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Listed Below is a collection of Jerky recipes. Test them out and tell us what you think. If you have a recipe and would like to add it to the list then please, email it to either Tailhook4077@hotmail.com or Mustang23_Assume@hotmail.com and provide your name and website URL if you have one, and we will be more than happy to add it to the list.

First off, here's a link to instructions on how to make real, Texas-style Beef Jerky. And then, if you're still not satisfied, you can check HERE for a huge list of jerky recipes. And then, there is the self-proclaimed World's Greatest Beef Jerky Recipe. If you still want more, then check out the recipes that our allies and operatives have sent in.

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8 Tbs Soy Sauce
8 Tbs Worcestershire Sauce
2 Tbs Ketchup
1/2 tsp Hot
Shot( mixed red and black pepper found in spice aisle)
1/2 tsp Garlic powder
1 tsp Salt
1/2 tsp Onion Salt
Pepper Flakes (Optional. Add more or
less to make it more or less spicy)
1/4 tsp Liquid Smoke

Purchase a 6-8 lbs tender rump roast. Have your butcher slice it for jerky, about 1/8 inch slices. Arrange beef slices in a shallow pan and pour marinade mixture over the beef. Marinade for at least 4 hours. Place slices on dehydrator trays and dehydrate at 145-150 degrees. It will take 4-15 hours for the meat to dry. One hint the dehydrator book says is to absorb the excess oils from the meat occasionally as it dries and to wrap in paper towels for a couple hours prior to packaging to absorb the oils as this extends shelf life. I sometimes replace the pepper flakes with Jamaican Jerk Seasoning for a different taste and much spicier jerky.

Courtesy Of Terri Szendrodi

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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 jerky strips on oven racks. Keep the oven door open one inch to help circulate the air. Cook for 2 1/2 to 3 hours

Courtesy Of Angel
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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.

Courtesy Of Angel
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Marinade

4 T. soy sauce
4 T. Worcestershire sauce
1 T. ketchup
1/4 t. pepper
1/4 t. garlic powder
1/4 t. onion salt
1/2 t. salt
1 pound lean round steak, cut 3/8-inch to 1/4-inch thick

Combine soy sauce, Worcestershire sauce, ketchup, pepper, garlic powder, onion salt and salt in a large bowl, stir until dissolved.

Add round steak. Marinate for one to two hours and then dry in a convection oven for at least 3 hours, depending on thickness. Keep the door of the oven slightly open. A dehydrator can also be used.

Courtesy Of Angel
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4 lbs. round steak
4 T. onion powder
1 1/3 t. black pepper
1 1/3 t. garlic powder
2 pinches salt
1 t. dry Italian-style salad dressing mix
1 C. Worcestershire sauce
1 C. soy sauce
1 t. hot pepper sauce

Cut meat into strips no thicker than 1/4 inch. In large bowl, mix together onion powder, pepper, garlic powder, salt and Italian seasoning. Stir in Worcestershire sauce, soy sauce and pepper sauce. Place meat in container; combine with marinade. Cover and refrigerate 24 hours.

Preheat oven to 150 degrees. Place oven rack on highest level. Place aluminum foil on bottom of oven to catch drips.

Insert round toothpicks through the tops of strips of meat, and hang strips from oven rack. Bake 4 hours, or until dried to desired consistency.

Courtesy Of Angel
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