Ingredients:
Start with several pounds of very lean beef
roast. You should choose a roast with
visible grain, if possible, and little or no fat. It needn’t be very high quality, and in fact, tougher cuts seem
to actually work better. Mix a marinade
with some or all of the following: Soy sauce
Worcestershire
sauce
Brown
sugar
Crushed
garlic
Hot
pepper sauce (Tabasco or other)
Red
cooking wine
Jamaican
Jerk seasoning or A-1 sauce

Directions:
Mixing the sauce is largely a matter of taste. The result should be close to 3 parts soy sauce, 1 part Worcestershire, 1 part brown sugar and the rest as desired. It should be a very strong salty, spicy and slightly sweet solution. The rest of the ingredients depend on your taste, and the list is by no means exhaustive. Adding red wine will decrease the saltiness and/or dilute it if you get it too spicy without affecting the flavor greatly. You should not use more than about 30 to 40% red wine, however, since the saltiness is necessary to preserve the meat. Don’t get too hung up on the recipe, it is good just about any way you fix it. With a very sharp knife, slice the uncooked roast with the grain (usually lengthwise down the roast) into strips about 1/8 inch thick. Thinner will make the jerky spicier and crisper, thicker, up to about 1/4 inch will make it easier to slice, but increases drying time. Trim fat once again, and put the slices in a large Ziploc bag with the marinade. Squeeze to remove as much air as possible, and have a helper seal the bag. Let soak at room temperature for at least an hour. Remove the strips and place in a dehydrator. Spread them in a single layer on each rack, and sprinkle with great quantities of black pepper on one side. Dry on high (145 degrees) in the dehydrator, or turn your oven temperature selector until the light just comes on (the lowest setting possible) and dry on a rack in the oven. In the oven, prop the door open about 3 inches at the top. Drying time is about 8 to 10 hours, but can take twice that long for thicker pieces. Bending should splinter some of the outside fibers when done. It should keep at room temperature for a couple of weeks, and will actually get better in a day or two as the moisture content becomes more uniform throughout.

Ingredients:
5 lb
Meat, any cut
1/2 c
Non-iodized salt
1/2 c
Sugar
1 qt
Water

Directions:
Trim all fat from meat. Slice meat with the grain as thin as possible. The meat slices nicely when semi-frozen, or your butcher will do the slicing for you. Place the meat in cool brine and refrigerate overnight. After no less than 12 hours, take the meat from the brine, rinse lightly and allow to dry on paper towels for 1 hour. Place meat strips on the smoker racks and dry for 12 hours, using your favorite fuel. When strips are the dryness you like, allow to cool and transfer into a zip-lock bag for taking on trips, hiking, camping, etc.

Ingredients:
2 lb. sliced meat (elk or deer)
1/2
bottle liquid smoke
1 1/2
tsp. seasoned salt (Lowry’s)
1 1/2
tsp. onion salt
1/2
tsp. pepper
1/2
tsp. garlic powder
1/2 c.
Worcestershire
1 tsp.
Tabasco
1/4
tsp. chili powder

Directions:
Slice your meat. Try not to get thicker than 1/4 inch. Takes longer to dry. Make sure "All" fat and other junk is trimmed from meat. Marinate 24 hours at least. I use my dehydrator at about 135-145 degrees. Takes about 8, 10, 12 hours, depending on thickness of meat. Test for doneness by checking for soft spots. (Shouldn’t be any). Should be chewy and brittle. We can never keep this around so don’t know how long it lasts. Does freeze well if you want to save some out for later.

Ingredients:
1 lb. jerky, beef or buffalo
2 c.
whole dried hominy, soaked
overnight in ample water
1 lg.
yellow onion, peeled and chopped
1 lb.
unpeeled potatoes, diced
Salt
and freshly ground black pepper
to taste

Directions:
If you are not inclined to make your own jerky for this dish you will have no trouble finding commercial sources. Ask in any good delicatessen. German sausage makers produce a fine jerky. Break the jerky up into 1-inch pieces and place in a heavy, lidded kettle. Drain the hominy and add to the jerky, along with the onion. Cover with water and bring to a boil. Simmer, covered, until the hominy is tender, about 2 hours. You will have to watch this closely, as more water will have to be added as you go along. Add the potatoes and cook for an additional 20 minutes. Season with salt and pepper.

Ingredients:
strong flavors of fruits that usually make good preserves like apples, apricots, strawberries, peaches, cherries, berries, or plums

Directions:
1.Cut up fruit into chunks. 2. Place chunks into a blender and whip into a thick sauce. 3. Line cookie sheet with wax paper and pour paste into it. 4. Place in oven (leave door open an inch or two) set for 140 degrees for about 4 hours. 5. When cool, pull away wax paper, roll jerky, cut into pieces and wrap in plastic. 6.Enjoy. The best fruits to use for jerky are those with strong flavors of fruits that usually make good preserves. Any fruit will work, the best are apples, apricots, strawberries, peaches, or plums. Remember that the smaller fruits such as cherries and berries will produce less jerky than larger fruits so you will need to buy more of these to make same amount of jerky. Important things to remember is that you maintain a constant temperature of 140, the fruit needs to dry slowly. Also let the fruit to cool completely before trying to separate otherwise the wax paper will stick to jerky but if cooled good, you should have no problem, and last but not least, don’t cook the fruit too long, it should be slightly sticky to the touch. When its ready the jerky will be the consistency of leather. It lasts about 6 months without refrigeration.

Ingredients:
3 lb
Deer meat, thinly sliced
3/4 c
Wine, dry
1/3 c
Lemon juice
1/4 c
Onion, minced
1/4 c
Brown sugar
2 ts
Liquid smoke
1 ts
Seasoned salt
1/4 ts
Pepper
3 Bay
leaves

Directions:
Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator. Turn meat several times. Remove meat, spreading out to bring to room temp. Place on greased racks in a smoker and smoke at a low heat (160-190 degrees) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black. Store in plastic bags in refrigerator.

Ingredients:
Slice meat fairly thin (about 1 inch). Cut out all fat. Slice with grain.
SAUCE:
1 c.
soy sauce
1 c.
Worcestershire sauce
1/4
tsp. liquid smoke
1 tsp.
celery salt
1 tsp.
garlic powder
1 tsp.
onion powder
1 tsp.
pepper

Directions:
Soak overnight in refrigerator. Hang and dry for 4 or more days until done.

Ingredients:
8 lb
Beef or caribou round or flank steak
6 ts
Salt
4 ts
Pepper
4 ts
Chili powder
4 ts
Garlic powder
4 ts
Onion powder
2 ts
Cayenne pepper
2 ts
Liquid smoke
1 c
Water
3/4 c
Soy sauce
1/2 c
Worcestershire sauce

Directions:
Trim all fat off the meat and cut into 1/4" thick strips. Mix other ingredients together in a bowl. Add the meat and cover. Marinade overnight. Remove from marinade and let dry on a rack. Line a cookie sheet with foil and arrange meat on it in a single layer. Dry for 6 or more hours at 175, turning after 3 hours. Cool and bag it.

Ingredients:
3/4 C
soy sauce
1 C
Worcestershire sauce
3 T
kosher salt
2 T
crushed black peppercorns
2 T
graham Marsala
1 T
garlic powder
1 T
onion powder
2 t
Prague Powder #1

Directions:
Combine in a blender, mix with sliced beef or venison in a white trash bag (in a metal container so you don’t create a mess!). Refrigerate 24-36 hours, mixing occasionally. Dry about 15 hours at 125′F.

Ingredients:
Start with several pounds of very lean beef
roast. You should choose a roast with
visible grain, if possible, and little or no fat. It needn’t be very high quality, and in fact, tougher cuts seem
to actually work better. Mix a marinade
with some or all of the following: Soy sauce
Worcestershire
sauce
Brown
sugar
Crushed
garlic
Hot
pepper sauce (Tabasco or other)
Red
cooking wine
Jamaican
Jerk seasoning or A-1 sauce

Directions:
Mixing the sauce is largely a matter of taste. The result should be close to 3 parts soy sauce, 1 part Worcestershire, 1 part brown sugar and the rest as desired. It should be a very strong salty, spicy and slightly sweet solution. The rest of the ingredients depend on your taste, and the list is by no means exhaustive. Adding red wine will decrease the saltiness and/or dilute it if you get it too spicy without affecting the flavor greatly. You should not use more than about 30 to 40% red wine, however, since the saltiness is necessary to preserve the meat. Don’t get too hung up on the recipe, it is good just about any way you fix it. With a very sharp knife, slice the uncooked roast with the grain (usually lengthwise down the roast) into strips about 1/8 inch thick. Thinner will make the jerky spicier and crisper, thicker, up to about 1/4 inch will make it easier to slice, but increases drying time. Trim fat once again, and put the slices in a large Ziploc bag with the marinade. Squeeze to remove as much air as possible, and have a helper seal the bag. Let soak at room temperature for at least an hour. Remove the strips and place in a dehydrator. Spread them in a single layer on each rack, and sprinkle with great quantities of black pepper on one side. Dry on high (145 degrees) in the dehydrator, or turn your oven temperature selector until the light just comes on (the lowest setting possible) and dry on a rack in the oven. In the oven, prop the door open about 3 inches at the top. Drying time is about 8 to 10 hours, but can take twice that long for thicker pieces. Bending should splinter some of the outside fibers when done. It should keep at room temperature for a couple of weeks, and will actually get better in a day or two as the moisture content becomes more uniform throughout.