely in a mortar or a spice grinder. Combine beef and the rest of the ingredients and marinade 1 hour. Place beef pieces on a cake rack sprayed with Pam and put the rack in a foil lined cookie sheet large enough to catch any liquid dripping from the beef. Place the cookie sheet in a lowest setting oven until the beef pieces are dry to the touch and no liquid seep out when pressed (between 6-12 hours depending on the oven). Over medium-low heat, heat the oil in a flat-bottomed fry pan and drop the beef in 5-6 pieces at a time. Fry until crispy on the outside and around the edges. Drain on a cake rack over paper towels. Keeps up to 1 week in an airtight container at room temperature. Serve alone or with cooked sticky rice. NOTE: Tenderize beef lightly with a mallet if using other cuts of beef. Be sure to drain the oil well. Any excess may become rancid. Cool completely before storing.


Marinated Jerky

1 1/2 - 2 pounds lean meat
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon smoke-flavored liquid

Slice meat into 1/4-1/2 inch thick slices about 1 to 1 1/2 inches wide. Place meat in shallow pan. Combine remaining ingredients and pour over meat. Stir to coat all pieces. Refrigerate 1-2 hours or overnight. Remove meat from marinade and drain on paper towel. Arrange on dryer racks, cookie sheet or draped over oven racks (place foil in bottom of oven if meat is draped over oven rack). Do not overlap pieces. Dry at 150 degrees until jerky cracks but does not break when bent. Pat off excess fat on surface while meat is warm.

Cured Jerky

  • 1 pound lean meat
  • 1 tablespoon commercial curing salt
    • Morton Tender Quick Mix
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

This method will produce the typical reddish color associated with commercial jerky. Trim fat from meat. Cut into 1/4 thick slices, about 1 - 1 1/2 inches wide. Mix together curing salt, and seasoning. Rub all surfaces of meat strips with salt mix. Place in plastic bag and refrigerate for 1 hour. Rinse cured meat under running water. Pat dry with paper towels. Arrange on drying rack, oven racks, etc (see Marinaded Jerky), dry at 150 degrees.

Teriyaki Marinade

  • 2 pounds lean meat
  • 1/4 cup soy sauce
  • 1 teaspoon fresh grated ginger root or 1/2 teaspoon ground ginger
  • 2 teaspoons sugar
  • 1 teaspoon salt




Beef jerky is a dried meat closely associated with the early American pioneers and this recipe has been handed down in a very simple formula.
It is well-known that this product was usually dry-salted and hung out in some manner to dry. The process reduced the weight of the meat by as much as 80- 85%. Obviously, it was lighter to transport, took up less room and required no refrigeration.
During the course of these journeys, many stops were made for a number of reasons, preferably near a stream. The meat could then be placed in a running stream to remove most of the salt. At the same time, this meat was being reconstituted by absorbing water from the stream. The meat now was more palatable and could be used to make stew or other dishes. The smaller pieces of this salted and dried meat, however, became of snack, eaten at random without removing the salt. Beef jerky is closely associated with the early American cowboys or miners. In either case, beef jerky still is made the old-fashioned way by either dry salting or brining in a very hard salted water. Then it is simply hung up or laid out to dry; however, a jerky using this type of formula is not very palatable, and there now are a variety of recipes that make this a very tasty snack. If you decide to use plastic bags for storage, make sure bag is not tightly secure, the little moisture that is left will cause mold. Best to leave bag in a loose untied state or place in brown paper lunch bag.


  • 3 lbs. of lean beef or venison
  • 1 tsp. salt
  • 1 tsp. Insta-cure No. 1(curing salt)
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. ground black pepper
  • 1/4 cup soy sauce
  • 1/3 cup Worcestershire sauce

Beef jerky also can be made from a variety of game meats such as moose, elk or antelope. You never should use pork, as it may contain the trichinae parasite. By the same token, if pork were treated to destroy trichinae, by freezing in the prescribed USDA manner stated in the chapter "Destroying Trichinae"  you may even use pork to make jerky.
The meat is made as lean as possible by removing all fat, sinew and gristle. Too much fat in the jerky can cause it to go rancid. The meat then is cut into strips about 1/4" x l/2" thick and 1/2" x 3/4" in width. The ingredients then are all mixed and poured over the meat. Meat then should be mixed gently to distribute the sauce more evenly. Let meat marinate in ref refrigerator for 24 hours. Meat should be turned over once or twice during this 24-hour period.

Jerky may be dried in a variety of ways, depending on your locality. If you live in a dry desert country, you can usually dry the jerky in about seven days or less during summer months in a garage. If you own a fruit dehydrator, the instructions that came with it can be applied to drying jerky. You can also dry jerky in a kitchen stove-gas or electric. Meat is placed on oven grids, properly spaced apart, and the heat from the pilot light is sufficient to dry jerky in 3-4 days. Attics also are a great place to dry jerky, as that is usually a very dry part of the house no matter how humid the area is. Jerky then is packed in glass containers with metal tops that have holes punched in them to prevent mold.

If you plan to make about 9 lbs. of jerky, the ingredient formulas can simply be tripled. This is a large amount of jerky and would not fit into your kitchen oven at one time. Assuming you would use the attic, or garage in the desert climate, you can easily make a container to hold 9 lbs.

Simply make a rectangular box using 2" by 4" lumber. Dimensions are 2 feet by 4 feet. On the bottom part, nail on a 1/4 mesh galvanized screen. Then over the top of this you nail a regular fly screen. After placing jerky into this container, the top is covered with cheese cloth or plain bed sheet. The fly screen keeps insects out of the bottom, and the cloth keeps them out on top. The meat has excellent air circulation.


Deer Jerky 1� Cooking With Hurricane Cookbook

  • 1 flank steak (about 1 1/2 lbs.)
  • 1 teaspoon salt or liquid smoke
  • 1 teaspoon onion salt
  • 1/3 teaspoon garlic salt
  • 1/3 teaspoon black pepper
  • 1/4 cup  Worcestershire sauce
  • 1/4 cup soy sauce
  • 1 bottle Bloody Mary mix

Trim off all fat, semi-freeze then slice with grain to 1/4 inch slices. Place slices in dish. Mix above ingredients and pour over meat and marinate overnight in refrigerator. In the morning, put toothpicks through top of meat, and hang on top rack of the oven and put foil on bottom rack to catch drippings. Bake at 150 or 175 degrees for two or three hours. Check once in a while to get it as chewy as you like. The longer it is cooked and dried the longer it will keep but the tougher it gets. Makes about two pints of jerky.


Deer Jerky 2 � Bill Prater Sr.

  • 5 lbs. deer ham cut into 1/8-inch thick slices
  • 2 tablespoon  liquid smoke (or to taste)
  • 5 tablespoon Louisiana hot sauce
  • 4 oz. Worcestershire Sauce
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Mix into 16-oz. container, add enough beer to fill. Marinate eight hours or overnight. For conventional oven, run toothpick through end of strips and hang from oven grill (put foil in bottom of oven to contain the drippings and make cleanup easier, bake at 200 degrees about 12 hours. Or put in dehydrator for 12 hours.



1 lb. lean meat, thinly sliced, 3/16-1/4 in thick
1 teaspoon salt
1 teaspoon ground ginger
1 tablespoon brown sugar
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/4 cup pineapple juice
1/4 cup soy sauce

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. Layout on trays, 24 to 36 hours in a dehydrator. 


Old English 1

  • Three pounds of meat cut into 1/4" slices

  • 2/3 cup of Worcestershire Sauce

  • 1 teaspoon of black pepper

  • 2/3 cup of Soy sauce

  • 1 teaspoon of garlic

  • 1 teaspoon of onion powder 

  • 1 tablespoon salt

    • Optional: 1 tablespoon of Liquid Smoke

Put it all together in a gallon-size zip-lock bag and marinate overnight in the refrigerator. Next day, stretch meat out on paper towels to drain while you clean the top oven rack. Place a sheet of aluminum foil on lower rack to aid in clean-up. Set oven at lowest temperature setting to dry meat. Crack open the oven door to allow moisture to escape. (Smaller pieces will be dry in about 2-1/2 hours - larger pieces may take 4-5.) Drying times vary due to oven differences and meat size.

Old English 2

  • 2 pounds low fat meat

  • 1/2 cup soy sauce

  • 1/2 cup brown sugar

  • 1/4quarter cup Worcestershire sauce

  • 2 tablespoons liquid smoke

  • 1 tablespoon chili powder

  • 1 teaspoon garlic salt

Ensure all the meat is covered in the marinade. Marinade meat in refrigerator for 24 hours. Lay all of the meat onto the dehydrator racks. sprinkle black pepper on top while wet. Let dehydrate till it's tough, slightly brittle, and there is no pink inside. It takes about 12 hours.

Garlic salt, Pizza seasoning, Italian seasoning, lemon pepper, crushed red pepper, chili powder, pineapple juice, are all good things to add to jerky recipes.



L.E.M. Products Ground Meat Patty, Jerky, and Snack Stick Maker

L.E.M. Products Ground Meat Patty, Jerky, and Snack Stick Maker

Make the perfect burger, tasty jerky, or scrumptious snack sticks! Attaches to grinder. All-metal construction. Includes 1 roll of paper, meat shears, and a 16" chute. Comes with all 3 plates. Grinder sold separately and can be found through item search at item number 38-698-744-01 An unbeatable service and parts guarantee! Don't worry--it's covered! In addition to their superior line of quality products, L.E.M. Products has an experienced staff of technicians ready to handle any service problem you may have. Warranty issues are quickly handled by trained experts in the United States, who provide parts and service for all of Bass Pro Shops?/L.E.M. Products meat processing processing products. L.E.M. Products prides itself on the professional, friendly service customers have grown to expect over the years. Parts and service: 877-536-7769.