13
RECIPES
BEEF JERKY
Ingredients:
• 2 pounds beef round steak, cut into thin strips
• 1/4 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons liquid smoke
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon meat tenderizer
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
Directions:
1. Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown
sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all
the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
2. Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8- inch thickness.
3. Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done
to your liking, at least 4 hours. Store in an airtight container or re-sealable bags.
DEER JERKY
Ingredients:
• 1 pound boneless venison roast
• 4 tablespoons soy sauce
• 4 tablespoons Worcestershire sauce
• 2 tablespoons liquid smoke flavoring
• 1 tablespoon ketchup
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion salt
• 1/2 teaspoon salt
Directions:
1. Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy
sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat
in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.
2. Precook in oven to 160 °F (70 °C).
3. Place meat strips on the racks so that they do not touch each other, and dehydrate at 145-150°F (63-66°C) for
4-7 hours, or until desired consistency is achieved.
DEHYDRATING SAUSAGE
1. Preheat the dehydrator to 145°F. Verify the dehydrator is holding the temperature with a thermometer.
2. Slice to desired thickness, 1/4-inch strips is recommended. Sausage that is cut too thick can greatly increase
drying time.
3. Put the sausage on the dehydrator trays with at least ½” space between pieces.
4. Dehydrate the sausage for four to 10 hours, checking on it regularly. When the sausage is pliable but not
brittle, it is ready.
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