Jerky Party Mix Recipes

JERKYHOLIC'S ORIGINAL GROUND BEEF JERKY

Steps:

• In a bowl, combine the 1lb of ground beef with the other ingredients
• Mix the ground beef and seasonings thoroughly
• If using a jerky gun, load the gun with the ground beef mixture & shoot 4-5" long strips onto a dehydrator tray or on a baking sheet
• If not using a jerky gun, spread the ground meat on a baking sheet, cover with wax paper, and roll with a rolling pin until meat is 1/4" thick
• Slice the pan of beef into jerky strips 4-5" long and 1" thick
• Dry with your favorite jerky making method. I used a dehydrator at 160F for 3 1/2 hours
• Ground jerky is finished when it first starts becoming dry to the touch. It should bend without breaking in half. If it cracks in half when bent a little bit, it was over dried

THE BEST TERIYAKI BEEF JERKY

Steps:

• Flash freeze beef for 20 minutes on cookie sheet during ingredient mixture.
• Mix ingredients in extra large bowl with whisk until completely blended.
• If beef is more than one inch thick, slice across to create equal thickness.
• Cut beef between 1/8 - 1/ 4 inch thick slices, in addition to trimming as much fat off the meat as possible.
• Incorporate beef into ingredients to cover.
• Marinate beef overnight.
• Pat dry beef slices and skewer beef onto bamboo, ensuring small space between slices for thorough dryness and leaving one inch on each end.
• Hang beef skewers across oven rack so beef hangs freely.
• Cover entire oven rack with skewers of meat.
• Place aluminum foil on oven rack #2 at very bottom of oven to help catch drippings.
• Set oven to lowest temperature (170 degrees in my case) and leave door ajar on hinge, letting beef sit for approximately 5-6 hours or until dry.
• Check beef a few times throughout to ensure it is not actually baking, but simply drying out.
• Once finished,
• Let beef skewers rest for 10 minutes after drying, and then remove skewers from oven rack and let sit on tray until cool.
• Remove beef strips from skewers and store them in an airtight container.

HOMEMADE BEEF JERKY

Steps:

• Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
• Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
• Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
• Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces.

SIMPLE DIY BEEF JERKY

Steps:

• Thinly slice the meat* and cut off all visible fat.
• Pound slices with a meat tenderizer mallet until pieces are uniform thickness (aprox nickel width).
• Place the beef strips in a zip-top bag. Mix remaining ingredients and pour over beef.
• Cover & marinate for 12-36 hours. Shake the bag a few times as it's marinating to make sure the beef is evenly coated.
• Spread the meat in a single layer, shaking off any excess marinade, on the dehydrator trays.
• Dry at 165F/74C for 4-6 hours, occasionally blotting off any fat droplets that appear on the surface. Test using a cooled piece. Properly dried jerky, when bent, should crack but not break.
• Package jerky in and air-tight container or vacuum seal (*see storage notes below). Store in a cool, dark & dry place.