Find Recipes Instantly! (Type the Recipe name or any Ingredient) Beef Jerky In A Smoker 4 tablespoons ground black pepper 1 cup soy sauce 1 tablespoon cider vinegar 1 dash soy sauce 1 dash hot pepper sauce 1 dash Worcestershire sauce 2 pounds sirloin, cut into 1/2 inch thick slices Directions 1 In a large, nonporous bowl, combine the ground black pepper, soy sauce, vinegar, soy sauce, hot pepper sauce and Worcestershire sauce. Mix well and add the meat slices. Cover and refrigerate overnight. 2 Prepare an outdoor smoker for low heat and lightly oil grate. 3 Lay meat strips out on grill so that they do not overlap. Smoke over low heat. Jerky will be done when the edges appear dry with just a slight hint of moisture in the center of the slices, about 6 to 8 hours. Makes 6 servings Beef Jerky 1 pound eye of round 1/4 cup soy sauce 1/2 teaspoon ground black pepper 1 teaspoon brown sugar 1 teaspoon hot pepper sauce Directions 1 In a medium bowl, combine the soy sauce, ground black pepper and brown sugar to taste. Mix well and add the steak slices. Place entire mixture with meat into a sealed plastic container and refrigerate for 12 to 24 hours. 2 In the oven, place one oven rack on the highest rack setting and one rack on the lowest setting. Place a piece of aluminum foil OR a baking sheet on the lowest rack, to catch any drippings. 3 Preheat oven to 160 degrees F (70 degrees C). 4 Insert a wooden toothpick through the end of each slice of meat, and suspend each slice from the top rack in the oven, using the toothpick as a support for the slice. 5 Bake at 160 degrees F (70 degrees C) with the oven door propped open to allow moisture to escape. Bake for 6 to 8 hours depending on thickness of slices. Jerky should bend, and not snap. Makes 4 to 6 Beef or Moose Jerky 3 pounds rump roast 3 cups soy sauce 3 cups packed brown sugar 4 fluid ounces hickory-flavored liquid smoke Directions 1 Slice roast into slabs approximately 1/4 inch thick, (Note: you can have this done at the grocery store or butcher). Trim off all of the fat from the edges. Cut the slabs into pencil-like strips (about 1/4 inch wide), and about 4 inches long. 2 In a large bowl, combine the soy sauce, brown sugar and hickory- flavored liquid smoke; blend well. Place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 30 minutes. 3 Place the meat in a food dehydrator for about 12 to 20 hours, depending how dry you like your jerky. Rotate the trays after 6 hours. For example: Bottom tray on top, top tray on bottom, second tray from bottom to be second tray from top, and so on. Makes 6 to 8 servings Atwood's Peppered Microwave Jerky 6 tablespoons Demerara sugar 3 tablespoons salt 1 1/2 teaspoons curing salt 2 tablespoons crushed dried chile pepper 2 teaspoons cayenne pepper 2 tablespoons garlic pepper seasoning 1 tablespoon onion powder 1 tablespoon finely ground juniper berries 6 pounds beef round steak, cut into 6x1/2 inch strips Directions 1 In a medium bowl, mix together the Demerara sugar, salt, curing salt, chile pepper, cayenne pepper, and juniper berries. Divide the mixture into 3 equal parts, and place each into its own bowl. 2 Mix 2 pounds of meat strips into the mixture of each bowl until evenly coated with the spice mixture. Place all of the meat lengthwise into a large glass or plastic bowl, cover with plastic wrap, and refrigerate for 3 days. 3 Preheat the oven to 150 degrees F (65 degrees C). On a large plate, arrange 6 or 8 strips of meat at a time, and place in a microwave oven. Cook for 3 minutes on HIGH. Remove meat strips to a baking sheet, and keep in the warm oven for 3 to 4 hours, or until dry. Do not over dry, jerky should be chewy, not crispy. Makes 3 pounds Sara's Beef Jerky 1 teaspoon salt 1 teaspoon liquid smoke flavoring 1/3 teaspoon garlic powder 1/3 teaspoon monosodium glutamate (MSG) 1 teaspoon onion powder 1/4 cup soy sauce 1/4 cup Worcestershire sauce ground black pepper to taste 1 1/2 pounds sirloin OR London broil, cut to 1/8 inch thick slices Directions 1 Preheat oven to 200 degrees F (95 degrees C). 2 In a medium, nonporous bowl, combine the salt, liquid smoke, garlic powder, monosodium glutamate, onion powder, soy sauce, Worcestershire sauce and ground black pepper to taste. 3 Place meat slices in this mixture and coat well. Then place the meat slices onto two 10x15 inch baking dishes in a single layer. 4 Bake at 200 degrees F (95 degrees C) for 8 hours. Makes 4 servings T Bird's Beef Jerky 4 pounds round steak 4 tablespoons onion powder 1 1/3 teaspoons black pepper 1 1/3 teaspoons garlic powder 2 pinches salt 1 teaspoon dry Italian-style salad dressing mix 1 cup Worcestershire sauce 1 cup soy sauce 1 teaspoon hot pepper sauce Directions 1 Cut meat into strips no thicker than 1/4 inch. In a large bowl, mix together onion powder, pepper, garlic powder, salt and Italian seasoning. Stir in Worcestershire sauce, soy sauce and pepper sauce. Place meat into a container, and combine with marinade. Cover, and refrigerate 24 hours. 2 Place oven rack on the highest level. Place aluminum foil on bottom of oven to catch drips. Preheat oven to 150 degrees F (65 degrees C). 3 Insert round toothpicks through the tops of the strips of meat, and hang them from the oven rack. Bake in preheated oven for 4 hours, or until dried to desired consistency. Makes 4 lbs. Tofu Jerky 1 teaspoon garlic powder 1 tablespoon salt 2 teaspoons ground black pepper 1 pound firm tofu, drained Directions 1 Combine garlic powder, salt, and pepper in small bowl. 2 Slice tofu in thin strips. Rub spices into tofu strips. Cover, and refrigerate for 2 days. 3 Preheat oven to 115 degrees F (45 degrees C), or lowest oven setting. Line oven rack with foil, and place rack in lowest oven position. 4 Place tofu strips directly on foil. Bake for 6 to 8 hours. Makes 6 servings Deer Jerky 1 pound boneless venison roast 4 tablespoons soy sauce 4 tablespoons Worcestershire sauce 2 tablespoons liquid smoke flavoring 1 tablespoon ketchup 1/4 teaspoon pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion salt 1/2 teaspoon salt Directions 1 Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade. 2 Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil. 3 Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved. Makes 8 servings Pillow Case Jerky 1 lg Boneless butt roast Salt & pepper Get as large a boneless butt as you can. Cut the individual muscles out of the meat and cut off and discard all the fat and connecting tissue. Cut the meat across the grain as thin as possible. 1/16 to 1/8th of an inch. The thinner the slices, the easier it will be to dry. Salt and pepper the meat generously on both sides, using more pepper than salt. Lay out the meat strips on a cake or oven rack without overlapping them. Set the rack in an insert fireplace (smoker) and cook on low heat for 8 to 10 hours, turning every 3 to 4 hours, until dried. You can do the same with a dehydrator or oven, but it won't turn out as good. After it's done, store in a pillowcase. Don't STORE it in plastic, as the meat has to be able to breathe, and a paper sack will leave a paper taste Modern Jerky (Makes 1 Serving) 2 lb Round steak; 1" thick 1/2 c Worcestershire sauce 1 ts - salt - pepper to taste 2 tb Parsley flakes 1/4 ts Garlic powder; opt'l Note: Chili powder, barbeque salt, paprika, horseradish, and onion salt or flakes may also be used in the marinade. (Or any ideas of your own). Slice steak into 1/2 inch wide strips and place in a single layer in a pan or baking dish. Mix other ingredients and pour over meat. Marinate in refrigerator overnight. Remove and place meat carefully on cookie sheet. Dry in 175~ oven for one hour and then reduce temperatuire to 150~. Continue baking strips in the low oven until dry, but pliable, one to three hours. Cool jerky and store in tightly sealed containers.