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Jerky

This recipe comes to us from a friend, Ken Liimatta.  We've modified it from his version.

2.5 pounds of ground round
2 TBS Canning Salt
1/4 cup Soy Sauce
1/4 cup Worcestshire Sauce
1/2 TBS liquid smoke
2 TBS mild molasses
1 tsp white pepper
1 tsp cayenne pepper

Combine all ingredients, mixing well.  Put on dehydrator until completely dried.


Simple Jerky


2 pounds of beef, sliced jor jerky
2 1/2 TBL Worcester Sauce
2 1/2 TBL Soy Sauce
1 tsp ground black pepper
1 tsp garlic powder
2 tsp onion powder
2 tsp Liquid Smoke
1 tsp chili powder
1/4 tsp cayenne pepper (optional)

Mix all of the ingredients except the meat in a bowl. Marinate the meat in the mixture for at least 2 hours but preferably overnight.  Dehydrate.

Spicy Steak Jerky


2 pounds of beef, sliced for jerky
2 tsp ground black pepper
2 tsp Montreal Steak spice mix
2 tsp chili powder
2 tsp brown sugar
2 tsp garlic powder
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 tsp hot sauce (more if you want a hotter jerky)

Combine all ingreadients except meat into a large zip top bag, shake well to mix dry spices into liquids.  Add meat ensuring all pieces are thoroughly coated.  Refrigerate for a minimum of 2 hours but best if left for up to 12 hours. 

Pat dry with cloth or paper towels and place into dehydrator until properly dried.

Mix all of the ingredients except the meat in a bowl. Marinate the meat in the mixture for at least 2 hours but preferably overnight.  Dehydrate.


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