Easy Jerky Cookbook: 50 Delicious Jerky Recipes

Table of contents :
Table of Contents
Lumberjack Jerky
Traditional Beef Jerky
Rocky Mountain Venison Jerky
Tropical Guava Beef Jerky
Minnesota Jerky
Smoked Paprika Jerky
Teriyaki Jerky
Tropical Pineapple Beef Jerky
King Ranch Beef Jerky
Alabama Country Beef Jerky
How to Make Homemade Jerky Marinade
Texas Cowboy Rump Roast Jerky
Chewy Beef Brisket Jerky
Southern California Inspired Beef Jerky
Vegan Jerky
South African Beef Jerky
Lean Japanese Beef Jerky
Classical American Jerky
Ethiopian Style Jerky
Apricots and Jerky
Montana Ranch Turkey Jerky
Turkey Breast Jerky
Laotian Style Beef Jerky
Cranberry and Jerky
Kyoto Inspired Jerky
4-Ingredient Jerky
Lean Sirloin Jerky
3-Ingredient Jerky
Cajun Chicken Jerky
Mountain Man Jerky
Authentic Armenian Jerky Rub
Mountain Man Beef Jerky
Mediterranean Lamb Jerky
Turkey Jerky
Simple Salmon Omega-3 Rich Jerky
Tropical Mango Beef Jerky
Hawaiian Fish Jerky
Traditional Texas Style jerky
Ethnic Louisianan Jerky
Apple and Jerky
Habanero Jerky
Beef Jerky Chinese Style
London Broil Jerky
Maui Deer Jerky
Saturday Morning Jerky
The General Jerky Formula
Greek Style Jerky
The General Jerky Formula Alternative
Maggie Valley Jerky
Tropical Papaya Beef Jerky

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Easy Jerky Cookbook 50 Delicious Jerky Recipes

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Table of Contents Lumberjack Jerky 7 Traditional Beef Jerky 10 Rocky Mountain Venison Jerky 11 Tropical Guava Beef Jerky 12 Minnesota Jerky 13 Smoked Paprika Jerky 14 Teriyaki Jerky 15 Tropical Pineapple Beef Jerky 16 King Ranch Beef Jerky 17 Alabama Country Beef Jerky 20 How to Make Homemade Jerky Marinade 21 Texas Cowboy Rump Roast Jerky 22 Chewy Beef Brisket Jerky 23 Southern California Inspired Beef Jerky 24 Vegan Jerky 25 South African Beef Jerky 26 Lean Japanese Beef Jerky 27 Classical American Jerky 30 Ethiopian Style Jerky 31 Apricots and Jerky 32 Montana Ranch Turkey Jerky 33

Turkey Breast Jerky 34 Laotian Style Beef Jerky 35 Cranberry and Jerky 36 Kyoto Inspired Jerky 37 4-Ingredient Jerky 40 Lean Sirloin Jerky 41 3-Ingredient Jerky 42 Cajun Chicken Jerky 43 Mountain Man Jerky 44 Authentic Armenian Jerky Rub 45 Mountain Man Beef Jerky 46 Mediterranean Lamb Jerky 47 Turkey Jerky 50 Simple Salmon Omega-3 Rich Jerky 51 Tropical Mango Beef Jerky 52 Hawaiian Fish Jerky 53 Traditional Texas Style jerky 54 Ethnic Louisianan Jerky 55 Apple and Jerky 56 Habanero Jerky 57 Beef Jerky Chinese Style 60 London Broil Jerky 61 Maui Deer Jerky 62

Saturday Morning Jerky 63 The General Jerky Formula 64 Greek Style Jerky 65 The General Jerky Formula Alternative 66 Maggie Valley Jerky 67 Tropical Papaya Beef Jerky 68

Lumberjack Jerky

Prep Time: 30 mins Total Time: 16 hrs 30 mins Servings per Recipe: 8 Calories 111 kcal Fat 4.8 g Carbohydrates 2.9g Protein < 13.6 g Cholesterol 48 mg Sodium 786 mg

Ingredients 1 lb. boneless venison roast 4 tbsp soy sauce 4 tbsp Worcestershire sauce 2 tbsp liquid smoke flavoring 1 tbsp ketchup

1/4 tsp pepper 1/4 tsp garlic powder 1/4 tsp onion salt 1/2 tsp salt

Directions 1. Slice the meat into long strips, 1-inch wide and 1/8-inch thick. 2. In a large releasable plastic bag, mix together the soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. 3. Add the meat and seal the bag, then seal it. 4. Refrigerate for overnight, shaking occasionally. 5. Set your oven to 160 degrees F and line a baking dish with a piece of the foil and arrange in the bottom of oven 6. Arrange the meat strips on a rack in a single layer. 7. Cook in the oven for about 6-8 hours.

Lumberjack Jerky

7

TRADITIONAL

Beef Jerky

Prep Time: 10 mins Total Time: 19 hrs 10 mins Servings per Recipe: 5 Calories 204 kcal Fat 13 g Carbohydrates 2g Protein < 18.7 g Cholesterol 55 mg Sodium 791 mg

Ingredients 1 lb. eye of round 1/4 C. soy sauce 1/2 tsp ground black pepper 1 tsp brown sugar

1 tsp hot pepper sauce

Directions 1. 2. 3. 4. 5. 6. 7.

In a medium bowl, mix together the soy sauce, ground black pepper and brown sugar. Add the steak slices and mix till well combined. Refrigerate for about 12-24 hours. Set your oven to 160 degrees F. Arrange 1 oven rack on the highest rack setting and 1 rack on the lowest setting. Place a piece of foil on the lowest rack. Insert a wooden toothpick through the end of each slice of meat and place each slice over the top rack in the oven. 8. Cook in the oven with the door propped open for about 6-8 hours.

10

Traditional Beef Jerky

Rocky Mountain

Venison Jerky

Prep Time: 15 mins Total Time: 5 hrs 25 mins Servings per Recipe: 15 Calories 81 kcal Fat 2.1 g Carbohydrates 0.4g Protein < 14 g Cholesterol 51 mg Sodium 895 mg

Ingredients 2 lb. lean ground venison 2 1/2 tsp salt 2 tsp mono glutamate (MSG) 1 tsp hot pepper sauce 2 tsp sugar-based curing mixture

1 1/2 tsp barbeque seasoning 2 tsp water 2 tsp hickory-flavored liquid smoke 2 tsp garlic powder 1/2 tsp pepper

Directions 1. In a large bowl, add the ground venison, salt, MSG, hot sauce, curing mixture, barbecue seasoning, water, liquid smoke, garlic powder and pepper and mix till well combined. 2. Refrigerate, covered for about 2 hours. 3. Line the dehydrator trays with the plastic wraps. 4. Arrange the meat mixture in the trays in a very thin layer. 5. Set the dehydrator according to manufacturer's instructions. 6. After about the first 2 hours, remove the plastic wraps and cut into strips, 7. Arrange the strips onto the racks and cook for about 5-10 hours. 8. Transfer the strips onto a paper towel lined plates to drain 9. You can preserve these strips in the refrigerator by placing in an airtight container.

Rocky Mountain Venison Jerky

11

TROPICAL

Guava Beef Jerky

Prep Time: 12 mins Total Time: 12 hrs 15 mins Servings per Recipe: 12 Calories 207 kcal Fat 4.3 g Carbohydrates 28.5g Protein 13.4 g Cholesterol 26 mg Sodium 3068 mg

Ingredients 2 C. teriyaki sauce 1 C. soy sauce 1 C. brown sugar 1 dash Worcestershire sauce 1/4 lb. fresh guava, peeled, pitted

2 cloves garlic 2 lb. beef round, cut into 1/2-inch thick strips

Directions 1. In a large bowl, add the teriyaki sauce, soy sauce, brown sugar and Worcestershire sauce and mix till well combined. 2. In a food processor, add the guava and garlic and pulse till smooth. 3. In a resealable plastic bag, add the guava mixture and teriyaki mixture and beef and toss to coat well. 4. Transfer the strips into a plastic bag and seal it after squeezing out the excess air. 5. Refrigerate for about 6-8 hours. 6. Set your smoker to 225-250 degrees F. 7. Remove the beef from the refrigerator and discard the marinade. 8. Cook in the smoker for about 6-8 hours. 9. You can preserve these strips in the refrigerator by placing in an airtight container.

12

Tropical Guava Beef Jerky

Minnesota Jerky

Prep Time: 20 mins Total Time: 21 hrs 20 mins Servings per Recipe: 6 Calories 86 kcal Fat 1.7 g Carbohydrates 2.5g Protein < 14.3 g Cholesterol 53 mg Sodium 1189 mg

Ingredients 1 tbsp sugar-based curing mixture 1 tbsp dark brown sugar 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp whole mustard seed 1/8 tsp freshly ground black pepper

1/8 tsp crushed red pepper flakes 1/8 tsp liquid smoke 1 lb. lean venison roast, trimmed of all fat and sinew

Directions 1. Cut the venison into 3/16-inch thick and 2-inches wide strips from the grain. 2. In a large bowl, add the curing mixture, sugar, garlic powder, onion powder, mustard seed, ground pepper, red pepper and liquid smoke and mix till well combined. 3. Add the strips and gently mix to coat evenly. 4. Transfer the strips into a plastic bag and seal it after squeezing out the excess air. 5. Arrange the bag into a glass bowl and refrigerate, covered for at least 18 hours. 6. Set your oven to 150 degrees F and grease 2 wire racks with cooking spray. 7. Arrange the racks onto the cookie sheets. 8. Remove the strips from the refrigerator and discard the marinade. 9. Arrange the strips onto the prepared wire racks in a single layer. 10. Cook in the oven for about 3-8 hours. 11. You can preserve these strips in the refrigerator by placing in an airtight container.

Minnesota Jerky

13

SMOKED

Paprika Jerky

Prep Time: 15 mins Total Time: 6 hrs 15 mins Servings per Recipe: 6 Calories 286 kcal Fat 10.5 g Carbohydrates 13.9g Protein 32.7 g Cholesterol 81 mg Sodium 2179 mg

Ingredients 3/4 C. Worcestershire sauce 3/4 C. soy sauce 1 tbsp smoked paprika 1 tbsp honey 2 tsp freshly ground black pepper

1 tsp red pepper flakes 1 tsp garlic powder 1 tsp onion powder 2 lb. beef top round, thinly sliced

Directions 1. Set your oven to 175 degrees F before doing anything else and line a baking sheet with a piece of the foil then arrange a wire rack over the foil. 2. In a bowl, add the Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder and onion powder and beat till well combined. 3. Add beef and coat with the mixture generously. 4. With a plastic wrap, cover the bowl and refrigerator for about 3 hours to overnight. 5. Transfer the beef onto a paper towel lined plate to drain. 6. Place the beef slices over the prepared wire rack on the baking sheet in a single layer 7. Cook in the oven for about 3-4 hours. 8. With the scissors, cut the beef into bite-size pieces.

14

Smoked Paprika Jerky

Teriyaki Jerky

Prep Time: 30 mins Total Time: 6 hrs 30 mins Servings per Recipe: 8 Calories 161 kcal Fat 8.4 g Carbohydrates 10.2g Protein 9.3 g Cholesterol 20 mg Sodium 2400 mg

Ingredients 3/4 C. beer 3/4 C. teriyaki sauce 1/2 C. Worcestershire sauce 1/3 C. soy sauce 1/3 C. water 3 tbsp liquid smoke 4 1/2 tsp ketchup 1 tsp red pepper flakes

1 1/2 tsp salt 1/2 tsp onion salt 1/4 tsp cracked black pepper 1/4 tsp garlic powder 1 lb. beef round steak

Directions 1. Slice the round steak into 1 inch wide by 1/4 inch thick strips. 2. In a large bowl, add the beer, teriyaki sauce, Worcestershire sauce, soy sauce, water, liquid smoke, ketchup, red pepper flakes, salt, onion salt, pepper and garlic powder and mix till well combined. 3. Add the strips and coat with the mixture generously. 4. Cover the bowl tightly and refrigerate for at least 6 hours. 5. In a food dehydrator, cook the beef strips according to manufacturer's.

Teriyaki Jerky

15

TROPICAL

Pineapple Beef Jerky

Prep Time: 15 mins Total Time: 12 hrs 15 mins Servings per Recipe: 12 Calories 207 kcal Fat 4.3 g Carbohydrates 28.5g Protein 13.4 g Cholesterol 26 mg Sodium 3068 mg

Ingredients 2 C. teriyaki sauce 1 C. soy sauce 1 C. brown sugar 1 dash Worcestershire sauce 1/4 lb. fresh pineapple, peeled

2 cloves garlic 2 lb. beef round, cut into 1/2-inch thick strips

Directions 1. In a large bowl, add the teriyaki sauce, soy sauce, brown sugar and Worcestershire sauce and mix till well combined. 2. In a food processor, add the pineapple and garlic and pulse till smooth. 3. In a resealable plastic bag, add the pineapple mixture and teriyaki mixture and beef and toss to coat well. 4. Transfer the strips into a plastic bag and seal it after squeezing out the excess air. 5. Refrigerate for about 6-8 hours. 6. Set your smoker to 225-250 degrees F. 7. Remove the beef from the refrigerator and discard the marinade. 8. Cook in the smoker for about 6-8 hours. 9. You can preserve these strips in the refrigerator by placing in an airtight container.

16

Tropical Pineapple Beef Jerky

King

Ranch Beef Jerky

Prep Time: 15 mins Total Time: 5 hrs 45 mins Servings per Recipe: 8 Calories 126 kcal Fat 8g Carbohydrates 0.7g Protein < 12.2 g Cholesterol 39 mg Sodium 619 mg

Ingredients 2 tsp canning salt 1 tsp chili powder 1 tsp garlic powder 1 tsp onion powder 1/4 tsp ground ginger

1/4 tsp ground black pepper 1 pinch cayenne pepper 1 lb. extra lean ground beef

Directions 1. Set your oven to 250 degrees F before doing anything else and arrange the wire racks onto the baking sheets. 2. In a large bowl, mix together the salt, chili powder, garlic powder, onion powder, ginger, black pepper and cayenne pepper. 3. Add the ground beef and coat with the mixture evenly. 4. Set a meat grinder with the finest blade and pass the beef mixture through it. 5. Place half of the ground beef mixture between 2 heavy plastic sheets over a smooth surface. 6. Roll the beef mixture tightly into 1/8-inch thickness. 7. Remove the top plastic wrap and carefully, invert the beef mixture onto prepared baking sheet. 8. Carefully, remove the bottom plastic wrap. 9. Repeat with the remaining beef mixture. 10. Cook in the oven, door slightly ajar for about 2 1/2 hours. 11. Rotate the baking sheets and cook in the oven for about 3 hours. 12. Remove the jerky from the oven and keep aside to cool slightly. 13. Cut the warm beef jerky into desired sized strips.

King Ranch Beef Jerky

17

ALABAMA

Country Beef Jerky

Prep Time: 10 mins Total Time: 1 hr 40 mins Servings per Recipe: 15 Calories 89 kcal Fat 4.3 g Carbohydrates 2.1g Protein < 9.8 g Cholesterol 18 mg Sodium 585 mg

Ingredients 1/4 C. soy sauce 1/4 C. balsamic vinegar 1/4 C. Worcestershire sauce 2 tsp liquid smoke flavoring 1 1/2 tbsp steak seasoning rub

1 (1 1/2-lb.) London broil roast, thinly sliced along the grain

Directions 1. In a pan, add the soy sauce, balsamic vinegar, Worcestershire sauce, liquid smoke and steak seasoning and bring to a boil. 2. Reduce the heat to low and simmer for about 10 minutes. 3. Remove from the heat and keep aside to cool completely. 4. Transfer the marinade into a large glass bowl. 5. Add the meat slices and coat with the marinade generously. 6. Refrigerate, covered for up to 2 days, stirring occasionally. 7. Set your oven to 175 degrees F. 8. Arrange a wire rack onto a baking sheet. 9. Arrange the beef strips over the wire rack onto the baking sheet in a single layer and sprinkle with a little steak seasoning. 10. Cook in the oven for about 60-90 minutes. 11. You can preserve these strips in the refrigerator by placing in an airtight container.

20

Alabama Country Beef Jerky

How to Make

Homemade Jerky Marinade

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 8 Calories 72 kcal Fat 0.3 g Carbohydrates < 16.9g Protein 1.1 g Cholesterol 0 mg Sodium 993 mg

Ingredients 1/2 C. soy sauce 1/4 C. Worcestershire sauce 1/2 tsp liquid smoke flavoring 1 tsp hot pepper sauce 1 tsp garlic powder

1 tsp onion powder 1/2 tsp black pepper 1/2 C. brown sugar

Directions 1. In a bowl, add the soy sauce, Worcestershire sauce, liquid smoke, hot pepper sauce, garlic powder, onion powder, pepper and sugar and mix till well combined. 2. Add about 1 lb. of thinly sliced meat of your choice and coat with the marinade generously. 3. Transfer the meat with marinade into a resealable plastic bag and seal it after squeezing out the excess air. 4. Refrigerate for about 48 hours, tossing the bag twice. 5. Remove the meat from the refrigerator and discard the excess marinade. 6. In your smoker or dehydrator, cook the jerky according to the manufacturer's instructions.

How to Make Homemade Jerky Marinade

21

TEXAS

Cowboy Rump Roast Jerky

Prep Time: 1 hr Total Time: 13 hrs Servings per Recipe: 6 Calories 1129 kcal Fat 50.5 g Carbohydrates 117.6g Protein 52.9 g Cholesterol 138 mg Sodium 7357 mg

Ingredients 3 lb. rump roast 3 C. soy sauce 3 C. packed brown sugar

4 fluid oz. hickory-flavored liquid smoke

Directions 1. Trip the fat from the roast and cut into 1/4-inch thick slabs, then cut each slab into 1/4inch wide and 4-inch long strips. 2. In a large bowl, add the soy sauce, brown sugar and hickory-flavored liquid smoke and mix till well combined. 3. Add the strips and coat with the marinade generously. 4. Refrigerate, covered for at least 30 minutes. 5. Arrange the strips onto dehydrator trays in a single layer. 6. Cook the strips in dehydrator for about 12-20 hours, rotating the trays once after 6 hours.

22

Texas Cowboy Rump Roast Jerky

Chewy

Beef Brisket Jerky

Prep Time: 45 mins Total Time: 6 hrs 45 mins Servings per Recipe: 25 Calories 29.7 Fat 0.3g Cholesterol 2.4mg Sodium 1130.1mg Carbohydrates 4.2g Protein 2.6g

Ingredients 1 beef brisket 1 1/2 C. soy sauce 1 1/2 C. Worcestershire sauce 3 -4 tsp liquid smoke 1 tbsp seasoning salt

1/2 tsp ground black pepper 1/2-1 tsp garlic powder 1 -2 tsp crushed red pepper flakes (optional)

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Separate the flat half and the point half of the whole brisket. Trim all the fat from the flat half and cut into 1/8-thick slices. In a very large bowl, add all the ingredients except the beef and mix till well combined. Add the slices and coat with the marinade generously. Transfer the slices into a plastic bag and seal it after squeezing out the excess air. Refrigerate for about 4 hours, tossing occasionally. Arrange the slices in the dehydrator and cook according to manufacturer's instructions. You can preserve these strips in the refrigerator by placing in an airtight container. 

Chewy Beef Brisket Jerky

23

SOUTHERN CALIFORNIA

Inspired Beef Jerky

Prep Time: 24 hrs Total Time: 27 hrs Servings per Recipe: 50 Calories 17.5 Fat 0.7g Cholesterol 3.7mg Sodium 130.0mg Carbohydrates 0.5g Protein 2.1g

Ingredients 1 lb flank steak 1 tsp seasoning salt 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp pepper

1/3 C. la choy soy sauce 1/3 C. Worcestershire sauce 2 tbsp liquid smoke

Directions 1. With paper towels, pat dry the flank steak completely and cut into thin strips across the grain. 2. In a plastic resealable bag, add the meat slices and remaining and shake the bag to coat evenly. 3. Transfer the beef slices and remaining ingredients into a plastic bag and seal it after squeezing out the excess air. 4. Refrigerate the bag for at least overnight. 5. Remove from the refrigerator and drain the beef slices onto paper towels lined plates to drain. 6. Set your oven to 140 degrees F and arrange the piece of foils in the bottom of oven. 7. Cook in the oven for about 3 hours. 8. You can preserve these strips in the refrigerator by placing in an airtight container.

24

Southern California Inspired Beef Jerky

Vegan

Jerky

Prep Time: 15 mins Total Time: 12 hrs 15 mins Servings per Recipe: 1 Calories 39.5 Fat 1.6g Cholesterol 0.0mg Sodium 675.5mg Carbohydrates 2.7g Protein 4.5g

Ingredients 1/2 C. soy sauce 3 tbsp liquid smoke 1/8 C. water 1 tbsp onion powder 1 tsp garlic powder

1 tbsp fresh ground black pepper 1 tsp honey 1 lb extra firm tofu ( not silken type)

Directions 1. Cut the tofu into 4 pieces horizontally and then slice into 1/4-inch thick strips. 2. In a bowl, add the remaining ingredients and mix till well combined. 3. In a shallow baking dish, arrange the tofu in a single layer and top with the marinade evenly. 4. Refrigerate for at least overnight. 5. Remove the tofu from the refrigerator and discard the marinade. 6. Arrange the tofu strips onto dehydrator trays. 7. Cook in the dehydrator for about 4-8 hours, flipping the tofu over hourly.

Vegan Jerky

25

SOUTH AFRICAN

Beef Jerky

Prep Time: 30 mins Total Time: 24 hrs 30 mins Servings per Recipe: 6 Calories 1583.3 Fat 161.0g Cholesterol 224.7mg Sodium 4784.2mg Carbohydrates 11.9g Protein 19.1g

Ingredients 3 lb. little to no fat beef 1/4 C. black pepper, coarsely ground 1/4 C. coriander, coarsely ground 1/4 C. normal table salt 1/4 C. brown sugar

1 (8 oz.) bottles vinegar

Directions 1. In a bowl, add the Pepper, coriander, salt and brown sugar and mix till well combined. 2. Cut the meat into 1-inch wide slices. 3. In a plastic container, arrange a layer of meat and Drizzle with a little vinegar, then sprinkle with some of the spice mixture. 4. Now, repeat the layers and refrigerate for at least 3 hours. 5. Remove from the refrigerator and mix the meat with the spices completely. 6. Drain any excess fluids from the container and again refrigerate for about 3 hours. 7. Cook in the dehydrator for about 12-24 hours.

26

South African Beef Jerky

Lean

Japanese Beef Jerky

Prep Time: 12 hrs Total Time: 20 hrs Servings per Recipe: 10 Calories 65.1 Fat 0.0g Cholesterol 0.0mg Sodium 1122.6mg Carbohydrates 15.7g Protein 2.0g

Ingredients 2 lb. very lean beef tenderloin, premier quality 2 garlic cloves, minced 1/2 C. honey 5/8 C. Japanese soy sauce

1 tsp liquid smoke (optional) 5 tbsp fresh lemon juice 1/2 tsp fresh crushed black pepper 1/2 tsp salt

Directions 1. Freezer the beef for 2 1/2 hour before using. 2. Trim all the excess fat from the beef and then defrost in the microwave. 3. In a plastic container, mix together the garlic, soy sauce, pepper, salt, liquid smoke, lemon juice and honey. 4. Add the beef and coat with the marinade generously. 5. Refrigerate for about 12-24 hours. 6. Set your oven to 120 degrees F. 7. Line an oven rack with a piece of the foil and arrange in the lowest level of the oven. 8. Arrange another rack on the highest level of the oven. 9. Insert a wooden toothpick through the end of each beef slice and suspend over the top rack in the oven, using the toothpick as a support for the slice. 10. Cook in the oven, door open for about 8 hours. 11. You can preserve these slices in the refrigerator by placing in an airtight container.

Lean Japanese Beef Jerky

27

CLASSICAL

American Jerky

Prep Time: 20 mins Total Time: 4 hrs 20 mins Servings per Recipe: 4 Calories 494.6 Fat 0.2g Cholesterol 0.0mg Sodium 9033.6mg Carbohydrates 123.6g Protein 4.7g

Ingredients 1 1/2 lb. lean meat 1 lb brown sugar 1/4 C. salt 1/4 C. soy sauce 1/3 C. teriyaki sauce, cooking sauce 4 tbsp coarse black pepper

1 tbsp garlic powder 1 tbsp onion powder 1 tbsp crushed red pepper flakes (optional)

Directions 1. In large bowl, add all ingredients except the meat till well combined. 2. Cut the meat into 1/8-1/4-inch slices. 3. In the bottom of a baking dish, place a thin layer of the sugar mixture and top with a layer of the meat slices. 4. Repeat the layers. 5. With a plastic wrap, cover the baking dish and refrigerate for overnight. 6. Now lightly, rinse the meat, leaving a sugary glaze. 7. Arrange the meat slices onto the trays and cook in the dehydrator for about 5-6 hours.

30

Classical American Jerky

Ethiopian Style Jerky

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 15 Calories 227.4 Fat 7.2g Cholesterol 83.1mg Sodium 129.8mg Carbohydrates 1.0g Protein 34.8g

Ingredients 5 lb. beef top round steak 2 tbsp mild chili powder ( Awaze) 3 tbsp dry wine or 3 tbsp sherry wine 1 tbsp olive oil or 1 tbsp vegetable oil 1/4 tsp cardamom powder ( Korerima)

1/2 tsp ground black pepper 1/8 tsp salt

Directions 1. 2. 3. 4. 5. 6.

Trim the fat from the meat and cut in long strips with zigzag shapes. In a large bowl, mix together the awaze, wine, oil, cardamom, black pepper and salt. Add the meat and coat with the marinade generously. Place meat onto trays and cook in the dehydrator till crisp dry. Break the dried meat in small pieces. You can preserve these strips in the refrigerator by placing in an airtight container.

Ethiopian Style Jerky

31

APRICOTS

and Jerky

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 214.5 Fat 11.1g Cholesterol 20.6mg Sodium 897.3mg Carbohydrates 14.7g Protein 14.7g

Ingredients 3.25 (3 5/8 oz.) packages beef jerky, any style 2 oz. dried apricots

2 oz. dried plums

Directions 1. Cut the jerky strips into 1/2-1-inch pieces. 2. In a sandwich bag, mix together the jerky pieces and dried fruit. 3. This snack will be best for school lunch box.

32

Apricots and Jerky

Montana

Ranch Turkey Jerky

Prep Time: 15 mins Total Time: 5 hrs 45 mins Servings per Recipe: 8 Calories 126 kcal Fat 8g Carbohydrates 0.7g Protein < 12.2 g Cholesterol 39 mg Sodium 619 mg

Ingredients 2 tsp canning salt 1 tsp chili powder 1 tsp garlic powder 1 tsp onion powder 1/4 tsp ground ginger

1/4 tsp ground black pepper 1 pinch cayenne pepper 1 lb. extra lean ground turkey

Directions 1. Set your oven to 250 degrees F before doing anything else and arrange the wire racks onto the baking sheets. 2. In a large bowl, mix together the salt, chili powder, garlic powder, onion powder, ginger, black pepper and cayenne pepper. 3. Add the ground turkey and coat with the mixture evenly. 4. Set a meat grinder with the finest blade and pass the turkey mixture through it. 5. Place half of the ground turkey mixture between 2 heavy plastic sheets over a smooth surface. 6. Roll the turkey mixture tightly into 1/8-inch thickness. 7. Remove the top plastic wrap and carefully, invert the turkey mixture onto prepared baking sheet. 8. Carefully, remove the bottom plastic wrap. 9. Repeat with the remaining turkey mixture. 10. Cook in the oven, door slightly ajar for about 2 1/2 hours. 11. Rotate the baking sheets and cook in the oven for about 3 hours. 12. Remove the jerky from the oven and keep aside to cool slightly. 13. Cut the warm turkey jerky into desired sized strips.

Montana Ranch Turkey Jerky

33

TURKEY

Breast Jerky

Prep Time: 15 mins Total Time: 3 hrs 15 mins Servings per Recipe: 12 Calories 162.1 Fat 6.6g Cholesterol 61.3mg Sodium 401.3mg Carbohydrates 3.0g Protein 21.3g

Ingredients 1 boneless turkey breast ( skinned and trimmed of fat) 1/2 C. water 1/4 C. soy sauce 2 tbsp brown sugar ( firmly packed)

2 tsp Worcestershire sauce 1 tsp fresh ground black pepper 1/2 tsp garlic powder 1/2 tsp onion powder

Directions 1. 2. 3. 4. 5. 6.

Remove the skin and fat from the turkey breast and freeze for about 30 minutes. Remove from the freezer and cut into thin slices against the grain. In a bowl, add the remaining ingredients and mix till well combined. Add the turkey slices and coat with the marinade generously. Cover the bowl tightly and refrigerate for overnight. In a pan, add the turkey slices with the marinade and simmer till the temperature of the liquid reaches to 160 degrees F. 7. Set your oven to 150 degrees F. 8. Drain the turkey slices completely and pat dry with the paper towels. 9. Arrange the turkey slices over the oven racks. 10. With a wooden spoon, support the oven door to open to allow moisture to escape. 11. Cook in the oven for about 3-6 hours. 12. You can preserve these strips in the refrigerator by placing in an airtight container.

34

Turkey Breast Jerky

Laotian Style

Prep Time: 24 hrs

Beef Jerky

Total Time: 24 hrs 5 mins Servings per Recipe: 6 Calories 1092.9 Fat 93.0g Cholesterol 105.8mg Sodium 815.4mg Carbohydrates 38.0g Protein 30.6g

Ingredients 2 lb. lean beef 10 garlic cloves 2 1/2 inches gingerroot 1 tsp salt 2 tsp black pepper 2 tsp mono-sodium glutamate (msg)

2 tsp oyster sauce 1 C. sugar 1/4 C. sesame seeds 2 C. oil

Directions 1. 2. 3. 4. 5. 6. 7.

Cut the beef into 1/8-inch thick strips. In a blender, add the garlic and ginger and pulse till smooth. In a large bowl, mix together the garlic mixture and remaining Ingredients. Add the beef strips and coat with the marinade generously. Arrange the beef strips onto racks and keep under the sun to dry completely. In hot oil, deep fry the jerky for about 15 seconds and serve.

Laotian Style Beef Jerky

35

CRANBERRY

and Jerky

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 214.5 Fat 11.1g Cholesterol 20.6mg Sodium 897.3mg Carbohydrates 14.7g Protein 14.7g

Ingredients 3.25 (3 5/8 oz.) packages beef jerky, any style 2 oz. dried sweetened cranberries

2 oz. dried pineapple

Directions 1. Cut the jerky strips into 1/2-1-inch pieces. 2. In a sandwich bag, mix together the jerky pieces and dried fruit. 3. This snack will be best for school lunch box.

36

Cranberry and Jerky

Kyoto Inspired Jerky

Prep Time: 3 hrs Total Time: 5 hrs Servings per Recipe: 1 Calories 1094.6 Fat 33.5g Cholesterol 281.2mg Sodium 8334.3mg Carbohydrates 83.3g Protein 109.0g

Ingredients 3 lb. boneless inside round roast 1/4 C. liquid smoke 1 tsp sesame oil 1 tsp tempura dipping sauce 1 1/2 C. soy sauce 6 garlic cloves, minced

1 tsp granulated garlic powder 3/4 C. brown sugar ( light ) 1/4 C. pancake syrup 1 tsp fresh ground black pepper 3/4 C. beer

Directions 1. Cut the roast into 1/8-inch thick slices. 2. In a large bowl, add the liquid smoke, soy sauce, sesame oil, tempura dipping sauce, minced garlic, garlic powder, brown sugar, pancake syrup and black pepper and beat till well combined. 3. Add the beer and gently mix to combine. 4. Add the meat and coat with the marinade generously. 5. Refrigerate for about 2-4 hours 6. Arrange the meat slices onto trays and cook in the dehydrator for about 6-16 hours, rotating the trays. 7. You can preserve these strips in the refrigerator by placing in an airtight container.

Kyoto Inspired Jerky

37

4-INGREDIENT

Jerky

Prep Time: 20 mins Total Time: 11 hrs 30 mins Servings per Recipe: 1 Calories 1038.3 Fat 10.9g Cholesterol 380.8mg Sodium 8270.3mg Carbohydrates 115.0g Protein 117.8g

Ingredients 1 lb venison, sliced thin 1/2 C. brown sugar 1/2 C. soy sauce

2 tbsp garlic and red chili paste ( Sambal Oelek)

Directions 1. In a bowl, mix together the sugar, soy sauce and garlic chili paste. 2. Add the venison slices and refrigerate for a few hours. 3. Cook in the dehydrator for about 8 hours.

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4-Ingredient Jerky

Lean

Sirloin Jerky

Prep Time: 12 hrs Total Time: 18 hrs Servings per Recipe: 8 Calories 271.0 Fat 13.8g Cholesterol 56.9mg Sodium 1196.9mg Carbohydrates 19.3g Protein 18.2g

Ingredients 1 1/2 lb. very lean sirloin beef, sliced 1/4 inch thick 1 clove garlic, minced 1/2 C. honey 1/2 C. soy sauce or 1/2 C. tamari soy sauce

4 tbsp lemon juice 1/2 tsp black pepper 1/2 tsp salt

Directions 1. In a large bowl, mix together the garlic, honey, lemon juice, soy sauce, salt and pepper. 2. Add the beef slices and coat with the marinade generously. 3. Transfer the slices with the marinade into a plastic bag and seal it after squeezing out the excess air. 4. Refrigerate for overnight. 5. Arrange a piece of foil onto the bottom rack of oven. 6. Set your oven to 180 degrees F. 7. Arrange the beef slices onto a baking rack. 8. Cook in the oven, with the door slightly open for about 6 1/2-7 hours.

Lean Sirloin Jerky

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3-INGREDIENT

Jerky

Prep Time: 24 hrs Total Time: 36 hrs Servings per Recipe: 20 Calories 231.3 Fat 17.7g Cholesterol 62.6mg Sodium 53.5mg Carbohydrates 0.0g Protein 16.6g

Ingredients 4 lb. chuck, roasts 1 (18 oz.) bottles allegro seasoning and marinade

crushed red pepper flakes

Directions 1. Cut the roasts into thin strips. 2. In a Ziploc bag, add the roast strips and marinade and seal it after squeezing out the excess air. 3. Refrigerate for about 24 hours. 4. Arrange the roast strips onto dehydrator trays and sprinkle with the red pepper flakes. 5. Cook in the dehydrator for about 12 hours.

42

3-Ingredient Jerky

Cajun

Chicken Jerky

Prep Time: 40 mins Total Time: 4 hrs 40 mins Servings per Recipe: 2 Calories 264.8 Fat 2.8g Cholesterol 131.6mg Sodium 5381.7mg Carbohydrates 3.5g Protein 53.0g

Ingredients 1 lb boneless skinless chicken breast 2 1/4 tsp tenderizing salt 2 1/4 tsp pickling salt 1 1/2 tsp garlic powder 1 1/2 tsp pepper 1 tsp onion powder

1 tsp seasoning salt 1/2 tsp cayenne pepper (optional) or 1/2 tsp crushed red pepper flakes (optional) or 1/2 tsp Cajun seasoning, if you enjoy it spicy (optional)

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a salt shaker, mix together the salts, pepper, garlic powder and onion powder. Set your oven to 150 F. Cut the chicken into 1/8-inch thick strips. Place the chicken strips onto a cutting board and sprinkle with the salt mixture generously. With a meat mallet, pound the salt mixture into the chicken strips from both sides. Arrange the chicken strips onto a rack in a single layer. Cook in the oven for about 4-5 hours, rearranging once. You can preserve these strips in the refrigerator by placing in an airtight container.

Cajun Chicken Jerky

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MOUNTAIN MAN

Jerky

Prep Time: 24 hrs Total Time: 30 hrs Servings per Recipe: 15 Calories 115.5 Fat 3.7g Cholesterol 35.6mg Sodium 2041.8mg Carbohydrates 3.9g Protein 14.6g

Ingredients 2 lb. lean beef, sliced 1/4 inch thick 3 tbsp sugar 2 tbsp kosher salt 1 C. soy sauce 1/2 C. water 1/2 C. red wine

1/4 tsp onion powder 1/4 tsp garlic powder 1/2 tsp black pepper 1/4 tsp Tabasco sauce

Directions 1. 2. 3. 4. 5. 6.

In a plastic zipper bag, add all the ingredients and seal it after squeezing out the excess air. Refrigerate for about overnight. Set your oven to 180 degrees F. Arrange the foil pieces onto the oven racks. Drain the beef slices completely and arrange onto the prepared racks in a single layer. Cook in the oven, with the door slightly ajar for about 6-7 hours.

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Mountain Man Jerky

Authentic

Armenian Jerky Rub

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 165.0 Fat 17.0g Cholesterol 0.0mg Sodium 96.7mg Carbohydrates 3.4g Protein 0.7g

Ingredients 3 tbsp tomato paste 2 -3 garlic cloves, mashed with salt 3 tbsp red pepper paste 1 tbsp dried fenugreek leaves 1 tsp cumin 5 -6 tbsp extra virgin olive oil

2 -3 drops lemon juice 1 pinch black pepper

Directions 1. In a bowl, add all the ingredients and mix well. 2. You can preserve this rub in the refrigerator by placing in an airtight container

Authentic Armenian Jerky Rub

45

MOUNTAIN MAN

Beef Jerky

Prep Time: 30 mins Total Time: 12 hrs 30 mins Servings per Recipe: 6 Calories 231.2 Fat 6.3g Cholesterol 31.0mg Sodium 1586.1mg Carbohydrates 26.3g Protein 18.8g

Ingredients 1 lb flank steak 1/2 C. soy sauce 1/2 C. honey 1/4 C. lemon juice 2 -3 cloves fresh garlic, crushed 1 tsp Worcestershire sauce

1 tsp onion powder 1/2 tsp salt 1/4 tsp black pepper

Directions 1. Freeze the flank steak for about 30 minutes. 2. Cut the steak into 1/8-in thick slices. 3. In a small bowl, add the soy sauce, honey, lemon juice, garlic, Worcestershire sauce, onion powder, salt and pepper and mix well. 4. Add the steak slices and coat with the marinade generously. 5. Refrigerate for about 2 hours 6. Set your oven to 180 F and arrange a wire rack into a large baking sheet. 7. Arrange the strips over the wire rack onto the baking sheet. 8. Cook in the oven for about 12 hours. 9. You can preserve these slices in the refrigerator by placing in an airtight container.

46

Mountain Man Beef Jerky

Mediterranean

Prep Time: 20 mins

Lamb Jerky

Total Time: 6 hrs 20 mins Servings per Recipe: 8 Calories 305.4 Fat 25.0g Cholesterol 69.3mg Sodium 786.9mg Carbohydrates 2.9g Protein 16.4g

Ingredients 750 g lamb fillets toothpick 1/4 C. soy sauce 1/4 C. Worcestershire sauce 1 tsp ground black pepper 1 tsp garlic powder

1 tsp onion powder 1/2 tsp salt 1/2 tsp chili powder 1/4 tsp celery seed

Directions 1. 2. 3. 4. 5. 6. 7.

Cut the lamb fillets into 6-inch long and thin strips, cutting with the grain. In a bowl, add the remaining ingredients and mix well. Add the lamb strips and coat with the marinade generously. Refrigerate for about overnight, flipping twice. Set your oven to 140 degrees F. Arrange a piece of the foil on a lower rack in the oven. Insert a toothpick through each strip end and hang the meat from the top rack without the meat touching the rack. 8. Cook in the oven for about 6-8 hours.

Mediterranean Lamb Jerky

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TURKEY

Jerky

Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings per Recipe: 1 Calories 28.4 Fat 1.5g Cholesterol 14.3mg Sodium 27.2mg Carbohydrates 0.3g Protein 3.2g

Ingredients 1 lb ground turkey 2 tbsp tomato paste 1 tsp garlic powder

2 tsp brewer's yeast

Directions 1. Set your oven to 120 degrees F and line a jelly roll pan with a piece of the foil. 2. In a large bowl, add all ingredients and mix till well combined. 3. Place the turkey mixture into the prepared pan and with your hands, flatten to 1/4-inch thickness. 4. Cook in the oven, with the door slightly ajar for about 2 hours. 5. Remove the baking from the oven and arrange a piece of the foil over the turkey mixture. 6. Carefully, flip the turkey mixture and remove the foil from the now top. 7. Return the baking pan back in the oven and cook, with the oven door slightly ajar for about 1-2 hours.

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Turkey Jerky

Simple

Salmon Omega-3 Rich Jerky

Prep Time: 6 hrs Total Time: 6 hrs 10 mins Servings per Recipe: 24 Calories 56.0 Fat 1.6g Cholesterol 17.3mg Sodium 363.8mg Carbohydrates 1.4g Protein 8.3g

Ingredients 2 lb. salmon 1/2 C. soy sauce 2 tbsp brown sugar 1/2 tsp fresh ginger (optional)

1/4 tsp pepper 1 tsp liquid smoke

Directions 1. Freeze the salmon for some time before using. 2. Slice the salmon into 1/4-inch thick strips. 3. In a small pan, add the soy sauce, brown sugar, ginger, pepper, liquid smoke and bring to a boil, stirring occasionally. 4. Remove from the heat and keep aside to cool. 5. In a large bowl, mix together the cooled marinade and salmon. 6. Refrigerate for about 15-60 minute. 7. Set your oven to 150 degrees F. 8. Cook in the oven for about 5-6 hours. 9. You can preserve these strips in the refrigerator by placing in an airtight container.

Simple Salmon Omega-3 Rich Jerky

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TROPICAL

Mango Beef Jerky

Prep Time: 15 mins Total Time: 12 hrs 15 mins Servings per Recipe: 12 Calories 207 kcal Fat 4.3 g Carbohydrates 28.5g Protein 13.4 g Cholesterol 26 mg Sodium 3068 mg

Ingredients 2 C. teriyaki sauce 1 C. soy sauce 1 C. brown sugar 1 dash Worcestershire sauce 1/4 lb. fresh mango, peeled, pitted

2 cloves garlic 2 lb. beef round, cut into 1/2-inch thick strips

Directions 1. In a large bowl, add the teriyaki sauce, soy sauce, brown sugar and Worcestershire sauce and mix till well combined. 2. In a food processor, add the mango and garlic and pulse till smooth. 3. In a resealable plastic bag, add the mango mixture and teriyaki mixture and beef and toss to coat well. 4. Transfer the strips into a plastic bag and seal it after squeezing out the excess air. 5. Refrigerate for about 6-8 hours. 6. Set your smoker to 225-250 degrees F. 7. Remove the beef from the refrigerator and discard the marinade. 8. Cook in the smoker for about 6-8 hours. 9. You can preserve these strips in the refrigerator by placing in an airtight container.

52

Tropical Mango Beef Jerky

Hawaiian

Fish Jerky

Prep Time: 6 hrs Total Time: 6 hrs 32 mins Servings per Recipe: 4 Calories 302.3 Fat 1.9g Cholesterol 124.6mg Sodium 7954.4mg Carbohydrates 15.3g Protein 52.8g

Ingredients 8 C. water 1/4 C. sugar 1/4 C. salt 1/4 C. teriyaki marinade

2 lb. fish fillets 2 tbsp alder wood chips

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a bowl, mix together the water, sugar, salt and teriyaki marinade. Add the fish fillets and coat with the marinade generously. Refrigerate for about 4-6 hours to overnight. Remove the fillets from the marinade and rinse them. Arrange the fillets onto racks to air dry. With the alder wood chips, set your smoker on medium heat. Cook onto the smoker for about 16 minutes per lb. Keep aside to cool completely before serving.

Hawaiian Fish Jerky

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TRADITIONAL

Texas Style jerky

Prep Time: 15 mins Total Time: 4 hrs 15 mins Servings per Recipe: 1 Calories 1007.8 Fat 68.6g Cholesterol 308.4mg Sodium 9633.0mg Carbohydrates 7.0g Protein 85.6g

Ingredients 1 lb ground beef 4 tsp salt 1 tsp pepper 1 tsp chili powder 1 tsp garlic powder

1 tsp onion powder 1/4 tsp cayenne 3 dashes liquid smoke 1/2 C. water

Directions 1. 2. 3. 4.

In a large bowl, mix together all the ingredients except the ground beef. Add the ground beef and mix till well combined. Refrigerate for several hours. Place the mixture between 2 pieces of plastic wrap and with your hands flatten into a very thin slab. 5. Remove the top piece and cut the slab into thin strips. 6. Arrange the strips onto the trays in a single layer and cook in the dehydrator for about 4-5 hours.

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Traditional Texas Style jerky

Ethnic

Louisianan Jerky

Prep Time: 15 mins Total Time: 24 hrs 15 mins Servings per Recipe: 15 Calories 99.2 Fat 4.3g Cholesterol 48.4mg Sodium 90.5mg Carbohydrates 1.1g Protein 13.2g

Ingredients 2 lb. ground venison 1/4 C. Cajun seasoning 1/4 C. Worcestershire sauce 1/4 C. liquid smoke

1 tbsp black pepper

Directions 1. 2. 3. 4. 5.

In a large bowl, mix together all the ingredients and refrigerate for about overnight. With a jerky gun nozzle, place the venison mixture onto dehydrator trays. Set your dehydrator for about 156 degrees F. Cook in the dehydrator for about 6-6 1/2 hours. You can preserve these strips in the refrigerator by placing in an airtight container.

Ethnic Louisianan Jerky

55

APPLE

and Jerky

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 214.5 Fat 11.1g Cholesterol 20.6mg Sodium 897.3mg Carbohydrates 14.7g Protein 14.7g

Ingredients 3.25 (3 5/8 oz.) packages beef jerky, any style 2 oz. dried apple chips

2 oz. dried raisins

Directions 1. Cut the jerky strips into 1/2-1-inch pieces. 2. In a sandwich bag, mix together the jerky pieces and dried fruit. 3. This snack will be best for school lunch box.

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Apple and Jerky

Habanero Jerky

Prep Time: 1 hr Total Time: 1 hr Servings per Recipe: 25 Calories 119.1 Fat 4.5g Cholesterol 42.8mg Sodium 1314.1mg Carbohydrates 1.4g Protein 17.5g

Ingredients 4 lb. lean beef ( London Broil) 20 oz. Kikkoman soy sauce 8 oz. liquid smoke 2 tbsp minced garlic cloves

2 -10 drops habanero sauce

Directions 1. Trim the fat from beef and cut into 1/8-inch thick slices. 2. In a large bowl, mix together the soy sauce, liquid smoke, minced garlic and habanero sauce. 3. Add the beef the slices and coat with the marinade generously. 4. Refrigerate for about 3 hours to overnight. 5. In a colander, drain the beef completely. 6. Arrange the beef slices onto the trays in a single layer and dehydrate according to manufacture's 7. Directions.

Habanero Jerky

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BEEF JERKY

Chinese Style

Prep Time: 40 mins Total Time: 3 hrs 40 mins Servings per Recipe: 6 Calories 937.5 Fat 65.5g Cholesterol 227.9mg Sodium 2116.3mg Carbohydrates 15.5g Protein 64.8g

Ingredients 3 lb. boneless lean beef ( such as a rump ) 2 C. water 1/3 C. soy sauce 1 tbsp dry sherry 1/4 C. sugar 1 tsp salt 2 star anise, whole 2 (2 inch) cinnamon sticks

4 slices fresh ginger, quarter size, crushed with the side of a cleaver 2 whole green onions 3 -4 small dried hot chili peppers

Directions 1. Cut the beef into 3-inch thick and wide strips lengthwise. 2. In a wide frying pan, add the beef strips, water, soy sauce, sherry, sugar, salt, star anise, ginger, onions and chili peppers and bring to a boil. 3. Reduce the heat and simmer, covered for about 30 minutes, turning the beef occasionally. 4. With a slotted spoon, transfer the beef strips onto a plate and refrigerate for at least 1 hour. 5. Now, slice the beef strips thinly across the grain. 6. Return the beef slices into the cooking liquid on medium heat and cook, uncovered about 50 minutes, turning the beef slices occasionally. u 7. Remove from the heat and discard the onion, ginger and star anise. 8. Set your oven to 300 degrees F. 9. Arrange the beef slices onto baking sheets in a single layer. 10. Cook in the oven for about 20 minutes. 11. With paper towels, pat dry the slices and preserve in the refrigerator by placing in an airtight container. 60

Beef Jerky Chinese Style

London

Broil Jerky

Prep Time: 30 mins Total Time: 8 hrs 30 mins Servings per Recipe: 1 Calories 514.5 Fat 13.0g Cholesterol 117.9mg Sodium 2319.5mg Carbohydrates 55.8g Protein 42.3g

Ingredients 2 lb. London broil beef, sliced 1 C. teriyaki marinade 1 C. light brown sugar 1 C. dried cranberries 2 tsp garlic granules

2 tsp crushed red pepper flakes 1 tsp white wine vinegar 1/2 tsp black pepper

Directions 1. 2. 3. 4.

In a large bowl, mix together all the ingredients except the beef. Add the beef slices and coat with the marinade generously. Refrigerate for about 24 hours. Arrange the beef slices onto the trays and cook in the dehydrator for about 8-10 hours.

London Broil Jerky

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MAUI

Deer Jerky

Prep Time: 1 hr Total Time: 9 hrs Servings per Recipe: 16 Calories 251.6 Fat 3.6g Cholesterol 120.4mg Sodium 2343.6mg Carbohydrates 16.7g Protein 37.0g

Ingredients 5 lb. deer, no fat 5 tsp salt 5 tsp ground ginger 5 tbsp brown sugar 1 1/2 tsp black pepper 1 tsp cayenne pepper

6 cloves pressed garlic 1 1/2 C. pineapple juice 1 1/2 C. dark soy sauce

Directions 1. In a large Ziploc bag, mix together all the ingredients and seal it after squeezing out the excess air. 2. Discard the marinade and rinse under cold water. 3. With the paper towels, pat dry the meat and arrange onto dehydrator trays. 4. Set the dehydrator to 145 F and cook for about 1 hours. 5. Now, set the dehydrator to 125 F and cook for about 6-7 hours.

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Maui Deer Jerky

Saturday Morning Jerky

Prep Time: 24 hrs Total Time: 30 hrs Servings per Recipe: 6 Calories 20.8 Fat 0.0g Cholesterol 0.0mg Sodium 1396.5mg Carbohydrates 3.0g Protein 2.6g

Ingredients 4 lb. meat ( beef) 1/2 C. soy sauce 1 tsp onion powder 2 tbsp Worcestershire sauce 2 tsp seasoning salt

1/2 tsp pepper 1/2 tsp garlic powder 1 tsp liquid smoke

Directions 1. 2. 3. 4. 5. 6.

Trim the beef and cut into thin strips. In a large bowl, mix together the remaining Ingredients. Add the beef strips and coat with the marinade generously. Refrigerator for at least 1 day. Set your oven to 175 degrees F and arrange a piece of the foil over the bottom rack of the oven. 7. Arrange the beef strips onto the oven racks in a single layer. 8. Cook in the oven for about 6 hours.

Saturday Morning Jerky

63

THE GENERAL

Jerky Formula

Prep Time: 48 hrs Total Time: 54 hrs Servings per Recipe: 4 Calories 194.1 Fat 0.0g Cholesterol 0.0mg Sodium 7073.4mg Carbohydrates 49.9g Protein 0.0g

Ingredients 4 -5 lb. meat, of your choice 1/4 C. salt 1 C. sugar

1 tbsp vinegar

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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Cut the meat into 14-inch thick slices. In a large container, add the meat, salt and sugar and mix well. Add the vinegar and stir to combine. Refrigerate for about 24 hours. After 24 hours, rinse the meat under cold water. In a bowl, mix the meat with your desired marinade and refrigerate for about 24 hours. Remove from the refrigerator and drain off the liquid. Cook in the dehydrator according to manufacturer's instructions.

The General Jerky Formula

Greek Style Jerky

Prep Time: 30 mins Total Time: 5 hrs 30 mins Servings per Recipe: 1 Calories 2300.5 Fat 33.0g Cholesterol 1142.4mg Sodium 40091.7mg Carbohydrates 132.5g Protein 356.1g

Ingredients 3 lb. venison 16 oz. light soy sauce 16 oz. water 1 tbsp liquid smoke 1/2 C. brown sugar

1 tbsp Cajun seasoning 2 tbsp salt 2 tbsp crushed garlic (optional) 15 -20 drops hot pepper sauce (optional)

Directions 1. Cut the venison meat into 1/4-inch thick strips. 2. In a non-reactive bowl, add the soy sauce, water, liquid smoke, salt, brown sugar, Cajun seasoning, garlic and hot pepper sauce and mix till well combined. 3. Add the venison slices and coat with the marinade generously. 4. Refrigerate for about 24-36 hours. 5. Set your oven to 145 degrees F, with the oven door left open about one inch. 6. Arrange a piece of foil onto the lower rack of the oven. 7. Remove the venison slices from the marinade and pat dry with the paper towels completely. 8. Arrange the venison slices onto oven rack in a single layer. 9. Cook in the oven for about 6-8 hours.

Greek Style Jerky

65

THE GENERAL

Jerky Formula Alternative

Prep Time: 48 hrs Total Time: 54 hrs Servings per Recipe: 4 Calories 194.1 Fat 0.0g Cholesterol 0.0mg Sodium 7073.4mg Carbohydrates 49.9g Protein 0.0g

Ingredients 4 -5 lb. meat, of your choice 1/4 C. salt 1 C. sugar

1 tbsp apple cider vinegar

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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Cut the meat into 14-inch thick slices. In a large container, add the meat, salt and sugar and mix well. Add the vinegar and stir to combine. Refrigerate for about 24 hours. After 24 hours, rinse the meat under cold water. In a bowl, mix the meat with your desired marinade and refrigerate for about 24 hours. Remove from the refrigerator and drain off the liquid. Cook in the dehydrator according to manufacturer's instructions.

The General Jerky Formula Alternative

Maggie

Valley Jerky

Prep Time: 20 mins Total Time: 6 hrs 20 mins Servings per Recipe: 50 Calories 36.2 Fat 1.3g Cholesterol 14.5mg Sodium 36.9mg Carbohydrates 0.1g Protein 3.9g

Ingredients 2 lb. ground venison ( Deer Burger) 4 tsp tony Chachere’s original creole seasoning 1/2 tsp Morton’s quick tenderizer salt 1 tsp garlic powder 1/2 tsp red savina ground habanero chili pepper 3/4 tsp cardamom powder 1 1/4 tsp Accent seasoning, food additive

1/2 tsp marjoram, powder 20 shakes Frank's red hot sauce 10 shakes Worcestershire sauce 5 oz. liquid smoke 5 oz. whiskey, optional 1 tbsp fresh coarse ground black pepper

Directions 1. In a large bowl, add all the ingredients except the Liquid Smoke, Whiskey and Pepper and mix till well combined. 2. Place the seasoned meat between 2 large pieces of wax paper and with a rolling pin, flatten it to 1/4-inch thickness. 3. In an empty spray bottle, add the liquid smoke and whiskey and shake well to combine. 4. Carefully, remove the top piece of the wax paper. Spray the meat mixture with the whiskey mixture evenly and sprinkle with the coarse ground black pepper. Place a fresh wax paper piece on top of meat mixture. 5. Carefully, flip the entire slab and remove the top piece of the wax paper. Spray the second side of the meat mixture with the whiskey mixture evenly and sprinkle with the coarse ground black pepper. 6. Arrange the beef slab onto the dehydrator tray and carefully, remove both wax papers pieces. Set your dehydrator between 150-200 degrees F. Cook in the dehydrator for about 6-8 hours. With a pizza cutter, cut the jerky into desired sized strips. You can preserve these strips in the refrigerator by placing in an airtight container. Maggie Valley Jerky

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TROPICAL

Papaya Beef Jerky

Prep Time: 15 mins Total Time: 12 hrs 15 mins Servings per Recipe: 12 Calories 207 kcal Fat 4.3 g Carbohydrates 28.5g Protein 13.4 g Cholesterol 26 mg Sodium 3068 mg

Ingredients 2 C. teriyaki sauce 1 C. soy sauce 1 C. brown sugar 1 dash Worcestershire sauce 1/4 lb. fresh papaya, peeled, pitted

2 cloves garlic 2 lb. beef round, cut into 1/2-inch thick strips

Directions 1. In a large bowl, add the teriyaki sauce, soy sauce, brown sugar and Worcestershire sauce and mix till well combined. 2. In a food processor, add the papaya and garlic and pulse till smooth. 3. In a resealable plastic bag, add the papaya mixture and teriyaki mixture and beef and toss to coat well. 4. Transfer the strips into a plastic bag and seal it after squeezing out the excess air. 5. Refrigerate for about 6-8 hours. 6. Set your smoker to 225-250 degrees F. 7. Remove the beef from the refrigerator and discard the marinade. 8. Cook in the smoker for about 6-8 hours. 9. You can preserve these strips in the refrigerator by placing in an airtight container.

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Tropical Papaya Beef Jerky

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