Beef Jerky Recipes

Many of our products were developed by us experimenting with beef jerky recipes in our own homes. This is a collection of various beef jerky recipies and some assorted relevant recipes that have been collected over the years. If you would like to add to this jerky collection, please feel free to e-mail us your jerky recipe.

Make sure to check back as we will be updating this page as often as we get new recipes and we are working to bring you a Home Beef Jerky Kit so you can use these great beef jerky recepi

BBQ Jerky

1lb of sliced, lean meat
Worcestershire Sauce
Garlic Powder
Onion Powder
BBQ seasoning (can be found near specialty spices)
Black Pepper

– Combine all marinade ingredients, except for BBQ seasoning and black pepper

– Add meat strips and allow to marinade for several hours or overnight

– Remove from marinade and sprinkle with BBQ seas. and pepper. Do this before meat
is allowed to dry

– Place in dehydrator (or oven if preferred) and allow meat to dry untill done.

This makes a great snack for trips, camping, and a very great idea to send to
service members overseas.

Country Jerky


– five lbs. deer meat (slice in 3/4 inch pieces – the thicker the more tender.
– 2/3 bottle of wischesterschire sauce
– 2/3 bottle of teriyaki sauce
– 1 1/2 cups of brown sugar
– 5 tablespoons of calif. style garlic salt.(course ground stuff.
– 2 teaspoons salt
– 2 teaspoons black pepper

Squeeze out one lemon into marinade.
Place all ingredients in a roaster at once and stir until well combined.
Then add meat making sure all pieces are submerged. Cover roaster with lid
and refrigerate for 24 hours.

You may use a dehydrator instead of the oven since it is more easy to regulate the
time and tenderness. Remove from roaster and pat dry. Place in dehydrator tray.

Takes 5 hours or less, but tenderness will dictate.

Whiskey and Duck Sauce

– 4oz duck sauce
– 4oz whiskey
– 2oz hot sauce
– 1/2 cup wine
– many tablespoons of teriyaki
– soy sauce
– sliced harbinger
– freeze dried onion and garlic pepper
– chili powder to taste
– ground mustard
– black pepper
– garlic salt
– vintage amarone
– 1 lb of top round roast

Slice the meat thick and thin
Put all ingredients together except for the amerone
Slice all fat off the meat and soak for 2-3 days.
Place in oven for 4 to 8 hours at around 175 degrees
basting heavily every 1 to 2 hours.

Flank Steak

– 1 lb. flank steak, all fat removed
– 1/4 cup soy sauce
– 1/4 cup teriyaki sauce
– 1 small clove garlic minced very well
– a few drops smoke flavoring

Pre-freeze meat for about 1 hour. This makes slicing easier.
Slice meat with the grain in long strips.
Add all ingredients and marinade for at least 12 hours.
Pre-heat oven on the lowest setting (about 170 degrees)
Hang meat on tooth picks between racks and place foil on the
bottom rack. Make sure that meat doesn’t touch the foil.
Cook for 8-10 hours and refrigerate after cooking.

London Broil

– London Broil Meat
– At least 1 bottle of worcestershire sauce
– 10-15 squirts of your favorite hot sauces
– 1/2 cup of vinegar
– A couple shakes of
– – black pepper
– – salt, celery salt
– – red pepper
– – curry powder
– – garlic salt
– – onion salt

Marinade for 6-10 hours and cook to your liking.

Ground Elk

– 1 1/2 lbs ground elk
– 1 tsp. smoke flavoring
– 1 tsp. salt
– 1 tsp. onion powder
– 1/2 tsp. garlic powder
– 1/4 cup soy sauce
– 1/4 cup worcestershire sauce
– 1 tsp. cajun seasoning (optional)

Prepare as follows

Mix all ingredients together. Place between two sheets of
waxed paper and roll out to 1/8 inch thick. cut into 2×4 inch
strips. Place strips on a foil lined baking sheet. bake at 150
degrees for 8 to 12 hrs.

Hickory Smoked Salmon

– 1 whole chopped onion
– 1 table spoon mrs. dash
– 2 table spoons smoke flavoring
– 1 1/2 cups brown sugar
– 3/4 cup pickling salt (coarse salt)
– 1 table spoon seasoning salt
– 2 salmon about 10-15 pounders cut into quarters

The water in the brine should just cover the fish usually about 1 – 1 1/2
gallons of water

Cold Soak in the brine for 10hrs in a fridge.

Rinse off
and tack up (dry off) until it is sticky, usually about 2 hrs.
Smoke with hickory chips for 14hrs.

Homemade Beef Jerky

3 lbs. meat (not ground meat)
2/3 cups Worcestershire Sauce
2/3 cups Soy Sauce
1 tsp. Black Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Salt
2 tsp. smoke flavoring
2 tsp. Tabasco Sauce

(This recipe is for around 3 pounds of meat,
which will dehydrate down to about 16-18 ounces.)

Mix all marinade ingredients together in a large (gallon
size) plastic zipper bag. Add sliced meat (cut about 1/4
inch) and refrigerate, mixing and turning about every
hour. You should marinade it over night.

When you’re ready to begin drying, place a sheet of
aluminum foil on the bottom of the oven (for easier clean
up). Drain meat in a colander and pat dry with a paper
towel (the drier the meat now, the better). Set oven at
about 150 degrees and place the meat strips on the oven
racks. Leave the oven door open to allow the moisture to

The drying time may vary due to ovens and the size of the
meat. The meat should be firm and dry, and not spongy
at all. But if the jerky is so dry that it snaps in two
easily, than it’s over dried.

Hot Stuff Hot Sauce

– 1 bottle of worcestershire sauce
– 1 bottle of soy sauce
– 1 tablespoon black pepper
– 1 tablespoon crushed red peppers
– 1 tablespoon onion powder
– 1 tablespoon garlic powder
– 1 tablespoon seasoning salt
– 1 tablespoon meat tenderizer

Hot Teriyaki Jerky

– 2 lbs eye of round, london broil, or deer
– 6 tablespoons of course rock salt
– 3 tablespoons of black pepper
– 1 tablespoon of crushed red pepper
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 6 oz. molasses
– 6 oz. teriyaki sauce
– 6 oz. soy sauce
– 3 oz. A1 Bold and Spicy
– a few dash’s of your favorite hot sauce.

Trim and slice the meet to your liking and set aside.
Mix all remaining ingredients in a large plastic bowl.
The mixture will be a little gritty, but keep mixing until
you’re satisfied that all of the dry ingredients (except the
rock salt) are being absorbed.

Add the meat and mix until all meet is at least glazed over.
Top with water until all meat is completely submerged.
Cover and refrigerate for at least 12 hours, but no longer
than 18 hours. Conventional Oven @ 175 degrees for 6 hours,
turn meat over every three hours.

Watch closely – don’t overcook.

Jammin Sticks – Deer or Steak

– 1lb ground steak or ground deer
– 1 1/2 tsp salt or tenderizer if available
– 1 tsp of liquid smoke
– 3/4 tsp fresh ground black pepper
– 1/2 tsp musturd seed
– 1/2 tsp fennel seeds, slightly crushed
– 1/4 tsp anise seed
– 1/4 tsp garlic powder
– 1 box 1/16 casing

If venison, grind 1 lb of venison and 1/2 lb pork. Mix together well and combine all
ingredients, mixing until thoroughly blended. Set mixture in bowl and cover. Refrigerate
overnight. Get electric grinder or hand grinder with stuffing attachment and smallest
stuffing tube. Set casing in warm water and let it soften. Slide casing onto nozzel of
stuffer and twist end of casing. Start stuffing casing slowly until desired length is
reached. Cut and twist the end. Bake or smoke sticks. If baking on broiler pan, then
bake at 200 degrees for 3 to 4 hours with oven door slightly opened. If smoking, use
hicory chips or saw dust in electric smoker or plain smoker and smoke 6 to 8 hrs at 200

Just One Way Jerky


– 1/2 cup wine
– 1 tablespoon smoke flavoring
– desired amount of hot sauce
– 1/4 cup soy
– 1/4 cup teriyaki
– 1/4 cup of beer
– 1/4 cup of teqiulla
– 1 large no fat london broil
– desired amount of salt and pepper

Soak for two days in the refrigerator.
Baste often while cooking.

1LB Jerky

– 1 lb. flank steak, all fat removed
– 1/4 cup soy sauce
– 1/4 cup teriyaki sauce
– 1 small clove garlic minced very well
– a few drops smoke flavoring

Pre-freeze meat for about 1 hour to make slicing easier. Slice with the grain
into long strips. Add all ingredients and marinate for approximately 12 hours
Pre-heat oven at the lowest setting (approximately 170 degrees). Hang meat on
tooth picks between racks. Place foil on the botton rack, making sure meat doesn’t
touch the foil. Cook for 8-10 hours. Refrigerate after cooking.

Original Jerky

– 1-2 pounds of meat desired
– 1 cup of worchestershire sauce
– 1/2 cup of soy sauce
– 2 capfulls of liquid smoke
– 1/2 can of beer
– 1 tbls of salt
– 1 tbls of pepper
– 1 tbls of brown sugar
– 1 tbls of garlic powder
– 1 tbls of onion powder
– 2 tbls of lemon juice or pineapple juice
– sprinkle of red pepper

Mix all together and let meat soak for 24 hours.
Put on dehydrator for 10-12 hours.

Peppered Jerky

Take two deer roasts and cut into small slices. Throw meat in food
processor till meat chunks are ground up. Take meat and put into medium
sized bowl. Repeat one more time.

When all meat is ground up and in the bowl, add 2 packages of jerkey seasoning,
2 packages of cure, and 2 table spoons of pepper. (One package of each for
1 pound of meat). Mix all into the medium bowl until mixed well.

Put all ingredients into jerkey shooter and shoot onto trays of dehydrator.
Let cook for 4 hours or until done.

Simple Jerky 

Cut up a four pound butt roast into 1/4 inch slices.
Put the slices into a large mixing bowl and add the following:

– 1/2 bottle of worcestershire sauce
– 1/2 a bottle of teriyaki sauce
– 1 bottle of soy sauce.
– 3tbl spoons of garlic salt
– 2 tbls of onion salt – 3 or 4 tbls of cayenne pepper
– 1 table spoon of smoke flavoring.

Mix the ingrediants together, cover with plastic wrap, and place in refrigerator for 1 1/2 hours to marinade (mix twice during this time).

Set oven to 200 degrees. Cover the bottom of the oven with aluminum foil to make oven cleaning easier. Place strips on oven racks. Keep the oven door open one inch to help circulate the air. Cook for 2 1/2 to 3 hours.

Soy Sauce Jerky

1)Sirloin Steak (as much as you want to make).
2)Marinade the steak in soy sauce for about 45 minutes.
3)Put in dehydrator for 4 hours.

Sweet Apple Venison

Begin with approximately 2 lbs of venison, sliced to your liking.

Mix in a large bowl:

– 2-3 cups of apple cider
– 1/4 cup brown sugar
– 1 cinammon stick
– 1 Tablespoon of smoke flavoring(optional)

Mix thoroughly to dissolve brown sugar then add sliced meat.
Soak overnight then put on dehydrator till done. Makes a very sweet
and non-salty recipe for the older people who can’t have sodium.

Open Fire Venison Jerkey

This with work with most marinades except for smoke flavoring which is not necessary.

Rather than using a dehydrator or oven, make the jerkey over a campfire using one or more
layers of wire rack.

Build a fire with hickory or mesquite and let it burn down to coals.
Use a thermometer to determine the height above the fire that stays constantly around
170-190 degrees and place the wire rack(s) there. Lay 1/4 inch strips of venison on the rack(s).
Add chips of wood to the fire occasionally to keep it hot and smoking.

This method takes about 3-5 hours.