Beef Jerky #1

Laurie's Jerky

Brined Jerky

7 Step Jerky

Doje's Venison Jerky

My Favorite Jerky

Dry Cure Southwest Jerky

Spicy Meat Marinade

Frontier Jerky

Mild Mexican Jerky

General Marinade

Standard Dry Cure Fish Jerky

Great Jerky

Standard Marinade

Herb-Flavored Jerky

Sweet-n-Sour Marinade

Hot & Smoky Jerky

Western BBQ Jerky

Hot & Tangy Jerky

Venison Jerky #1

Hot Jerky Marinade

Venison, Chicken or Turkey Jerky

Additional flavor, interest and character may be given to your jerky by the use of marinades. These are flavored liquid concoctions in which the meat is soaked before drying. A wide range of flavors may be conjured up, limited only by the imagination and good taste. Some ingredients in marinades, such as salt and sodium nitrate, 'cure' the meat and help to preserve it, as with hams. Other ingredients, such as vinegar and soy sauce, will tenderize the meat.

Use glass or ceramic containers when working with marinades, as many will react with metal. Blend the ingredients in a bowl. Allow roughly 1/2 cup of marinade for each pound of meat. Dip each piece of meat into marinade, coating well. Place in shallow glass dish. Pour remaining marinade over top, cover and refrigerate for 8-12 hours. When the meat is ready, remove it from the marinade and pat dry with paper towels. Proceed with drying as normal, but be aware that marinated meat will drip more when drying.



From "The Dehydrator Cookbook"


1/2 cup soy sauce

2 tbs. brown or white sugar

1/2 cup Worcestershire sauce

1 garlic clove, well-mashed

2 tbs. catsup

1/2 tsp. onion powder

1 1/4 tsp. salt

2 lbs. Lean meat cut into strips

1/2 tsp. Pepper


Mix all ingredients together and marinate meat strips for at least 1 hour before drying.


 1/2 cup red wind vinegar (balsamic was recommended)

1/2 cup brown sugar

1 tsp. garlic powder

1/4 cup soy sauce

2 tsp. salt

1/4 tsp. ground ginger

3/4 cup pineapple juice

3 lbs. lean meat cut into strips

Mix all ingredients together. Place meat strips in marinade and refrigerate for at least 6 hours. Stir mixture occasionally to make sure all meat is covered.


2 tsp. chili powder

1 tsp. brown sugar

2 tsp. dried garlic powder

1/2 tsp. Cayenne

2 tsp. dried onion powder

1/2 to 1 tsp. liquid smoke

2 tsp. pepper

1 cup water

2 tbs. salt

2 lbs. lean meat cut into strips

Mix all ingredients together and pour over meat strips. Refrigerate for at least 6 hours.


6 tbs. vegetable oil

2 tsp. finely minced garlic

1 cup soy sauce

3/4 tsp. ground ginger

6 tbs. brown sugar

few dashes of Tabasco, optional

3 tbs. sherry

3 lbs. lean meat

Mix all ingredients together and marinate meat for at least 6 hours in the refrigerator.


From The Dehydrator Cookbook

Fish jerky is not as popular as meat jerky because of the high salt content. The fish must be soaked in a salt brine before drying. Salt brine solution consists of 1 cup salts to 2 quarts cold water.

  1. Use only very fresh and lean fish. The high-oil fishes such as salmon or smelt do not dry as well.
  2. Cut fish fillets into 1/4 inch strips and soak in salt brine for 30 minutes. Remove and rinse with cold water.
  3. Liberally sprinkle both sides of rinsed fish with a dry cure seasoning (about 1 tbsp. per 2 pounds of fish).
  4. Place fish in an airtight container and refrigerate for about 6 hours.
  5. Place seasoned fish on drying trays in a single layer. Dry at 145° for approximately 12 to 14 hours or until firm, dry and tough (but not crumbly).
  6. Cool completely and store in airtight containers in the freezer.



2 tbs. salt

1/4 cup soy sauce

2 tsp. dried onion powder

dash Tabasco sauce

1 tsp. dried garlic powder

4 lbs. lean fish strips

1 tbs. liquid smoke, or to taste


Mix salt, onion and garlic powder together. In a separate bowl, mix liquid smoke, soy sauce and Tabasco together. Spread liquid mixture over fish and sprinkle with salt mixture. Refrigerate for about 6 hours.


2 tbs. salt

1/4 tsp. thyme

1 tsp. dried celery flakes

2 tsp. onion powder

4 tbs. dried parsley flakes

1/4 cup white wine

1/2 tsp. crushed dried bay leaf

4 lbs. lean fish strips

1 tsp. pepper


Mix all dry ingredients together. Rub fish strips with white wine and sprinkle with herb mixture. Refrigerate for about 6 hours before drying.



4 pounds venison, turkey, or chicken

1 tsp. chili powder

1 Cup barbecue sauce

1 tbsp. Worcestershire sauce

2 tbsp. liquid smoke

Dash cayenne pepper

Freeze meat until firm and solid enough to slice easily. Cut into 1/8-inch slices with a sharp knife, then cut slices into strips 1-1/2 inches wide. Meanwhile, blend remaining ingredients and pour over meat strips that have been arranged in rows in a shallow baking pan. Marinate overnight in refrigerator. Drain well.


Cover trays with strips without overlapping. Dry for 4 hours at 140° F. Turn strips and rotate trays. Dry for another 6-8 hours. Well-dried jerky should be dark and fibrous looking and brittle enough to splinter when bent in half.

Oven or Homemade Dryer:

Lay strips of marinated meat in rows over trays being careful not to overlap strips. Dry at 140° until strips will splinter on the edges when bent in half, about 18-24 hours.


1 tsp. Salt

1 tsp. Pepper

1/2 tsp. Cayenne pepper

3 tbsp., Chili powder

2 tsp. Cumin

2 Cloves garlic minced

2 lb. Steak sliced thinly


Combine ingredients and thoroughly mix together. This is a dry marinade so there is no liquid. Sprinkle the spice mixture on the meat slices and work into the grain with your fingers. Cover and marinate overnight. Place trays in the oven and dry at 145'F for first 4 hrs, then set oven 130'F until dry (4 to 8 hrs.). Jerky should be hard but not brittle. Blot up any fat that appears with paper towels. *For a chewy texture, slice the meat with the grain, or across the grain for more tender jerky. That's all! It may take a few tries to figure out exactly how long to dry the meat, but you're still eating while you're trying so it's not that bad. Well, good luck, I hope that you like it.


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


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

1 tsp. paprika



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 part liquid smoke

2 parts Worcestershire sauce

4 parts soy sauce

salt and black pepper to taste


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


1 part liquid smoke

2 parts Worcestershire sauce

4 parts soy sauce

lots of ground black pepper


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



Here's a recipe for jerky that works well on just about any kind of meat:

1 tsp. black pepper

1 tsp. red pepper

1 tsp. garlic salt

1 tsp. hickory salt

1 bottle soy sauce

Enough water to cover whole mess


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

Source: "John J. Maasen III"


1/3 cup liquid smoke

1/3 cup soy sauce

4 Tbsp. Worcestershire sauce

1/2 tsp. garlic salt

1/2 tsp. pepper ( I use 1/4 tsp. pepper)

1 tsp. Accent

sliced beef (1 lb.)




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

Source: Garden Way's Guide to Food Drying by Phyllis Hobson


4 lbs. venison

1 cup barbecue sauce

2 tbsp. liquid smoke

1 tsp. chili powder

1 tbsp. Worcestershire sauce

Few grains cayenne pepper

Source: Garden Way's Guide to Food Drying by Phyllis Hobson


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


This recipe is a guesstimate since I never measure

3 bottles soy sauce

Season salt (to taste)

1 bottle Worcestershire sauce

Garlic powder (to taste)

1 bottle BBQ sauce

Onion powder (to taste)

Mix all ingredients - cover venison and allow to marinate 24 hours. Remember, soy sauce is extremely salty so you may have to experiment with your season salt.