From barbecue to paleo to mexican jerky, we give you six jerky recipes to give a whirl this summer.
Ingredients
Fail-Safe Jerky Marinade
- ⅔ c. Worcestershire sauce
- ⅔ c. soy sauce
- 1 T. honey
- 2 t. freshly ground black pepper
- 2 t. onion powder
- 1 t. Liquid Smoke
- 1 t. red pepper flakes
Garlicky Beef Jerky
- ¼ c. Worcestershire sauce
- ¼ c. soy sauce
- 1 T. tomato sauce
- 1 T. vinegar
- 1 t. sugar
- 1 t. dried garlic, chopped
- ¼ t. dried onion, chopped
- 1 t. salt
Jerk Jerky
- 2 lb. lean beef
- 3 t. salt
- 1 2-in. piece of fresh ginger
- 1 t. nutmeg
- ½ t. ground cayenne
- 1 T. soy sauce
- 1 t. dried oregano
- juice of 1 lime
- 6 minced garlic cloves
- 2 T. Balsamic vinegar
- 2 t. ground allspice
- 6 T. crushed pineapple & juice
- 3 minced habaneros
- 2 t. dried thyme
- 1 t. ground cinnamon
- 1 t. fresh ground black pepper
Mild Mexican Jerky
- 1 lb. lean meat, thinly sliced
- 1 t. salt
- ¼ t.. pepper
- 1 t. chili powder
- ½ t. garlic powder
- ½ t. crushed oregano
- 1 t. paprika
Paleo Jerky
- 2 lb. lean meat
- juice of 1 lime
- ⅛ c. honey
- 1 chipotle pepper
- 2 T. smoked paprika
- 1 t. roasted cumin
- 1 t. oregano
- 1 T. minced cilantro
- ½ T. black pepper
- 1 crushed clove of garlic
- 2 Spring onions
- 1 T. (or more) sea salt (your preference)
Western Barbecue Jerky
- 1 lb. lean meat, thinly sliced
- 1 t. salt
- 3 T. brown sugar
- ¼ t. pepper
- ⅓ c. red wine vinegar
- ⅛ t. cayenne pepper
- ⅓ c. ketchup
- 1 t. onion powder
- ½ t. garlic powder
- 1 t. dry mustard
Instructions
Measure your weight of meat after it has been trimmed. Jerky keeps a week or two when stored at room temperature. You can freeze it in smaller portions for longer-term storage. The general rule on jerky is that, whatever poundage you begin with, you’ll end up with about a ⅓ of that in final yield.
