Homemade Dry Jerky Seasoning Recipes

HOMEMADE BEEF JERKY

Steps:

• Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
• Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
• Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
• Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces.

JERK SEASONING

Steps:

• In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.

GROUND BEEF JERKY - GROUND VENISON JERKY

Steps:

• Combine all ingredients in a large mixing bowl.
• Using a jerky gun, press thin strips onto dehydrator racks. Or, roll thin between parchment paper, cut into strips and place on racks.
• Dehydrate for 7-12 hours until dry and crisp.
• Store up to 7 days in refrigerator or freeze for longer storage.

THE BEST TURKEY JERKY RECIPE

Steps:

• Combine all of the ingredients in a bowl and mix well until the brown sugar is dissolved. Pour into ziplock bag.
• Trim all visible fat from the turkey breast and slice into ¼" strips.
• Add sliced turkey breast to the marinade in the ziplock bag and marinate for 12-24 hours in the refrigerator.
• After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.
• Lay the strips on the dehydrator trays leaving space between the meat for air to circulate. Make sure the strips are not touching.
• Dehydrate for 4-6 hours. Start checking the jerky if it's finished around the 3.5hr mark.
• The jerky is finished when it bends and cracks, but does not break in half.

DRY CURE SOUTHWEST BEEF JERKY

Steps:

• In a bowl, combine all ingredients and really rub the dry ingredients into the grain of the meat; really get it worked in Cover and marinate overnight.
• If you have a dehydrator, by all means use it.
• My oven method: Place aluminum foil on oven rack.
• Preheat oven to 170 degrees F (that's as low as my oven will go--).
• Put meat on baking racks then set on the foiled oven rack to dry.
• Prop the oven door open with an oven mitt to allow moisture to escape.
• In my oven, it takes about 7 hours for complete drying; slightly less if you use very thin slices (mine are about 1/4 inch thick).

SPICY SMOKED PORK JERKY

Steps:

• Slice the pork against the grain into 2" x 6" strips that are ⅛" to ¼" thick.
• Mix the remaining ingredients and blend until you have a smooth marinade.
• Layer the marinade and the pork strips inside a large ziplock bag. Massage the marinade into the pork for a few minutes to make sure all the strips are coated in the marinade. Refrigerate for a minimum of 8 hours or preferably overnight.
• Heat the Traeger to 180 degrees F. Place the pork strips on a rack or directly on the grate and smoke for 5 to 6 hours or until the meat is dry but still pliable.

DRY JERK SEASONING

Steps:

• Mix together all ingredients.
• Store the leftover seasoning in a tightly closed glass jar. It will keep for over a month.

JAMAICAN JERK SEASONING RUB

Steps:

• Whisk all ingredients together. Store in an airtight container.