jerky recipe

Name: Jerky Recipe
Cook time: 10 h
Ingredients: 3 - 4 pound(s) meat; 1 teaspoon(s) garlic powder - (i use 1 tablespoon); 2 1/2 teaspoon(s) onion powder; 1 teaspoon(s) black pepper - (i use fresh coarse ground and lots of it); 1/2 cup(s) soy sauce - (i use low-sodium dale's seasoning); 2 tablespoon(s) liquid smoke - (i use hickory); 1 tablespoon(s) seasoned salt - (i use lawry's); 2 teaspoon(s) accent, quick tender, msg (you can omit if you like, sometimes i will use worcestershire sauce instead)

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58 Pinches 3 Photos

Staci Cakes

On a farm in..., GA

Updated on Sep 27, 2013

Deer season is almost in - time to stock up on recipes! This is the recipe I grew up on. My mom always used it to make deer jerky. If you're watching your sodium - use low sodium soy sauce and omit the seasoned salt, it still comes out great!

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prep time

cook time 10 Hr

method ---

yield Enough for Just ME!

Ingredients

3 - 4 pounds meat
1 teaspoon garlic powder - (i use 1 tablespoon)
2 1/2 teaspoons onion powder
1 teaspoon black pepper - (i use fresh coarse ground and lots of it)
1/2 cup soy sauce - (i use low-sodium dale's seasoning)
2 tablespoons liquid smoke - (i use hickory)
1 tablespoon seasoned salt - (i use lawry's)
2 teaspoons accent, quick tender, msg (you can omit if you like, sometimes i will use worcestershire sauce instead)

How To Make jerky recipe

Step 1

If using whole meat - Cut into long narrow strips, marinate in sauce for at least 2 hours. You can either weave the tops of the strips through bamboo skewers to hang from top rack in oven or lay directly on dehydrating tray. Bake at 200 degree for 3 - 4 hours. If you're not sure how done you want your meat, take one out, let cool and try it first.

Step 2

If you use ground meat - mix the sauce with the meat thoroughly. Let sit overnight in fridge before dehydrating. I usually cook a small piece of meat in a skillet before I dehydrate to make sure they are well flavored and not too salty. If it's too salty add more ground meat. I use a jerky cannon or blaster to make my strips. You can also roll out meat between wax paper or plastic wrap and then slice into strips. I use a dehydrator or my electric smoker w/o the wood chips. It usually takes me about 6-10 hours.
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