Need a Jerky Recipe

Discussion in 'Survival & Sustenance Living Forum' started by GunGal, May 24, 2011.

  1. GunGal

    GunGal New Member

    Whats your best Jerky making recipe?
  2. winds-of-change

    winds-of-change The Balota's Staff Member


  3. steve666

    steve666 New Member

    This is my favorite:
    Beef Jerky
    1 pound boneless top round steak or London broil, trimmed of fat
    ¼ cup liquid smoke
    ¼ cup soy sauce
    ¼ cup Worcestershire sauce
    1½ teaspoons kosher salt
    1 teaspoon freshly ground black pepper
    ½ teaspoon garlic powder
    ½ teaspoon onion powder
    ½ teaspoon cayenne pepper, or to taste

    Preparation:Wrap beef in plastic wrap and freeze 30 to 60 minutes until firm, but not rock hard. (This makes it easier to slice evenly.) Using a sharp knife, slice the beef across the grain into thin strips about ¼” thick.
    Place liquid smoke, soy sauce, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and cayenne pepper in a large zip-top freezer bag. Seal and squish to combine. Place beef strips in the marinade, re-seal, and toss to coat. Open bag, squeeze out all the air, seal, and refrigerate for 12 hours or overnight.
    Preheat oven to 250o F.
    Drain meat strips from marinade and pat dry with paper towels. Place a baking rack inside a jellyroll pan. Arrange beef strips on the rack in a single layer with room in between for air circulation. Bake for about 4 hours, until dry to the touch. Remove from oven and let air-dry in a cool dry place for another 24 hours.
    Store in a covered container or ziptop bag.
    Yield: about ¾ pound beef jerky

    Or try one of the ones here: Beef Jerky Recipes, via
  4. GunGal

    GunGal New Member

    Exactly what I was looking for!!

    Thanks so much! Exactly what I was looking for! Got to get the supplies and get to making some! Thank you! Thank you! Thank you! :D
  5. mmszbi

    mmszbi New Member

    My recipe is very similar to above, tho I add a half cup of brown sugar and chipotle Tabasco instead of the cayenne. Makes for some awesome jerky with venison and elk too. I don't really think you can get it wrong, no matter what ya do!