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Old October 27, 2009, 06:10 PM   #1
Brian48
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Join Date: December 21, 2001
Location: Boston, People's Republic of MA
Posts: 1,368
Some good recipes for deer (or beef) jerky.....

I got this list from a very helpful person over 10 years ago. Got some great results with it and then lost it a few years ago. Out of the blue, I found it backed up on a old floppy (yes, floppy). Anyway, some of this stuff is worth sharing.

Your own curing and smoking process apply of course, but some of these might be a good change of pace from the same ol' brown sugar and soy sauce.

Quote:
Great Jerky
Old favorite.
3/4 teaspoon salt 2 tablespoons soy sauce
1/4 teaspoon cracked pepper 1 tablespoon Worcestershire sauce
1 tablespoon brown sugar 1 lb. lean meat, thinly sliced
I garlic clove, crushed (3/16 to 1/4 inch thick)

In a small bowl, combine all ingredients except meat. Stir to mix well. Place the meat slices in a single layer
on a clean flat surface. Generously spread both sides with the salt mixture. Place the meat strips on a tightly
covered glass, stoneware, plastic or stainless steel container. Marinate 6 to 12 hours in the refrigerator,
stirring occasionally and keeping the mixture tightly covered. Makes 1/4 pound jerky.

Teriyaki Jerky
One piece will whet your appetite for more.
1/2 teaspoon salt I garlic clove, crushed
1/8 teaspoon pepper 1/4 cup soy sauce
1/2 teaspoon ground ginger 1 lb. lean meat, thinly sliced
2 tablespoons brown sugar (3/16 to 1/4 inch thick)

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a
glass, stoneware, plastic or stainless steel container, spooning soy sauce mixture over each layer. Cover
tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly
covered. Makes 1/4 pound jerky.

Sweet & Sour Jerky
You'll be pleasantly surprised.
1 teaspoon salt 1 tablespoon soy sauce
1/4 teaspoon pepper 1/4 cup red wine vinegar
1/2 teaspoon onion powder, pages 54 and 55 1/4 cup pineapple juice
1 garlic clove, crushed 1 lb. lean meat, thinly sliced
3 tablespoons brown sugar (3/16 to 1/4 inch thick)

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a
glass, stoneware, plastic or stainless steel container, spooning vinegar mixture over each layer. Cover
tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly
covered. Makes 1/4 pound jerky.

Curried Jerky
A gourmet's delight.'
1 teaspoon salt 1-1/2 teaspoons curry powder
1/4 teaspoon pepper 1/2 teaspoon garlic powder
1/8 teaspoon cinnamon 1 teaspoon ground ginger
1/16 teaspoon ground cloves 1 lb. lean meat, thinly sliced
1/8 teaspoon ground cumin (3/16 to 1/4 inch thick)

In a small bowl, combine all ingredients except meat. Stir to mix well. Place the meat slices in a single layer
on a clean flat surface. Generously sprinkle both sides with the salt mixture. Place the meat strips in a tightly
covered glass, stoneware, plastic or stainless steel container. Marinate 6 to 12 hours in the refrigerator,
stirring occasionally and keeping the mixture tightly covered.
Makes 1/4 pound jerky.

Frontier Jerky
Something to nibble on as you tell stories around the campfire.
1 teaspoon salt 2 tablespoons liquid smoke
1/4 teaspoon pepper 1 lb. lean meat, thinly sliced
1 teaspoon garlic powder (3/16 to 1/4 inch thick)
2 tablespoons Worcestershire sauce

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a
glass, stoneware, plastic or stainless steel container, spooning liquid smoke mixture over each layer. Cover
tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly
covered. Makes 1/4 pound jerky.

Western Barbecue Jerky
A tasty reminder of the Old West.
1 teaspoon salt 3 tablespoons brown sugar
1/4 teaspoon pepper 1/3 cup red wine vinegar
1/8 teaspoon cayenne pepper 1/3 cup ketchup
1 teaspoon onion powder 1 lb. lean meat, thinly sliced
1/2 teaspoon garlic powder (3/16 to 1/4 inch thick)
1 teaspoon dry mustard

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a
glass, stoneware, plastic or stainless steel container, spooning vinegar mixture over each layer. Cover
tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly
covered. Makes 1/4 pound jerky.

Hot & Tangy Jerky
For those who like to try something different.
1 teaspoon salt 2 garlic cloves, crushed
1/4 teaspoon cracked pepper 2 tablespoons A-i Sauce
1/4 teaspoon cayenne pepper 3 tablespoons Worcestershire sauce
1 teaspoon onion powder 1 lb. lean meat, thinly sliced
1/2 teaspoon paprika (3/16 to 1/4 inch thick)

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a
glass, stoneware, plastic or stainless steel container, spooning Worcestershire sauce mixture over each
layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture
tightly covered. Makes 1/4 pound jerky.

Middle Eastern Jerky
A good snack to take on a camel rideā€”or anywhere else.
1 teaspoon salt 1/4 teaspoon turmeric
1/8 teaspoon pepper 1/8 teaspoon ground cumin
1-1/2 teaspoons coriander 1 lb. lean meat, thinly sliced
1/4 teaspoon chili powder (3/16 to 1/4 inch thick)
1/4 teaspoon ground ginger

In a small bowl, combine all ingredients except meat. Stir to mix well. Place the meat slices in a single layer
on a clean flat surface. Generously sprinkle both sides with the salt mixture. Place the meat strips in a tightly
covered glass, stoneware, plastic or stainless steel container. Marinate 6 to 12 hours in the refrigerator,
stirring occasionally and keeping the mixture tightly covered. Makes 1/4 pound jerky.

Fiesta Jerky
Hot and spicy /
1 teaspoon salt 1 teaspoon onion powder
1/4 teaspoon pepper 1/4 teaspoon ground cumin
1 tablespoon chili powder 1 lb. lean meat, thinly sliced
1 teaspoon garlic powder (3/16 to 1/4 inch thick)

In a small bowl, combine all ingredients except meat. Stir to mix well. Place the meat slices in a single layer
on a clean flat surface. Generously sprinkle both sides with the salt mixture. Place the meat strips in a tightly
covered glass, stoneware, plastic or stainless steel container. Marinate 6 to 1 2 hours in the refrigerator,
stirring occasionally and keeping the mixture tightly covered. Makes 1/4 pound jerky.

Mild Mexican Jerky
Flavorful, but not too hot.
1 teaspoon salt 1/2 teaspoon oregano, crushed
1/4 teaspoon pepper 1 teaspoon paprika
1 teaspoon chili powder 1 lb. lean meat, thinly sliced
1/2 teaspoon garlic powder (3/16 to 1/4 inch thick)

In a small bowl, combine all ingredients except meat. Stir to mix well. Place the meat slices in a single layer
on a clean flat surface. Generously sprinkle both sides with the salt mixture. Place the meat strips in a tightly
covered glass. stoneware, plastic or stainless steel container. Marinate 6 to 12 hours in the refrigerator,
stirring occasionally and keeping the mixture tightly covered. Makes 1/4 pound jerky.

Hawaiian Jerky
Pineapple juice gives jerky an island flavor
1 teaspoon salt 1 garlic clove, crushed
1 teaspoon ground ginger 1/4 cup pineapple juice
1 tablespoon brown sugar 1/4 cup soy sauce
1/4 teaspoon pepper 1 lb. lean meat, thinly sliced
1/8 teaspoon cayenne pepper (3/16 to 1/4 inch thick)

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a
glass, stoneware, plastic or stainless steel container, spooning soy sauce mixture over each layer. Cover
tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly
covered. Makes 1/4 pound jerky.

Korean Jerky
Sesame seeds add special flavor and texture.
1/2 teaspoon salt 1 tablespoon dry sherry, if desired
1/4 teaspoon pepper 1 lb. lean meat, thinly sliced
2 teaspoons sugar (3/16 to 1/4 inch thick)
1 teaspoon monosodium glutamate, if desired 2 tablespoons sesame seeds
1/4 cup soy sauce

In a small bowl. combine all ingredients except meat and sesame seeds. Stir to mix well. Place meat 3 or 4
layers deep in a glass, stoneware, plastic or stainless steel container, spooning soy sauce mixture over
each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the
mixture tightly covered. Before drying, sprinkle each meat slice with sesame seeds. Makes 1/4 pound jerky.
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Old October 27, 2009, 06:19 PM   #2
hogdogs
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Join Date: October 31, 2007
Location: Western Florida panhandle
Posts: 11,069
Would the 1/4 pound jerky figure be finished weight or raw meat weight?
That does make a world of difference. I used to make a whole london broil worth and it would yield just a few ounces more than a 1/4# IIRC...
Brent
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Old October 27, 2009, 06:28 PM   #3
Brian48
Senior Member
 
Join Date: December 21, 2001
Location: Boston, People's Republic of MA
Posts: 1,368
Whoops. Should have clarified that. It's finished weight, but your mileage will vary of course. Me, I never use 1/4 teaspoon of anything. I load up
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