How would these recipes work if you are using ground beef instead of sliced beef??
Will says:
Great question. I would use a recipe that does NOT have much liquid ingredients (soy sauce, worcestershire, vinegar…) Dos Pepper Jerky would be a good one to try. If the recipe calls for water, omit the water since you are using ground beef. I would also recommend using cure when making ground jerky since it will be handled more than whole muscle jerky (mixing the spices in by hand). Lastly, ground beef jerky sometimes requires more spices than whole meat jerky since you are mixing the spices into the meat instead of on the outside. If your first batch doesn’t have a really strong taste, increase the amount of spice for the second batch! Have fun! Thanks for stopping by, let me know how it turns out.
Jimi says:
Thanks for the input. . When I first started making jerky I just used a seasoning from an outdoor store. Once I read all what was in it I decided to make my own seasoning. Im pretty good at that, my brother and I have been doing bbq for a few years. I make mine inique by adding worcestershire sauce and steak sauce to the seasonings in the ground beef. At first it was just to see hownit would come out. . Everyone who tries my jerky wants to buy it per lb. Hope to try some recipes on here and see how it works with the ground beef. Thanks again!
Ste waalker says:
great site and some excellent recipes….I have just bought a dehydrator and this is the first time marinating with wostceser sauce hot pepper sauce cyan pepper garlic powder and sticky bbq am marinating over night ( is this long enough) when I put it into the hydrator how long and what temp should I put it on. I’ve sliced thinly should I also wipe off any excess marinade
Will says:
Thanks! Glad you are trying some new recipes, that’s the fun of making jerky! Marinating over night is plenty long enough. I recommend 6-24 hours. Pat the meat dry and dehydrate at 160 degrees F for an initial 4 hours. Then keep drying until it is done to your liking. Here is a page where I talk about Making jerky in a dehydrator.
Jared jameson says:
How about bohemian garlic. They sell at bucees. Most popular jerky. I’ve tried but can’t get the flavor right.
Will says:
I haven’t tried that one yet, sounds like an interesting flavor. Next time I stop at Bucee’s I will make sure to get some. Bucee’s has some real good jerky!
Gordon E. Hamley says:
Hey Will in Austin. I am trying beef jerky in a dehydrator for the first time using one of your recipes.
I will,(no pun intended), let you know how it turns out. Someday would like to see the Hill Country.
Like your website, too many recipes, makes my mouth water!
Gordon E. Hamley says:
Will, forgot to ask you if you know about preferable methods of doing salmon jerky.Love salmon!
Thanks G.
Will says:
Glad you like the website. Love hearing good feedback. I have never made salmon jerky. I need to start though! This summer I am going to Alaska with my father to do some Halibut and Salmon fishing. I will make sure to get some good recipes together to make some jerky out of the fish I bring back!
Denice says:
Good for you! You’ll love this state and the fish we have to offer. We call our salmon jerky, hard smoked or squaw candy. Delish in many ways. Simple recipe if you like the taste of salmon is a plain salt and sugar brine/bath and go from there.
Nice hint for halibut fishing..keep those halibut cheeks the best for eating , smoking and cooking with. Some of those guides will tell you different.
Just getting into this beef jerky and looking forward to trying some of these great recipes. Got a question for you… What is it that keeps the beef from turning brown?
Happy travels to Alaska!! Thanks for the great website!
Will says:
Thanks for the great info! I am super pumped about getting up there and catching some fish. What keeps the beef from turning brown? Some beef jerky will be brown when you are done if you use light colored ingredients in the marinade. A lot of the finished color has to do with the marinade. When using dark soy sauce or worcestershire sauce, the jerky normally comes out pretty black. If you use curing salt like Prague Powder #1, your jerky will have that red color that you see in most store bought jerky. I don’t pay too much attention to the color as long as it tastes good!
Richard says:
Will I too love your site! I am new to making Jerky again after not doing it for about 20 years. I have made a few of your recipes. Your lemon pepper, we felt it needed more lemon and pepper, will try it again with a splash of lemon juice and twice as much pepper. Loved your Chipotle not changing a thing. I am working on my own teriyaki recipe using a bottled sauce and some spice, Teriyaki with a mild spice finish.
A couple of questions all the recipes say to pat the meat fry before putting it to dry, I feel a lot of flavor ends up in the paper towels. What I have done is let the meat drip dry for a few min on a wire rack before drying. and adding about an hour to the drying time. Oh I always marinade over night. is this ok or not?
I also ordered the Hoosier curing salt how much do I use for a pound of meat. The jar says 1 OZ for 25 POUNDS of meat!
Also what is your position on using meat tenderizers in the marinade?
Glad you like the site Richard! I pat dry the strips because I feel like if I leave a lot of marinade on there, the jerky is kinda sticky and I prefer dry jerky than it having a sticky feel. But do whatever you like! That’s the great thing about making jerky, you get to tailor it to your liking. I recommend marinating anywhere from 6-24hrs. Leaving it overnight is perfectly okay, that’s what I do all the time! Glad you got some cure, sounds like you have the Hoosier Hill Prague Powder #1 that I use. 1oz per 25lbs of meat equals out to 1/4 tsp per pound. It’s funny you mention meat tenderizer, I just bought some the other day. I have in the past used a meat mallet to tenderize my jerky strips before drying with good success but have just started thinking about using a powder meat tenderizer. I have yet to make a batch with it. I am going to test if it is worth using and how to best use it. Most tenderizers say to work into the meat right before cooking and not to add it to a marinade. I’ll put my results on the site whenever I do the testing. Thanks for stopping by man!
Richard says:
Thanks for the advice. Yes I ordered the Hoosier Hill Prague powder because I read that was what you used (I hope you are getting check from them for pushing their product)!
So far my Jerky has not been sticky but then but I avoid adding any sugar to any jerky that I make because I have diabetes. The closest I get to any thing coming out slightly sticky is my teriyaki which I uses a bottled sauce. I plan to make a recipe that uses Agave because that is sweet but does not cause blood sugar problems. I have to work on that one because Agave is 3 times sweeter than sugar, very much like honey.
Richard
thank so a lot for your website it aids a whole lot.|
Gordon E. Hamley says:
Going to Alaska, nice. My Grandpa brought a salmon back from Oregon,(The Columbia River) when I was a kid. Played marbles with the eyes. Ah to be young again. I recently made jerky from Sockeye in the oven. Don’t go over 200 degrees. 2-3 hours. check periodically for dryness. Very tasty.
No Frank’s, so sriracha and red pepper flakes(lots) instead on jerky marinade tonight. The eye of round is nice.
Jason Santora says:
How much longer before your ground beef page is up ?
Will says:
The ground beef page is up! You can check it out here: How to Make Ground Beef Jerky. Is there somewhere on the site I talk about it but do not have a link? I have tried looking everywhere and can’t find it. Please let me know so I can update it. Thanks!
Will Rybicki says:
So this will be my first time attempting to make jerky, and I was just curious, I prefer softer tender jerky over the kind that’s hard and leathery. How would I go about making the jerky more tender I assume a little more chewy as well.
Will Rybicki says:
I’m sorry I forgot to mention, I would be using one of these recipes in the oven rather than a smoker.
Will says:
To have a softer jerky I would recommend slicing the meat AGAINST the grain of the meat as well as slicing it in thin strips. About 1/8″ thick would be a good size. You can also use a meat mallet to tenderize the meat strips before marinating them. These are several ways to make a softer jerky.
Hi, Will.
I just did my first batch of jerky in my new Nesco dehydrator using your chili lime and habanero tabasco recipes, and they both turned out beautifully. Thanks so much for sharing your recipes – I look forward to working my way through many of them. I especially appreciate that they’re not too salty, unlike so many other jerkies I’ve bought. Making my own jerky with your recipes also allows me to source different meats such as organic grass fed beef, elk, venison, and bison – at a fraction of the cost if I were to buy these jerkies elsewhere!
One question… I’ve ordered some Prague 1 curing salt, and I’m curious why you use it in some recipes, but not others?
Glad you liked the jerky Ralph! If you don’t like salty jerky, make sure you taste the marinade before inserting the beef strips in case you want to tweak the recipe a little. To answer your question; I do about half my recipes with curing salt and half without. You do NOT need curing salt on any recipe. Feel free to substitute table salt for curing salt if you want. It will change the taste however, since curing salt has a distinct taste to it. Curing salt is great to use as another safety measure to prevent bacteria as well as allowing the jerky to last longer. Some people are really against using curing salt, which is fine. I like using curing salt if I am not planning on eating my jerky right away. You will find that I have provided recipes that use it and some that don’t that way EVERYONE can enjoy making jerky!
Jason Torres says:
Question. Why do some recipes call for curing salt and others don’t? Is it optional or necessary?
I actually just had someone else ask me this question. I will try to put together a page that explains curing salt in great detail. Until I get around to that, you can see my answer in the comment above this one.
Kim says:
My husband and I are big hunters, any tips on game meat?
I make my deer jerky pretty much the same way I make beef jerky. I do use curing salt every time when using game meat as well as make sure it is heated to 160F early in the drying process. Let me know how your jerky turns out!
Scott says:
Just joined and looking around. Everything looks good at first blush, Lots of the recipes have some very salty ingredients. Any of the recipes focus on a “low salt” direction?
All these recipes can be tailored to your liking. Feel free to omit a little bit of salt or use low sodium soy sauce instead of original. I encourage everyone to taste test the marinade and tweak it to how you like it before adding your beef. That way you know you will like your jerky!
Kevin says:
Great Site! Thanks!
I like to keep my jerky simple but good. I tried the Rig Hand and really enjoyed it, so much so the next time around I purchased six chunks of Eye of Round (something like 14 pounds) and put it on my big Smoke Vault. Using the toothpick method it was a perfect fit utilizing two racks. Albeit thick cuts. Next time I think I will have the Butcher do the cutting for that amount.
Good Jerky makes friends : )
I really like that recipe too. 14lbs of jerky is no joke! Ha. You are totally right, good jerky does make friends…. That should be a quote on a t-shirt.
Kevin says:
14 lbs really isn’t much when everyone you know knows you are making it.
Get some t-shirts made up with the saying and your Logo and I’ll buy a couple : D
Taran Phillips says:
Hey Will,
Came across your site as I was looking for a new recipe. I have a few I usually make but was looking for something that contained ghost pepper. Just ordered some peppers and seeds for this. Just wondering if you have ever used them in a recipe and at what ratio to meat.
I am always using eye round or bottom round just depends on what my meat guy has, usually around 3lb batches. I make maybe 12 to 20lbs a week. I have my own meat slicer so I am usually cutting 1/16 to 3/32
Let me know if you have any questions.
Thanks Taran
20lbs a week, that’s a lot! I have not used ghost peppers in a recipe. I don’t think I could handle a jerky made with Ghost Peppers! Sorry I can’t help you with that. I would just do a lot of taste testing when making the marinade. Let me know how it turns out!
Kevin says:
Wow and Ouch! Come back and give your report after you get out of ICU : ).
Taran Phillips says:
Okay so here is the final outcome, 🙂
1 lb Round Eye cut 1/8th cross grain
1/3 Cup Soy Sauce
1/3 Cup Worcestershire
1 tbs Onion Powder’
1 tbs Garlic Powder
1 tsp Smoked Paprika
1 tbs Honey
2 Whole Ghost Peppers
Mix all ingredients in a blender to mix and liquefy the peppers. Marinated for 12 hours. Dehydrated for 3 hours. Pat Dry prior to dehydrating.
This gave a good amount of heat so you knew you were eating ghost peppers and not cayenne peppers, ha, but not so much that you could not stand eating it.
Next round I will end up added some brown sugar and red peppers.
If any one tests it out and makes it better let me know always looking to expand my jerky knowledge.
Thanks man. Looks like it would taste great. I will try to get some ghost peppers and give this one a try!
Zam says:
Hi Will – thumbs up on the site it’s a great resource. I’m planning on making my first batch this weekend, bought a dehydrator and off to the butcher’s shortly 🙂 Was wondering whether I could use differently marinated meat in the same dehydrator at the same time? Would it combine/ruin the flavour? Thanks!
Thanks! I almost always make two different batches in the same dehydrator. I am always trying new recipes and have never had a problem putting more than one recipe in the dehydrator at once. With that said, if you don’t pat dry the strips before drying and have a really wet jerky in the dehydrator that is going to drip, then you might have a problem. But pat them dry and you will be fine. The only time I could see it being a problem whether you pat the strips dry or not, would be if you had one recipe under a different one in a smoker. A smoker tends to make the jerky sweat and drip more, so I make sure to hang my jerky vertically if doing more than one recipe in a smoker. Hope that helps!
David says:
When you use brown sugar does the jerky tend to crystallize and harden more so than recipes without it?
I haven’t looked thru every one of your recipes yet, but one of my favorite ingredients to use in jerky is Chili Garlic Sauce. You can generally find it in any large grocery store with an Asian section.
I have not found that it makes jerky harder than others without sugar. I love chili garlic sauce, use it when I eat Pho all the time. It goes great in jerky too. Check out Chili Lime Jerky.
Tim Romero says:
Hello! I’ve been making alot of ground beef jerky but i find that there’s not a whole lot out there for recipes for this, mostly prepared store-bought mixes. Do you know where i can find recipes for ground beef?
You don’t have to find recipes specific to ground beef jerky; most recipes that have minimal liquid ingredients work great. I talk a lot more about ground beef jerky here. I also have a couple recipes listed above, such as Jerkyholic’s Original Ground Beef Jerky.
Tim Romero says:
Thanks!
Neil says:
The local Meglo Mart had milanesa cuts (mexican top round extra thin) so I brought some home for jerky making. 2 lbs raw for $10. (milanesa is for mexican/ S American breaded fried steak, I had to look it up, but think “chicken-fried” anything).
But super ez, no cutting or trimming needed here. I only marinated for about an hour b/c i’m impatient.
my default recipe, in portions only my rt hand knows: soy sauce, worcestershire sauce, canadian steak seasonings, dash of A1.( and I forgot brown sugar this time, but no matter.) I also used no salt, enough in the soy sauce already. It dried in 4-5 hrs laid flat on parchment paper(cause I don’t wanna scrub) in the oven and I flipped them once in drying cycle. Wooden spoon props open the oven door for about 40min-1hr, early on in the cycle to help with the drying. Caution on drying them out too much since they’re extra thin, but now I have 8″x3″ hunks of jerky and I can’t sneak even one without the dog watching my every bite. I can blame her, the place smells like beef for 4+ hours. they’ll be in gone in 36hrs.
Nice site Will! Thanks. I’ll be back to try some recipes
We have those cuts at my local HEB store as well, they make great jerky. Like you said, no need to slice strips or anything, so easy! Love hearing about people enjoying homemade jerky…. I hope you are letting your dog get a little taste every once in a while, otherwise that would be borderline animal cruelty. Ha.
Neil says:
*I forgot to mention the obligatory liquid smoke included in my recipe.
And yes Will, the dog got some jerky too. Gave my nephew 10-12oz. He ate it all in about in hour.
I’m making a batch with deer steak today.
I’ve researched everywhere and since I have no prague powder #1 on hand, I’m concerned about contamination. (and wasting food and my time!)
Our state’s deer population has ‘wasting disease’ in the population so I really prefer to have some nitrites in this batch. This was a healthy buck killed 11/28, back from processor yesterday, so no reason to think this animal had any issue aside from the typical wild venison.
Based on your site info & since my gas oven only goes down to 170F and you say need a min temp of 160F, I’m hoping that the omission of PP #1 is not an issue. I’m following a recipe from a guy named Marty Prokop who appears to have extensive experience. He refers to the PP#1 as an important ingredient due to low temps. I have made venison jerky in the past with no nitrates/nitrites, only salt plus spices and no probs. The last thing I want is to pass out free botulism.
Can anyone see any concern here?
Thanks in advance for any feedback.
If you are not going to use any Prague Powder #1, I would make sure to heat the jerky to 160F at the beginning of the drying process. Put in the oven at 350F for 10 minutes, then take it out and turn the oven down to 170F. Dry with the door open as seen here on my How to Make Jerky in an Oven page. Let me know how it turns out!
Mike says:
I was making a fresh batch of jerky this morning and an idea came to mind. What your site needs is a “Readers Recipe” section were folks can share their fave-rite recipes. I’ve got a couple of good ones that I’d be more than happy to share.
I was thinking about that a couple of weeks ago when a reader posted a recipe in the comments. Having “readers recipes” is a great idea! I’ll take a look and see how I can put together a section where people can share their recipes. Thanks for letting me know about your interest in sharing recipes, I love getting feedback on the website. Thanks!
Toomuch says:
Love your recipes. Living in New Mexico we need our red and green chile jerky. I do love the teriyaki jerkys though, playing around with a teriyaki-chile marinade sprinkled with a dry green or red chile rub on the jerky. I have a set of shun’s (sharp knife is a safe knife) and an excalibur 3526T 5 tray with the timer and definitely recommend using cure #1. One trip to the ER (stitches or E coli) will cost more than these items.
Taylor says:
From another fellow Texan and Oil man, love the site! Just made my first batch of jerky. I went with your Chili Lime recipe. In the dehydrator as I type this. I’ll definitely be coming back for more recipes. Keep up the good work, man.
Baz says:
G’day Will and Linda, just found your website and love it!
My name is Baz, Australian in Vietnam.
In Vietnam they make their own version of jerky called “Kho Bo” (Dried Beef)
I actually like it but it is very different to the Jerky I know, and most of that originated in U.S.A.
I am looking to start making Jerky over here, but somewhat limited to whats available in regards to meat, ingredients and also equipment.
It would be great to get some advice on a relatively simple start-up procedure , allowing for my above mentioned “restrictions”
I’d like to make jerky for my mates here but with the view of growing into business.
I would have to use local kill beef, which is tough as a boot if you want steak, but can be reasonable if sliced thin and either cooked, dried or smoked slowly.
I’m thinking 1 original recipe and 2 others, maybe with pepper, chilli, lime ……. oh, and I have this locally made “caramel” that is very strong and has a sort of…burnt, smoky flavour……
Hey! Thanks for the kind words about the site. I know the Vietnamese jerky very well. I have yet to make any, but we buy it at the Vietnamese restaurant we go to all the time. I traveled through all of Vietnam and loved it. My wife still has family in Ho Chi Minh; enjoy the food! I am not sure how hard it would be to get a decent sized dehydrator out there, ordering online would probably be your best bet. You might be able to find one if you are in a major city like Ho Chi Minh or Hanoi; not sure where you are living… As for a business, you could always start selling small and get away with using a couple dehydrators. I would recommend the Excalibur Dehydrator I mention on my Dehydrator Review page as I find it handles making a lot of jerky at once very well. Not sure if Amazon.com is in Vietnam, but you might be able to get one shipped from the companies website. I do not make jerky commercially, but most commercial operations use smokers to make their jerky if I am not mistaken. This would be something you probably would have to have made for you. It’s always good to start small, and if the demand is there, upgrade to a smoker! Good luck. Also, a caramel jerky sounds interesting! Let me know how everything turns out!
Don says:
So, this recipe sort of reminds me of my version of Jerky Marinade…I like it HOT…this jerky I make is usually smoked…I just got a new dehydrator and tried making it in that, the flavors between smoke or dehydrator…two different tastes….the recipe is below:
I like to use Round Steak (preferable) or Flank Steak (cost a lot)
NOTES: If you get beef with fat / marbling, after you smoke the Jerky, the fat will go bad making the Jerky you made be a waste of money….SO get the beef with out FAT….if there is fat on the beef, trim it…
(Flank Steak is really expensive, you get more beef from the Round Steak than you do the Flank, so I recommend Round Steak – get the BEEF WITHOUT ANY FAT)I usually use two slabs of round steak normally about 4 to 5 lbs.
SPICES (you can add or remove the spices qty):
3 – 4 tblsp – Chile Powder
3 – 4 tblsp – Anco Pepper (Powder)
3 – 4 tblsp – Onion Powder
***1 – 3 tblsp Chipotle Pepper (Powder) Varies on how hot you want it….play with it to YOUR LIKING
***1– -3 tblsp Cayenne Pepper (Powder) Varies on how hot you want it….play with it to YOUR LIKING
1 – 2 tsp pepper (Optional)
2-3 tblsp Garlic Powder (Optional)
LIQUIDS:
½ cup – Worcestershire Sauce
¼ to ½ cup Soy Sauce (This is optional: for lower sodium: use the low sodium Soy Sauce, or even try it without Soy Sauce – I like with, it is not much plus the spices ad the flavor from above….)-
½ cup Hot Sauce (I like the Tapatio Hot Sauce the best – also, you can always add or remove the some of the hot sauce, but I like it due to the taste).
Optional: 1/8 to ¼ cup Cider Vinegar
Optional: 1 tsp Liquid Hickory Smoke
NOTES: – don’t be afraid to test taste the ingredients before putting the meat into the marinade to test the heat…don’t forget, once you start smoking, the head subdues and also after your done smoking the Jerky, the flavors tend to blend even more after sitting awhile. It appears to me that all these ingredients, is hotter before…YOU JUST GOTTA PLAY WITH IT UNTIL YOU FIND YOUR TOLERANCE! (This makes a really good BBQ sauce for Pork Ribs…I tried it and couldn’t stop eating…)
Mix all the liquids together, then add the liquids into the powders and stir – ensure to mix the powder and break up any clumps that may be in the bowel…
Marinade for at least 12 hours in the refrigerator.
SMOKER:
Recommended Smoking Chips (you can use either one of the Smoking Chips or mix two….my favorite is Jack Daniels and Hickory):
Jack Daniels Smoke Chips
Hickory Chips
Mesquite Chips
Alder Chips
Thanks for the recipe Don. This recipe looks EXTREMELY hot! Haha, I might have to dial it back a little bit, not sure if I could handle all that heat… How many pounds of meat do you normally marinade with the above measurements?
Don says:
Normally around 4 to 5 pounds…that does have a kick, there are only a few people who really like chomping on all day…trust me I have tried it with teaspoons (from the original recipe) and I just started playing with it….it is now where I really like the taste. When I pass this recipe on, I do normally tell people to back off on the ingredients especially the chipotle, and the cayenne peppers…other than that, it is good…
Was excited to find this blog after a brief search, then more excited you are an Austinite. Then, out of the corner of my eye I see the “M” and “Hurley.” Not sure if it refers to Hurley Hospital in Flint or the brand. Either way, we have a lot in common.
I’m from Flint, am the biggest UM fan on the planet and live in Austin with my husband and three kids. We bought our daughter a dehydrator for Christmas and are ready to get started.
So far all the tips have made sense and I’ve learned a lot. Next step is recipes that are not SWEET. Please advise?
We still have two homes in Flint and two Up North so we are back and forth a lot. Jerky is the best travel snack.
I am an Austinite, not sure for how much longer though… My wife and I are eying Colorado for a possible move in a couple of months! The Hurley on my shirt is just a surfing/skating brand of clothing, no connection to Michigan. However, the M on my hat is for the University of Michigan! I was born in Ann Arbor while my dad was going to Grad School there. I only lived there briefly, but grew up a Michigan fan. Go Blue! I’m glad you guys are getting into Jerky. I would try the Habanero Tabasco Jerky, one of my favorites! Hopefully you will find some favorite recipes on here for those long car rides. Let me know how it turns out!
Mike says:
Getting ready to make a new round of jerky this morning and thought I would share my recipe.
Spicy Teriyaki Beef Jerky
3-4 pound Eye of Round Roast (cross grain & tenderized)
1.0 cup Worcestershire Sauce
.75 cup Teriyaki Sauce
0.5 cup Soy Sauce
2.0 tablespoon Brown Sugar
1.0 tablespoon Honey
.75 tablespoon Red Pepper Flakes
0.5 tablespoon Salt
0.5 tablespoon Maple Syrup
0.5 tablespoon Molasses
2.0 teaspoon Onion Powder
2.0 teaspoon Black Pepper
1.5 teaspoon Liquid Smoke
1.0 teaspoon Garlic Powder
1.0 teaspoon Cayenne Powder
1.0 whole Habanero Pepper (Add or remove cayenne/habanero to suit your heat preference.)
I mix all ingredients in a bullet blender because of the whole habanero, then I marinate the meat for about
24 hours. I also like to pat-dry each slice, spray a little non-stick cooking spray on one side and sprinkle
on a little extra black pepper. Load your dehydrator and dry for about two hours at 160. Flip each piece,
rearrange dehydrator drawers and continue until done. This and Will’s Rig Hand are my go-to jerky recipes.
Hope you like it! 😉
John says:
Just tried the Sweet Sriracha listed using a London Broil. Was a little skeptical as I normally do not use ginger in anything, but turned out perfect Going to be a “go to” recipe from here on, great balance of sweet and heat. 10 stars!!
Pat DeSantis says:
Wil, can I get some clarifications on the insta-cure aka Prague Powder #1. I ordered some from Hoosier Hill farms through your web site. According to LEM’s site, when making snack sticks, the snack sticks need to be put immediately but no later than 6 hours after stuffing the casings in the smoker or over. they also include Prague Powder #1 in their jerky seasoning packet. My questions are 1. Does the Prague Powder #1 need time in the refrigerator to work after mixing with the meat and spices when making snack sticks? 2. Can the Prague Powder #1 be mixed with soy sauce instead of water when making jerky? And finally, Will marinating the jerky with the Prague Powder #1 added to it longer than 6 hours make the Prague Powder #1 any less effective? Thanks for you site. Very good info here. Pat
The Prague Powder #1 is made for quick use (ex. Jerky) and Prague Powder #2 is for meat that require longer air drying time (ex. Pepperoni). The #1 does NOT need time in to work, that is why it is included in ground meat jerky recipes that do NOT require a marinating time. I have mixed it with all types of liquids including soy sauce. Water is used if you are not using any other liquid ingredients. I marinade all my recipes for at least 8 hours and normally close to 20 hours; The Prague Powder #1 works great. Hope that helps Pat. Thanks for stopping by and good luck on the snack sticks!
Chris Winfrey says:
Hey man love the website! Which one of your recipes would you think is closest to just a regular smoked and peppered jerky? Something you would get at the rodeo or a smokehouse in TX?
Thanks Chris! I would try the Dos Pepper Jerky. I really like that one. Make sure to add curing salt if you want that rodeo jerky taste. All jerky I have gotten at a rodeo was made with curing salt. This recipe does not call for liquid smoke, but you can always add some if you want to add a little smokey flavor.
Derek neduzak says:
Hey man I’ve made about 6 of these recipes all ready absolutely hooked on this page man! Give ya big props and keep them.coming A++
As I said before, been making jerky a long time. Tried High Mountain, and most every other recipe trying for the right Teriyaki flavor. I found it.
PaPaw’s Jerky Recipe
2-3 Pounds Eye of Round Roast sliced across grain in about 1/8 – inch thick slices. Can use brisket, top round, bottom round roast, or London broil. Brisket can be tough. Trim off as much fat as possible.
1 cup- Brown sugar
1/8 Tsp – Curing Salt
1 Tsp Onion powder (not onion salt)
1 Tsp Garlic powder (not garlic salt)
1/2 Tsp Cayenne pepper
1 cup Teriyaki Marinade
1/4 cup Soy Sauce
1/4 cup Worchester Sauce
1 Tsp Paprika
1/4 cup Water
Stir above ingredients into a large bowl. Add meat and refrigerate for about 24 hrs.
Preheat smoker to 165-170 °
Place meat strips on wooden skewers and hang on top rack. No water in pan.
Use smoke for not more than two times and check after 2 hours. Pecan wood is good.
Art says:
Looking for a recipe as close as possible to Wild Bills Jerky, any of these comparable?? Thanks
I have never had Wild Bills Jerky. Not sure what recipe would be like it…
Ron says:
Hey Will ( Jerky lover brother ) Thanks for your pure maple syrup jerky recipe. Have made several times in convection oven, hanging method. Has always turns out great. I substituted liquid smoke for a smoky applewood rub my wife purchased threw “the pampered chef” God bless her, adding approx. 1.5 tablespoons. For 1.5 pounds of eye of round beef. Being a “Canadian Jerk” lover, I had to use a little more of our local maple syrup eh. Your teriyaki recipe was also great. From the nations capital “Ottawa” where there a lot of JERKS ( Politicians) Thanks again for all the Jerky info. Cheers Ron.
I just got done making a batch of turkey jerky today. It’s pretty much the same as beef jerky. Some things I make sure I do when making turkey include; use curing salt in the marinade and pre-heat my strips to 165F in the oven before dehydrating.
Jake says:
Hi Will,
Thanks for all the really helpful info. I have an abundance of game meats ranging from goose to venison. Would most of the whole cut recipes work with game meats, and any recommendations for jerky making with them?
Hey Jake! I have found that most recipes will work with several types of meat. I do have some venison recipes on the site; but if you see a beef jerky recipe that looks appealing instead, I would go with that one. I have never made goose jerky, but when it comes to poultry I like to use curing salt and make sure that I pre-heat the meat to 165F in the oven. About 20 minutes at 350F will get the sliced poultry to 165F.
Jake says:
Thanks Will,
I’ll let you know how it comes out!
Jenelle says:
Hi from Australia!
Thanks for all the great info. I wish I found all this earlier.
I’ve been practicing just using plain meat for the dog 🙂 He loves it so much he waits for hours by the dehydrator. The look on his poor little face when I tell him this batch is mine hahaha
So many recipes to try 🙂
Haha. I actually feel very bad for your dog right now. Lol. Glad you are finding the site helpful! Thanks for coming by Jenelle. Cheers.
Jenelle says:
It’s ok, I’ve got some chicken breast to do for him, his favorite 🙂
Phil Bowman says:
Thank you for your website and great recipes! I have only tried three so far but they are wonderful. My wife and I retired to Ecuador just to live in another culture for awhile. You can’t buy beef jerky here nor have the locals ever tasted it. They love the flavors. And it is so easy to make. I just use my convection oven and it always comes out perfect. I just have one of the local butchers slice my round in 1/8 to 1/4-inch slices and it makes it all that much easier. We grow jalapenos, seranos, anchos, and a variety of other peppers…my favorite being green chile since I retired from New Mexico. As soon as I get a few more batches under my belt I am going to make green chile beef jerky.. Just have to figure out ingredients that would go well with the green chile. thanks again.
Glad you are enjoying the site Phil! Looks like you guys have quite the batch of spicy ingredients there in Ecuador. Can’t beat home grown peppers. When I was a kid my dad would grow scotch bonnet on the side of the house. WAY to spicy for me! ha. Keep pumping out the jerky and you will be a popular guy down there!
Jennifer says:
Hey Will! Thanks for this awesome website – such a great resource! We are attempting to make our own beef jerky for the first time. We have a Weston 6-tray model food dehydrator and it appears the highest temperature setting is 155 degrees. We ran it with nothing inside with an electric thermometer and the highest the temperature got was 150 degrees and it vacillated between 145 and 150 degrees. Is it safe to use this for making beef jerky? Will the meat temperature get to 160 degrees? The food dehydrator instructions say to pre-roast the meat in the oven to 160 degrees before putting it into the dehydrator. Is that something you ever do?
Thanks Jennifer! I do pre-heat the meat if I know the dehydrator will not get the jerky to 160F. It sounds like you need to pre-heat the meat. I have a little more info on the FAQ page here. Hope that helps!
Ken says:
I was reading your piece on using ground beef and a jerky gun to make beef jerky. Can you use the same methodology using ground turkey or pork?
Great question Ken. I have never made ground turkey jerky, but I would assume it would be no different than with beef. I have had some readers make ground turkey jerky, so it can be done! Just make sure you pre-heat turkey & pork to 165F before drying it to be safe. I would recommend always using curing salt as well when making ground jerky.
Lori says:
I am attempting to make jerky in an electric smoker for the first time. I have had a cherry maple flavored jerky sold by a Jerky Outlet up north in Michigan that is their best seller and amazing. I cannot seem to find a recipe for the cherry maple. I am not sure if it is an actual marinade or possibly a glaze slapped on before the end of cook time. Any thoughts?
It could be either, but more than likely a marinade. There are endless flavors you can try when making jerky. You could make a recipe with maple syrup, some purred cherries or cherry juice, some salt, possibly more sugar if needed, etc…. Just start mixing some stuff together and dip your finger in it to test. Marinate over night and smoke! Don’t over smoke though. 1 hour or so of smoke is all you need. Check out this page for some information on smoking jerky.
How would these recipes work if you are using ground beef instead of sliced beef??
Great question. I would use a recipe that does NOT have much liquid ingredients (soy sauce, worcestershire, vinegar…) Dos Pepper Jerky would be a good one to try. If the recipe calls for water, omit the water since you are using ground beef. I would also recommend using cure when making ground jerky since it will be handled more than whole muscle jerky (mixing the spices in by hand). Lastly, ground beef jerky sometimes requires more spices than whole meat jerky since you are mixing the spices into the meat instead of on the outside. If your first batch doesn’t have a really strong taste, increase the amount of spice for the second batch! Have fun! Thanks for stopping by, let me know how it turns out.
Thanks for the input. . When I first started making jerky I just used a seasoning from an outdoor store. Once I read all what was in it I decided to make my own seasoning. Im pretty good at that, my brother and I have been doing bbq for a few years. I make mine inique by adding worcestershire sauce and steak sauce to the seasonings in the ground beef. At first it was just to see hownit would come out. . Everyone who tries my jerky wants to buy it per lb. Hope to try some recipes on here and see how it works with the ground beef. Thanks again!
great site and some excellent recipes….I have just bought a dehydrator and this is the first time marinating with wostceser sauce hot pepper sauce cyan pepper garlic powder and sticky bbq am marinating over night ( is this long enough) when I put it into the hydrator how long and what temp should I put it on. I’ve sliced thinly should I also wipe off any excess marinade
Thanks! Glad you are trying some new recipes, that’s the fun of making jerky! Marinating over night is plenty long enough. I recommend 6-24 hours. Pat the meat dry and dehydrate at 160 degrees F for an initial 4 hours. Then keep drying until it is done to your liking. Here is a page where I talk about Making jerky in a dehydrator.
How about bohemian garlic. They sell at bucees. Most popular jerky. I’ve tried but can’t get the flavor right.
I haven’t tried that one yet, sounds like an interesting flavor. Next time I stop at Bucee’s I will make sure to get some. Bucee’s has some real good jerky!
Hey Will in Austin. I am trying beef jerky in a dehydrator for the first time using one of your recipes.
I will,(no pun intended), let you know how it turns out. Someday would like to see the Hill Country.
Like your website, too many recipes, makes my mouth water!
Will, forgot to ask you if you know about preferable methods of doing salmon jerky.Love salmon!
Thanks G.
Glad you like the website. Love hearing good feedback. I have never made salmon jerky. I need to start though! This summer I am going to Alaska with my father to do some Halibut and Salmon fishing. I will make sure to get some good recipes together to make some jerky out of the fish I bring back!
Good for you! You’ll love this state and the fish we have to offer. We call our salmon jerky, hard smoked or squaw candy. Delish in many ways. Simple recipe if you like the taste of salmon is a plain salt and sugar brine/bath and go from there.
Nice hint for halibut fishing..keep those halibut cheeks the best for eating , smoking and cooking with. Some of those guides will tell you different.
Just getting into this beef jerky and looking forward to trying some of these great recipes. Got a question for you… What is it that keeps the beef from turning brown?
Happy travels to Alaska!! Thanks for the great website!
Thanks for the great info! I am super pumped about getting up there and catching some fish. What keeps the beef from turning brown? Some beef jerky will be brown when you are done if you use light colored ingredients in the marinade. A lot of the finished color has to do with the marinade. When using dark soy sauce or worcestershire sauce, the jerky normally comes out pretty black. If you use curing salt like Prague Powder #1, your jerky will have that red color that you see in most store bought jerky. I don’t pay too much attention to the color as long as it tastes good!
Will I too love your site! I am new to making Jerky again after not doing it for about 20 years. I have made a few of your recipes. Your lemon pepper, we felt it needed more lemon and pepper, will try it again with a splash of lemon juice and twice as much pepper. Loved your Chipotle not changing a thing. I am working on my own teriyaki recipe using a bottled sauce and some spice, Teriyaki with a mild spice finish.
A couple of questions all the recipes say to pat the meat fry before putting it to dry, I feel a lot of flavor ends up in the paper towels. What I have done is let the meat drip dry for a few min on a wire rack before drying. and adding about an hour to the drying time. Oh I always marinade over night. is this ok or not?
I also ordered the Hoosier curing salt how much do I use for a pound of meat. The jar says 1 OZ for 25 POUNDS of meat!
Also what is your position on using meat tenderizers in the marinade?
Glad you like the site Richard! I pat dry the strips because I feel like if I leave a lot of marinade on there, the jerky is kinda sticky and I prefer dry jerky than it having a sticky feel. But do whatever you like! That’s the great thing about making jerky, you get to tailor it to your liking. I recommend marinating anywhere from 6-24hrs. Leaving it overnight is perfectly okay, that’s what I do all the time! Glad you got some cure, sounds like you have the Hoosier Hill Prague Powder #1 that I use. 1oz per 25lbs of meat equals out to 1/4 tsp per pound. It’s funny you mention meat tenderizer, I just bought some the other day. I have in the past used a meat mallet to tenderize my jerky strips before drying with good success but have just started thinking about using a powder meat tenderizer. I have yet to make a batch with it. I am going to test if it is worth using and how to best use it. Most tenderizers say to work into the meat right before cooking and not to add it to a marinade. I’ll put my results on the site whenever I do the testing. Thanks for stopping by man!
Thanks for the advice. Yes I ordered the Hoosier Hill Prague powder because I read that was what you used (I hope you are getting check from them for pushing their product)!
So far my Jerky has not been sticky but then but I avoid adding any sugar to any jerky that I make because I have diabetes. The closest I get to any thing coming out slightly sticky is my teriyaki which I uses a bottled sauce. I plan to make a recipe that uses Agave because that is sweet but does not cause blood sugar problems. I have to work on that one because Agave is 3 times sweeter than sugar, very much like honey.
Richard
thank so a lot for your website it aids a whole lot.|
Going to Alaska, nice. My Grandpa brought a salmon back from Oregon,(The Columbia River) when I was a kid. Played marbles with the eyes. Ah to be young again. I recently made jerky from Sockeye in the oven. Don’t go over 200 degrees. 2-3 hours. check periodically for dryness. Very tasty.
No Frank’s, so sriracha and red pepper flakes(lots) instead on jerky marinade tonight. The eye of round is nice.
How much longer before your ground beef page is up ?
The ground beef page is up! You can check it out here: How to Make Ground Beef Jerky. Is there somewhere on the site I talk about it but do not have a link? I have tried looking everywhere and can’t find it. Please let me know so I can update it. Thanks!
So this will be my first time attempting to make jerky, and I was just curious, I prefer softer tender jerky over the kind that’s hard and leathery. How would I go about making the jerky more tender I assume a little more chewy as well.
I’m sorry I forgot to mention, I would be using one of these recipes in the oven rather than a smoker.
To have a softer jerky I would recommend slicing the meat AGAINST the grain of the meat as well as slicing it in thin strips. About 1/8″ thick would be a good size. You can also use a meat mallet to tenderize the meat strips before marinating them. These are several ways to make a softer jerky.
Hi, Will.
I just did my first batch of jerky in my new Nesco dehydrator using your chili lime and habanero tabasco recipes, and they both turned out beautifully. Thanks so much for sharing your recipes – I look forward to working my way through many of them. I especially appreciate that they’re not too salty, unlike so many other jerkies I’ve bought. Making my own jerky with your recipes also allows me to source different meats such as organic grass fed beef, elk, venison, and bison – at a fraction of the cost if I were to buy these jerkies elsewhere!
One question… I’ve ordered some Prague 1 curing salt, and I’m curious why you use it in some recipes, but not others?
Cheers!
Ralph
Glad you liked the jerky Ralph! If you don’t like salty jerky, make sure you taste the marinade before inserting the beef strips in case you want to tweak the recipe a little. To answer your question; I do about half my recipes with curing salt and half without. You do NOT need curing salt on any recipe. Feel free to substitute table salt for curing salt if you want. It will change the taste however, since curing salt has a distinct taste to it. Curing salt is great to use as another safety measure to prevent bacteria as well as allowing the jerky to last longer. Some people are really against using curing salt, which is fine. I like using curing salt if I am not planning on eating my jerky right away. You will find that I have provided recipes that use it and some that don’t that way EVERYONE can enjoy making jerky!
Question. Why do some recipes call for curing salt and others don’t? Is it optional or necessary?
I actually just had someone else ask me this question. I will try to put together a page that explains curing salt in great detail. Until I get around to that, you can see my answer in the comment above this one.
My husband and I are big hunters, any tips on game meat?
I make my deer jerky pretty much the same way I make beef jerky. I do use curing salt every time when using game meat as well as make sure it is heated to 160F early in the drying process. Let me know how your jerky turns out!
Just joined and looking around. Everything looks good at first blush, Lots of the recipes have some very salty ingredients. Any of the recipes focus on a “low salt” direction?
All these recipes can be tailored to your liking. Feel free to omit a little bit of salt or use low sodium soy sauce instead of original. I encourage everyone to taste test the marinade and tweak it to how you like it before adding your beef. That way you know you will like your jerky!
Great Site! Thanks!
I like to keep my jerky simple but good. I tried the Rig Hand and really enjoyed it, so much so the next time around I purchased six chunks of Eye of Round (something like 14 pounds) and put it on my big Smoke Vault. Using the toothpick method it was a perfect fit utilizing two racks. Albeit thick cuts. Next time I think I will have the Butcher do the cutting for that amount.
Good Jerky makes friends : )
I really like that recipe too. 14lbs of jerky is no joke! Ha. You are totally right, good jerky does make friends…. That should be a quote on a t-shirt.
14 lbs really isn’t much when everyone you know knows you are making it.
Get some t-shirts made up with the saying and your Logo and I’ll buy a couple : D
Hey Will,
Came across your site as I was looking for a new recipe. I have a few I usually make but was looking for something that contained ghost pepper. Just ordered some peppers and seeds for this. Just wondering if you have ever used them in a recipe and at what ratio to meat.
I am always using eye round or bottom round just depends on what my meat guy has, usually around 3lb batches. I make maybe 12 to 20lbs a week. I have my own meat slicer so I am usually cutting 1/16 to 3/32
Let me know if you have any questions.
Thanks Taran
20lbs a week, that’s a lot! I have not used ghost peppers in a recipe. I don’t think I could handle a jerky made with Ghost Peppers! Sorry I can’t help you with that. I would just do a lot of taste testing when making the marinade. Let me know how it turns out!
Wow and Ouch! Come back and give your report after you get out of ICU : ).
Okay so here is the final outcome, 🙂
1 lb Round Eye cut 1/8th cross grain
1/3 Cup Soy Sauce
1/3 Cup Worcestershire
1 tbs Onion Powder’
1 tbs Garlic Powder
1 tsp Smoked Paprika
1 tbs Honey
2 Whole Ghost Peppers
Mix all ingredients in a blender to mix and liquefy the peppers. Marinated for 12 hours. Dehydrated for 3 hours. Pat Dry prior to dehydrating.
This gave a good amount of heat so you knew you were eating ghost peppers and not cayenne peppers, ha, but not so much that you could not stand eating it.
Next round I will end up added some brown sugar and red peppers.
If any one tests it out and makes it better let me know always looking to expand my jerky knowledge.
Thanks Taran
Thanks man. Looks like it would taste great. I will try to get some ghost peppers and give this one a try!
Hi Will – thumbs up on the site it’s a great resource. I’m planning on making my first batch this weekend, bought a dehydrator and off to the butcher’s shortly 🙂 Was wondering whether I could use differently marinated meat in the same dehydrator at the same time? Would it combine/ruin the flavour? Thanks!
Thanks! I almost always make two different batches in the same dehydrator. I am always trying new recipes and have never had a problem putting more than one recipe in the dehydrator at once. With that said, if you don’t pat dry the strips before drying and have a really wet jerky in the dehydrator that is going to drip, then you might have a problem. But pat them dry and you will be fine. The only time I could see it being a problem whether you pat the strips dry or not, would be if you had one recipe under a different one in a smoker. A smoker tends to make the jerky sweat and drip more, so I make sure to hang my jerky vertically if doing more than one recipe in a smoker. Hope that helps!
When you use brown sugar does the jerky tend to crystallize and harden more so than recipes without it?
I haven’t looked thru every one of your recipes yet, but one of my favorite ingredients to use in jerky is Chili Garlic Sauce. You can generally find it in any large grocery store with an Asian section.
I have not found that it makes jerky harder than others without sugar. I love chili garlic sauce, use it when I eat Pho all the time. It goes great in jerky too. Check out Chili Lime Jerky.
Hello! I’ve been making alot of ground beef jerky but i find that there’s not a whole lot out there for recipes for this, mostly prepared store-bought mixes. Do you know where i can find recipes for ground beef?
Thanks!
You don’t have to find recipes specific to ground beef jerky; most recipes that have minimal liquid ingredients work great. I talk a lot more about ground beef jerky here. I also have a couple recipes listed above, such as Jerkyholic’s Original Ground Beef Jerky.
Thanks!
The local Meglo Mart had milanesa cuts (mexican top round extra thin) so I brought some home for jerky making. 2 lbs raw for $10. (milanesa is for mexican/ S American breaded fried steak, I had to look it up, but think “chicken-fried” anything).
But super ez, no cutting or trimming needed here. I only marinated for about an hour b/c i’m impatient.
my default recipe, in portions only my rt hand knows: soy sauce, worcestershire sauce, canadian steak seasonings, dash of A1.( and I forgot brown sugar this time, but no matter.) I also used no salt, enough in the soy sauce already. It dried in 4-5 hrs laid flat on parchment paper(cause I don’t wanna scrub) in the oven and I flipped them once in drying cycle. Wooden spoon props open the oven door for about 40min-1hr, early on in the cycle to help with the drying. Caution on drying them out too much since they’re extra thin, but now I have 8″x3″ hunks of jerky and I can’t sneak even one without the dog watching my every bite. I can blame her, the place smells like beef for 4+ hours. they’ll be in gone in 36hrs.
Nice site Will! Thanks. I’ll be back to try some recipes
We have those cuts at my local HEB store as well, they make great jerky. Like you said, no need to slice strips or anything, so easy! Love hearing about people enjoying homemade jerky…. I hope you are letting your dog get a little taste every once in a while, otherwise that would be borderline animal cruelty. Ha.
*I forgot to mention the obligatory liquid smoke included in my recipe.
And yes Will, the dog got some jerky too. Gave my nephew 10-12oz. He ate it all in about in hour.
I’m making a batch with deer steak today.
I’ve researched everywhere and since I have no prague powder #1 on hand, I’m concerned about contamination. (and wasting food and my time!)
Our state’s deer population has ‘wasting disease’ in the population so I really prefer to have some nitrites in this batch. This was a healthy buck killed 11/28, back from processor yesterday, so no reason to think this animal had any issue aside from the typical wild venison.
Based on your site info & since my gas oven only goes down to 170F and you say need a min temp of 160F, I’m hoping that the omission of PP #1 is not an issue. I’m following a recipe from a guy named Marty Prokop who appears to have extensive experience. He refers to the PP#1 as an important ingredient due to low temps. I have made venison jerky in the past with no nitrates/nitrites, only salt plus spices and no probs. The last thing I want is to pass out free botulism.
Can anyone see any concern here?
Thanks in advance for any feedback.
If you are not going to use any Prague Powder #1, I would make sure to heat the jerky to 160F at the beginning of the drying process. Put in the oven at 350F for 10 minutes, then take it out and turn the oven down to 170F. Dry with the door open as seen here on my How to Make Jerky in an Oven page. Let me know how it turns out!
I was making a fresh batch of jerky this morning and an idea came to mind. What your site needs is a “Readers Recipe” section were folks can share their fave-rite recipes. I’ve got a couple of good ones that I’d be more than happy to share.
I was thinking about that a couple of weeks ago when a reader posted a recipe in the comments. Having “readers recipes” is a great idea! I’ll take a look and see how I can put together a section where people can share their recipes. Thanks for letting me know about your interest in sharing recipes, I love getting feedback on the website. Thanks!
Love your recipes. Living in New Mexico we need our red and green chile jerky. I do love the teriyaki jerkys though, playing around with a teriyaki-chile marinade sprinkled with a dry green or red chile rub on the jerky. I have a set of shun’s (sharp knife is a safe knife) and an excalibur 3526T 5 tray with the timer and definitely recommend using cure #1. One trip to the ER (stitches or E coli) will cost more than these items.
From another fellow Texan and Oil man, love the site! Just made my first batch of jerky. I went with your Chili Lime recipe. In the dehydrator as I type this. I’ll definitely be coming back for more recipes. Keep up the good work, man.
G’day Will and Linda, just found your website and love it!
My name is Baz, Australian in Vietnam.
In Vietnam they make their own version of jerky called “Kho Bo” (Dried Beef)
I actually like it but it is very different to the Jerky I know, and most of that originated in U.S.A.
I am looking to start making Jerky over here, but somewhat limited to whats available in regards to meat, ingredients and also equipment.
It would be great to get some advice on a relatively simple start-up procedure , allowing for my above mentioned “restrictions”
I’d like to make jerky for my mates here but with the view of growing into business.
I would have to use local kill beef, which is tough as a boot if you want steak, but can be reasonable if sliced thin and either cooked, dried or smoked slowly.
I’m thinking 1 original recipe and 2 others, maybe with pepper, chilli, lime ……. oh, and I have this locally made “caramel” that is very strong and has a sort of…burnt, smoky flavour……
Any advice or feedback really welcome eh.
thanks mate 😉
Baz
Hey! Thanks for the kind words about the site. I know the Vietnamese jerky very well. I have yet to make any, but we buy it at the Vietnamese restaurant we go to all the time. I traveled through all of Vietnam and loved it. My wife still has family in Ho Chi Minh; enjoy the food! I am not sure how hard it would be to get a decent sized dehydrator out there, ordering online would probably be your best bet. You might be able to find one if you are in a major city like Ho Chi Minh or Hanoi; not sure where you are living… As for a business, you could always start selling small and get away with using a couple dehydrators. I would recommend the Excalibur Dehydrator I mention on my Dehydrator Review page as I find it handles making a lot of jerky at once very well. Not sure if Amazon.com is in Vietnam, but you might be able to get one shipped from the companies website. I do not make jerky commercially, but most commercial operations use smokers to make their jerky if I am not mistaken. This would be something you probably would have to have made for you. It’s always good to start small, and if the demand is there, upgrade to a smoker! Good luck. Also, a caramel jerky sounds interesting! Let me know how everything turns out!
So, this recipe sort of reminds me of my version of Jerky Marinade…I like it HOT…this jerky I make is usually smoked…I just got a new dehydrator and tried making it in that, the flavors between smoke or dehydrator…two different tastes….the recipe is below:
I like to use Round Steak (preferable) or Flank Steak (cost a lot)
NOTES: If you get beef with fat / marbling, after you smoke the Jerky, the fat will go bad making the Jerky you made be a waste of money….SO get the beef with out FAT….if there is fat on the beef, trim it…
(Flank Steak is really expensive, you get more beef from the Round Steak than you do the Flank, so I recommend Round Steak – get the BEEF WITHOUT ANY FAT)I usually use two slabs of round steak normally about 4 to 5 lbs.
SPICES (you can add or remove the spices qty):
3 – 4 tblsp – Chile Powder
3 – 4 tblsp – Anco Pepper (Powder)
3 – 4 tblsp – Onion Powder
***1 – 3 tblsp Chipotle Pepper (Powder) Varies on how hot you want it….play with it to YOUR LIKING
***1– -3 tblsp Cayenne Pepper (Powder) Varies on how hot you want it….play with it to YOUR LIKING
1 – 2 tsp pepper (Optional)
2-3 tblsp Garlic Powder (Optional)
LIQUIDS:
½ cup – Worcestershire Sauce
¼ to ½ cup Soy Sauce (This is optional: for lower sodium: use the low sodium Soy Sauce, or even try it without Soy Sauce – I like with, it is not much plus the spices ad the flavor from above….)-
½ cup Hot Sauce (I like the Tapatio Hot Sauce the best – also, you can always add or remove the some of the hot sauce, but I like it due to the taste).
Optional: 1/8 to ¼ cup Cider Vinegar
Optional: 1 tsp Liquid Hickory Smoke
NOTES: – don’t be afraid to test taste the ingredients before putting the meat into the marinade to test the heat…don’t forget, once you start smoking, the head subdues and also after your done smoking the Jerky, the flavors tend to blend even more after sitting awhile. It appears to me that all these ingredients, is hotter before…YOU JUST GOTTA PLAY WITH IT UNTIL YOU FIND YOUR TOLERANCE! (This makes a really good BBQ sauce for Pork Ribs…I tried it and couldn’t stop eating…)
Mix all the liquids together, then add the liquids into the powders and stir – ensure to mix the powder and break up any clumps that may be in the bowel…
Marinade for at least 12 hours in the refrigerator.
SMOKER:
Recommended Smoking Chips (you can use either one of the Smoking Chips or mix two….my favorite is Jack Daniels and Hickory):
Jack Daniels Smoke Chips
Hickory Chips
Mesquite Chips
Alder Chips
Thanks for the recipe Don. This recipe looks EXTREMELY hot! Haha, I might have to dial it back a little bit, not sure if I could handle all that heat… How many pounds of meat do you normally marinade with the above measurements?
Normally around 4 to 5 pounds…that does have a kick, there are only a few people who really like chomping on all day…trust me I have tried it with teaspoons (from the original recipe) and I just started playing with it….it is now where I really like the taste. When I pass this recipe on, I do normally tell people to back off on the ingredients especially the chipotle, and the cayenne peppers…other than that, it is good…
Was excited to find this blog after a brief search, then more excited you are an Austinite. Then, out of the corner of my eye I see the “M” and “Hurley.” Not sure if it refers to Hurley Hospital in Flint or the brand. Either way, we have a lot in common.
I’m from Flint, am the biggest UM fan on the planet and live in Austin with my husband and three kids. We bought our daughter a dehydrator for Christmas and are ready to get started.
So far all the tips have made sense and I’ve learned a lot. Next step is recipes that are not SWEET. Please advise?
We still have two homes in Flint and two Up North so we are back and forth a lot. Jerky is the best travel snack.
I am an Austinite, not sure for how much longer though… My wife and I are eying Colorado for a possible move in a couple of months! The Hurley on my shirt is just a surfing/skating brand of clothing, no connection to Michigan. However, the M on my hat is for the University of Michigan! I was born in Ann Arbor while my dad was going to Grad School there. I only lived there briefly, but grew up a Michigan fan. Go Blue! I’m glad you guys are getting into Jerky. I would try the Habanero Tabasco Jerky, one of my favorites! Hopefully you will find some favorite recipes on here for those long car rides. Let me know how it turns out!
Getting ready to make a new round of jerky this morning and thought I would share my recipe.
Spicy Teriyaki Beef Jerky
3-4 pound Eye of Round Roast (cross grain & tenderized)
1.0 cup Worcestershire Sauce
.75 cup Teriyaki Sauce
0.5 cup Soy Sauce
2.0 tablespoon Brown Sugar
1.0 tablespoon Honey
.75 tablespoon Red Pepper Flakes
0.5 tablespoon Salt
0.5 tablespoon Maple Syrup
0.5 tablespoon Molasses
2.0 teaspoon Onion Powder
2.0 teaspoon Black Pepper
1.5 teaspoon Liquid Smoke
1.0 teaspoon Garlic Powder
1.0 teaspoon Cayenne Powder
1.0 whole Habanero Pepper (Add or remove cayenne/habanero to suit your heat preference.)
I mix all ingredients in a bullet blender because of the whole habanero, then I marinate the meat for about
24 hours. I also like to pat-dry each slice, spray a little non-stick cooking spray on one side and sprinkle
on a little extra black pepper. Load your dehydrator and dry for about two hours at 160. Flip each piece,
rearrange dehydrator drawers and continue until done. This and Will’s Rig Hand are my go-to jerky recipes.
Hope you like it! 😉
Just tried the Sweet Sriracha listed using a London Broil. Was a little skeptical as I normally do not use ginger in anything, but turned out perfect Going to be a “go to” recipe from here on, great balance of sweet and heat. 10 stars!!
Wil, can I get some clarifications on the insta-cure aka Prague Powder #1. I ordered some from Hoosier Hill farms through your web site. According to LEM’s site, when making snack sticks, the snack sticks need to be put immediately but no later than 6 hours after stuffing the casings in the smoker or over. they also include Prague Powder #1 in their jerky seasoning packet. My questions are 1. Does the Prague Powder #1 need time in the refrigerator to work after mixing with the meat and spices when making snack sticks? 2. Can the Prague Powder #1 be mixed with soy sauce instead of water when making jerky? And finally, Will marinating the jerky with the Prague Powder #1 added to it longer than 6 hours make the Prague Powder #1 any less effective? Thanks for you site. Very good info here. Pat
The Prague Powder #1 is made for quick use (ex. Jerky) and Prague Powder #2 is for meat that require longer air drying time (ex. Pepperoni). The #1 does NOT need time in to work, that is why it is included in ground meat jerky recipes that do NOT require a marinating time. I have mixed it with all types of liquids including soy sauce. Water is used if you are not using any other liquid ingredients. I marinade all my recipes for at least 8 hours and normally close to 20 hours; The Prague Powder #1 works great. Hope that helps Pat. Thanks for stopping by and good luck on the snack sticks!
Hey man love the website! Which one of your recipes would you think is closest to just a regular smoked and peppered jerky? Something you would get at the rodeo or a smokehouse in TX?
Thanks Chris! I would try the Dos Pepper Jerky. I really like that one. Make sure to add curing salt if you want that rodeo jerky taste. All jerky I have gotten at a rodeo was made with curing salt. This recipe does not call for liquid smoke, but you can always add some if you want to add a little smokey flavor.
Hey man I’ve made about 6 of these recipes all ready absolutely hooked on this page man! Give ya big props and keep them.coming A++
Thanks man! I’m glad you are enjoying it!
AMAZING WEBSITE
Thanks!
As I said before, been making jerky a long time. Tried High Mountain, and most every other recipe trying for the right Teriyaki flavor. I found it.
PaPaw’s Jerky Recipe
2-3 Pounds Eye of Round Roast sliced across grain in about 1/8 – inch thick slices. Can use brisket, top round, bottom round roast, or London broil. Brisket can be tough. Trim off as much fat as possible.
1 cup- Brown sugar
1/8 Tsp – Curing Salt
1 Tsp Onion powder (not onion salt)
1 Tsp Garlic powder (not garlic salt)
1/2 Tsp Cayenne pepper
1 cup Teriyaki Marinade
1/4 cup Soy Sauce
1/4 cup Worchester Sauce
1 Tsp Paprika
1/4 cup Water
Stir above ingredients into a large bowl. Add meat and refrigerate for about 24 hrs.
Preheat smoker to 165-170 °
Place meat strips on wooden skewers and hang on top rack. No water in pan.
Use smoke for not more than two times and check after 2 hours. Pecan wood is good.
Looking for a recipe as close as possible to Wild Bills Jerky, any of these comparable?? Thanks
I have never had Wild Bills Jerky. Not sure what recipe would be like it…
Hey Will ( Jerky lover brother ) Thanks for your pure maple syrup jerky recipe. Have made several times in convection oven, hanging method. Has always turns out great. I substituted liquid smoke for a smoky applewood rub my wife purchased threw “the pampered chef” God bless her, adding approx. 1.5 tablespoons. For 1.5 pounds of eye of round beef. Being a “Canadian Jerk” lover, I had to use a little more of our local maple syrup eh. Your teriyaki recipe was also great. From the nations capital “Ottawa” where there a lot of JERKS ( Politicians) Thanks again for all the Jerky info. Cheers Ron.
No problem Ron. Thanks for checking out the site!
How do i make turkey jerky? What is different from the process of making beef jerky?
I just got done making a batch of turkey jerky today. It’s pretty much the same as beef jerky. Some things I make sure I do when making turkey include; use curing salt in the marinade and pre-heat my strips to 165F in the oven before dehydrating.
Hi Will,
Thanks for all the really helpful info. I have an abundance of game meats ranging from goose to venison. Would most of the whole cut recipes work with game meats, and any recommendations for jerky making with them?
Thanks again,
Jake
Hey Jake! I have found that most recipes will work with several types of meat. I do have some venison recipes on the site; but if you see a beef jerky recipe that looks appealing instead, I would go with that one. I have never made goose jerky, but when it comes to poultry I like to use curing salt and make sure that I pre-heat the meat to 165F in the oven. About 20 minutes at 350F will get the sliced poultry to 165F.
Thanks Will,
I’ll let you know how it comes out!
Hi from Australia!
Thanks for all the great info. I wish I found all this earlier.
I’ve been practicing just using plain meat for the dog 🙂 He loves it so much he waits for hours by the dehydrator. The look on his poor little face when I tell him this batch is mine hahaha
So many recipes to try 🙂
Haha. I actually feel very bad for your dog right now. Lol. Glad you are finding the site helpful! Thanks for coming by Jenelle. Cheers.
It’s ok, I’ve got some chicken breast to do for him, his favorite 🙂
Thank you for your website and great recipes! I have only tried three so far but they are wonderful. My wife and I retired to Ecuador just to live in another culture for awhile. You can’t buy beef jerky here nor have the locals ever tasted it. They love the flavors. And it is so easy to make. I just use my convection oven and it always comes out perfect. I just have one of the local butchers slice my round in 1/8 to 1/4-inch slices and it makes it all that much easier. We grow jalapenos, seranos, anchos, and a variety of other peppers…my favorite being green chile since I retired from New Mexico. As soon as I get a few more batches under my belt I am going to make green chile beef jerky.. Just have to figure out ingredients that would go well with the green chile. thanks again.
Glad you are enjoying the site Phil! Looks like you guys have quite the batch of spicy ingredients there in Ecuador. Can’t beat home grown peppers. When I was a kid my dad would grow scotch bonnet on the side of the house. WAY to spicy for me! ha. Keep pumping out the jerky and you will be a popular guy down there!
Hey Will! Thanks for this awesome website – such a great resource! We are attempting to make our own beef jerky for the first time. We have a Weston 6-tray model food dehydrator and it appears the highest temperature setting is 155 degrees. We ran it with nothing inside with an electric thermometer and the highest the temperature got was 150 degrees and it vacillated between 145 and 150 degrees. Is it safe to use this for making beef jerky? Will the meat temperature get to 160 degrees? The food dehydrator instructions say to pre-roast the meat in the oven to 160 degrees before putting it into the dehydrator. Is that something you ever do?
Thanks,
Jen in Florida
Thanks Jennifer! I do pre-heat the meat if I know the dehydrator will not get the jerky to 160F. It sounds like you need to pre-heat the meat. I have a little more info on the FAQ page here. Hope that helps!
I was reading your piece on using ground beef and a jerky gun to make beef jerky. Can you use the same methodology using ground turkey or pork?
Great question Ken. I have never made ground turkey jerky, but I would assume it would be no different than with beef. I have had some readers make ground turkey jerky, so it can be done! Just make sure you pre-heat turkey & pork to 165F before drying it to be safe. I would recommend always using curing salt as well when making ground jerky.
I am attempting to make jerky in an electric smoker for the first time. I have had a cherry maple flavored jerky sold by a Jerky Outlet up north in Michigan that is their best seller and amazing. I cannot seem to find a recipe for the cherry maple. I am not sure if it is an actual marinade or possibly a glaze slapped on before the end of cook time. Any thoughts?
It could be either, but more than likely a marinade. There are endless flavors you can try when making jerky. You could make a recipe with maple syrup, some purred cherries or cherry juice, some salt, possibly more sugar if needed, etc…. Just start mixing some stuff together and dip your finger in it to test. Marinate over night and smoke! Don’t over smoke though. 1 hour or so of smoke is all you need. Check out this page for some information on smoking jerky.