Jerky Marinade Recipes For Dehydrator

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Just Now Drain the meat from the marinade, discarding the marinade. Place the meat evenly on dehydrator trays and dry at 160F for 4 to 6 hours until jerky tests …

Rating: 5/5(1)
Category: Dehydrator Recipes
1. Mix all the ingredients together until the salt is dissolved in the liquid.
2. Place prepared jerky meat in a glass container with a tight-fitting lid. Pour the marinade over the jerky in the container. Ensure that the meat is fully covered. Add more water if necessary to completely cover the meat. Place the meat in the container in a refrigerator for 4 hours or overnight.
3. Drain the meat from the marinade, discarding the marinade. Place the meat evenly on dehydrator trays and dry at 160F for 4 to 6 hours until jerky tests done.
4. Place the jerky in a 275 F oven for 10 minutes to kill any pathogens on the meat. Cool completely. Store in an airtight container.

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2 hours ago Step 1. Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic …

Rating: 5/5(426)
Calories: 137 per serving
1. Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
2. Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
3. Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.

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Just Now Directions. Instructions Checklist. Step 1. Stir together soy sauce, Worcestershire sauce, liquid smoke, and hot pepper sauce in a bowl. Season with …

Rating: 5/5(49)
Total Time: 10 mins
Servings: 1
Calories: 72 per serving
1. Stir together soy sauce, Worcestershire sauce, liquid smoke, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, pepper, and sugar; stir until mixed.
2. To use, toss one pound of thinly sliced meat with the marinade until well coated. Place into a resealable plastic bag, and squeeze out the air. Marinate in the refrigerator for 48 hours, mixing twice. Remove meat from marinade, and discard excess marinade. Prepare jerky according to the manufacturer's directions of your smoker or dehydrator.

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8 hours ago Drain the meat from the marinade, discarding the marinade. Place the meat evenly on dehydrator trays and dry at 160F for 4 to 6 hours until jerky tests done. Place the jerky in a 275 F oven for 10 minutes to kill any pathogens on the meat. Cool completely. Store in an airtight container.

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6 hours ago Jul 9, 2018 - Explore Lorri Smith's board "Dehydrator recipes & jerky recipes", followed by 227 people on Pinterest. See more ideas about dehydrator recipes, jerky recipes, beef jerky recipes.

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8 hours ago Venison Jerky Recipes For Dehydrator. 7 hours ago Venison Jerky Recipe Using Dehydrator sharerecipes.net. 8 hours ago Category: Venison jerky recipe using dehydrator Show more . Ozarks Style Jerky (Beef, Venison, or Critter) Low Carb. 6 hours ago Food.com All recipes.I began making jerky in 1997. I usually make about 20-30 batches per year. I have tried a myriad of recipes and …

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6 hours ago Dozens of the BEST homemade Beef Jerky recipes that are easy to make and taste great! Below you will find Beef, Pork, Turkey, Game, Fish & Deer Jerky recipes / marinades with step by step instructions. Spicy, sweet, and savory marinades that are easy to make and are mouth watering!

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4 hours ago Luckily, you can also make beef jerky in the oven and a dehydrator. When making jerky in the oven, cover the bottom of your oven with aluminum foil, place the jerky on the metal rack, bake jerky for 3-4 hours at 175 F. If using a dehydrator, dehydrate at …

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5 hours ago How Long To Dehydrate Beef Jerky at 155°. Well, to dehydrate beef jerky at 155°F you first pre-heat your oven for 10 minutes at 275°F. Then Dry the beef meat for 4 hours at 145° – 155°F. Then remove the jerky from the dehydrator.

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5 hours ago 1 Tbps grated ginger root (optional) 1/2 tsp black pepper (more pepper for hotter jerky) 1 Tbsp curry powder (optional) 2 cloves garlic. 1 packet NESCO® Jerky Cure. 1 pound meat strips. Instructions: Marinate meat for 4 to 6 hours, then drain. Place on NESCO® Dehydrator trays and dry 6 to 12 hours at 155° F or until dry and chewy.

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2 hours ago Marinade: Combine all of the marinade ingredients together using a mixing bowl and a milk frother. Let the meat marinade anywhere from 30min to 24 hours. The closer to 24 hours you marinate the more flavor the jerky will have. Cooking Method: (Dehydrator, Oven, Airfryer, Smoker) When is it done: You’ll want to check on the jerky every couple

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6 hours ago Beef Jerky Marinade Recipes For Dehydrators. The Ultimate Beef Jerky Recipe. Play Download. The Ultimate Beef Jerky Recipe. Play Download. Korean Sweet Spicy Beef Jerky Recipe For The Dehydrator Peppergeek. Dr Pepper Beef Jerky Recipe

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5 hours ago Before you begin, this homemade beef jerky recipe requires an overnight marinade, and a food dehydrator, so plan accordingly.Rather than trying to sweeten …

Reviews: 2
Category: Snacks
Servings: 16
Total Time: 453592 hrs 45 mins
1. Remove any excess fat from your beef, because fat cause early spoilage, and it’s also the reason why this is a rare case in keto to choose a lean cut of beef.
2. Slice your flank steak into 1” strips, with the grain, although cutting against the grain with jerky will result in crumbly jerky that some people love.
3. Combine steak, and the rest of the ingredients into an air-tight container and let marinate overnight.
4. Turn your dehydrator to 160 degrees, and cook for at least four hours, until it reaches your desired consistency. Follow your manufacturer’s instructions, because some models may require you to rotate your trays during the process. 2-3lbs of raw steak will result in about 1lb. of dried jerky.

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2 hours ago Dried meat, commonly called jerky, has been a popular food for thousands of years. Jerky has traditionally been made by drying meat at low temperatures (130°F ‐170°F) for a long period of time. These processing conditions can make it difficult to manufacture a safe product, especially using a …

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7 hours ago Spread the meat in a single layer, shaking off any excess marinade, on the dehydrator trays. Dry at 165F/74C for 4-6 hours, occasionally blotting off any fat droplets that appear on the …

Rating: 4.5/5(33)
Category: Snack
Cuisine: American
Total Time: 18 hrs 30 mins
1. Thinly slice the roast.* Cut off all visible fat.
2. Pound slices with a meat tenderizer mallet until pieces are uniform thickness (aprox nickel width).
3. Layer beef strips in dish.
4. Mix remaining ingredients and pour over beef. Lift layers with fork to ensure that all beef is covered.

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9 hours ago Let marinate overnight, or at least a minimum of two hours. Remove pork from the marinade and pat dry. Lay strips of pork evenly on dehydrator trays and set the dehydrator to 160 …

Rating: 4.3/5(3)
Total Time: 12 hrs 5 mins
Category: Snack
Calories: 115 per serving
1. Cut the tenderloin in half lengthwise twice so it is in long, quartered, strips. Set these strips on a baking sheet and place in your freezer for two hours to firm up.
2. Slice your meat into 1/8" thick strips, or as thinnlyas possible.
3. Mix together all of the marinade ingredients in a small saucepan. Bring to a simmer and cook for 5-10 minutes, or until all of the brown sugar has been dissolved. Then remove from the heat and cool completely.
4. Once cooled, pour the marinade into a large sealable bag with the sliced pork. Let marinate overnight, or at least a minimum of two hours.

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1 hours ago recipes as needed to fit their guidelines, which they say will prevent any bacteria or microorganisms from forming or lingering. Here is their statement: "Jerky can be made in a dehydrator, but the meat must be cooked first by BAKING IN AN OVEN OR SIMMERING IN A MARINADE before being placed in the dehydrator. Just using the dehydrator will

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3 hours ago Allow flavors to blend at least 15 minutes. Add strips. Marinate at least one hour. For a longer marinating time, place in refrigerator in a covered container or an air-tight plastic bag. Remove from marinade and place in your NESCO® Dehydrator on dehydrator trays. Dry at 155° F for 4 to 15 hours, depending on how thick meat is cut.

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2 hours ago Set your food dehydrator to 165°F (74°C). Place beef slices on dehydrator trays, first allowing any excess liquid to drip off the slices. Dry for 3 hours at 165°F (74°C) and blot away any fat …

Category: Snack
Total Time: 6 hrs 20 mins
Estimated Reading Time: 8 mins
1. Freezing the steak will make it much easier to slice into even pieces.
2. We prefer to slice against the grain for more tender beef jerky. If you want it chewier, slice with the grain.Tip: Cut away any excess fat from the strips. Fat will spoil more quickly than the protein of the beef.
3. Mix all marinade ingredients thoroughly to incorporate the gochujang paste and the brown sugar.Tip: For better flavor retention, coat the beef with dry ingredients first, then soak in the wet ingredients.
4. Squeeze the baggie with the beef strips and marinade to ensure that all pieces are completely covered in the sauce.

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3 hours ago Ideally you want a cut of meat that doesn’t have a lot of fat to begin with. Mix up the other ingredients, then add meat. Let marinate in refrigerator for 12-24 hours. Place the meat on the racks …

Rating: 4.4/5(5)
Estimated Reading Time: 4 mins
Category: Recipes
1. Cut your beef round steak into thin slices, removing any fat. Ideally you want a cut of meat that doesn’t have a lot of fat to begin with.
2. Mix up the other ingredients, then add meat. Let marinate in refrigerator for 12-24 hours.
3. Place the meat on the racks in the dehydrator, making sure not to overlap pieces. Cook at 160-180 degrees Fahrenheit for 4-8 hours, turning halfway through. Do not overcook.

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9 hours ago As a first step when you want to make a good deer jerky, you need a good meat, because of the secret of a good jerky, in fact, is just in using the purest, fat-free meat and the great marinade – but more about marinade later.. From all of the meat, the venison is the healthiest, because, in the wild, it is not tainted by any chemicals whatsoever.In the forest, all animals run free, eat and

Reviews: 1
Estimated Reading Time: 7 mins

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4 hours ago smoker, oven (with the door cracked), or dehydrator to 170 degrees F. Place the jerky strips on the grill grates, jerky rack, or cooling rack and season the top of the jerky with additional …

Rating: 5/5(19)
Calories: 168 per serving
Category: Snacks
1. In a large zip top bag, combine all ingredients for the marinade. Mix well to dissolve the sugar.
2. Add the sliced eye of round to your marinade and toss gently in the bag to coat all sides of the meat with the marinade. Refrigerate 8 hours, or up to 24 hours. The longer it marinates, the saltier and stronger the flavor will be.
3. Remove the strips of marinated beef from the bag and place on paper towels. Pat dry.
4. Preheat your smoker, oven (with the door cracked), or dehydrator to run at around 170 degrees F. Transfer the strips to the grill grate, jerky rack, or cooling rack and season the top with additional black pepper, if desired.

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Just Now Storing Beef Jerky. Make sure your jerky is dried completely. Store it in vacuum sealed bags or airtight containers. Homemade beef jerky isn’t made for long …

Rating: 5/5(3)
Category: Appetizer
Cuisine: American
Calories: 337 per serving
1. Wrap the London broil in plastic wrap and place into the freezer for about an hour to partially freeze. This will make slicing much easier.
2. Pull it out, set it onto a cutting board and slice it into ¼ inch strips. Thicker strips will take longer to dehydrate.
3. Add the remaining ingredients to a large mixing bowl and mix well. Slip the sliced beef strips into a large sealable baggie and pour the marinade over it. Seal it up and massage the marinade into the beef with your hands. Get it in there good. Refrigerate for at least 5 hours or overnight.
4. Drain the marinade and throw it away. Spread the beef strips out onto baking sheets and bake them for 10 minutes at 350 degrees F. The meat should register 160 degrees F internally when measured with a meat thermometer.

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6 hours ago We have Beef Jerky Recipes down to a science. Not only have we but together this loooooooong list of Jerky Recipes but we have also put together a whole page of other resources to help you get what you need to make Jerky at home. We have provided links to the best jerky making kits, supplies and tools at the top of the page.

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3 hours ago 3. Teriyaki Venison Jerky. Everyone loves a little sweet to their spice, and that flavor comes easily with a nice teriyaki marinade. This recipe calls for a smoker, but we think you could achieve similar flavors and texture by adding some liquid smoke and using the oven method, or even a dehydrator if you prefer.

Reviews: 10
Estimated Reading Time: 4 mins

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9 hours ago To complete prep, remove the meat and marinade from the fridge and drain. To dry the pork, place the pieces, in a single layer, on the racks of the dehydrator, which should be preheated to 155 degrees Fahrenheit. Let the pork dehydrate for 6-10 hours depending on your dehydrator.

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4 hours ago 3 Remove from marinade container. Form into shapes on an Excalibur Dehydrator tray. We recommend using a jerky gun. 4 Dehydrate in a Excalibur Dehydrator at 155° degrees F for 6-12 hours or until dry.

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2 hours ago Slice venison to desired thickness and place in a ziploc bag or container with a lid. Mix the remaining ingredients and pour over the venison. Seal the container (or bag) and shake, evenly coating the venison. Place in the refrigerator for at least 30 minutes. Spread venison out …

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3 hours ago Mix ingredients in extra large bowl with whisk until completely blended. If beef is more than one inch thick, slice across to create equal thickness. Cut beef between 1/8 - 1/ 4 …

1. Flash freeze beef for 20 minutes on cookie sheet during ingredient mixture.
2. Mix ingredients in extra large bowl with whisk until completely blended.
3. If beef is more than one inch thick, slice across to create equal thickness.
4. Cut beef between 1/8 - 1/ 4 inch thick slices, in addition to trimming as much fat off the meat as possible.

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1 hours ago (With my dehydrator, that meant cooking the jerky on medium heat for about 8 hours. But cooking times will vary based on the thickness of your meat, and the heat/brand of your dehydrator.) …

Rating: 4.9/5(182)
Estimated Reading Time: 8 mins
Servings: 20-24
Total Time: 8 hrs 10 mins
1. Thinly-slice the steak into 1/8-inch thick strips, either with the grain (which will result in a chewier beef jerky) or against the grain (which will be more tender). I recommend popping the steak in the freezer for 15-30 minutes before slicing so that it is easier to cut. (Or the butchers working behind the meat counters at most grocery stores will also do this for you if you ask.)
2. Transfer the strips of steak to a large ziplock bag*.
3. In a separate small mixing bowl, whisk together the remaining ingredients until combined. Pour the mixture into the ziplock bag with the steak, seal the bag, and toss until the steak is evenly coated.
4. Refrigerate for at least 30 minutes, or up to 1 day.

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3 hours ago Deselect All. 1 1/2 to 2 pounds flank steak. 2/3 cup Worcestershire sauce. 2/3 cup soy sauce. 1 tablespoon honey. 2 teaspoons freshly ground black pepper

Rating: 5/5(198)
Steps: 5
Difficulty: Advanced
Total Time: 20 hrs 20 mins
1. Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
2. Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
3. Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
4. Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.

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6 hours ago Place meat strips on your American Harvest dehydrator trays, and dry at your dehydrator's highest temperature setting (if adjustable) for 5–8 hours, or to taste. This yields 2–3 trays of jerky, or about 1/2 pound, when dried. Double the recipe for more jerky. Add a few dashes of cayenne pepper for an added kick. Jerky Marinade

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8 hours ago We love jerky however most store bought jerky is too salty for our taste. So I came up with this marinade to combat that problem. I use an automatic electric …

Rating: 5/5(3)
Calories: 66 per serving
Servings: 60
1. Slice London broil is thin slices.
2. Place meat shavings in a resealable bag.
3. Mix the soy sauce, wine, liquid smoke, Worcestershire sauce, garlic salt and onion powder together in a bowl.
4. Pour marinade in bag with the meat, seal and then kneade the bag gently to make sure all of the marinade is on the meat.

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1 hours ago In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt. Place meat in, and close bag. Refrigerate …

Rating: 4.5/5(8)
Total Time: 8 hrs 10 mins
Category: Snack
Calories: 183 per serving
1. Slice meat into thin pieces (this is easiest to do if meat is still frozen). For a softer jerky, it's best to soak the meat slices in a brine solution for 24 hours to tenderize the meat and remove the blood.
2. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt.
3. Place meat in, and close bag.
4. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.

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8 hours ago After 24 hours, remove the beef from the marinade to drain. If you prefer less salty beef jerky, rinse the beef then let it drain. Place the beef slices onto dehydrator trays or baking racks (place the racks on top of baking sheets to catch the …

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1 hours ago Making Red Wine Beef Jerky in a Dehydrator. Preheat your dehydrator to at least 141°F / 60.5°C and up to 165°F / 74°C. Place the strips in a single layer on the dehydrator trays. Be sure to leave some space between the jerky strips for sufficient air flow. If you are not using wire or mesh trays you may need to turn the beef jerky over once

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5 hours ago Elk Jerky Recipe. Defrost elk in microwave until it is just able to be cut with a knife. Slice into 3/8-inch strip, be sure to cut with the grain. Meanwhile, combine remaining ingredients in a small container and stir. Put the elk strips into the marinade, make sure the meat is totally covered. Allow meat to marinate overnight.

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2 hours ago Cover with foil and place it in the fridge overnight or up to 24 hours, stirring it occasionally to make sure all the meat stays covered by the marinade. Drain …

Estimated Reading Time: 3 mins

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3 hours ago For the Lime-Curry Beef Jerky. Trim all the fat, gristle, and silver skin from the beef. Slice the beef into thin strips 1/8" to 3/8" thick, against the grain. Set the strips down in a large container like a bowl, flat tray, or sealable plastic bag. Pour the lime-curry marinade over the meat and mix well. Store the meat in …

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Just Now Pat down each piece of meat with a paper towel to remove any excess marinade and then lay your meat evenly on your oven or dehydrator rack. Dehydrate your deer meat at 160 degrees for around 5-7 hours or until done. Enjoy your teriyaki deer jerky! More Recipes. Pineapple Beef Jerky Recipe; Sweet Teriyaki Beef Jerky Recipe; Stroganoff Deer Jerky

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4 hours ago Set the dehydrator to 160°F for 2 hours, then drop the temperature down to 145°F until the jerky is ready. You know this because the jerky is still sorta pliable, …

Rating: 4.9/5(44)
Total Time: 30 mins
Category: Appetizer, Snack
Calories: 1192 per serving
1. Put the soy, sugar, onion, garlic, chipotles and the adobo sauce, lime juice, curing salt and enough water to fill the can of chipotles into the blender and blend until smooth. Taste it (it will be a bit zippy), and add salt if you need it -- the marinade should taste pretty salty.
2. Cut the venison roast against the grain into roughly 1/4 inch slices.
3. Mix the marinade into the meat really well. The slices are going to want to stick to each other, so you need to use your hands (wear gloves if you are very sensitive to chiles) to make sure each side of every slice gets well coated with this marinade. It's enough for a full 7 pounds of meat. Pack the mixture into a non-reactive (plastic, ceramic, stainless steel) container, cover and refrigerate for at least 24 hours, and up to 48 hours. How long you take it depends on your personal salt tolerance and on whether you plan on storing the finished jerky for months or not. If not, go less salty.
4. When you are ready, lay the meat on dehydrator trays in one layer. Don't let the slices of meat touch. Set the dehydrator to 160°F for 2 hours, then drop the temperature down to 145°F until the jerky is ready. You know this because the jerky is still sorta pliable, but when you bend it, the meat starts to fracture and crack a little -- this is how I like my jerky. All told, the jerky should be ready in about 6 hours. You can, if you are planning to store this at room temperature for a long time, dry it until the meat is brittle.

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Frequently Asked Questions

How long to marinate jerky?

In any jerky, regardless of the meat choice, the ideal marination time is 12 hours to one day. In this way, the marinade would seep through the flesh of the meat. ... It is not good if you just marinate the meat for four to six hours as it will not take in the full flavor of your seasonings.

How to make your own homemade jerky treats?

Making the Treats:

  • Cut your beef in preparation for dehydration. ...
  • Optional: Marinate or season.
  • Optional: If your meat is particularly wet, you can pat it lightly before placing on the dehydrator trays to remove excess moisture. ...
  • Arrange on dehydrator racks or prepared trays. ...
  • Dehydrate according to your specific dehydrator's settings/instructions for dehydrating meat. ...

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What is cure for jerky?

However, paying $5 for only a few oz. of jerky from the grocery store can seem a little excessive. Luckily, jerky can be made at home with little effort on your part. One way to make jerky is with a cure, which is made from salt, sodium nitrite and sodium nitrate, and is used to prevent botulism in dried meats.

How do you make homemade beef jerky?

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.

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