Jerky Recipes

	3Men Beef Jerky
Garlicy Beef		Western BBQ
Seven Step Jerky		Venison
Mild Mexican Jerky		Great
Hot and Tangy		Wet Brined
Frontier		Dry Brined

Unless otherwise indicated follow the 3Men Jerky Making Process to make these recipes

3Men Beef Jerky

• 3 lbs lean meat, thinly sliced
• 1 cup soy sauce
• ½ cup Lea and Perrins worcestershire sauce
• ½ cup dry white wine or sherry
• ½ cup sugar
• 2 tbs. coarse ground black pepper. 

For the marinade, mix the above ingredients in a pan and heat until sugar melts, then allow to cool before using. Marinade the meat for 3 hours. 

To give the meat a Teriyaki flavor we use store bought Kikoman Teriyaki Marinade, instead of the above marinade.

Garlicy Beef Jerky

• 2 lbs. very lean meat, thinly sliced
• 1/4 cup Worcestershire sauce
• 1/4 cup soy sauce
• 1 tbs tomato sauce
• 1 tbs vinegar
• 1 tsp sugar
• 1/4 tsp dried garlic, chopped
• 1/4 tsp dried onion, chopped
• 1 tsp salt

Seven Step Jerky

• 3 lbs lean meat, thinly sliced
• 1/2 cup soy sauce
• 1/2 cup Worcestershire
• 2 tsp. Accent
• 2 tsp. seasoned salt
• 2/3 tsp. garlic powder
• 2 tsp. onion powder
• 2/3 tsp. black pepper

Mild Mexican Jerky

• 1 lb lean meat, thinly sliced
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. chili powder
• 1/2 tsp. garlic powder
• 1/2 tsp. crushed oregano
• 1 tsp. paprika

Hot & Tangy Jerky

• 1 lb lean meat, thinly sliced
• 1 tsp. salt
• 1/4 tsp. cracked pepper
• 1/4 tsp. cayenne pepper
• 1 tsp. onion powder
• 2 cloves crushed garlic
• 2 tbs. A-1 sauce
• 3 tbs. Worcestershire sauce
• 1/2 tsp. paprika

Frontier Jerky

• 1 lb lean meat, thinly sliced
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 tbs. Worcestershire sauce
• 2 tbs. liquid smoke
• 1 tsp. garlic powder

Great Jerky

• 1 lb lean meat, thinly sliced
• 3/4 tsp. salt
• 1/4 tsp. cracked pepper
• 1 tbs. brown sugar
• 2 tbs. soy sauce
• 1 tbs. Worcestershire sauce
• 1 clove crushed garlic

Western Barbecue Jerky

• 1 lb. lean meat, thinly sliced
• 1 tsp salt
• 3 tbsp brown sugar
• 1/4 tsp pepper
• 1/3 cup red wine vinegar
• 1/8 tsp cayenne pepper
• 1/3 cup ketchup
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp dry mustard

Venison Jerky

• 4 lbs venison, thinly sliced
• 1 cup barbecue sauce
• 2 tbs liquid smoke
• 1 tsp chili powder
• 1 tbs Worcestershire sauce
• Few grains cayenne pepper

Wet Brined Jerky

• 5 lbs lean meat,
• 1 cup curing salt
• 1/2 cup brown sugar or molasses
• 1 tsp liquid garlic
• 4 tbs black pepper
• 2 quarts water

Remove all fat and membrane from the meat. Combine the rest of the ingredients. Soak the meat in the solution (brining the meat) for 8 to 10 hours. Remove meat and rinse thoroughly. Pat dry with paper towels to remove excess moisture. Let stand to air-dry for an hour or so. Then rub in the seasonings of your choice, such as onion salt, garlic salt, pepper or a prepared seasoning mix from the spice department at the market. Smoke meat for 8 to 12 hours or until ready. Test the meat by twisting a strip of meat. It should be flexible but stiff like a piece of rope. Remove and let stand until cool.

Dry Brined Jerky

Make a mixture of half salt and half brown sugar (some stores handle a commercially prepared sugar-cure mixture), plus herbs and condiments to suit. Rub this mixture thoroughly into the meat. Place in crock (without water) and weight down. The moisture will gradually seep out to the bottom of the crock. This is called "horsing". Allow to stand overnight or longer, until most of the moisture is drained out. Rinse in cold water and place in smokehouse for 12 hours or more.

Tips:

• It takes about 4-5 lbs of meat to make 1 lb of jerky
• All fat, membrane, and bone must be removed
• The better the meat, the better the jerky
• Do not use a metal container for brine (salt) solutions

The amount of salt used should vary with the thickness of the strips. On large pieces use lots of salt; on small thin strips, use salt more sparingly