Beef Jerky recipe needed

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Beef Jerky recipe needed

Postby dirt devil » Sat Sep 22, 2007 3:34 pm

I am looking for a good recipe for beef jerky, doesn't matter what style hot, original, teriayki, etc. I love the stuff and have a dehyder and now some beef. All I am missing is a good recipe.

Thanks Dave
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Postby Rudi » Sat Sep 22, 2007 6:36 pm


I googled Beef Jerky Recipies and found some interesting ones. Most are for the oven, but the ingredients would be similar one would think.

Hope it helps..
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Postby grumpy » Mon Sep 24, 2007 8:11 pm

Try Wal Mart. Used to be near the sporting goods but haven't bought any in a while. I use their mixes and have had good results with my dehydrator. Its the same spices they sell with the jerky shooter. Grump
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Beef jerky

Postby Billy Fussell » Mon Sep 24, 2007 8:45 pm


It is not often that I can be of any help, but I can on this one. I make all my own jerky. I buy beef rump roast when they are on sale. I then slice the meat about 1/4 to 3/8 inches thick. I then take cookie sheets, big platters, etc. and cover them with paper towels to soak up any liquids,lay the slices out on on them not touching. I then mix about 2/3 teriayke and 1/3 Wocestershire sauce. I paint the meat with the mixture, then salt an pepper. I use coarse ground pepper. Then turn the meat over and do the same to the other side. When finished, put the trays in the fridge overnight. The fridge will help draw some of the liquid out. My smoker is made our of a propane tank with a firebox on the end. I build a small fire with charcoal and put pieces of hickory on the fire. I try not to let the fire get too hot. About 125 or so. Leave on the smoker for about 6 hours. Have to watch the fire and keep it going. Check meat and take it off before it gets hard. If put in a zip lock bag, it will hold moisture and have a tendency to mold in places. A paper sack will continue to dry it out. Might still mold. I just cut the mold away and eat the rest. Just like meat in a smokehouse. It will take a bit of trial and error to get it to where you like it. This is what I came up with. It makes good jerky. I have a batch to make to take to my deer lease for opening day of squirrel season this coming Monday.

Hope this helps.

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Postby Pete1941 » Mon Sep 24, 2007 9:00 pm

Billy, that sounds really good. Guess I'll have to try making jerky now. Pete
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beef jerky

Postby Billy Fussell » Mon Sep 24, 2007 9:08 pm


I have not bought jerky in years. I just tried different things, and this is what I came up with. You might experiment with seasonings. etc. but this is good. To me. Plus, I pour the smoke to it, cause I like it. I have used pecan, mesquite, oak, but keep coming back to hickory.

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Salted Jerky and Venison Jerky

Postby Eugene » Mon Sep 24, 2007 10:07 pm

Salted Jerky:
Make brine of 2 1/2 cups pickling salt and 3 quarts water. Add meat strips and soak for 1 or 2 days in brine. Remove meat and wipe dry. Smoke.

Venison Jerky:
1 package instant meat marinade
3/4 cup water
1/2 teaspoon liquid smoke
1/4 teaspoon garlic powder
1/4 teaspoon oinion powder
1/4 teaspoon black pepper
1/2 teaspoon Tabasco sauce.
Marinate overnight. Smoke.
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Postby flag » Sat Sep 29, 2007 11:11 pm

This is the recipe I use in the Dehydrator and turns out real good :!:


¼ TPS = Jerk Sauce
½ TPS = Garlic Salt
¾ TPS = Brown Sugar
1 TPS = Pepper
1 TPS = Meat Tenderizer
1 TPS = Black/Red Pepper Mix
1 TPS = Liquid Smoke
1 TBL = Country Bob’s Sauce (This is sold locally)
¼ CUP = Ketchup
¼ CUP = Worcestershire Sauce
¼ CUP = Red Wine Vinegar
¾ CUP = Water
4 TPS = LA Choy Soy Sauce
6 Shakes = Hot Sauce

Mix ingredients together. Add extra to taste if needed.
Cut all fat from meats when slicing meat; 1/8’’-3/16" in. thick (best).
Soak in sealed container overnight (12 hrs or more).
Strain and save liquid from meat for next batch.
Rub some of the solids (pepper) onto meat after being
Placed meat on the hydrator and hydrate approximately 12hrs
until dryness is desired.

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